French onion soup is a classic and flavorful dish with roots dating back to Roman times, but its modern popularity began in Paris in the 18th century. The soup is made with caramelized onions and rich beef broth, often topped with melted Gruyère cheese and croutons.
Melt butter in a 4-quart saucepan. