French onion soup is (in our humble opinion) the queen of all soups. The combination of rich, flavorful broth with toasted bread and melted, bubbly cheese is unparalleled. This recipe is easy to make and the end result is mouth-wateringly delicious. Make sure and give yourself enough time to make the caramelized onions before adding the broth for the best results. This recipe is inspired by Desert Edge Brewery or “The Pub” in Salt Lake City, which makes some of the best French onion soup we have ever laid taste buds on.

French Onion Soup

Brooke Eliason
Servings: 6 servings
Total Time: 1 hour 30 minutes
Difficulty: Easy
The combination of rich, flavorful broth with toasted bread and melted, bubbly cheese makes French Onion Soup the queen of all soups.

Ingredients 

Soup

  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons butter
  • 8 medium-sized yellow onions, skins removed cut into ½” thick slices
  • teaspoon kosher salt plus more to taste
  • 1 teaspoon sugar
  • ½ cup water
  • 6-8 cups beef broth
  • 1½ – 2 Tablespoons Worcestershire

Toast & Garnish

  • ½ large loaf of French bread, sliced into 1”-slices (6-8 slices total)
  • 3 Tablespoons extra virgin olive oil
  • 8 oz. Gruyère or sharp cheddar cheese, grated
  • chives or thyme for garnish

Instructions

  • Warm the extra virgin olive oil and melt the butter over medium heat in a large heavy-bottomed pot or Dutch oven. Add the sliced onions, combine with the oil and butter, and cook covered for 15-20 minutes until onions are softened, stirring once or twice throughout. Add salt and sugar, stir to combine, and cook over medium heat for 40-50 minutes, stirring carefully every few minutes. The onions are done when they are golden brown and very soft.
  • Deglaze the pan with ½ cup of water and stir to combine. Add 6 cups of broth and simmer for 30 minutes. Add worcestershire, taste, and add more salt and/or worcestershire if needed. If your soup needs more broth, add an additional cup at a time.*
  • While the soup is simmering, prepare the toast. Preheat the oven to 350°F. Place the sliced French bread on a cookie sheet and brush both sides with extra virgin olive oil. Cook for 15 mins per side, 30 mins total and when finished set aside.
  • Heat oven to broil and place the rack 4-6 inches below the broiler. Line a baking sheet with parchment paper and place 6 oven safe-bowls on top. Pour soup into each bowl and garnish each with one slice of toast and a generous handful of cheese. Broil tray of bowls for 1-2 mins until cheese is melted and bubbly, being careful not to burn. Garnish with chives or thyme and serve immediately.

Notes

*We prefer a substantial amount of onion to broth ratio in French onion soup, but you may add up to 8 total cups of broth to this recipe.

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