Most Delicious French Onion Soup Recipe

Tomorrow, Joe and I leave NY again for California. We're flying into LAX, driving up the Pacific Coast Highway, and spending a few days in San Francisco with my family. (I'm so excited to share photos of our journey up the Californian coast with you!)

Today, I am under the weather, which might have something to do with sandwiching -10 degree Long Island "Feels Like" temps between Floridian and Californian weather. 

Yesterday, it snowed and I made soup!

French Onion Soup is one of the few things I have in my cooking repertoire. I make it pretty damn well if I don't say so myself. It's a straightforward dish - the important part is to caramelize the onions slowly. Also, to use a ton of onions. A bowl of French Onion Soup is the perfect thing on a wintry day!

French Onion Soup


  • 2 tbsp butter
  • 1-2 lbs sweet onions
  • 2-5 sprigs fresh thyme 
  • 1-3 bay leaves
  • 1 tsp sugar
  • salt
  • black pepper
  • 2 tsp all-purpose flour
  • 3/4 c. dry white wine
  • 4 c. beef broth, preferably low salt
  • 1-1/2 c. water
  • Worcestershire Sauce, to taste
  • Baguette or preferred bread
  • Gruyere or similar cheese
  • Optional: splash of cognac or sherry to finish

Cut the onions in half lengthwise and thinly slice.

Melt the butter in a large pot on low heat. Add onions, sugar, salt, pepper, thyme & bay leaves. Stirring occasionally, cook the onions for 45-60 minutes uncovered until tender & golden. This step takes the longest and is the most important - be sure not to burn the onions. Better to cook at low heat for over an hour than to try to speed it up and make a bitter, burnt soup.

Add the flour, stir & cook for 1 minute. Add the wine, stir & cook for 2 minutes. 

Add the Worcestershire sauce, broth & water. Simmer, uncovered, for 30 minutes. 

In the meantime, grate the cheese. 

Typically, ramekins should be placed on a baking sheet. The soup should be divided amongst ramekins and a slice of bread placed in each. Sprinkle the cheese on the bread and bake in the oven until cheese is bubbly and browned in spots, about 4 minutes. 


However, since we were lacking some important equipment (namely, baguette & ramekins), I cut some corners by using english muffin, toasting it for a bit in the toaster oven and then broiling the cheese on top in the toaster oven before putting half the cheesy toast in each bowl of soup. It wasn't ideal, but it worked out nicely!