The ultimate comfort soup, homemade French Onion. Rich caramelized onion flavors topped with crusty sourdough and piled high with gooey gruyere cheese.
With many ways to caramelize onions, I’m sharing a one pot stovetop version.
HOW TO MAKE EASY FRENCH ONION SOUP
In a large heavy bottomed pan or dutch oven, melt the butter on medium heat. Add the onions, shallots and honey. The thinner the onions, the better! Cook for 30-45 minutes stirring every 5 minutes or so, encouraging the onions not to stick or burn. Keep a close eye!
Add the flour and thyme, stirring to incorporate the flour. Cook for a few more minutes.
Add salt, pepper, broth, beer, bay leaves and Worcestershire sauce. You could also use wine or apple juice instead of beer. Whatever you have on hand.
Simmer on medium low for 15-20 minutes. Remove bay leaves, taste and season with salt and pepper. Don’t be shy with the salt and pepper.
Remember to taste and adjust seasonings as needed.
While soup is simmering, toast up some thick slices of sourdough.
Ladle soup into oven safe bowls. Top with sourdough and a generous portion of shredded Gruyere cheese.
Turn broiler on high with the top rack about 6 inches from the broiler. Broil until cheese is melted and bubbly. Beware, this doesn’t take long.
Serve immediately.
FREEZING EASY FRENCH ONION SOUP
This is a great soup to freeze. Place the Easy French Onion Soup in a freezer safe container for up to 3 months. Unthaw and reheat. If soup seems thicker than preferred, you can thin out with water or beef broth.
PAIR WITH THIS RECIPE or TRY SOME OF MY FAVORITES:
Easy No Knead Dutch Oven Bread
Homemade Sourdough Croutons
Grandma’s Chicken & Wild Rice
Roasted Carrot Soup
Easy Enchilada Soup
Try this EASY FRENCH ONION SOUP, snap a photo and tag #etenenvoeden on your Facebook or Instagram stories. I love seeing what you guys create!
Easy French Onion Soup
Ingredients
- 6 tablespoons butter
- 3 medium yellow onions thinly sliced
- 3 shallots thinly sliced
- 2 tablespoons honey
- 2 tablespoons flour
- 2-3 tablespoons favorite fresh herbs thyme, rosemary, sage, etc
- 2 quarts beef broth
- 1 cup beer / wine / apple juice
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- Crusty bread sourdough preferred
- Gruyere cheese
Instructions
- In a large heavy bottomed pan or dutch oven, melt the butter on medium heat. Add the onions, shallots and honey. Cook for 30-45 minutes stirring every 5 minutes.
- Add the flour and thyme, cook for another 2-3 minutes, stirring to incorporate the flour.
- Add salt, pepper, broth, beer, bay leaves and Worcestershire sauce.
- Simmer on medium low for 15-20 minutes. Remove bay leaves, taste and season with salt and pepper.
- While soup is simmering, toast up some thick slices of sourdough.
- Ladle soup into oven safe bowls. Top with sourdough and a generous portion of shredded Gruyere cheese.
- Turn broiler on high with the top rack about 6 inches from the broiler. Broil until cheese is melted and bubbly.
- Serve immediately.
