You Must Try This French Onion Soup Recipe

If you are looking for a really good French onion soup recipe you must try this one! I found it on Simply Recipes and made just a few slight adjustments.

Since traveling to France recently and having French Onion soup, I was seriously craving some. This recipe is the closest thing to being to France 🙂

French Onion Soup Ingredients

The ingredients for the savory soup are simple. Lots of onions, garlic, butter, oil, beef broth and chicken broth.

I used White wine vinegar, cooking sherry and some dried herbs. The original recipe calls for Vermouth or Dry White wine.

That is it!

6 medium yellow onions (sliced thinly) I used 5 large and one medium

4 Tbsp Olive oil

2 Tbsp butter

1 tsp sugar

Kosher salt

2 cloves garlic, finely chopped

4 Cups beef broth

4 Cups Chicken broth

1/4 Cup White wine vinegar

1/4 Cup Cooking sherry

Bay leaf

1 1/2 tsp herbs de Provence (but you could use Thyme)

1 tsp Webers Beer Can chicken seasoning

Slices of French baguette

1 Cup grated gruyere cheese

1/2 Cup grated parmesan cheese

Cooking the French Onion Soup

Once your olive oil is hot, add your sliced onions to soup pot and mix well with the oil.

Cook for about 15 minutes. Stirring frequently until onions begin to be transparent.

The longest part of this recipe is waiting for your onions to get to a golden color but worth the wait!

Once they are softened you can add the butter. Cook for another 10 – 15 minutes and then sprinkle with sugar.

This will help the onions to get golden faster. Add in the garlic and cook one minute longer.

Deglaze the onions

Now that the onions are golden in color it is time to deglaze the pot. Add the white wine vinegar and cooking sherry all at once. Stir the pot and get any tid bits from the sides and bottom of the pot.

This adds in more flavor.

Beef and chicken broth

It is time to add both broths to the soup pot. You can use only beef broth as most French onion soup is only made with beef broth. I used half beef and half chicken.

Add in the bay leaf. Simmer for about 30 minutes.

Season with salt and pepper and remove the bay leaf. You can add another little glug of cooking sherry if you think it needs a little more flavor.

Toast the baguettes

Slice your French baguettes into 1″ slices and brush with olive oil. Toast on a cookie sheet with parchment paper at 450 degrees.

Remove from oven and sprinkle with the cheeses and heat until they melt. About 3-4 minutes.

To serve ladle soup into bowls and add one slice of cheesy bread over the top.

I would love to know if you try this recipe so leave me a comment!

Here are a few other favorite soup recipes you will also love.

Easy to make creamy vegetable soup

Tortellini Kielbasa spinach soup

Using up what you have in the fridge soup