Homemade French Onion Soup Recipe

Soigne is back baby!  I’m done with the 21 days of healthy eating and man am I excited to start eating again.  I can’t completely knock the 21 day fix as I lost 8 pounds and became much more aware of what I am putting in my body.  I can’t sit around anymore and eat 10 cookies whenever I feel, which stinks.  I figured since I love soup so much, why not get back to Soigne with a classic, Homemade French Onion Soup Recipe.  When French Onion Soup is done correctly, caramelizing the onions properly, I’m not sure there is a soup I enjoy more.  Top it off with some crostinis and Gruyere cheese, man what a feast!  I am going to change up the videos starting next week by using a different background and some different lighting.  I built a really cool table for it made from reclaimed wood and industrial pipes.  I can’t wait to see how they look.  In any event, please enjoy my latest episode of SOIGNE, Homemade French Onion Soup Recipe.

Of course I had to throw in a few pretty pictures!


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Homemade French Onion Soup Recipe
Try this delicious classic for Homemade French Onion Soup Recipe. Learn how to properly caramelize onions for this soup.
For the Soup:
  • 10 thickly sliced yellow onions
  • 6 finely minced cloves of garlic
  • 2 ounces of unsalted butter cut into chunks
  • 2 tablespoons of sugar
  • 1 bottle of Cabernet Sauvignon
  • 64 ounces of good beef stock
  • 2 bay leaves
  • 2 tablespoons of chopped fresh thyme
  • Kosher salt and fresh cracked pepper to taste
  • French Bread for dipping
  • grated Gruyere cheese
For the Crostinis:
  • French bread sliced ½" inch thick
  • 4 ounces of melted unsalted butter
  • Kosher salt and fresh cracked pepper to taste
  1. In a large rondeaux or pot on medium heat with butter, add in the onions and slowly caramelize them while stirring occasionally. This can take up to 60 minutes.
  2. After 30 minutes of the onions cooking, add in the sugar to help brown and add some sweetness.
  3. After the onions are browned and translucent, add in the red wine and cook until it has been absorbed by the onions. Next, add in the stock, bay leaves, salt and pepper, and simmer for 1 hour.
  4. Finish the soup with the fresh thyme.
  5. Spread out the sliced French bread on a sheet pan lined with parchment paper and brush on a small amount of melted butter on each piece. Season with salt and pepper and bake in the oven on 350° for 15 minutes or until lightly browned and crispy to make a crostini.
  6. Pour some soup into a bowl or crock and top off with a few crostinis and top off with ½ to 1 cup of shredded Gruyere cheese. Place the soup bowl in the broiler on low heat until the cheese is melted and lightly browned.



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