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
This is a recipe that my mom has made my entire life. It is one that my dad would eat pretty much every day of the year if someone would make it for him, and it is a family heirloom for sure!
Ingredients
- 8 med Sweet Onions, trimmed, halved, and sliced on the short side
- 8 tablespoons Unsalted Butter
- 2 tablespoons Worcestershire Sauce
- 1 teaspoon Garlic Salt
- ½ teaspoon Black Pepper, fresh cracked
- 2, 32 oz boxes Beef Broth
- 2 Bay Leaves
- 1 Loaf French Bread
- ½ cup 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
If you like your soup a little more tangy use a sharp swiss or gruyere cheese, but this is how mom made it.
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
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