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French Onion Soup ❤️ Back at the restaurant this was one of the most ordered items, I’ve tweaked it over the years and here it is! Honestly, I can eat this all year long. If you loved this recipe, you have to try my French Onion Soup Orecchiette

Why You’ll Love French Onion Soup

Do I even need to explain? I’m just kidding.. All jokes aside. This is one of my all time favorites. It’s sooo cozy, cheesy and delicious. Trust me, the maggi enhances the richness of the soup.

Substitutions

I like to top mine with parmigiano, crushed red peppers and thyme, but if you aren’t a fan of spice, you can take it out. You can substitute the thyme for your favorite herbs, and the parmigiano for your favorite cheese.

French Onion Soup
French Onion Soup
French Onion Soup

Recipe Tip

  • Don’t rush the caramelizing of the onions… I can’t stress that enough.
  • Always use good wine, and even a better beef stock since it’s the base of the soup.
  • This soup is always better the next day! The balsamic adds a nice pop of acid and the maggi enhances the richness.

French Onion Soup

By Nadia Aidi
Servings: 4
French Onion Soup ❤️ Back at the restaurant this was one of the most ordered items, I’ve tweaked it over the years and here it is! Honestly, I can eat this all year long.

Ingredients 

  • 5 large onions, I used Vidalia
  • 1 large garlic clove
  • 2 tbsp butter
  • 1/4 tsp allspice
  • 1/4 tsp cayenne pepper
  • 1 tsp seasoned salt to taste
  • 3 sprigs fresh thyme, plus more for topping
  • 1 bay leaf
  • 2 tsp maggi jugo
  • 2 tsp balsamic vinegar
  • 2 cups good white wine
  • 8 cups good beef stock
  • Sliced ciabatta
  • Gruyere to taste
  • Emmentaler to taste
  • Parmigiano to taste
  • Crushed red peppers

Directions 

  • Slice your onions thinly
  • Add drizzle of olive oil to a preheated heavy bottomed pot. Add onions, don’t worry if they look like too much. Let them cook on medium high for 5-7 min or until they start softening. Don’t fret if they release their juices, they will reabsorb
  • Once softened add your butter and let them caramelize for 45-50 min on medium heat, stirring often
  • Add in maggi, balsamic, salt, pepper garlic, allspice, cayenne and thyme. Let them keep caramelizing for 15 more minutes
  • Deglaze them with the wine, let it reduce by half
  • Add in the 8 cups of stock and bayleaf. Simmer for 30 min
  • Serve it, top with the toasted bread, plenty of cheese and broil for a couple minutes until melty and golden. Top with parmigiano, crushed red pepers and thyme

Video

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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