Soup season is here! First up is a newly concocted French onion soup, made SUPER easy thanks to my new(ish) food processor. This recipe received the stamp of approval from Kev, which as we know means something (but not much because he gobbles up everything that’s cooked for him).
He was initially afraid this meal wouldn’t be enough to fill him up but he said it definitely did – some feedback from a 6′ 7″ big dude, incase your S.O.’s are worried this isn’t enough of a meal (the bread and cheese really seal the deal).
Also, since you bought a whole baguette, you can put out a bread and olive oil appetizer while the soup cooks. It takes about an hour so you may as well have a little pre-dinner snack like we did.
French Onion Soup Ingredients
- 4 large onions, chopped
- 3 tbsp unsalted butter (salted is fine if that’s what you have home)
- 2 1/2 tbsp minced garlic
- 1/4 cup flour
- 8 cups beef broth (typically equivalent to two boxes at the store)
- 2 bay leaves
- 2 tsps thyme
- 4-5 dashes Worcestershire sauce
- Salt and pepper to taste
Additional Soup Toppings
- One French baguette, sliced
- 1/2 pound Gruyere cheese (sold at Trader Joe’s, but you can use many other white cheeses in place)
How to Prepare Your French Onion Soup
1. Chop the onions. I used my food processor to make quick work of it, then I browned them in a stock pot with butter for ~30 seconds.
2. While the onions are sautéing, slice your French baguette and grate your cheese. Most Gruyere will be in a block so grate medium or finely before topping.
3. Once the onions are nice and brown, mix in the flour and garlic. Let brown for a few more minutes.
4. Add the rest of the broth ingredients: beef broth, bay leaves, thyme, Worcestershire sauce and salt & peppers to taste. My advice: use more pepper than salt, but always add a little at a time to avoid overdoing it.
5. Cook on medium heat for another 20 minutes. Preheat oven to 400 degrees.
6. Once the soup is hot and tastes to your liking, remove the bay leaves. then, ladle the broth into oven-safe bowls (I used my Pyrex).
7. Lay slices of bread over the top (the more carbs the merrier, I say) and cover in cheese.
8. When the oven is ready, let the bowls bake for 8-10 minutes, or as long as you’d like to brown the cheese to your preference (burnt cheese is honestly one of my favorites, the longer the better).
9. When they’re ready, let the bowls cool for at least 3 minutes. It’s hard to resist, but you don’t want to burn yourself and these get HOT.
Pro Tip: Do not serve the piping hot Pyrex on a cold surface, you risk the bowls shattering from temperature shock. Serve them on hot plates/cutting boards, allowing them to cool on a safe surface. It may feel weird serving a meal on a hot plate, but it’s absolutely necessary here.
Share your French Onion soup (especially your own variations!) by tagging us on social media!
More Delicious Hot Meals
- Smoked Cheese Stuffed Bacon Bomb
- Pesto Chicken & Mozzarella Pasta Skillet
- Cheesy Garlic Loaf Appetizer
- Spinach Skillet Lasagna
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This post contains referral/affiliate links. A small commission may be earned if products are purchased through my links. Thank you for supporting the brands that support this blog.
