This simple soup recipe is one that my mom has made my entire life. My dad asks for it at least weekly and I think he would eat it every day if he could find someone to make it for him. It is a basic French Onion Soup recipe, but the cheesy toast on top makes it amazing!
This recipe can be a 30-minute meal, or you can let it hang out on the stove all day. I make it both ways, it just depends on the day.
Why do they call it French Onion Soup?
Classic French Onion Soup gets its name because it originated in France in the 18th century and it has been a worldly treasure ever since. Traditionally French Onion Soup is made with caramelized onions, beef broth, white wine, bay leaves, and thyme, thus French + Onion + Soup! So this recipe is missing a couple of those elements, but this is mom’s recipe and I guess you could call it a quick version and the version I remember.
It has those deep ingrained scent and flavor memories that just make it feel like home.
What onions make the best French Onion Soup?
I like to use sweet yellow onions when making French Onion Soup. I like mine to be a little on the sweet side when it is done. Any onion will work, even red onions. You just have to cook them down and soften them, all the real goodness comes from cheesy bread on top, in my opinion anyway.
What cheese should I use for French Onion Soup?
Swiss or Gruyere are the most traditionally used for French Onion Soup. Mom always used parmesan and provolone. I like this combo because the freshly grated parm gives everything a nice tang, and the provolone melts so beautifully and browns fantastically.
What you need:
Some of the very best recipes have the shortest ingredient lists and this one fits that bill. Butter, onions, some cheese, and a loaf of bread and you have a soup the world swoons over. Feel free to add more herbs if your a fan, thyme is traditional, but whatever you do, make it!
More Great Soups
I usually end up making soup for an entire week the moment fall hits in Texas where I live. My recipe for a Chef’s Zuppa Toscana is a family favorite at my house. My recipe for Fast Chicken Tortilla Soup is one that you can make utilizing leftovers or can be made fresh!
My recipe for Creamy Potato Soup is one I created with a friend on a cold day in Washington on a visit, and I had to share. And why not round it all out with my White Bean Chicken Chili. Topped with fresh Pico de Gallo and avocado, you just can’t go wrong with it.
Mom’s French Onion Soup
Ingredients
- 8 med Sweet Onions trimmed, halved, and sliced on the short side
- 8 T Unsalted Butter
- 2 T Worcestershire Sauce
- 1 t Garlic Salt
- 1/2 t Black Pepper fresh cracked
- 2, 32 oz boxes Beef Broth
- 2 Bay Leaves
- 1 Loaf French Bread
- 1/2 C Parmesan Cheese shredded
- 16 slices Sharp Provolone Cheese
Instructions
- In a large heavy-bottomed soup pot warmed over medium heat, melt the butter, and add the sliced onions to the pot. Cook the onions, stirring often until they are soft and beginning to brown. Deglaze the bottom of the pot with the Worcestershire sauce and season with the garlic salt and pepper.
- Stir in the beef broth and bay leaves and bring the soup to a simmer. Reduce the heat to medium-low and allow to simmer for 30-45 minutes, longer if you like a deeper flavor and a more reduced/thicker soup.
- Preheat the oven broiler to low. If low is not an option, set an oven rack 6-8 inches from the broiler.
- Ladle the soup into oven-proof bowls top with a slice of French bread, a sprinkle of parmesan cheese, and a slice of provolone. Place the bowls under the broiler until the cheese melts and begins to brown. Keep a watchful eye on it, this should happen quickly and can burn in an instant. Remove the bowls from the oven, let stand about 2 minutes, and serve immediately.
Notes
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These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!
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