French Onion Soup - A Traditional French Recipe

Soup is calling my name this time of year, and onion soup is at the top of my list. It's warm, savory, easy to make, and flavorful, made with beef stock, wine, and plenty of onions.

Don't forget to top it with loads of cheese over French baguette slices—pure heaven!

French Onion SoupPhoto byGiangi's Kitchen - Giangi Townsend

My version of the French onion soup recipe is rich and sustaining due to the oxtail, the toasted bread, and loads of cheese. I added the oxtail to give the store-bought broth a richer flavor.

Another significant component for the success of this onion soup is slicing your onions very thinly versus in chunks. They will caramelize better.

Caramelize the onions with care, and do not rush this step. You want your onions to release their natural juices and cook them evenly and gently.

French Onion SoupPhoto byGiangi's Kitchen - Giangi Townsend

I love to mix two kinds of onions: yellow and sweet Vidalia. Not fond of the pungent white. However, is my choice. I also used red onions; my only suggestion is to taste them.

You must season with more salt as the onions are sweeter when cooking.

What makes it a French Onion Soup?

This beautiful soup originated in France in the 18th century, and it is not just a soup but a way of life.

Throughout history, it was seen as humble food for the peasant, as onions grew quickly and plentifully, and broth was made.

French onion soup differentiates from its English counterpart, which always calls for beef stock or broth.

The English soup is made with beef, chicken, vegetable stock, or broth.

However, both versions will incorporate fresh herbs. Thyme and bay leaf for the French. Sage for the English.

Why Oxtail?

I added oxtails that my butcher chopped up into 2-inch pieces to make my soup richer and with a deeper flavor. My choice, but the taste was undeniably richer and more profound.

You can either enjoy the meat of the oxtails, quite rich in flavor, or I must admit I shredded some of the meat at the end of cooking and added it to the soup.

Oxtail is the tail of beef that requires lengthy and slow braising to release its rich flavor. Not pretty to look at it makes a great addition to the beef broth.

For this soup, use the smaller parts or end pieces that will cook alongside the onions.

Once shredded and the thick membrane removed, the saved oxtail will work beautifully in a tomato sauce, omelet, or quesadilla. Nothing will go to waste.

Cooking Tips

• Use a mandoline or a food processor with a thin slicing disk to slice your onions. You want all your slices to be the same thickness to ensure they are proper and evenly cooked.
• Caramelized onions will freeze well for up to three months. Make an extra batch to keep on hand so you can procure a quick pot of onion soup when the craving strikes.
• I use a large, heavy cast enamel pot that will hold all the liquid but also has a large stable base with a heavy lid. You do want even cook your onions and your soup, and I always found it I achieve the best results.
• I am a huge fan of using fresh herbs when on hand. It will do more homage to this soup.
• Use a rich white wine if wanting to substitute.
• Gruyere can be substituted by Emmenthal cheese. Grated is best, of course.
• Season with salt and pepper once done. You will find that it tends to be on the sweeter side.
• Place in an ovenproof soup bowl. Even though they will stay under the broiler for a concise time, you want to ensure you do not crack your dishes. Use a croak or onion soup bowl, which is rounder and taller with a small opening mouth.
• Place the onion soup bowls on a baking sheet to accumulate any cheese spillover.
• Broil until the cheese is melted and starts to be bubbly.

French Onion SOupPhoto byGiangi's Kitchen - Giangi Townsend

Ingredients needed to make this French Onion Soup

My French Onion Soup – A Traditional Recipe was published on GiangisKitchen.com

• 3 medium thinly sliced yellow onions
• 2 medium sweet Vidalia Onions thinly sliced
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• ½ teaspoon sugar
• 1 tablespoon unbleached all-purpose flour
• 5 cups beef broth
• 1 pound oxtail
• 1 cup red wine
• 2 fresh thyme sprigs
• 3 tablespoons cognac
• 4 slices French bread
• 1 cup grated Gruyere cheese
• salt and pepper

Instructions

1. Preheat the oven to 400º. Spread the baguette rounds on a cookie sheet and bake until golden brown. Set aside.
2. Heat the butter with the oil in a large saucepan until melted. Add the onions, cook gently over medium heat, and occasionally stir when the onions are completely soft and slightly light golden.
3. Add the sugar and a pinch of salt, and increase the heat to high. Cook for about 2 minutes until the onions caramelize slightly.
4. Stir in flour and cook for about one more minute until light brown. Pour in the beef stock, the oxtails, red wine, and fresh thyme, add pepper to taste, and bring to a boil. Lower the heat, partially cover, and simmer for about 50 minutes.
5. Remove the oxtails and the thyme. Add the Cognac to the soup. Stir well. Taste and adjust the seasoning.
6. Turn on the broiler. Leave the door open while reaching the temperature.
7. Ladle the soup in 4 French onion soup terrines. Cover with the baguette and pile on the Gruyere cheese. Place the terrines on a cookie sheet.
8. Put the soup terrine under the broiler until the cheese melts.
9. Serve immediately.

Personal Notes.

Some recipes will make you toast the baguette first. Some do not. I have tried both ways, and I like to toast my bread a little bit before placing it on top of the warm soup. It will hold its consistency longer while allowing you to dig in the melted cheese.

Do not be shy to add as much cheese as you wish. After all, those who do not like melted cheese? Combined with onion soup, they are just divine.

Cognac is a must. It will give that extra rich, uplifting taste to this beautiful soup. As you know, the alcohol will burn off while cooking, leaving a beautiful aftertaste.

If you enjoy this French Onion Soup, check out these flavorful recipes:

Tomato Soup

Roasted Cauliflower Soup

Roasted Bell Peppers Cream Soup

Vegetable Chicken Soup with Pasta

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Meet Chef Giangi

French Onion SoupPhoto byGiangi's Kitchen - Giangi Townsend

I am a passionate cook, recipe developer, author, and food photographer with 14 years of food blogging experience. Inspired by my French and Italian heritage, I work with other chefs, both foreign and domestic, and have had countless discussions with chefs at famous restaurants globally. I enjoy sharing these creative culinary delights in simple, straightforward, easy-to-understand recipes.

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