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Classic Onion Soup | Mommy's Home Cooking
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Easy Classic Onion Soup

This Easy Classic Onion Soup is a comforting bowl of deliciousness! It's so tasty, so comforting, so cheesy and so filling. Just what's needed on a cold night!
Course Soup
Cuisine French
Keyword easy, eggfree, Eggless, green onions, recipe, soup
Prep Time 15 minutes
Cook Time 1 hour 3 minutes
Total Time 1 hour 18 minutes
Servings 8
Calories 244kcal

Equipment

Ingredients

  • 4 tablespoons (56 g) unsalted butter
  • 1 lb (450 g) yellow onions, peeled and sliced (approx. 3 large onions)
  • 1 tablespoon (10 g) all-purpose flour
  • 3/4 cup (180 ml) dry white wine
  • 6 cups (1440 ml) beef broth
  • 2 teaspoons fresh thyme
  • 1 bay leaf
  • 1/2 teaspoon Worcestershire sauce
  • Kosher salt and freshly ground pepper to taste
  • 10 -12 slices crusty baguette bread (optional)
  • 2 cups Gruyere cheese, grated

Instructions

  • In a large pot, melt butter over medium heat. Add the onions, stir well, cover, and cook for 5 minutes. Uncover the pot, reduce heat to medium-low and continue to sauté, stirring occasionally, until onions are tender and deep golden brown and sweet, about 30 - 40 minutes.
  • Increase heat to medium-high. Sprinkle the flour over the onions and stir until combined. Add the wine, beef broth, thyme, bay leaf, Worcestershire sauce, and salt and pepper to taste.  At first boil, reduce heat to medium-low and simmer, uncovered for about 30 minutes. Taste and adjust the seasoning if necessary. Remove bay leaf and discard.
  • Place the rack of your oven in the center and turn the broil on.
  • Distribute the soup into individual oven-safe bowls, place 1-2 slices of bread over the soup, if desire, and top with plenty of Gruyere cheese.
  • Bake until cheese is melted and bubbling, about 2-3 minutes.
  • Serve immediately.

Notes

 
STORE: Store the onion soup—without the bread—in an airtight container in the refrigerator for 3 - 4 days. To reheat, place the soup in a saucepan and heat it on the stovetop.
 
FREEZE: Freeze the cooled onion soup for up to 3 months – without the cheese and bread.  Defrost in the refrigerator and reheat on the stovetop.
 
BREAD: adding the bread on top is totally optional. If you want, you can toast the bread before you put it in the soup to give a crisper consistency.
 
CHEESE: Gruyere and Parmesan are the most popular options for French onion soup. However, if you don't have them, you could try Gouda, Swiss, or Mozzarella.
 
MAKE IT VEGETARIAN: Use vegetable broth.
 
MAKE IT GLUTEN-FREE: Use gluten-free flour and gluten-free bread.
 
THE SECRET TO MAKE THE BEST CLASSIC ONION SOUP
The caramelized onions are the KEY to make a to-die-for onion soup. Making caramelized onions takes about 40 minutes over the stove, so make sure to leave the onion caramelizing long enough. You know the onion are ready when they’re deep golden and sweet.
 
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 244kcal | Carbohydrates: 6g | Protein: 12g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 51mg | Sodium: 788mg | Potassium: 222mg | Fiber: 1g | Sugar: 2g | Vitamin A: 510IU | Vitamin C: 5mg | Calcium: 363mg | Iron: 0.7mg