Homemade French Onion Soup that is easy to make, savory and delicious! Big crusty croutons floating on an ocean of caramelized onions in beefy broth topped with gooey melted cheese. Does it get any better than this? Soup that will make you stand in line for seconds!
Homemade French Onion Soup is super savory and delicious!
Guess what today is? It’s time for another Freaky Friday! That’s when a bunch of us bloggers get together and do a good old fashioned blog hop!
This time I was assigned Michaela’s blog. She’s the master creator behind An Affair from the Heart! We’ve been blogging for about the same length of time and have become fast friends! I love her commitment to blogging and her willingness to jump in and help others. Michaela is fabulous!
The name of her blog came from her love cooking, entertaining and organizing parties. So of course she organizes the Freaky Friday Blog Hop!
It’s time for Freaky Friday a good old fashioned blog hop!!!
The hardest thing is deciding what recipe to make! Her recipe for Loaded Baked Potato Soup looks AMAZING and we just loved the Cream of Rueben Soup it’s savory and delicious and if you love a great rueben, you’ll love this soup even more!
BUT…. I decided on French Onion Soup!
Doesn’t this soup look AMAZING?!!!
Because just look at this soup! I’ve tried my hand at making it myself, but I couldn’t get it just right. I’m so excited to be serving this up to you today!
But… I think I was making it too complicated. The ingredients are simple – here is what you need.
What are the ingredients in Home French Onion Soup?
- onions
- beef stock
- dry Sherry (not cooking sherry, get the real stuff!)
- Worcestershire sauce
- Kitchen Bouquet
- thyme
- baguette
- gruyere cheese
What kind of cheese is used for French onion soup?
- Gruyere cheese is the traditional cheese used on onion soup. Top the soup with a crusty buttered crouton piled high with shredded gruyere cheese and under the broiler it goes until it’s toasted, melty cheese!
- Gruyere is a nutty cheese. It melts well and has a strong flavor and aroma, making it perfect to enhance the flavors in this simple dish.
Michaela’s recipe has a secret ingredient and that’s Kitchen Bouquet (affiliate link) She uses it in several of her recipes. I think that’s what I was always missing! It gives this soup a great depth of flavor. For more uses for it check out those recipes uses it here. (You can substitute using Maggi Seasoning)
What onion is best to use in Homemade French Onion Soup?
Red onions, white onions, yellow onions – what onion is best to use? Both red and white onion maintain a strong taste when they are cooked. You’re looking for an onion that mellows in flavor and caramelizes in the cooking process. Yellow onions are the best choice.
Having said that…. Walla Walla Sweet Onions were available at the Farmers Market this week. Growing up in the Pacific Northwest, we grew these sweet onions in our garden. They are a great choice for this recipe!
You’ll love this delicious French Onion Soup!
How do you make onion soup?
- Peel the onions and thinly slice.
- In a stock pot, or dutch oven over medium heat, heat oil and butter.
- Add onions and cook for about 15 minutes stirring frequently. The onions will become caramel colored.
- Reduce the heat to medium low, cover the pot, and continue cooking for another 20 minutes or so.
- Add sherry to pot, increase the heat to high and cook until sherry evaporates, about two minutes.
- Stir in the spices and stock, simmer, covered for 20 minutes.
- While the soup is simmering on the stove, slice the bread, butter it and bake it until toasty and golden brown.
- Ladle soup into oven safe bowls.
- Add 2-3 pieces of bread, top with cheese, and place in oven, and broil until brown and bubbly.
- Serve immediately!
Want all of my tips to make the BEST Soups and Stews at home? Just click here!
Be sure to check out all of the amazing recipes shared in this summer’s Freaky Friday! I know you’ll find a fun new recipe to try and so much deliciousness!
- An Affair from the Heart: French Onion Soup
- Lemoine Family Kitchen: French Onion Soup
- Take Two Tapas: Large Batch Cherry Manhattan Party Punch
- West Via Midwest: Creamy Lemon Ice Cream
- Bowl Me Over: Homemade French Onion Soup
- The Devilish Dish: Chili Cheese Corn Dogs
- Mildly Meandering: Chai Latte Dip
- Who Needs a Cape?: Hash Brown Taco Casserole
- A Kitchen Hoor’s Adventures: German Soft Pretzels
- PlatterTalk: Posole
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Homemade French Onion Soup
Homemade French Onion Soup
Ingredients
- 6 small yellow onions skins removed, sliced, and separated into rings
- 2 32 oz. beef stock 2 boxes
- 2 tbsp butter
- 3 tbsp olive oil
- 2 tbsp dry Sherry
- 1 tbsp Worcestershire Sauce
- 1 tbsp Kitchen Bouquet
- ¼ tsp dried thyme
- 1 ½ tsp salt
- ¾ tsp black pepper
- ⅛ tsp red pepper flakes just a pinch
- 1 baguette bread sliced into ½" pieces
- 10 oz gruyere cheese shredded
Instructions
- In a stock pot, or dutch oven over medium heat, heat oil and butter. Add onions and cook for about 15 minutes. Stir frequently as onions will want to stick the bottom of the pan. The onions will become caramel colored.
- Reduce the heat to medium low, cover the pot, and continue cooking for another 20 minutes or so, stirring occasionally. The onions will continue to darken and turn golden brown.
- Add sherry to pot, increase the heat to high and cook until sherry evaporates, about two minutes.
- Stir in Worcestershire Sauce, Kitchen Bouquet, beef stock, thyme, salt and pepper. Simmer, covered for 20 minutes.
- Preheat the oven to 350 degrees
- While the soup is simmering on the stove, slice the bread. Lightly butter each side (I used a butter flavored spray) Add the buttered, sliced bread to a baking sheet.
- Bake in oven on 350 degrees for about 10-15 minutes. Until bread is golden brown and toasted, turning it over once, half way through. Cool.
- Ladle soup into oven safe crocks or bowls, arranged on a baking sheet. Add 2-3 pieces of bread, top with cheese, and place in oven, about 6" beneath broiler, set to high broil and broil for about 2-5 minutes. Tops will become brown and bubbly.
- The bowls will be HOT when they come out of the oven, so be careful. Serve immediately and enjoy!
