French Onion Soup
About this recipe
French onion soup is a classic comfort dish that's perfect for a cozy day in. This version from Binging with Babish focuses on the essential elements: caramelized onions, rich beef broth, and a cheesy topping, all baked to perfection.
While it may seem a bit fussy and time-consuming, the result is a deeply flavorful soup that warms you from the inside out. Plus, the process of slowly caramelizing the onions is key to developing that signature sweet and savory flavor.
Ingredient notes
- The recipe calls for 3 pounds (1360g) of Spanish onions, which is enough for about 4 servings.
- You can use either homemade or high-quality store-bought beef broth; the video suggests adding aromatics to enhance the flavor of store-bought broth.
- Gruyere cheese should be shredded for topping the soup.
Tips from Binging with Babish’s video
- Thinly slice the onions pole to pole to maintain their structural integrity during cooking, which helps them caramelize evenly.
- Keep the onions moving constantly while caramelizing to prevent burning; no sugar is needed for caramelization, just patience and time.
- Deglaze the pot with dry sherry after caramelizing the onions to scrape up the fond, which adds depth to the soup's flavor.
Good to know
- How long does it take to make French onion soup?
- The total time for this recipe is about 2 hours.
- What type of cheese is used for topping the soup?
- The recipe uses shredded Gruyere cheese for topping the soup.
- Can I use store-bought beef broth?
- Yes, the recipe allows for high-quality store-bought beef broth, and suggests adding aromatics to enhance its flavor.
- What should I do with the baguette?
- Slice the day-old baguette into thick pieces, drizzle with olive oil, sprinkle with kosher salt and pepper, and toast in a 400°F oven for about 5 minutes.
No life story here — the video and the recipe are the whole point. All credit to Binging with Babish: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Cut the Spanish onions in half from root to tip, slice off the roots and tips, and remove the basal plate.
- 2
Thinly slice the onions pole to pole for better structural integrity during cooking.
- 3
In a large pot, heat a couple of tablespoons of olive oil over medium heat.
- 4
Add the sliced onions to the pot and begin caramelizing them, stirring constantly to prevent burning.
- 5
Once the onions are soft and jammy, add about two tablespoons of flour and cook for 1-2 minutes.
- 6
Deglaze the pot with one cup of dry sherry, scraping up the fond from the bottom.
- 7
Add 6 cups of strained beef broth to the pot along with fresh parsley, thyme, halved garlic cloves, bay leaves, peppercorns, and optional cloves.
- 8
Let the soup simmer for 5-10 minutes to meld the flavors.
- 9
Prepare the baguette by slicing it into thick pieces, drizzling with olive oil, and sprinkling with kosher salt and pepper. Toast in a 400°F oven for about 5 minutes.
- 10
Rub the toasted baguette slices with a halved clove of garlic for flavor.
- 11
Ladle the soup into broiler-safe crocks, filling them to the bottom rim.
- 12
Top each crock with a layer of shredded Gruyere cheese, add the toasted baguette slices, and then add more cheese on top.
- 13
Broil the crocks for 3-5 minutes until the cheese is golden brown and bubbly.
- 14
Garnish with chopped chives before serving.
Heads up — we had to guess a little:
- Inferred quantity for black peppercorns and kosher salt.
Credit where it’s due: this recipe was transcribed from Binging with Babish’s original video on YouTube. Follow them there — it’s their dish.
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