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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.

French Onion Soup

How To Prepare French Onion Soup

🧅 First, slice your onions thinly.

🔥 Secondly, add drizzle of olive oil to a preheated heavy bottomed pot. Then, add onions, don’t worry if they look like too much. Let them cook on medium high for 5-7 minutes or until they start softening. Don’t fret if they release their juices, they will reabsorb.

🧈 Once softened, add your butter. Then, let them caramelize for 45-50 minutes on medium heat, stirring often.

🧂 Then, 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.

🌿 Then, add in the 8 cups of stock and bayleaf. Then, simmer for 30 minutes.

🧀 Lastly, 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 peppers and thyme.

Substitutions and Variations

  1. You can use your cheese of choice instead of Parmigiano and Emmentaler.
  2. Herbs are always very easy to swap for any you have on hand or your favorite ones.
  3. I like to top it with crushed red peppers, because I like a touch of spice, but that is completely optional.
  4. You can use baguette instead of ciabatta.
French Onion Soup

Chef Nadia’s Tip

Don’t rush the caramelizing of the onions… I can’t stress that enough!

Chef Nadia’s Tips 🔥

  • 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.

Similar Recipes

Common Questions

What seasoned salt do you use?

I use Peg’s Seasoned Salt.

What other bread can I use instead of ciabatta?

You can use baguette instead.

What Emmentaler do you use?

For this recipe, I used Emmentaler by Emmi.

French Onion Soup

By Nadia Aidi
Prep 10 minutes
Cook 1 hour 30 minutes
Total 1 hour 40 minutes
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 onions, large, I used Vidalia
  • 1 clove garlic, large
  • 2 tbsp butter
  • 1/4 tsp allspice
  • 1/4 tsp cayenne pepper
  • 1 tsp seasoned salt, to taste
  • 3 sprigs thyme, fresh, and more for topping
  • 1 bay leaf
  • 2 tsp maggi jugo
  • 2 tsp balsamic vinegar
  • 2 cups white wine
  • 8 cups beef stock
  • ciabatta, sliced
  • Gruyere, to taste
  • Emmentaler, to taste
  • Parmigiano, to taste
  • Crushed red peppers, for topping, optional

Directions 

  • First, slice your onions thinly.
  • Secondly, add drizzle of olive oil to a preheated heavy bottomed pot. Then, add onions, don’t worry if they look like too much. Let them cook on medium high for 5-7 minutes or until they start softening. Don’t fret if they release their juices, they will reabsorb.
  • Once softened, add your butter. Then, let them caramelize for 45-50 minutes on medium heat, stirring often.
  • Then, 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.
  • Then, add in the 8 cups of stock and bayleaf. Then, simmer for 30 minutes.
  • Lastly, 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 peppers and thyme.

Video

YouTube video

Nutrition

Calories: 197kcal, Carbohydrates: 21g, Protein: 11g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 1632mg, Potassium: 1175mg, Fiber: 3g, Sugar: 9g, Vitamin A: 270IU, Vitamin C: 13mg, Calcium: 89mg, Iron: 2mg

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

Additional Info

Course: Main Course
Cuisine: French

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