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French onion soup is one of my all-time favorite comfort foods! It’s warm and simple. Easy and inexpensive to make. Light but still somehow filling. And it’s FULL of health benefits!
I’m always surprised at how many people I run into that haven’t had it or have never tried to make it. It really is so easy.
I honestly don’t remember ever even learning how to make it. I am going to assume it’s something that my mom taught me and I just don’t remember – because I know she made it several times when I was growing up and I ALWAYS loved it! Once I got married and my husband deployed, I ended up making it all. the. time. as an easy single-serve meal for me to eat.
Once I had to revamp my diet and eliminate grains, I became even more thankful that I could still eat french onion soup and now make a big pot of it several times a month!
I never really use a recipe. Therefore, this post is a little informal as far as measurements and such. But let me assure you, it’s really hard to mess up.
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What you’ll need:
Onions. It doesn’t matter what kind, but different onions do have slightly different flavors. I’ve used every imaginable kind, and I still can’t pick a favorite.
Butter
Garlic or garlic powder (if you have it. I’ve made it without plenty of times but definitely prefer it with.)
Beef broth, beef stock, or water and beef bouillon
Worchestershire sauce
Pepper
Cheese of choice
For this batch, I raided the cupboard and pulled out whatever onions I had left:
Your quantities for the rest of the ingredients will depend on how many onions you start with and how big they are. Just estimate and go by what looks good. For this batch of 4 medium sized onions, I used 1 stick of butter.
Slice the onions and garlic and cook them on low-medium heat with the butter, stirring every few minutes:
The longer you cook the onions the more flavor they will have. If they stick a little (or even start to brown or burn), it gives it a nice brown flavor. I had been making onion soup for years before discovering that this process is actually called “caramelizing.”If you are in a hurry, it’s not the end of the world if the caramelizing gets rushed. I’d say normally I let the onions cook for 20-30 minutes. So yes, it takes a bit of time, but you don’t have to stand in front of the stove non-stop. You can work on other things while they are cooking.
The onions really cook down in the caramelizing process. Don’t be alarmed, that’s normal!
Add your beef broth or stock. In a pinch I’ve even used water and beef bouillon cubes. These days, I’m actually making my own homemade beef broth with organic beef bones, which you can actually get for VERY cheap! Homemade bone broth has a TON of other benefits like healing your gut, boosting your immune system, and helping your skin! You can also use whatever is your store-bought beef broth of choice.
For this batch I used my homemade broth – about two Gladware containers full.
Once the broth is added, add your Worcestershire sauce and pepper. I normally don’t measure, but this time I used about 2TBSP of the sauce and it was just about perfect. Taste it, if you want more, add it. Let it simmer for a bit, then go ahead and have a bowl!
I usually keep mine on low or warm heat for a few hours to let the flavors mingle even more, but I never wait more than about 10 or 15 minutes to have the first bowl, because I’m impatient like that.
I always add cheese to mine – any white cheese like mozzarella, provolone, or Swiss. Swiss is definitely my favorite! The cheese gets all melty and helps to make the dish just a little bit more filling!
French onion soup lasts in the refrigerator well for several days and tastes better the longer it sits! It freezes amazingly in both big batches and single serve portions (yet another reason I ate so much of it during deployments)!
I hope that you enjoy it as much as I do. (Or not. No one else in my family eats it which means more for me!)
FAQs
My personal go-tos include worcestershire sauce, fish sauce, and brandy. Each deepens the flavor of french onion soup. Balsamic vinegar and soy sauce are other great options.
How do you fix bland French onion soup? ›
Consider adding a pinch of dried thyme or a couple of bay leaves to the pot while simmering the soup. Experiment with additional seasonings like garlic powder, Worcestershire sauce, or a splash of red wine for added complexity.
Why do you put baking soda in French onion soup? ›
The caramelized onions for this soup cook more quickly due to a pinch of baking soda but still have that deep, slow-cooked flavor. Topping the soup with hot, cheesy toasts prepared while the soup simmers, eliminates the need to bake the soup in specialty French onion soup bowls.
