I have never been a soup person, and I always particularly hated onions. However, when my husband would order French Onion Soup at a restaurant, the cheese piqued my interest. I finally broke down and tried it – and I fell in love. You’re going to have that same warm lovey feeling I had when you try this French Onion Soup Recipe.
I’d literally only tasted French Onion Soup once before I decided to make it. Not even knowing where to start, I read 5+ recipes (including the comments) and an article about what ingredients cause certain reactions and what is recommended. I’ve compiled all of that research and knowledge into my French Onion Soup recipe and – it totally paid off.
It also freezes very well, so make some ahead of time for those really cold nights that you don’t want to cook!
Before you get into the recipe and decide to make this for dinner tonight, you should know that the secret to this recipe is to take it sloooooowww. I made this the night before I intended to eat it for dinner! It took me about 2 total hours… but so, so worth it!
*You can skip down to the bottom to see the full list of ingredients and directions*
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1. Chop all 6 onions into quarters
2. Melt butter in a large pot over medium heat.
3. Add onions, garlic, bay leaves, thyme, salt and pepper until onions are caramelized, stirring occasionally (about 45 minutes – this ended up taking me over an hour to get the onions nice and caramelized. In my opinion, the longer the better, just don’t burn them or let them stick!)
4. Remove bay and thyme.
5. Add wine, turn the heat up, and deglaze. When wine is evaporated (about 5 minutes), turn the heat down to medium low and dust onions with flour and stir. Don’t burn the flour.
6. Cook for at least 10 minutes.
7. Add broth and sherry. Simmer and cook for 10 minutes.
8. Season with salt and pepper
9. Turn on the broiler and slice your baguette and Gruyere (or whatever cheese you prefer! I’ve also used Munster and shaved Parmesan).
10. Scoop your soup into remkins, then top with the bread and cheese (cheese on top). Broil until cheese is bubbly brown and bread is toasted.
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*Note: our pot is an old Rachel Ray, but I’ve linked a similar below. Our wooden spoon is also old, but this one linked is an inexpensive version from Target!
Based on myfitnesspal.com, the calories for 1 serving of soup is 202 calories, based on 8 servings using my healthier swaps mentioned. This does not account for the bread and cheese. I decided that every bread and cheese is different, so you’ll want to add that in yourself! In Weight Watchers points, the soup itself is only 2 Freestyle Smart Points!
French Onion Soup
This is the only French Onion Recipe you'll ever need. It's easy and delicious, but I do recommend making it the night before so you can take your time with it! We've served this as a pre-meal course, and as a dinner course and this amount was good for 8 servings. If you opt for full servings as meals, I'd say this would feed 6!
- 6 Sweet Onions chopped in quarters
- 1/4 cup Butter to be more health conscious, I used I Can't Believe It's Not Butter Light
- 2 cloves Garlic minced
- 3 Bay Leaves
- 3 Thyme Sprigs
- 1/2 cup Dry White Wine
- 3 heaping tbsp All-Purpose Flour
- 2 qts Beef Broth to be more health conscious, I used fat-free beef broth
- 2 tbsp Dry Sherry
- 1 Baguette sliced
- Gruyere or Munster (really any cheese)
- Kosher Salt and Pepper
Melt butter in a large stock pot over medium heat
Chop all onions into quarters
Add onions, garlic, bay leaves, thyme, salt and pepper until onions are caramelized – at least 45 minutes (this could take awhile) – stirring occasionally. I added a lid after about 30 minutes to help the process
Remove bay leaves and thyme sprigs
Add wine and deglaze
When wine evaporates (about 5 minutes) turn heat down to medium low, dust onions with flour, and stir (don't burn the flour). Cook for 10 minutes
Add broth and sherry, then simmer and cook for 10 minutes, and add salt and pepper to taste
Turn on the broiler while you slice the baguette and cheese. Scoop your soup into remekins and top with bread, then cheese. Place on a baking sheet and put in the oven until the cheese is bubbly and brown and the baguette is toasted. (don't forget the remekin will be hot coming out of the oven) 🙂
This freezes well, too! Once the soup is cooled, place in a freezer-safe dish and take it out when you want more! I've eaten this after a month of freezing, and it was just as good as day 1