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–+ servings
French Onion Soup

Cozy Up with Homemade French Onion Soup Bliss

This homemade French Onion Soup is a comforting dish, richly layered with caramelized onions and beef stock, perfect for chilly evenings.
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Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Servings: 6 bowls
Course: Soups
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 pounds Beef Finger Ribs Roasting enhances depth; could substitute with beef shanks if unavailable.
  • 4 cups Onions Use white and yellow onions for balanced flavor.
  • 4 cloves Garlic Freshly sliced or minced will work; adjust quantity to taste.
  • 2 medium Carrots Introduces sweetness and earthy notes to the stock.
  • 2 stalks Celery Can substitute with leeks for additional flavor complexity.
  • 2 leaves Bay Leaves Fresh preferred, but dried can be used.
  • 2 teaspoons Thyme Leaves Fresh thyme is best; dried can be used in smaller amounts.
  • 1 tablespoon Dijon Mustard Optional but recommended.
  • 1 tablespoon Worcestershire Sauce Can substitute with soy sauce for a gluten-free option.
  • 1 cup Dry Vermouth Adds acidity and richness.
  • 12 cups Beef Stock Homemade is best.
  • to taste Kosher Salt Essential for seasoning.
  • to taste Black Pepper Essential for seasoning.
For the Topping
  • 1 large French Baguette Ensure fresh, crusty bread is used.
  • 2 cups Gruyere Cheese Provides creaminess when melted; can substitute with Emmental or mozzarella.

Equipment

  • oven
  • stockpot
  • Dutch oven
  • mandoline slicer
  • baking sheet

Method
 

Cooking Steps
  1. Preheat your oven to 400°F (200°C). Roast the beef finger ribs for 30-40 minutes until deeply browned, then transfer to a stockpot with 12 cups of water, carrots, celery, bay leaves, and thyme. Simmer on low heat for 3-4 hours, then strain.
  2. Slice the onions thinly and set aside while the stock simmers.
  3. Melt 4 tablespoons of butter in a Dutch oven over medium-low heat. Add sliced onions, cook for 45 minutes to 1 hour until golden brown.
  4. Add minced garlic, bay leaves, thyme, Dijon mustard, and Worcestershire sauce. Stir in dry vermouth and simmer for 5 minutes.
  5. Pour in the beef stock, stir to combine, and simmer for another 15-20 minutes. Adjust seasoning with salt and pepper.
  6. Preheat the broiler. Slice the French baguette and broil until golden brown, about 2-3 minutes, then rub with garlic.
  7. Ladle the soup into oven-safe bowls topped with baguette slices and grated Gruyere cheese. Broil for 2-3 minutes until cheese is bubbly.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

Make ahead the beef stock a day in advance for enhanced flavors. Store soup in an airtight container for up to 1 week in the fridge or freeze for up to 3 months without bread and cheese.

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