French Onion Soup  recipe provided by the Certified Angus Beef® brand.

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French Onion Soup

Serves 4
This classic French Bistro dish utilizes homemade beef stock for a deep and rich flavor. Taking the time to slow cook 3 different types of onions adds sweetness and complexity. PRO TIP: The broil setting on the oven is used multiple times on this recipe; remember to stay close and never walk away while broiling.
Prep Time
20 mins
Other Time
1 hr 10 mins
Cook Time
15 mins
Total Time
1 hr 45 mins
  • 6 cups Certified Angus Beef ® homemade beef stock (See Classic Beef Stock recipe)
  • 3 medium yellow onions (about 2 pounds)
  • 1 large red onion (about 12 ounces)
  • 1 large shallot (optional)
  • 3 tablespoons unsalted butter
  • 3 teaspoons kosher salt, divided
  • 4 slices (1-inch thick) French bread (8 if using baguette)
  • 2 teaspoons olive oil
  • 2 tablespoons flour
  • 3/4 cup sherry or white wine
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh cracked pepper
  • 8 ounces shredded Gruyere cheese (about 3 cups)
  • 1 tablespoon chives, finely sliced (optional)
  1. CARAMELIZE ONIONS. Remove tops and roots from onions, cut in half from top to root end then remove skins. Thinly slice from top to bottom (cutting with the grain of the onions). Melt butter over medium heat in a 5-quart Dutch oven (or heavy bottomed pot) with a tight-fitting lid. Add onions and 1 teaspoon salt, sauté 8 to 10 minutes until onions begin to soften. Reduce heat to medium low and affix lid to pot. Cook covered 30 minutes, uncover and cook on medium heat for an additional 30 minutes occasionally stirring to prevent burning.
  2. TOAST CROUTONS. Place bread slices on a sheet pan, brush with olive oil. Broil on high until golden brown (about 2 minutes) flip slices, broil until well toasted on the second side.
  3. MAKE SOUP. Increase heat of onions to medium-high, add flour, cook 2 minutes while stirring. Add sherry and thyme to pot while stirring, scraping up any browned onion stuck to the pot. Bring to a simmer, cook 2 minutes. Pour in homemade beef stock and bring back to a boil. Stir in pepper and remaining 2-teaspoons salt, reduce heat to medium-low, simmer an additional 10 minutes.
  4. BUILD and BROIL. Divide soup among 4 oven safe bowls. Top each with toasted slice of bread then top each with equal amounts of shredded gruyere. Place bowls on a sheet pan, broil on high for 2 to 3 minutes or until cheese is well melted and starting to brown. Garnish with chives.
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