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French Onion Soup – A Traditional Recipe
- 1 hr 10 mins total
- 10 mins prep
- 1 hr cook
- serves 4 people
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French Onion Soup – a traditional recipe.
Love this time of year. Our temperatures have slightly dropped. The sun is not as intense. The mornings are cooler as well as our evenings.
Soup is just calling my name this time of the year and onion soup makes it to the top of my favorite soups to make. Warm, savory, easy, and flavorful made with beef stock, wine, and loads of onions. And, do not forget, topped with loads of cheese over French baguette slices. Heavenly!
My version of the French onion soup recipe is very rich and sustaining due to the oxtail, the toasted bread, and loads of cheese that accompany it. I added the oxtail to give the store-bought broth a richer flavor.
Another big component for the success of this onion soup is slicing your onions very thinly versus chunks, they will caramelize better. Caramelize the onions with care and do not rush this step. You want your onions to gently release their natural juices and cook the onions evenly.
I love to mix two kinds of onions: yellow and sweet Vidalia. Not fond of the pungent of the white, however, is my choice. I also used red onions and the only suggestion I have is to taste and you will have to season with a bit more salt as the onions are sweeter when cooking.
What makes it a French Onion Soup?
This beautiful soup originated in France in the 18th century, and it is not just a soup, but a way of life. Throughout history, it was seen as humble food for the peasant, as onions were growing easily and plentifully and the broth was simply made.
French onion soup differentiates from its English counterpart, as it always calls for beef stock or broth.
The English soup is readily made with beef, as well as chicken or vegetables stock or broth.
However, both versions will incorporate fresh herbs. Thyme and bay leaf for the French. Sage for the English.
White wine is used in the original version. I used red rich body red wine, Pinot noir, Merlot, or Cabernet Sauvignon.
Why Oxtail?
To make my soup richer and with a deeper flavor, I added oxtails that my butcher chopped up into 2-inch pieces. My choice, but the flavor was undeniably richer and deeper. You can either enjoy the meat of the oxtails, quite rich in flavor, or I must admit I shredded some of the meat at the end of cooking and added it to the soup.
Oxtail is the tail of beef that requires long and slow braising to release its rich flavor. Not pretty to look at it makes a great addition to the beef broth. For this soup use the smaller parts or end pieces that will cook alongside the onions.
The saved oxtail, once shredded and the thick membrane removed, will work beautifully in a tomato sauce, omelet, or quesadilla. Nothing will go to waste.
TIPS:
- Use a mandoline or a food processor with a thin slicing disk to slice your onions. You want all your slices to be the same thickness to ensure proper and evenly cooking.
- Caramelized onions will freeze well for up to three months. Make an extra batch to keep on hand so you can procure a quick pot of onion soup when the craving strikes.
- I use a large heavy cast enamel pot that will hold all the liquid but has also a large stable base with a heavy lid. You do want even cooking for your onions as well as your soup and I always found it I achieve best results on my Le Creuset.
- I am a huge fan of using fresh herbs when on hand, it will do it more hommage to this soup.
- Use a rich white wine if wanting to substitute.
- Gruyere can be substituted by Emmenthal cheese. Grated is best of course.
- Season with salt and pepper once done. You will find that it has a tendency to be on the sweeter side.
- Place in a soup bowl that is ovenproof. Even though they will stay under the broiler for a very short time you want to make sure you do not crack your dishes. Use a croak bowl or onion soup bowl which is rounder and taller with a small opening mouth.
- Do place the onion soup bowls on a baking sheet to accumulate any cheese spillover.
- Broil until the cheese is melted and starts to be bubbly.
Some recipes will make you toast the baguette first some do not. I have tried both ways and I like to toast my bread a little bit before placing it on top of the warm soup. It will hold its consistency longer while allowing you to dig in the melted cheese.
Do not be shy to add as much cheese as you wish. After all who does not like melted cheese and combined with the onion soup, just divine.
Cognac is a must. It will give that extra rich uplifting taste to this wonderful soup. As you know the alcohol will burn off while cooking and it will leave a beautiful aftertaste.
I do love French onion soup. Comfort food at its best in my book on a cold evening night.
More delicious recipes to try
Roasted Bell Peppers Cream Soup
Vegetables Chicken Soup with Pasta
Equipment and ingredients used to prepare this recipe
Nutrition Facts
Onion Soup - Traditional French
Amount Per Serving
Calories 1865
Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 20g125%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 17g
Cholesterol 184mg61%
Sodium 2997mg130%
Potassium 1492mg43%
Carbohydrates 253g84%
Fiber 13g54%
Sugar 25g28%
Protein 100g200%
Vitamin A 580IU12%
Vitamin C 15mg18%
Calcium 616mg62%
Iron 21mg117%
* Percent Daily Values are based on a 2000 calorie diet.
