French Onion Soup is a beef and onion flavored broth filled with onions and topped with melty gruyere cheese and grilled bread. This soup is a meal all by itself.
French Onion Soup seems to be a staple in high-end or fancy restaurants. Truth is that it started as food for the poor class in France in the 18th Century. It was in the 1960’s that French Onion Soup had a revival and came back as an all-time favorite of many – including our family!
Slow cooking the onions in the beef broth creates an almost creamy texture that’s rich with deep onion flavor. This soup is so hearty it’s perfect as a meal alone or even with a light side salad.
PrintFrench Onion Soup
French Onion Soup is a beef and onion flavored broth filled with onions and topped with melty gruyere cheese and grilled bread.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 large bowls 1x
- Category: Soup
- Method: Stovetop
- Cuisine: French
Ingredients
- 5–6 onions – sliced thin (it will seem like a lot but they really cook down)
- 6 cups beef broth
- 3 TBS butter
- 1 TBS olive oil
- Salt and pepper
- 1 teaspoon Dijon mustard
- 4 thick cut slices of French bread
- 1/2 cup grated gruyere cheese
Instructions
- Place butter and olive oil in stove top pan or Dutch oven and heat until melted.
- Add onions and cook on medium for about 20 minutes.
- Add beef broth, Dijon mustard.
- Add salt and pepper to taste.
- Bring to boil, cover and reduce to simmer for 1 hour.
- Toast the French bread slices under the broiler or in a toaster oven until toasted.
- When the soup is ready carefully taste it and add more salt if needed.
- Pour the soup into individual oven-proof bowls, top with one or more slices of the French bread and top the bread with a handful of the gruyere cheese.
- Please the bowls under the broiler for 3-4 minutes until cheese melts.
Keywords: comfort food, soup
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I was inspired to create this blog by my daughter during her Christmas visit. I have spent the last few years photographing my food creations and sharing recipes so she suggested I take the plunge into full-out blogging – so here I go! 
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