French Onion Soup

French onion soup is a classic and comforting dish originating from France. It is made by caramelizing thinly sliced onions until golden brown and sweet, then simmering them in a rich beef broth. The soup is flavoured with thyme and bay leaves and is served hot with a toasted baguette on top, covered with au gratin Gruyère cheese. The combination of savoury broth, sweet caramelized onions and gooey melted cheese creates a flavourful and hearty soup that is beloved by many for its warm and satisfying taste.

This French Onion Soup recipe can easily be prepared in the Round Dutch Oven, simmering all the ingredients to perfection until all the rich flavours have infused themselves evenly throughout the dish. Featuring a tight-fitting lid and thick, enamelled cast iron walls, this iconic piece of cookware is perfect for preparing all kinds of soup recipes, including this French Onion Soup. To serve, be sure to use the traditional French Onion Soup Bowls that are ideal for melting the cheese under the broiler prior to serving.

Whether served as an appetizer or as a main course, our French Onion Soup recipe is sure to be a crowd pleaser. This soup recipe takes just under two hours to prepare, providing a total of six servings. Below, you will find the complete list of ingredients required and easy-to-follow steps to prepare this delicious recipe. Happy cooking!

In a Round French Oven, over medium heat, add butter, onions, thyme, bay leaves and salt. Cook uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes.

Add flour and cook, stirring, 1-2 minutes.

Stir in wine and cook, stirring, 2- 4 minutes.

Add stock, water, and pepper. Simmer, uncovered, stirring occasionally, 30 minutes. Preheat oven to 350°F (176°C).

Arrange bread in a single large on a baking sheet and toast, turning over once, until completely dry, about 15 minutes. Remove bread from oven and preheat broiler.

Discard bay leaves and thyme from soup and divide soup among French Onion Soup Bowls. Place a piece of toasted bread in each bowl.

Divide and sprinkle cheese evenly between soup bowls.

Broil until cheese is melted and bubbly, 1 to 2 minutes.