Date: June 3, 2020
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French Onion Soup

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Our favorite recipe for French Onion Soup has Caramelized onions & tons of cheese!

I am still not totally sure how it happened, but I somehow ended up with more onions than I knew what to do with. Thankfully, a cooler night allowed me to make a batch of my French Onion Soup! It is a favorite in our house and makes it easy to satisfy both myself and my husband.

French Onion Soup

This recipe is easy and you don't need fresh herbs to pull it off. If you have them great, but if not, no worries!

Here is the recipe!

  • 6 Yellow Onions
  • 8 cups Beef Broth
  • 3 Tbsp Butter
  • 2 Tbsp Olive Oil
  • 3 Tbsp Flour
  • 2 Tbsp Worcestershire
  • 1 Tsp thyme
  • 1 tsp Onion Powder
  • 2-3 Garlic Cloves
  • Salt and Pepper to taste
  • Day-old bread or large croutons
  • Shredded Mozzarella
  • Alisios or Parmesan cheese

French Onion Soup

French Onion Soup

  1. Pre-heat oven to 350 degrees.
  2. Slice onions. I slice the majority of the onions in the same thickness, but I adjust the thickness and size of the onions. It helps give the soup texture and more body.
  3. Add butter and olive oil to a large stockpot.
  4. Saute onions for 45 min-1 hour. You don't have to saute them for that long. I like mine to be on the brink of caramelization, I feel like it enhances the flavor of the soup.
  5. Once the onions are to your desired tenderness, sprinkle 3 Tbsp flour onto the mixture. Allow the onions to cook for a few minutes. This will allow the flour to "cook" out.
  6. Add the 8 cups of beef brother and bring it to a boil. Let boil for 5 min.
  7. Add Worcestershire, onion powder, and thyme.
  8. Add in crush garlic gloves.
  9. Salt and Pepper to taste.
  10. Spoon mixture into oven-safe bowl.
  11. Sprinkle some of the shredded Mozzarella and Alisios cheese then add a layer of bread or croutons Top off with another layer of both cheeses.
  12. Place in a 350-degree oven for about 5 min. Keep an eye on them. You are just looking for the cheese to get brown and bubbly. Remove from oven and enjoy!

This batch made two nice-sized portions for my husband and me. We even had a little leftover for lunch the next day. If you needed to adjust the recipe to feed a family or if you have a guest, you totally could. Add a side salad or even half a sandwich and you are good to go!

Adjustment: I have made this soup skipping the croutons in the soup altogether. I simply didn't have any to use. I did add a little cheese to the soup and allowed it to melt, but I simply made grilled cheese sandwiches and it worked out perfectly! Instead of scooping our bread and cheese, we dunked it!

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