French Onion Soup


What is the Best Type of Onion to Use for French Onion Soup?

When it comes to French Onion Soup, the type of onion you use can significantly impact the end flavor. Red and yellow onions are generally recommended. Red onions provide a robust, somewhat spicy flavor, while yellow onions offer a more classic, sweet note to the soup. Both work exceptionally well, and the choice comes down to personal preference.

French Onion Soup

White onions, on the other hand, are less desirable as they can be a bit too sharp or astringent. You can always experiment with a blend of red and yellow onions to reach a balanced flavor profile.

Remember to slice the onions thinly for easier caramelization. Caramelizing them brings out their natural sweetness and depth, enriching the overall taste of the soup. If you’re looking for more soup ideas, check out this chicken noodle soup recipe .

How Do You Properly Caramelize Onions for the Soup?

Caramelizing onions is a crucial step in making a perfect French Onion Soup. The process requires patience and a keen eye. Start with a mix of olive oil and butter in a thick-bottomed pot, as this helps the onions caramelize evenly. Allow the onions to cook at medium heat initially, stirring often to prevent burning.

The onions will first soften and become translucent. At this point, you should increase the heat to medium-high to begin the caramelization process. It may take anywhere between 20 to 40 minutes for the onions to start to brown. You can add a pinch of sugar to expedite the caramelization process, but this is optional.

The aim is to achieve a rich brown color and not to burn the onions. The resulting caramelized onions will be the foundation of your soup, so it’s essential to get this step right. Keep the pot’s heat consistent and stir occasionally to make sure the onions are caramelizing evenly.

Can I Use a Different Type of Stock Instead of Beef Stock?

While beef stock is the traditional base for French Onion Soup, there are alternative options available. You could use chicken stock, vegetable stock, or even a combination of two types. Keep in mind that each stock will add its unique flavor. So if you’re not using beef stock, expect a slightly different tasting soup.

For example, using chicken stock may result in a lighter, less robust soup, whereas vegetable stock will make it suitable for vegetarians but may lack some depth. If you’re using boxed stock, it’s crucial to taste it first; if it’s not good, your soup won’t be either. Enhance the flavor of your stock with additional seasonings like beef bouillon if needed. For another soup option, you can visit this creamy potato hamburger soup recipe .

What Are the Best Alcohol Substitutes for the Recipe?

Dry vermouth or white wine, along with optional brandy, is commonly used in French Onion Soup to add complexity and richness. If you prefer not to include alcohol, there are several alternatives to consider. One common suggestion is to use Worcestershire sauce to give the soup an additional layer of flavor. About a tablespoon should suffice.

French Onion Soup

Another option is to use a half cup of the chosen stock to deglaze the pan before adding the remaining stock. Deglazing is an essential step that helps incorporate the flavorful bits stuck to the bottom of the pot into the soup.

Apple cider vinegar or white grape juice are other alternatives to consider for a non-alcoholic substitution. They offer a fruity tang that can somewhat mimic the acidity and depth that alcohol provides.

What Cheese Alternatives Can I Use If I Don’t Have Gruyere and Parmesan?

Gruyere and Parmesan cheeses are the classic choices for French Onion Soup because they provide a wonderful combination of nuttiness and saltiness. However, there are other cheeses that you can use as substitutes. Gouda and Swiss cheese are excellent alternatives that offer a similar creamy texture and rich flavor.

Fontina and mozzarella are also options, although they are milder in flavor. These cheeses will still provide that desired melted texture on top of your soup but expect a less intense flavor. Feel free to mix and match cheeses to arrive at a combination that pleases your palate.

If you are fond of trying out different kinds of soups, this beef barley soup could be an excellent addition to your recipe collection.

How to Store and Reheat French Onion Soup

Storing French Onion Soup is relatively straightforward. Place the cooled soup—sans croutons—in an airtight container and store it in the refrigerator for 3 to 4 days. To reheat, bring it to a boil on the stovetop. The croutons are best made fresh, as they can become soggy when stored in the soup.

French Onion Soup

The soup is also freezer-friendly. Again, freeze it without the croutons, and it will last up to 3 months in the freezer. To use, defrost in the refrigerator and reheat by bringing it to a boil on the stovetop. Make the croutons fresh for the best experience.

In summary, whether you’re new to making French Onion Soup or are an experienced cook looking to refine your technique, these answers to common questions should provide helpful guidance. Enjoy the process and, most importantly, the delicious end result!

French Onion Soup

French Onion Soup

The key to a memorable French Onion Soup lies in the quality of the stock. The right stock can enhance the flavor, while the wrong one can dull the taste. For those who find their stock lacking, a dollop of high-quality beef bouillon can do wonders. We highly recommend the ‘Better Than Bouillon’ brand.
5 from 2 votes
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Course: Soup
Cuisine: French
Keyword: French Onion Soup
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4


  • 6 large red or yellow onions approximately 3 lbs
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon granulated sugar
  • Kosher salt to taste
  • 2 cloves garlic finely chopped
  • 8 cups of beef or chicken stock or a mix of both
  • 1/2 cup dry vermouth or white wine
  • 2 bay leaves
  • 1 tablespoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons brandy optional
  • 8 slices French bread or baguette 1-inch thick
  • 1 1/2 cups grated Gruyère cheese
  • A dash of grated Parmesan cheese


Prepping the Onions

  • Start by peeling and thinly slicing the onions. You should end up with roughly 10 cups of sliced onions.

The Art of Caramelizing Onions

  • In a heavy-bottomed pot of about 5-6 quarts, heat 3 tablespoons of olive oil over medium heat. Add your sliced onions and give them a good stir to ensure they are well-coated with oil. Sauté the onions for 15-20 minutes, stirring frequently until they soften.

Getting That Golden Hue

  • Increase the heat to medium-high and introduce the remaining tablespoon of olive oil along with the butter. Continue stirring as the onions begin to brown. This process could take anywhere from 20 to 40 minutes, depending on your cookware and the type of onions used.

Final Caramelizing Steps and Adding Garlic

  • To accelerate the caramelization process, sprinkle a teaspoon of sugar and kosher salt over the onions. Keep cooking for an additional 10-15 minutes until the onions are deeply caramelized. Finally, add the minced garlic and cook for another minute.

Deglazing and Infusing Flavor

  • Pour in your choice of dry vermouth or white wine to deglaze the pot, ensuring to scrape off any brown bits stuck to the bottom. This is where the flavor intensifies.

Simmer and Season

  • Add your stock, along with the bay leaves and thyme. Bring it to a gentle simmer, then cover and lower the heat. Continue to simmer for about 30 minutes. Finally, season with more salt and freshly ground black pepper as needed. If you’re using brandy, now is the time to add it.

Toasting Bread and Melting Cheese

  • While the soup is simmering away, preheat the oven to 450°F. Line a baking sheet with parchment paper or foil. Lightly brush both sides of your French bread slices with olive oil and toast them in the oven for 5-7 minutes or until they’re lightly browned. Flip the slices, sprinkle the grated Gruyère and Parmesan cheese, and put them back in the oven until the cheese is bubbly and slightly golden.

Serving the Soup

  • To serve, ladle the hot soup into bowls and place a cheesy toast slice on top. If you have oven-safe individual bowls, you can also broil the soup and cheese-topped toasts in the oven at 350°F for about 10 minutes, or until the cheese is bubbly and slightly browned.

1 Comment

  1. Randy

    5 stars
    JUst loved it going to make it during the holidays

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