I can’t explain how rich and filling this French Onion Soup is! Yes it takes a while to make but it doesn’t require constant attention so you can putter around the kitchen getting other stuff done while you have this on the burner.
My version uses chicken instead of beef stock and uses brandy or cognac instead of sherry which gives it such a wonderful flavor and makes the soup slightly lighter. Serve it with toasted French bread and lashings of shaved parmesan for the ultimate comfort food meal!
What you’ll need for this recipe
Chicken stock: try to go for low sodium chicken stock if possible, it means you can control the amount of salt you put into the soup. I prefer the lightness that chicken stock gives this soup but you can also use beef stock if you prefer.
Brandy or Cognac: I use brandy instead of sherry not only because of the delicious flavor it gives to the soup but it also helps deglaze the pan allowing you to scrape any brown bits at the bottom of the pot because that’s where all the flavor is.
White wine: a good dry white wine is best for this recipe it gives the soup so much flavor so try to not skip it. Also, don’t be tempted to use cooking wine from the supermarket, it just won’t give you the same delicious flavor.
How to make French Onion Soup
1. Slice the onions by cutting them in half then slicing them 1/4 inch thick.
2. Add them to a deep pot with the butter and bay leaves.
3. Saute the onions slowly until golden brown in color.
4. Add the brandy and simmer scraping away any brown bits.
5. Add the white wine to the onion mixture.
6. Simmer to reduce slightly.
7. Add the stock to the soup.
8. Simmer for 20 minutes then remove the bay leaves.
9. Serve the soup with toasted French bread and parmesan cheese.
Variations and serving suggestions
If you love cheesy bread on top of French onion soup then toast the bread on one side under a broiler then top the untoasted side with cheese and broil until golden brown.
Instead of a slice of bread, you could also opt for little croutons either store-bought or homemade.
I love to serve this with shaved parmesan but if you don’t have it, Gruyere, Emmental, or a sharp white cheddar would also work well and if you’re looking for a little freshness fresh herbs such as parsley or thyme are perfect for topping.
This soup is quite rich and filling due to the onions but if you’d like to serve it with a side then a nice simple fresh salad would be delicious!
Tips and ideas for making this recipe
- Cook the onions low and slow and don’t be tempted to turn up the heat, it takes around 30 minutes to the onions to caramelize.
- If you don’t have French bread then any white crusty bread will do.
- Simmer the soup uncovered so it reduces and deepens in flavor.
- This soup is even better the next day so you can prep it a day in advance and store it in the fridge.
Frequently Asked Questions
How can I caramelize onions without them burning?
The trick to caramelizing onions is to do it on a low heat. You need to keep the heat low and cook them for a long time so the moisture evaporates and the sugars from the onions start to caramelize. Don’t be tempted to turn the heat up to speed the process up or the onions will burn.
Can I make this vegetarian?
Absolutely, all you need to do is swap the chicken stock for veg stock and this soup will be completely vegetarian!
What can I replace the alcohol with?
If you want to skip the alcohol then I recommend replacing the white wine and brandy with extra stock.
How long does French onion soup last?
This soup will keep well in the fridge for around 3-4 days or can be frozen in suitable containers. After freezing make sure to thaw the soup completely then reheat in a pot until piping hot throughout.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this French onion soup then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
French Onion Soup
Ingredients
- 2 1/2 pounds yellow onions halved, and sliced 1/4-inch thick (8 cups)
- 1/2 cup unsalted butter 115g
- 2 bay leaves
- 1/2 cup brandy or cognac 118mL
- 1 1/2 cups good dry white wine 355mL
- 4 cups chicken stock 946mL
- 1 tablespoon kosher salt 18g
- 1/2 teaspoon freshly ground white pepper 3g
- Freshly grated Parmesan
- French bread
Instructions
INSTRUCTIONS:
- Halve and slice the onions into 1/4 inch strips
- In a pot, sauté onions, butter and bay leaf for 30 minutes or until golden brown.
- Use brandy to deglaze the pan. Simmer for 5 minutes, uncovered.
- Add in white wine. Simmer for 15 minutes, uncovered.
- Pour in chicken stock, salt and pepper. Bring to a boil, reduce to a simmer and cook for 20 minutes.
- Take out the bay leaf, serve with lightly toasted french bread.
Notes
- Cook the onions low and slow and don't be tempted to turn up the heat, it takes around 30 minutes to the onions to caramelize.
- If you don't have French bread then any white crusty bread will do.
- Simmer the soup uncovered so it reduces and deepens in flavor.
- This soup is even better the next day so you can prep it a day in advance and store it in the fridge.
Nutrition
Any suggestions what I can replace the alcohol with? I know it will alter the taste unfortunately, but what would you recommend?
I would just skip in that case 🙂
This soup maintains the character of traditional French Onion Soup without all the hassle!
Hey Liz,
This soup is so easy to make! I’m happy you enjoyed it and thank you for the feedback!
Best,
John
I love onions soup and i am sure your recipe is different….but what replace wine and brandy please?
This was a great meal prep for the week! I used sweet onions and they tasted soo good!
Very yummy!