Onion Soup - Traditional French
- 1 hr 10 mins total
- 10 mins prep
- 1 hr cook
- serves 4 people
Ingredients
-
3 medium thinly sliced yellow onions
-
2 medium sweet Vidalia Onions thinly sliced
-
3 tablespoons unsalted butter
-
1 tablespoon olive oil
-
½ teaspoon sugar
-
1 tablespoon unbleached all-purpose flour
-
5 cups beef broth
-
1 pound oxtail
-
1 cup red wine
-
2 fresh thyme sprigs
-
3 tablespoons cognac
-
4 slices French bread
-
1 cup grated Gruyere cheese
-
salt and pepper
Instructions
-
Preheat the oven to 400º. Spread the rounds of baguette on a cookie sheet and bake until golden brown. Set aside.
-
Heat the butter with the oil in a large saucepan until melted. Add the onions and cook gently over medium heat and occasionally stir. When the onions are completely soft and slightly light golden.
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Add the sugar, pinch of salt and increase the heat to high. Cook for about 2 minutes until the onions caramelize slightly.
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Stir in flour and cook for about 1 more minute until light brown. Pour in the beef stock, the oxtails, red wine, fresh thyme, add pepper to taste, and bring to a boil. Lower the heat, partially cover and simmer for about 50 minutes.
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Remove the oxtails and the thyme. Add the Cognac to the soup. Stir well. Taste and adjust the seasoning.
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Turn on the broiler. Leave the door open while reaching the temperature.
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Ladle the soup in 4 French onion soup terrines. Cover with the baguette and pile on the Gruyere cheese. Place the terrines on a cookie sheet.
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Put the soup terrine under the broiler until the cheese melts.
-
Serve immediately.
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French Onion Soup – A Traditional Recipe
French Onion Soup – a traditional recipe. Love this time of year. Our temperatures have slightly dropped. The sun …
- 1 hr 10 mins
- Soups and Salads
- Get Cooking
I will add the ingredients to my grocery list and try this weekend. Im craving for this now. Thanks for this
You are must welcome. Enjoy!
French onion soup has always been a favourite. It is such a delicious and rich flavoured soup.
Quite rich and fun to have on a cold winter night.
Ooooh, Oxtail? I’ve never made it that way before! Will have to try it!
It is optional if you cannot find them, but they sure add an extra layer of richness to the broth.
Enjoy!
I can’t wait to make this 😍
Enjoy it! Thank you for stopping by Giangi’s Kitchen
Gosh, I haven’t had one in years! I used to love it in airports while waiting for flights; Bermuda’s was the best:)) Must make!
Bon Appetit! I hope you will enjoy my recipe as much.
Using onions in cooking not only increase our appetite but can boost our immune system as well.
Absolutely!
French onion soup is the ultimate comfort food! Your recipe looks soo good, I can not wait to try it out.
Thank you, Natasha! You will enjoy it as it is so yummy
This is exactly what I have been craving! Thank you!
The pleasure is all mine.
Enjoy it!
Huge lover of French onion soup and this traditional soup was so easy and delicious!
Thank you, Kayla! I a happy you enjoyed it.
Nice recipe. I’ll give it a try using chicken broth. Thanks for sharing the tips as well.
The pleasure is all mine.
Enjoy!
I love French onion soup and this one is literally the best I have ever had! It is so delicious, the family loved it. We were able to find ox tail at Walmart and tried it. It definitely makes a huge difference in the flavor.
I am so happy you and your family enjoyed it. Thank you for making it and for your kind compliment.
Using oxtail rather than beef broth adds such a beautiful depth of flavour to this soup!
Absolutely! To me, it completes the dish more.
French onion soup is one of my favorites! I’m adding it to my dinner rotation this week. It looks delicious!
Thank you! I am sure you will enjoy it.
Thank you for stopping by Giangi’s Kitchen
one of my favourite soups of all time
Mine as well. Enjoy!
I love French onion soup, one of my favourites, although I omit the meat element these days!
The original version does not have meat, I just added to add some richness to the flavor.
Enjoy!
Super delicious and an easy to follow recipe. I left out the Cognac because I didn’t have any. Yum!
I am so happy you enjoyed it.
Thank you for stopping by Giangi’s Kitchen!
Love this recipe! So much flavor.
Thank you!
I could eat this year round- especially when Vidalia onions are in season. The oxtail sounds so good in this soup. So comforting and very warming this time of the year.
I love Vidalia onions. I make this soup as soon as we start to have the first morning chill.
Enjoy!
such a classic recipe! thanks for all the cooking tips
Thank you, Dave, the pleasure is all mine.
Enjoy!
Loving this traditional French Onion Soup! It was so easy and delicious!