Easy French Onion Soup
I simply love French Onion Soup. I’ve ordered it many times in different restaurants and it is always rich, savory and cheesy. I make it for my family often. It is easy to prepare and so delicious. Great to satisfy your hunger and warm you up!
My husband and I order French Onion Soup often when out to dinner, in search of the best soup out there. We’ve found some that are savory and delicious, but you just can’t beat this recipe for easy French Onion Soup.
The key to this recipe is carmelizing the onions. It takes about 15 minutes to get them to the point where they are golden brown, but it is worth the time and attention because it develops the flavors and gives you a rich, flavorful base for the soup.
What type of cheese should I use on French Onion Soup?
The cheese on the soup is also important. Pick something that melts well, like gruyere, mozzarella or provolone. I like to use a combination of flavors, so I used all three of these cheeses to top my soup. Gruyere is our favorite, as it lends a nutty, salty, creamy element that puts this French Onion Soup over the top.
French Onion Soup Recipe
What’s needed?
- 4 large sweet yellow onions, sliced
- 1 stick of butter, 1/2 cup
- 1 teaspoon Italian seasoning
- 1 cup white wine, optional
- 32 ounces chicken broth (or vegetable broth)
- a splash of Worcestershire sauce
- Any good quality bread, sliced 1/2 inch to one inch thick and toasted crisp under the broiler or in the toaster (I have used nutty oatmeal bread, Italian bread, rosemary olive oil bread and many others. It really depends on what you like.)
- about 2 cups shredded (meltable) cheeses, like gruyere or mozzarella (enough to cover each soup bowl)
- salt and pepper to taste
How to make French Onion Soup?
- Melt the butter in a large skillet. Add the sliced onions and the Italian seasoning and sauté on medium heat until deep golden brown, about 15 minutes. Your kitchen will smell heavenly.
- Once the onions are caramelized, add the wine to deglaze the pan. Add the Worcestershire sauce and cook for about 5 minutes on medium heat. Add the chicken broth and simmer on low for at least 15-20 minutes more. The flavor develops as you simmer the broth on low heat.
- Ladle the soup into large soup cups or bowls, filling to about 1 1/2 inches from the top. Then place a piece of toasted bread on top, you may need to cut or tear the bread into pieces to fit into the soup cups. Cover the toast with shredded cheeses, about a 1/2 inch thick.
- Place the soup cups on a baking sheet and put them under the broiler set to 500 degrees for about 3-5 minutes. Check the cheese often so it doesn’t burn. You want it melted, gooey and golden brown. This recipe makes 4 large portions.
French onion soup can be served as an appetizer or as a meal itself. I served it as the main course with a platter of spinach dip and veggies. A perfect lunch on a weekend afternoon!
Easy French Onion Soup
Ingredients
- 4 large yellow onions, sliced
- 1/2 cup butter
- 1 teaspoon Italian seasoning
- 1 cup white wine, optional
- 32 ounces chicken broth, or vegetable broth
- 1/2 teaspoon Worcestershire sauce
- 4 slices Italian bread, sliced 1/2 inch to one inch thick and toasted crisp under the broiler or in the toaster (I have used nutty oatmeal bread, Italian bread, rosemary olive oil bread and many others. It really depends on what you like.)
- 2 cups gruyere cheese, meltable cheeses, like gruyere or mozzarella (enough to cover each soup bowl)
- salt and pepper to taste
Instructions
- Melt the butter in a large skillet. Add the sliced onions and the Italian seasoning and sauté on medium heat until deep golden brown, about 15 minutes. Your kitchen will smell heavenly.
- Once the onions are caramelized, add the wine to deglaze the pan. Add the Worcestershire sauce and cook for about 5 minutes on medium heat. Add the chicken broth and simmer on low for at least 15-20 minutes more. The flavor develops as you simmer the broth on low heat.
- Ladle the soup into large soup cups filling to about 1 1/2 inches from the top. Then place a piece of toasted bread on top, you may need to cut or tear the bread into pieces to fit into the soup cups. Cover the toast with shredded cheeses, about a 1/2 inch thick.
- Place the soup cups on a baking sheet and put them under the broiler set to 500 degrees for about 3-5 minutes. Check the cheese often so it doesn’t burn. You want it melted, gooey and golden brown. This recipe makes 4 large portions.