French Onion Soup

As far as I am concerned, there are two very important rules of thumb for a perfect French Onion Soup. The first one is you to have a concentrated beef stock. Beef stock is readily available at the store but it is also easy to make at home. You will not regret giving this step the extra time it requires once you take your first spoonful of this delightful soup.

The second rule of thumb for a perfect French Onion Soup are perfectly caramelized onions. The deeper you caramelize them the bolder your flavor. This process takes love and patience. You can not speed it up so you need to make sure you have the proper time to make this. Properly caramelized onions will take a good 55 to 60 minutes before they are ready.

If you have these two critical components — a bold,concentrated beef stock and aromatic and deep caramelized onions you can not fail at this wonderfully comforting and delectable soup.

Here is what you are going to need for a perfect French Onion Soup:

Serves six

6 large white onions – thinly sliced
1/4 cup unsalted butter
1 TBS sugar
2 garlic cloves – minced
8 cups beef stock
1/2 cup red wine
1 TBS fresh thyme leaves or 1 tsp. dried
2 bay leaves
4 toasted pieces of baguette
1 cup shredded Gruyere cheese
Salt & Pepper

Melt the butter in a large pot. Add the onion and start caramelizing – stirring occasionally. Cook for 15 minutes and add the sugar. Mix well and continue cooking until onions are deep amber but not burned – about 40 minutes.

Add the garlic and cook for about 2 minutes until fragrant. Add the stock, wine, thyme and bay leaves. Season to with salt and pepper – to taste.

Bring soup to a simmer and cook for about 20 minutes. Ladle soup into oven proof bowls. Top with baguette and shredded cheese. Place the soup under the broiler and melt and brown the cheese. Serve and enjoy!

CALORIES 373.06; FAT 17.65 grs (sat 10.18; mono 4.75; poly 1.03); PROTEIN 15.86 grs ; FIBER 3.22 grs; CARBS 37.94 grs; CHOLESTEROL 46.14 mg; IRON 1.98 mg; SODIUM 274.70 mg; CALCIUM 277.37 mg

Print the French Onion Soup Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!


  • December 1, 2012

    Robert Hudson

    I like your recipe.

    What we have done in the past is sweat the onions, butter and garlic then put them in crock pot with 1:2 beef stock/consumme (with bay leaf) for 8 hours on low.

    Is there any detriment to doing it this way instead of fully carmalizing the onions then adding the liquid as you do?

    Is the stock /consumme ratio good? I noticed you did not use consumme and it surprised me,

  • December 4, 2012


    Hi Robert!
    I like caramelizing the onion because I find that it gives my soup a deeper, more complex flavor. I am not sure what consumme is. . . is it beef bouillon? If so, I never use bouillon because it usually contains MSG. At any rate, thank you very much for stopping by!
    Mary Ann

  • January 15, 2013


    Hi!I would really love to make this,but I am a vegetarian.Is there another option k
    I can do besides the beef stock?

  • January 15, 2013


    Hi Emerald!
    The truth is that rich, deep beef stock make this soup. I have never tried it with vegetable stock but I guess it is worth a try! Why don’t you try it and let us know? That would be great! Thank you very much for stopping by!
    Mary Ann