Why is my French onion soup too sweet? ›
It's too sweet – caramelized onions are not balanced by acidic ingredients. In this recipe dry white wine and brandy provide acidity. If your soup came out too sweet you can add some sherry vinegar/white wine vinegar/lemon juice to reduce the sweetness even more.
How do you make soup taste stronger? ›
Use fresh vegetables, high-quality meats or broth, and fresh herbs to add depth of flavor. Add acidity: A squeeze of lemon or lime juice, a dash of vinegar, or a splash of wine can brighten the flavors of a soup and make it taste more complex.
What spices add depth to soup? ›
Herbs and sources add flavor, aroma, and intensity to the soup broth. You can pick fresh or dried herbs like basil for tomato-based soups or fresh parsley for clear broths. You may also add more spices like turmeric, ground ginger, ground paprika, or nutmeg for a touch of spice and color to your soup broth.
Why is my homemade soup so bland? ›
If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Start with the basics. Ensure you've added enough salt and black pepper.
Why do you add flour to French onion soup? ›
Onion soup, at its very essence, is nothing more than onions and water boiled together. Period, done, finished, everything added from that point on is pure opinion. Caramelizing the onions brings out sugars, and makes a more luxurious silky and sweet soup, adding flour gently thickens and provides body.
Why is my French onion soup pale? ›
The Secret Ingredient Is Time
This only happens after a long cooking time (the addition of a little extra sugar will help). The more caramelized, the deeper the color of the onions and the more flavor you'll get from them.
Should onions be caramelized for French onion soup? ›
Caramelizing the onions slowly in butter until they're rich golden brown (but not so dark as to taste bitter) produces the sweetest, most flavorful results. If you don't have homemade beef stock, the recipe's suggested homemade or store-bought chicken stock substitutions are better than most store-bought beef stock.
If you want to thicken your French onion soup, you can add a bit of flour. Combine a couple of tablespoons of flour with a teaspoon of salt and whisk in about a quarter cup of water. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, until thickened.
What wine is best for French onion soup? ›
I recommend a dry white or red wine, such as a good quality Pinot Grigio/Gris, Sauv Blanc, Sémillon, Chardonnay, Merlot or Pinot Noir. Generally, if you can't drink it, don't cook with it.
What is the difference between onion soup and French onion soup? ›
What is the Difference Between Onion Soup and French Onion Soup? French onion soup is always made with beef stock. Other onion soups can be made with chicken, vegetable, or beef stock. Additionally, French onion soup typically contains wine or sherry, which isn't typical or necessary in other onion soups.
How dark should my onions be for French onion soup? ›
By this point, the onions should be deep brown. If not, continue deglazing and stirring until the deep-brown color is reached. Add the sherry, chicken broth, bay leaves and thyme, bring to a boil, and reduce the heat to low, so the soup is at a gentle simmer.
Why are my onions not browning for French onion soup? ›
Not cooking the onions long enough.
→ Follow this tip: Cook times will vary depending on the number of onions you're cooking and the type of onion (its sugar content and age), but plan to cook caramelized onions for 40 to 50 minutes (at least) until they have a dark-brown, rich color.
How do you get the depth of flavor in vegetable soup? ›
A squeeze of citrus, a dollop of yogurt or a drizzle of cream, a dusting of cheese or a good chile powder, a sprinkling of some herbs or croutons — all can take a perfectly fine soup into the realm of the delectable. Even a spiral of good olive oil to finish and some coarse sea salt can do wonders.
What gives vegetable soup that depth of flavor? ›
**Herbs and Spices:** Use a variety of herbs and spices such as thyme, rosemary, oregano, bay leaves, cumin, coriander, or smoked paprika to enhance the taste. 3. **Broth or Stock:** Choose a flavorful broth or stock as the soup base. Vegetable, mushroom, or a combination of vegetable and chicken broth can add depth.
