Easy Homemade French Onion Soup
About this recipe
French onion soup is a classic dish that brings warmth and comfort, especially with its rich, caramelized onions and gooey melted cheese on top. This recipe by Joshua Weissman focuses on the essential technique of properly caramelizing the onions, which is key to achieving that deep, savory flavor that makes this soup so beloved.
In this version, the addition of bourbon and dry sherry enhances the depth of flavor, while the combination of Gruyère and Gouda cheese adds a delightful creaminess. Perfect for a cozy night in or impressing guests, this soup is sure to satisfy.
Ingredient notes
- You can use either sweet onions or Vidalia onions interchangeably for this recipe.
- The optional bourbon adds a significant flavor boost, but you can skip it if you prefer.
- Dry sherry is also optional but recommended for finishing the soup.
Tips from Joshua Weissman’s video
- Always salt the onions at the beginning of caramelization to help draw out their moisture, which is crucial for achieving that deep caramelized color.
- When slicing the onions, cut against their natural rings to get nice, moon-shaped slivers.
- If the onions start to stick while cooking, add a tiny splash of water to loosen them up.
Good to know
- How many servings does this recipe yield?
- This recipe yields 4 to 6 servings.
- How long does it take to make this soup?
- The total time to make this soup is about 1 hour and 30 minutes.
- What type of pot should I use for this recipe?
- Use a 6 to 8 quart pot for cooking the soup.
- Can I substitute the cheeses used in this recipe?
- While Gruyère and Gouda are recommended, you can experiment with other melting cheeses if desired.
No life story here — the video and the recipe are the whole point. All credit to Joshua Weissman: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Cut the top and bottom off the onions, cut them in half, peel them, and slice them thinly against their natural rings.
- 2
In a 6 to 8 quart pot, heat 3 tablespoons of unsalted butter and 1 tablespoon of extra virgin olive oil over medium heat.
- 3
Once the butter begins to bubble, add the sliced onions and season with salt. Stir to coat the onions in butter and disperse the salt.
- 4
Cook the onions on medium heat, stirring gently but frequently, for about 45 minutes, fluctuating the heat between medium and low. If they start to stick, add a tiny splash of water to loosen them.
- 5
Once the onions are caramelized and have reached a deep brown color, deglaze the pot with 2 tablespoons of bourbon (optional) and let it boil and reduce for about 2 minutes.
- 6
Add 1.25 cups of white wine to the pot, bring it to a boil, and reduce by about 70% for 3 to 5 minutes.
- 7
Pour in 1.5 quarts of beef stock, season lightly with salt, and bring it to a simmer. Add the bundle of thyme and simmer for 20 to 30 minutes until slightly reduced and thickened.
- 8
Optionally, finish the soup with 3 tablespoons of dry sherry, simmer for another 1 to 2 minutes, then remove from heat and stir in 2 tablespoons of unsalted butter until melted and emulsified. Season to taste with salt and pepper.
- 9
For serving, grate 3 ounces each of Gruyère and Gouda cheese and toss together. Brush 1/2 inch slices of baguette with olive oil and toast in the oven at 425°F (218°C) for 5 to 7 minutes until crisp but not brown.
- 10
Ladle the soup into oven-safe bowls, leaving at least a quarter inch of space at the top. Top with two slices of toasted baguette, sprinkle generously with cheese, and place under a high broiler for 2 to 3 minutes until melted and slightly brown.
Heads up — we had to guess a little:
- The quantity of onions is inferred based on the typical size of large onions and the total weight mentioned in the transcript.
Credit where it’s due: this recipe was transcribed from Joshua Weissman’s original video on YouTube. Follow them there — it’s their dish.
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