Easy French Onion Soup (2024)

FAQs

How do I make my French onion soup taste better? ›

Fresh thyme: always go with fresh thyme sprigs over dried. Worcestershire sauce: the flavors in Worcestershire sauce are a mix of vinegar, garlic, chile, molasses, etc. which act as the French onion soup spices. A tablespoon goes a long way to help bring out the umami flavors.

A few sprigs of thyme and a bay leaf elevate the soup even more, but I take it a step further, adding a splash of fish sauce for complexity and depth—don't worry, it won't taste fishy—and a hit of cider vinegar to balance some of that oniony sweetness.

Made slightly thicker than most watered down soups because every mouthful NEEDS a slightly thickened texture to compliment the caramelized onions.

What Is French Onion Soup? French onion soup, or soupe à l'oignon gratinée, is a classic French dish made with caramelized onions and beef stock or broth. The soup is topped with bread and cheese, then gratinéed to rich, gooey perfection. It's traditionally served in a ramekin or a ceramic crock with a handle.

The caramelized onions for this soup cook more quickly due to a pinch of baking soda but still have that deep, slow-cooked flavor. Topping the soup with hot, cheesy toasts prepared while the soup simmers, eliminates the need to bake the soup in specialty French onion soup bowls.

What is the Difference Between Onion Soup and French Onion Soup? French onion soup is always made with beef stock. Other onion soups can be made with chicken, vegetable, or beef stock. Additionally, French onion soup typically contains wine or sherry, which isn't typical or necessary in other onion soups.

If you don't add enough salt, pepper, or other herbs and spices, the soup may taste bland.

Some fresh rosemary or thyme brings a woody, peppery taste to the soup, complementing the umami flavor of the beef stock. With a splash of balsamic vinegar and green onions or fresh basil as a garnish, the canned soup is transformed from a grocery store original into a gourmet dish.

Size holds 18 ounces: The 18 oz soup bowl is the perfect size, deep, large soup bowl for cooking French onion soup, crab and lobster bisque, pork stew, chowder, bisque, pudding or baked goods and more.

Why add flour to French onion soup? ›

Caramelizing the onions brings out sugars, and makes a more luxurious silky and sweet soup, adding flour gently thickens and provides body.

Get the oven to 400 degrees while you prepare the onions: Cut down through the poles of each onion, down through the root end into and through the stem end. Peel each half, keeping the flesh tethered at the root end. Slice 1/4-inch thick longways, pole-to-pole, using a mandolin if you have one.

My personal go-tos include worcestershire sauce, fish sauce, and brandy. Each deepens the flavor of french onion soup. Balsamic vinegar and soy sauce are other great options.

Pair it with a simple salad, like my Caesar Salad or Pear Salad, and any protein you like! It would also be excellent with pasta. Try serving it with one of these recipes: Orecchiette with Broccoli Rabe.

French onion soup is the ultimate comfort food. Onions get slowly cooked until sweet and caramelized, then simmered in rich broth until they're practically falling apart. To finish it off, toasted bread is added to give it that lovable crisp-gone-soggy texture and a generous amount of Gruyère cheese is melted on top.

French onion soup requires a good amount of seasoning to bring out its true flavors. Enhance the taste with herbs and spices. Traditional herbs like thyme and bay leaves work exceptionally well in French onion soup. Consider adding a pinch of dried thyme or a couple of bay leaves to the pot while simmering the soup.

Adding a touch of acidity, such as lemon juice or a splash of vinegar, can help cut through the richness of the onions. Additionally, adding sweeter ingredients like carrots, bell peppers, or even a pinch of sugar can help counterbalance the strong taste.

"Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on. This helps you get the flavors you're looking for in the right balance.