My Bistro French Onion Soup is so warm, comforting and flavorful, nobody would ever guess it is super quick and easy to make!
French onion soup is a classic hearty rich soup. It was originally considered poor man’s food as onions were bountiful, cheap and they stored easily. Today you will find it on all types of menu’s from mainstream establishments to elegant restaurants.
So let’s talk the star of the soup. The onion. The best type to use is a sweet onion like the Vidalia. This is my choice because I can always get them where I live, but you can use whatever is native to your area. If you can’t find sweet onions, my next choice would be yellow. I have tried other varieties and the taste was noticeably different.
Another main ingredient is the broth. Home made beef stock is awesome if you have some, but if you don’t, store bought is fine. I have found that supplementing the beef broth with some consomme (which has a much richer flavor) will give it that depth of home made.
The Method of Bistro French Onion Soup
- Vidalia onions
- kosher salt
- fresh cracked pepper
- bay leaves
- red wine
- beef stock
- beef consomme
- Worcestershire sauce
- extra virgin olive oil
- gruyere cheese or swiss
The first step to my French Onion Soup is to slice the onions and mince the garlic. That is the bulk of the prep. Add the onions to melted butter in a heavy duty dutch oven or soup pot. Season with salt and pepper. Add the garlic and herbs and cook 2-3 minutes. Pour in the wine and reduce. Toast the flour 2-3 minutes. Next add the sherry, stock and consomme.
While the soup simmers, slice and toast the baguette under the broiler. When the soup is done, ladle it into bowls. Top with the baguette and cheese and place under the broiler until the cheese is melted and bubbling!
tips for success:
This dish uses few ingredients, so make sure to use great fresh ingredients for maximum flavor.
Switch out the beef stock for a vegetable stock, skip the consomme and use a vegan cheese to make a vegetarian/vegan soup. UPDATE: my son and his girlfriend are pescetarians and recently made this using mushroom stock with a vegetable bouillon cube and LOVED it!
Try Caesar Croutons instead of a baguette… they are not only a delicious alternative, but it is a quick and easy substitute that is packed with flavor!
What goes better with soup than a salad? I like to make this a complete meal by serving My Harvest Pear and Walnut Salad with it!
The soup itself will last several days in the fridge or up to 3 months in the freezer. Do not add the bread and cheese before storing.
If you make my Bistro French Onion Soup and love it, I would love for you to come back and give it 5 stars!
Bistro French Onion Soup
This Bistro French Onion Soup will take you to a far away country with the first spoonful without leaving home!
- 4 tablespoons butter
- 6 large Vidalia onions (halved and thinly sliced)
- 2 teaspoons kosher salt
- 1 teaspoon fresh cracked pepper
- 2 garlic cloves (minced)
- 2 bay leaves
- 4-5 sprigs of thyme (tied together)
- 1/2 cup red wine
- 2 tablespoons flour
- ¼ cup sherry
- 48 ounces beef stock
- 2 cans beef consomme
- 1 teaspoon worcestershire sauce
- 1 baguette
- extra virgin olive oil
- gruyere cheese (sliced (or any aged swiss))
- Melt butter in large heavy bottomed soup pot. Add onions, season with salt and pepper and caramelize about 20 minutes until golden.
- Add garlic, bay leaves and thyme bundle. Cook another 5 minutes.
- Add red wine and cook until evaporated about 5 minutes. Dust onions with flour and toast about 10 minutes.
- Deglaze with sherry. Add stock, consomme and worcestershire. Simmer for 1/2 hour.
- Remove bay leaves and thyme bundle.
- While soup is simmering, slice baguette to an inch thickness and toast under the broiler.
- Ladle soup into bowls. Place a baguette slice on top and cover with gruyere cheese. Put your soup bowls in a baking sheet under the broiler until cheese is melted and bubbly.
This was so good! Made with mushroom stock (I’m vegetarian), and it was incredible:) perfect for a cold day