This creamy French onion soup recipe is brimming with the rich flavor you've always loved, then upgraded with a luxuriously thick and creamy broth! This classic recipe just became the ultimate comfort food for those cold winter days!
Ingredients & Substitutions
- Butter
- Yellow onions - Sweet onions are the best substitute.
- Sugar
- Salt
- Garlic cloves - 1 ½ teaspoons of garlic powder can be substituted.
- All-purpose flour
- Dry white wine - You can substitute red wine or make French onion soup without wine by substituting more beef stock.
- Beef stock - Beef broth can be substituted.
- Worcestershire sauce
- Fresh thyme
- Bay leaves
- Fresh ground black pepper
- Heavy cream - Half and Half is a good substitute.
- French bread - Any crusty bread or baguette is great.
- Gruyere cheese - Swiss cheese is the best substitute. Provolone cheese is also great to use.
How to make it
To make this creamy onion soup recipe begin by caramelizing the onions in a wide soup pot or large Dutch oven. To do so, set your soup pot over medium heat and add the butter, onions, sugar, and salt. Saute the onions for 30 minutes, stirring occasionally, until the the caramelized onions are deep golden brown and sticky.
Note: Caramelizing onions cannot be rushed or the flavor will suffer.
Add the garlic to the brown onions and saute for an additional two minutes, then stir in the flour. Cook the flour mixture for two minutes, while stirring continuously to prevent scorching.
Add wine to the pot and stir it into the mixture. Scrape the bottom of the pot to loosen any cooked on fond from the bottom of the pan and let it incorporate into the mixture. Then add beef stock, Worcestershire sauce, fresh thyme, bay leaves, and black pepper.
Bring the soup to a simmer over medium-low heat and cook for ten minutes. Then stir in the heavy cream and cook for an additional five minutes.
Ladle the creamy soup into ovenproof bowls and top with toasted French bread and a layer of cheese. Set the bowls under the broiler until the cheese has melted and is beginning to brown. Serve immediately.
Storing & Reheating Leftovers
Creamy French onion soup can be made in advance because it stores well and the flavor will continue to meld. Store any leftover soup in an airtight container in the refrigerator for up to one week.
Leftovers of this delicious soup can be reheated in the microwave in individual servings or reheated on the stovetop until warmed through.
Creamy French Onion Soup
Equipment
- Soup pot
Ingredients
- 6 tablespoons butter
- 3 pounds sliced yellow onions approximately 4 large onions
- 1 teaspoon sugar
- 1 teaspoon salt
- 6 cloves garlic minced
- ¼ cup flour
- 1 cup dry white wine
- 6 cups beef stock
- 2 tablespoon Worcestershire sauce
- 1 sprig fresh thyme
- 2 bay leaves
- ½ teaspoon fresh ground black pepper
- 1 cup heavy cream
- 6 slices French bread toasted
- ½ pound Gruyere cheese grated
Instructions
- Melt butter in a wide-bottomed soup pot set over medium heat and add sliced onions, sugar, and salt. Slowly caramelize onions over 30 minutes, stirring occasionally. Onions are done caramelizing when they are sticky and turn a deep brown color.
- Add minced garlic to the onion mixture and cook an additional two minutes or until fragrant. Then sprinkle in the flour, stirring to incorporate it evenly. Cook the flour for two minutes while stirring continuously to prevent scorching.
- Deglaze the pot with the white wine by stirring it into the mixture then scraping the brown bits off the bottom of the pot, letting it incorporate into the liquid.
- Stir in the beef stock, Worcestershire sauce, fresh thyme sprig, bay leaves, and fresh ground pepper. Bring soup to a simmer for ten minutes, then add heavy cream and simmer for 5 additional minutes.
Serving
- Ladle soup into oven-safe ramekins and top with a slice of toasted French bread, then top generously with grated cheese. Place under the broiler until cheese is melted and bubbling, then serve immediately.
Mike Grawvunder
Sounds yummy.