French Onion Soup is such a classic and SO easy to make! Onions are slowly caramelized until soft and sweet, simmered with beef broth, thyme, and just a touch of sugar. It's topped with a crispy crouton, loads of shredded gruyere cheese and broiled into a crispy, cheesy oblivion. So good! .
Easy French Onion Soup
Easy French Onion Soup
This cheesy, brothy, onion-forward soup may seem hard to make, but it’s one of the easiest soups to make on the planet, and it only has about seven ingredients. Win! The only thing you need is a little bit of patience both to let the onions caramelize and to keep yourself from inhaling the broth before the cheese goes on to be melted into a gooey oblivion.
Here’s what’s happening:
- sweet caramelized onions bathed in butter
- salty beef broth studded with fresh thyme
- crispy croutons to soak up all that awesome French onion soup broth
- nutty gruyere cheese broiled until irresistibly crispy
- 1 1/2 tbsp unsalted butter
- 6 cups sliced onions
- 2 large garlic cloves, minced
- 3/4 tsp kosher salt, divided
- 1 tsp sugar
- 2 tbsp all-purpose flour
- 32 oz beef broth
- 5 sprigs thyme
- 4 slices baguette cut into 1-inch pieces
- 8 oz shredded grueyre cheese
Preheat oven to 350 degrees.
Heat a large heavy-bottomed pot to a medium heat. Add the butter. Once the butter melts, add the onions, garlic cloves, salt, and sugar. Stir to coat. Cook the onions for about 5 minutes until they start to soften. Once they soften a bit, turn the heat down to medium-low and cook another 10 minutes. When they start to get super soft, turn the heat down again to low. Continue to cook the onions, while stirring every few minutes until the onions are golden brown and caramelized. It should take another 15 minutes or so.
Stir the flour into the onions. Cook for 1 minute. Slowly stir in the broth and add the thyme. Bring the mixture up to a boil and let it simmer. Simmer until slightly thicker, about 4-5 minutes.
While the onions cook. Add bread pieces to a sheet pan. Bake in the oven until toasted, about 5 minutes.
Pour the soup into four oven-proof French Onion Soup bowls, Once the soup and croutons are ready to go, put one crouton on top of the soup. Cover with cheese. Place the soups on a large sheet pan and broil until the cheese has melted and started to turn brown and crispy, about 2-3 minutes. Serve immediately.
Soup can be refrigerated for 4 days or frozen for 3 months.
OMG!!!!!!!!!!!!!! I cannot wait to make the soup, the wonton, and the Mac & Cheese muffins… thank you thank you thank you for such awesome recipes!!!
- Miami Food Network -
- Make sure to watch the onions, you don’t want them to burn. If they start to burn, turn the heat down a bit and continue to stir.
- Make sure to season as you go. Season the onion. After you add the broth, season again. After the broth has simmered with thyme, taste for seasoning again. Everyone’s palate is different and what I think is too salty or not salty enough may be different for your.
- Do not every leave your broiling cheese unattended! Cheese burns FAST. You really need to keep an eye on the soup when it’s under the broiler or you can quickly have a bad situation on your hands.