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French Onion Soup

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This traditional homemade French onion soup is slow cooked and packed full of onion flavor. Topped with cheesy toast and served hot out of the oven.

French Onion Soup by Nutmeg Nanny

I talk to my older brother at least once a week.  The odd thing is that even though we talk once a week we have not seen each other in over six years! In our conversations he will often talk about how I need to put more “real” food on my blog and not so many desserts. I tried explaining to him it was mostly a dessert blog but I finally gave in and decided to put some “real” food on here for him.

I know my brother loves french onion soup and  when I was home in Ohio my father put on some old home movies and I saw a video of my brother eating some of his homemade french onion soup and decided to make some for him on my blog.  I have always loved french onion soup and have been craving it for awhile since getting back from Ohio. Since the weather has been getting chilly I decided it was time to  finally give into my craving and attempt to make french onion soup.

Honestly it was not that difficult.  It turned out great and between my boyfriend and I we devoured the entire pot.  I cooked the onions for almost two hours before adding the wine and stock and all that long and slow cooking made the onions flavorful and delicious. They were sweet and not overpowering.  I toasted up thin slices sea salt and olive oil bread and placed them on top the soup and then covered it with cheese. I know everyone seems to have a different idea on what cheese they like best on top and I was teetering between gruyere and mozzarella. I like both but was in a mozzarella mood.  I found a nice whole milk cheese that melted fantastically and gave the soup the right balance of cheesy goodness.

I also made little grilled mozzarella sandwiches to go along with our soup.  I always need something to dip 🙂 Enjoy!!!

French Onion Soup by Nutmeg Nanny


French Onion Soup

This traditional homemade French onion soup is slow cooked and packed full of onion flavor. Topped with cheesy toast and served hot out of the oven.

Yield: 6 servings

Prep Time: 30 minutes

Cook Time: 3 hours

Total Time: 3 hour 30 minutes


2 pounds medium sized onions, halved lengthwise then thinly sliced lengthwise
3 sprigs fresh thyme
2 Turkish bay leaves
3/4 teaspoon kosher salt
1/2 stick unsalted butter
2 teaspoons all-purpose flour
3/4 cup dry white wine
4 cups reduced-sodium beef stock
1-1/2 cups water
1/2 teaspoon black pepper
Homemade croutes or toasted sliced bread
Shredded cheese of your choice
6 (8- to 10-oz) flameproof soup crocks or ramekins

Source: Epicurious


Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over low heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 2 hours.

Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.

While soup simmers, put oven rack in middle position and preheat oven to 350°F.

Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.

Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.

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