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A closeup photo of french onion soup in a bowl.
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5 from 1 vote

Homemade French Onion Soup Recipe

This homemade french onion soup is rich, thick and delicious. Slow cooked, caramelized onions, beef stock, french bread and Swiss cheese are combined for a hearty, comforting bowl of soup.
Prep Time15 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 45 mins
Course: Soup
Cuisine: American
Servings: 6
Calories: 653kcal
Author: Amy Duska

Ingredients

  • 7-8 medium or 4-5 large Vidalia onions sliced thinly
  • 4 tablespoons unsalted butter
  • 2 tablespoons paprika
  • 1 bay leaf
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons fresh thyme
  • 8 cups beef stock or beef broth
  • 1 cup white wine
  • 2 teaspoons kitchen bouquet optional for deeper color
  • ¾ cup flour
  • 12 slices aged swiss
  • 1 loaf of french bread cut into 1" slices
  • 1 teaspoon fresh thyme optional garnish

Instructions

  • Place the sliced onions and butter in a large nonstick pot and cook, uncovered, over low heat for 1 hour, stirring every 15 minutes to prevent sticking. Turn the heat up to med-low and cook the onions for and additional 30 minutes. Stir frequently.
  • Add the paprika, bay leaf, salt, pepper and thyme to the pot, stir and cook for an additional 5 minutes.
  • In a small bowl, whisk 1 cup of beef stock with the flour to make a slurry for thickening the soup.
  • Add the remaining beef broth, the slurry mixture and the white wine to the pot and stir until fully incorporated. (Add the kitchen bouquet if you are using it.)
  • Place lid at a tilt to let steam escape and bring the soup to a simmer on low heat for 1 hour. Stir occasionally.

Assembly

  • Place the oven rack on second space from top and turn broiler on HIGH. Pour the soup into oven-safe bowls, top with a slice of french bread and then 2 of slices of Swiss cheese.
  • Place the bowls on a heavy baking sheet and broil for about 3-5 minutes. (Keep an eye on the soup because the cheese will melt and brown very fast.)
  • Remove the tray from oven and use oven mitts to transfer the bowl to heat-safe surface. Top with fresh thyme and serve immediately.

Notes

  • Store leftovers in the fridge for up to 5 days.
  • Reheat the soup on the stovetop in a saucepan.

Nutrition

Calories: 653kcal | Carbohydrates: 87g | Protein: 29g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 51mg | Sodium: 1852mg | Potassium: 1270mg | Fiber: 7g | Sugar: 24g | Vitamin A: 1712IU | Vitamin C: 20mg | Calcium: 420mg | Iron: 6mg