The Best French Onion Soup
I seriously order this soup at any restaurant that has it on the menu! But none of them compare to this recipe that I make at home – they’re either too salty, not the right ratio of broth and onions, or taste purely of beef stock. This recipe is the perfect balance of cheesy baguette, savory broth, zip of vinegar & delicious tender onions!
There are many different cheeses you could use for French Onion Soup. I always go back and forth between Swiss and Provolone, always topped with mozzarella to get that beautiful cheese pull!
The Best French Onion Soup
The perfect balance of cheesy baguette, savory broth, sip of vinegar & delicious tender onions!
Ingredients
- 4 tbsp butter
- 4-5 white onions
- 1 tbsp minced garlic
- 6 cups beef broth
- 1 cup dry white wine
- 1 bay leaf
- 2 tsp dried oregano
- 1½ tsp ground thyme
- 2 tbsp Worcestershire sauce
- 1½ tbsp balsamic vinegar
- 1½ tbsp white wine vinegar
- salt to taste
- toasted baguette slices
- sliced Swiss cheese and shredded mozzarella for topping
Instructions
- In a large pot over medium heat, melt the cold butter until frothy, add the finely sliced onions & garlic. Sauté until onions until caramelized, don’t rush this process! It may take up to 15 mins.
- Deglaze caramelized onions with white wine, followed by beef broth. Add bay leaves, oregano & thyme — let gently simmer over medium heat for 10 – 15 mins.
- Now add the balsamic vinegar, white wine vinegar & Worcestershire sauce. Stir to combine & taste. If salt is needed to balance, add 1 tsp at a time. If bolder flavor in the broth is desired at more Worcestershire sauce 1 tsp at a time.
- Ladle soup into oven safe bowl & lay baguette slices on top to float. Add slice of Swiss cheese on top of bread & top with grated mozzarella. Broil for 3-6 minutes until golden & bubbly.
- Let cool for a few minutes before enjoying as it will be very hot!
