Irresistible French Onion Soup for a Cozy Night In

This comforting French Onion Soup is a delicious blend of caramelized onions and beef broth, perfect for cozy nights.

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Prep Time 30

Cook Time 3 25

Total Time 3 55

Servings: 4 bowls

Course: Soups

Cuisine: French

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stock

3 pounds Beef Finger Ribs Adds rich flavor to the stock.
1/2 each Onion Substitute with yellow onion if unavailable.
2 large Carrots Contributes natural sweetness to the stock.
2 each Celery Ribs Adds aromatic depth to the broth.
4 cloves Garlic Enhances flavor in the stock.
2 each Bay Leaves Adds herbal notes to the stock.
20 cups Water Solvent for stock preparation.

For the Soup

4 tablespoons Unsalted Butter Used to caramelize the onions.
3 each White Onions Primary ingredient for the soup's body.
3 each Yellow Onions Complements the white onions to balance flavor.
3 cloves Garlic For deep flavor in the soup.
2 each Fresh Bay Leaves Adds depth to the soup flavor.
1 tablespoon Fresh Thyme Leaves Enhances aromatic profile.
2 teaspoons Dijon Mustard Provides a hint of tanginess.
1 tablespoon Worcestershire Sauce Adds umami complexity.
2/3 cup Dry Vermouth Can substitute with dry white wine.
8 cups Beef Stock Preferably homemade for best flavor.
to taste Kosher Salt Essential for seasoning.
to taste Black Pepper Essential for seasoning.

For Toppings

1/2 each French Baguette Sliced 1 inch thick, provides texture.
3 tablespoons Softened Butter For preparing the bread.
1 clove Garlic For rubbing on the toasted bread.
1 1/2 cups Shredded Gruyere Cheese Essential for topping; contributes richness and flavor.

Equipment

Dutch oven
Baking Sheet
Stock pot
Mandoline

Method

Step‑by‑Step Instructions for Homemade French Onion Soup

Preheat your broiler and roast the beef finger ribs for 12–15 minutes until browned.
In a stock pot, combine the roasted beef bones with onion, carrots, celery, smashed garlic, bay leaves, and water. Bring to a gentle simmer and reduce for 4 hours.
Thinly slice the white and yellow onions and caramelize in a Dutch oven with unsalted butter for 45 minutes to 1 hour.
Stir in garlic, thyme, mustard, Worcestershire, and vermouth, and simmer for an additional 5 minutes.
Strain the beef stock and add gradually to the onion mixture. Stir and simmer for 15–20 minutes, adjusting seasoning.
Preheat oven to 425°F (220°C) and toast the baguette slices with butter until golden brown.
Serve soup in oven-safe bowls with baguette slices and Gruyere cheese on top. Broil until cheese is melted and bubbly.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 1000mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 5mgCalcium: 250mgIron: 4mg

Notes

Be patient with caramelization for the best flavor. Avoid sweet onions. Don’t skip the broiler for a bubbly crust. Adjust seasoning as needed and consider making the stock in advance.

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