Classic French Onion Soup Recipe
This classic French onion soup is comforting and timeless. Slowly cooked onions, rich beef broth, and toasted bread topped with melted cheese come together to make a cozy soup that still feels a little special.
Servings 4 people
Ingredients
Soup
- 4-5 medium sized onions sliced into half rings
- ¼ cup butter please don't substitute
- 5 cups beef broth canned or boxed is fine
- 2 tbsp cognac substitute for brandy, red wine, or 1 tbsp red wine vinegar
For the Topping
- 4 thick slices french bread
- 2 tbsp butter
- 1 clove garlic minced
- 1 cup shredded mozzarella cheese
- ½ cup fresh grated parmesan cheese
- salt and pepper to taste
Instructions
Step 1: Prepare the Onions
- Slice the onions into half-rings. To help reduce watery eyes, cut off the ends, remove the skins, and rinse each onion under cold water before slicing.
Step 2: Cook the Onion Base
- Melt the butter in a large heavy pot over medium heat. Add the onions and stir to coat them in the butter. Cook slowly, stirring often, until the onions are soft, golden, and sweet, about 45 to 60 minutes. Season lightly with salt and pepper as they cook.
Step 3: Finish the Soup
- Add the beef broth and cognac, brandy, or red wine. Bring the soup to a gentle simmer and cook for about 30 minutes. Taste and adjust seasoning with salt and pepper if needed.
Step 4: Prepare the Bread and Cheese
- Mix the butter and crushed garlic together. Spread on the bread and toast under the broiler until lightly golden. Grate the mozzarella and Parmesan cheese.
Step 5: Assemble and Broil
- Ladle the hot soup into oven-proof bowls. Float a slice of toasted bread on top of each bowl and sprinkle with both cheeses. Place under the broiler until the cheese is melted and lightly golden. Serve carefully, as both the soup and bowls will be very hot.
Notes
Ingredients Note: A good-quality beef broth works well for this soup. Using a low-sodium broth makes it easier to adjust the seasoning at the end.