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French Onion Soup Recipes for Lunch

Nabiilah is an author who loves writing fantasy/teen fiction novels like "The Other Side of Paradise" and "The Infinity Coven Trilogy."

french-onion-soup-recipes-for-lunch

French Onion Soup Recipe

Ingredients:

Produce
1 clove: Garlic
1/4 tsp: Thyme, dried

Canned goods
4 cups: Beef stock or broth

Baking & spices
2 tbsp: All-purpose flour
1: Salt and pepper

Bread & baked goods
4 slices: Bread, crusty

Dairy
4 tbsp: Butter
1/2 cup: Gruyere cheese
1/2 cup: Mozzarella cheese

Beer, wine & spirits
1/2 cup: Sherry or white wine such as pinot grigio or sauvignon blanc, dry

Other
6 cups: Thinly sliced (⅛ to ¼ inch max) onions (any kind

Instructions:

  • Melt the butter in a large pot over low heat. Add the thinly sliced onions; cook, uncovered, stirring often, for 30 to 45 minutes or until the onions are soft and caramelized.
  • Add the garlic and cook, stirring for one minute.
  • Add the sherry or wine and scrape any browned bits off the bottom with a wooden spoon. Simmer until the wine has mostly evaporated. Add the flour and cook, stirring, for one minute. Add the beef stock (or broth) and thyme; stir to combine. Bring to a boil; reduce the heat and simmer for 10 minutes, stirring occasionally. Taste and season with salt and pepper as needed.
  • Preheat the broiler. Position the oven rack in the middle of the oven. Toast the bread slices. Place 4 oven-safe bowls (make sure they can be put under the broiler) on a large baking sheet. Ladle the soup into the bowls. Top each bowl with 1 or 2 slices of bread, depending on the size of your bread. Sprinkle each with 2 tablespoons of mozzarella and 2 tablespoons of Gruyere cheese.
french-onion-soup-recipes-for-lunch

French Onion Soup With Beef Stock Recipe

Ingredients:

Produce
1/2: Yellow onion, raw
5 cups: Yellow onions

Canned goods
6 cups: Beef stock

Baking & spices
3 tbsp: Flour
1 tsp: Salt
1: Salt and pepper
1/2 tsp: Sugar

Oils & vinegars
1 tbsp: Cooking oil
4 tbsp: Olive oil

Bread & baked goods
8 slices: French bread

Dairy
2 tbsp: Butter
4 oz: Parmesan cheese, grated
12 oz: Swiss cheese, grated

Beer, wine & spirits
2 tbsp: Cognac
1/2 cup: Wine

Instructions:

  • Place a heavy-bottom stockpot or dutch oven on a stove over medium-low heat. Add cooking oil and butter. Saute onions until evenly coated with oil and butter.
  • Cover the pot and let it sit until onions are soft and translucent, about 20 minutes. For caramelized onions, turn the heat to medium or medium-high. Stir in sugar and salt and cook uncovered, stirring often until onions are browned and reduced.
  • Reduce heat to medium-low and stir in the flour. Stir for 2-3 minutes, or until the flour and butter form a thick paste. If paste not achieved, add more butter.
  • Mix in 1 cup of warm beef stock. Scrape the bottom of the pan to prevent scorching. Stir in the remaining stock and wine. Let the soup simmer for 30 minutes.
  • For the croutons or toasted bread, preheat your oven to 325 degrees F. Drizzle bread with olive oil and place on a baking sheet. Bake the bread for 15 minutes at 325 degrees F. Flip the slices over and bake for another 15 minutes.
  • Once the soup has simmered, preheat your oven to 350 degrees F. Salt and pepper to taste. Pour the soup into a casserole dish. Stir in cognac, the 1/2 raw onion (grated), and a few ounces of Swiss cheese. Top the soup with toasted bread in a single layer. Top the bread with the remaining Swiss and Parmesan cheese. Drizzle with oil or melted butter. Bake the casserole at 350 degrees F for 30 minutes. Turn on the broiler and brown the cheeses.
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French Onion Soup With Gruyere Cheese Recipe

Ingredients:

Produce
1: Bay leaf
3 cloves: Garlic
1: Garlic powder
1 tsp: Thyme, fresh
5: Yellow onions, large

