French Onion Soup is a classic, hearty way to get cozy during this season!
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French onion soup is one of my favorites. The simplicity of caramelized onions and broth amazes me. Knowing how to cook down the onions creates so much flavor it’s incredible.
History of French Onion Soup
This soup dates back to the Roman times. The soup has slightly evolved over time with different spices but the modern version that everyone knows dates back to the 1800s. It is said that this modern version was introduced at the Royal Court at Versaille in the 18th century. Versaille is a palace in France that is absolutely breath taking. I visited it in 2011. Not only is the Palace stunning, (hello Hall of Mirrors) but the grounds are out of this world. Needless to say it’s a very special place. The ingredients stated were fried onions, water and croutons. Today’s version is similar, typically using a beef broth and also adding cheese to the top.
Tis’ the Season
During the cold months I make A LOT of soup. One of my other favorite soups to make is butternut squash soup. Besides the fact that French Onion Soup is savory and delicious, it also takes very minimal ingredients. I always have what it takes to whip this up on a cold day if that’s what I’m craving.
I love these French Onion Soup Bowls! They are a perfect size and come with lids.
Biggest tip to making French Onion Soup
Take your time, caramelizing onions does not happen in minutes. If you want the flavor to really get into the broth you want them to simmer for a long time. I have tried to rush this step before, actually multiple times. It never works out and the flavor is just not there.
French Onion Soup
Equipment
- 1 Wooden Spoon
- 1 Mandolin (you can use a knife as well)
Ingredients
- 6 Whole Onions
- 6 Cups Beef Bone Broth
- 4 Tbsp Butter
- 1 Tsp Worcester Sauce
- 1 Tsp Sugar
- 1 Tsp Sea Salt
- 2 Cups Shredded Grueyere Cheese (or any white cheese you like. I've used Monterey as well)
- 6 Pieces Sourdough bread
- 2 Sprigs Thyme
Instructions
- Slice onions thinly using mandolin. Then cut into halves
- Put your olive oil in your dutch oven and add the onions on medium to low heat to caramelize. Stiring often, this will take 30-45 minutes.
- Once the onions are carmelized, add in your beef bone broth, salt, and worcester.
- Let simmer for 10-15 minutes.
- Separate into 6 bowls and place a piece of bread on each.
- Divide cheese up on top of each bowl and broil until golden brown.
- Garnish with thyme pieces. (optional)
