French Onion Soup

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Prep Cook Total Serves
20 Min 1 Hour 20 Min 1 Hour 40 Min 4-6


  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 6 large yellow onions peeled, halved and thinly sliced (about 2 1/2 pounds | 1.25 kg)
  • 1 tablespoon minced garlic (or 4 cloves garlic, minced)
  • 1/4 cup flour (plain or all purpose)
  • 1/2 cup dry white wine or red wine*
  • 2 sprigs fresh thyme roughly chopped
  • 6 cups beef stock or broth
  • 1 teaspoon beef bouillon powder
  • 2 whole bay leaves (dried or fresh)
  • Salt and pepper, to taste
  • 1 batch cheesy garlic bread


  1. In a large pot over medium-low heat, heat olive oil and melt butter. Add the onions and stir well to evenly coat with oil and butter. Cover and cook for 20 minutes, stirring every five minutes or so, until the onions have softened.
  2. Increase heat to medium-high and add 1/2 teaspoon of salt. Stir and continue cooking for a further 15 minutes or until onions are golden browned, soft and caramelized. (The bottom of the pan will also brown during the cooking process. This is where all of the flavour is).
  3. Stir in garlic and cook for one minute, then add in flour and cook for about 4 minutes to brown slightly. Add wine to deglaze the pan, and scrape up the browned bits stuck on the bottom of the pan. Add in the thyme and simmer wine for 2 minutes until reduced by half.
  4. Add beef stock, bouillon and bay leaf; bring to a boil. Reduce heat to low and gently simmer, partially covered with a lid, for 30-40 minutes.
  5. While the soup is simmering, prepare 1 loaf of cheesy garlic bread, or individually portioned garlic breads.
  6. To serve, taste test and season with a little extra salt and pepper, to taste. Ladle into bowls and top with 1 or 2 slices of cheesy toast.


  • Wine is optional to deglaze the pan and add flavour to the soup. Use extra beef broth or stock as a substitute.
  • If using wine, I recommend using good quality Pinot Gris/Grigio, Sauv Blanc or Chardonnay.


What’s in french onion soup? With so much flavour in French Onion Soup, you’d certainly be forgiven in thinking the soup itself is made up of complex ingredients. However, you only need a few core ingredients:

  • Butter
  • Onions: The best onions to use for French onion soup are brown or yellow onions. You can also use white *onions OR a combination of both!
  • Flour
  • Dry white wine, for example: Pinot Grigio, Sauv Blanc, Sémillon or Chardonnay. Wine is used to deglaze the pot and scrape the browned bits off the bottom of the pot, while also adding flavour. You can skip the wine and use extra beef broth if you wish!
  • Any non-sweet, non-woody wine is fine. Sauvignon Blanc, Pinot Gris are what I use.
  • Beef stock or broth — or chicken.
  • Herbs (fresh Thyme and Bay leaves).

How do you cut onions for french onion soup? Cut onions in half from top to bottom and slice just a little bit of the root section off — but not all of it. Place onion cut-side down and slice from the side of the onion.As a result, the onion rings stay together while slicing and cooking, instead of falling apart.

How do you make the best french onion soup? Firstly, onions are cooked until browned and caramelized. You may be tempted to cut corners and sauté them until softened without cooking them to a golden brown, but please keep going! It makes all the difference in flavour. The trick to caramelizing onions is to let them fry for a good 5-8 minutes in between stirring to get those key browned bits on the base of your pot. Then, with each stir, you’re going to scrape the bottom of the pan to get those browned bits mixed through. Secondly, the pot is deglazed with a touch of wine OR extra broth, then flour is added to thicken the soup. Once the broth and herbs are added, your soup just needs boil, then simmer, until done.Lastly, while the soup is cooking, make your cheesy garlic breads for an easier way to get French onion soup served without oven-proof bowls.

What kind of cheese for french onion soup? You can follow our recipe and use a blend of mozzarella and parmesan cheese, however you can also use Gruyere, Swiss or Provolone.

Link to recipe