Canned goods
7 cups: Beef broth

Condiments
1 tbsp: Worcheshire sauce

Baking & spices
2 tbsp: All purpose flour
1: Black pepper, Freshly ground
1 tsp: Salt

Oils & vinegars
1 tbsp: Olive oil

Bread & baked goods
1: Demi french baguette

Dairy
3 tbsp: Butter
8 oz: Gruyere cheese

Beer, wine & spirits
1/2 cup: White wine, dry

Instructions:

  • Melt the olive oil and butter in a large dutch oven or pot over medium heat. Add in the onions and salt and stir to coat the onions with the butter. Cook onions, stirring occasionally; check onions every 10-15 minutes until they have completely caramelized and turned golden in color.
  • After onions have completely caramelized, add in flour and minced garlic, stir to coat onions and cook for 2 more minutes.
  • Deglaze the pan with about ½ cup very dry white white or beef broth and scrape up any brown bits from the bottom of the pan. Slowly add in beef broth, thyme, freshly ground black pepper, worcheshire sauce and bay leaf. Simmer uncovered for 30 minutes.
  • After 35 minutes remove the bay leaf. Taste and adjust seasonings if necessary, such as adding more salt and pepper.
  • About 10 minutes before the soup is done, preheat the oven to 400°F and line a large baking sheet with parchment paper. Add the baguette slices in a single layer on the baking sheet, brush one side of toasts with butter and a sprinkle of garlic powder and toast in the oven for 5 minutes per side until golden on the edges.
  • Add shredded cheese on top of one side of the toasted baguettes and continue to bake for 3-5 minutes longer until cheese is melted. Ladle soup into bowls. Add a slice or two of your cheesy baguette on top. Serve soup immediately.

French Onion Soup With Sherry Recipe

Ingredients:

Produce
6 sprigs: Thyme, fresh
6 cups: Vidalia or spanish onions

Canned goods
5 cups: Beef stock

Baking & spices
1 tbsp: All-purpose flour
1: Kosher salt and freshly cracked black pepper

Bread & baked goods
2 cups: Croutons

Dairy
1 stick: Butter, unsalted
8 slices: Gruyere cheese

Beer, wine & spirits
1/4 cup: Sherry, dry

Instructions:

  • In a large pot, melt the butter over medium heat. Add the onions all at once and a small splash of water. Season the onions with salt and pepper. Bring the onions to a simmer, stirring often. Reduce the heat if the onions begin to cook too fast. Cook until the onions are soft and translucent, about 15 minutes.
  • Add the flour and cook for 3 minutes. Add the sherry and cook for a few minutes longer. Add the beef stock and bring to a very low simmer; simmer for about 35 minutes. Preheat the broiler to finish the soup.
  • Add the thyme to the soup and simmer for 5 more minutes. Season with salt and pepper as needed. Remove the herbs.
  • Ladle the soup into 4 soup crocks. Cover each crock with 2 slices of cheese and some croutons, then top with the shredded Gruyere. Transfer the crocks to a baking sheet and place under the broiler. Serve immediately.

French Onion Soup With White Wine Recipe

Ingredients:

Produce
1: Bay leaf
3: Garlic cloves
2 sprigs: Thyme
5: Yellow onions

Canned goods
1: Sourdough baguette & sharp cheddar to top each soup
3 cups: Vegetable broth

Condiments
1 tbsp: Balsamic vinegar

Baking & spices
2 tbsp: Flour
1: Salt and pepper

Oils & vinegars
1 tbsp: Olive oil

Dairy
4 tbsp: Butter

Beer, wine & spirits
1/2 cup: White wine

Instructions:

  • Prep your soup ingredients by thinly slicing all your onions and mincing your garlic.
  • Toss your onions with flour.
  • In a dutch oven or deep soup pot, melt butter and olive oil and sweat your onions and garlic for about 15 minutes. Season with salt and pepper. Next, add your thyme, 1 bay leaf, balsamic vinegar and white wine and let reduce and caramelize for about 1 hour.
  • Once your onion mixture is cooked down, dark brown and caramelized, add your vegetable broth in.
  • Next, scoop your soup into oven safe bowls, add a slice of bread, then a handful of shredded cheese – broil or bake in the oven for 10-15 minutes until bubbly and melted.

