Classic French Onion Soup
About this recipe
Classic French Onion Soup is a comforting dish that highlights the rich flavors of caramelized onions, leeks, and a savory broth. Chef Jean-Pierre's take on this classic is straightforward and emphasizes the importance of properly caramelizing the onions for depth of flavor.
This recipe is not just about onions; it incorporates leeks for added sweetness and complexity, making it a standout version of the traditional soup. Plus, the broiled Gruyère cheese on top adds a delightful, melty finish.
Ingredient notes
- Use preferably Spanish or yellow onions for the best flavor.
- The leeks should be the white part only, cleaned and sliced.
Tips from Chef Jean-Pierre’s video
- Slice the onions and leeks thinly to ensure they caramelize evenly and fit well in a spoon.
- Caramelize the onions and leeks first before adding them to the soup to develop a rich flavor.
- Deglaze the pot with white wine after caramelizing to capture all the flavorful bits stuck to the bottom.
Good to know
- How long does it take to make this soup?
- The total time to make this soup is about 60 minutes.
- What type of cheese is used for topping?
- Gruyère cheese is used for topping the soup.
- Can I skip the white wine?
- Yes, the white wine is optional and can be omitted for a simpler flavor.
- How many servings does this recipe yield?
- This recipe yields 4 servings.
No life story here — the video and the recipe are the whole point. All credit to Chef Jean-Pierre: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Slice the onions and leeks thinly, ensuring they are not too large for spoonfuls.
- 2
In a large pot, melt the butter over medium heat until foamy.
- 3
Add the sliced onions and leeks to the pot, stirring to coat them in butter.
- 4
Cook the onions and leeks, stirring occasionally, until they are caramelized and golden brown, about 20-30 minutes.
- 5
Add minced garlic and cook for an additional 2 minutes until fragrant.
- 6
Pour in the dry white wine (if using) and scrape the bottom of the pot to deglaze, cooking until the wine has mostly evaporated.
- 7
Add the beef stock, thyme, and bay leaf to the pot, bringing the mixture to a simmer.
- 8
Let the soup simmer for about 20 minutes to allow the flavors to meld together.
- 9
Remove the bay leaf and season the soup with salt and pepper to taste.
- 10
Ladle the soup into oven-safe bowls, top with a slice of crusty bread, and sprinkle with gruyere cheese.
- 11
Place the bowls under a broiler until the cheese is melted and bubbly, about 2-3 minutes.
Heads up — we had to guess a little:
- The quantity of onions and leeks was inferred based on typical recipes for French onion soup.
Credit where it’s due: this recipe was transcribed from Chef Jean-Pierre’s original video on YouTube. Follow them there — it’s their dish.
Are you Chef Jean-Pierre? Claim this page or ask us to take it down. Your call, always.