Easy French Onion Soup Recipe

Ingredients:

Produce
2: Bay leaves
2: Garlic cloves
1/2 tsp: Thyme
3 lbs: Yellow onions

Canned goods
2 qt: Beef broth

Baking & spices
3 heaping tbsp: All-purpose flour
1: Kosher salt and freshly ground black pepper

Oils & vinegars
2 tbsp: Olive oil

Bread & baked goods
1: Baguette

Dairy
1/2 cup: Butter, unsalted
1/2 lb: Gruyere, grated

Instructions:

  • Heat a large soup pot or dutch oven over medium-heat. Melt butter and olive oil, then add the onions, garlic, bay leaves, dried thyme, ½ teaspoon salt and ½ teaspoon pepper. Stir frequently while onions cook down; about 20-30 minutes. If they begin to brown, turn down the heat or remove the pot from the heat for a minute.
  • Stir in flour, and cook, stirring frequently, for about 5-7 minutes.
  • Pour in beef broth. Bring to a boil, then reduce heat, cover and simmer for 30 minutes. Season with more salt and pepper if desired. Preheat broiler and line a baking sheet with foil. Ladle soup into oven safe bowl or ramekins, top with 1-2 baguette slices and 1-2 heaping tablespoons of Gruyere. Broil for several minutes, until the cheese is melted and golden. Garnish with sprigs of thyme or fresh minced parsley if desired.

French Onion Soup With lots of Cheese Recipe

Ingredients:

Produce
1: Bay leaf
4 cloves: Garlic
3 sprigs: Thyme, fresh
4 lbs: Yellow onions

Canned goods
6 cups: Beef stock

Condiments
1 tsp: Worcestershire sauce

Baking & spices
3 tbsp: Flour
1: Sea salt and freshly-cracked black pepper, fine

Bread & baked goods
1: Baguette

Dairy
3 tbsp: Butter
1: Cheese

Beer, wine & spirits
1/2 cup: White wine, dry

Instructions:

  • In a large heavy-bottomed stockpot, melt the butter over medium-high heat. Add the onions and sauté until well for about 30 minutes until caramelized initially stirring every 3-5 minutes, then about once a minute near the end of caramelization to prevent burning.
  • Add garlic and sauté for 2 minutes. Stir in the flour and cook for an additional 1 minute. Stir in the wine to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pan.
  • Add the stock, Worcestershire, bay leaf, and thyme and stir to combine. Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for at least 10 minutes. Discard the bay leaf and sprigs of thyme. Taste the soup and season with salt and pepper as needed.
  • Preheat oven to 400°F. While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in single layer on baking sheet. Bake for 6-8 minutes, until the bread is toasted and golden around the edges. Remove and set aside.
  • Switch the oven to the broiler. Once the soup is ready to serve, place your oven-safe bowls on a thick baking sheet. Ladle the soup into each bowl, then top with a baguette slice and your desired amount of cheese. Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes, or until the cheese is melted and bubbly. Serve immediately.

French Onion Soup Information

Onion soup usually requires a combination of a variety of onions. French onion soup is traditionally made with yellow onions. Also, French onion soup is always made with beef stock while onion soup uses any type of stock or broth.

Classic French onion soup only requires a few simple ingredients, the base of which are onions, beef stock, wine, Worcestershire sauce, and seasonings.

Classic French Onion Soup gets its name because it originated in France in the 18th century and it has been a national treasure – nay, worldly treasure – ever since.

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

French onion soup is traditionally made with thinly sliced yellow onions. You can also make delicious soup with red or white onions – it just depends on your flavor preferences and what you have on hand.

Onions are a great source of soluble fibre and therefore a good prebiotic; food for the good gut bacteria. Optimal gut health is crucial for weight loss and this delicious soup provides great nutrients to help boost weight loss as part of a weight management programme.

The most famous of all French soups are onion (soupe à l'oignon), leek and potato (potage parmentier) and garlic (soupe à l'ail). Soups in France are generally made with broth or stock. They should first be delicate but then robust enough to make an impression in terms of flavor.

Mozzarella cheese melts much quicker than Gruyère and may be greasier when it melts. Monterey Jack: Melts well but the flavor may be too overpowering. Gouda, Jarlsberg, Raelette or Beaufort also make good substitutions.

Simmering out some water will intensify the flavor of the broth. Once you get it to the right point, add some salt. A shot of brandy at the end helps too.

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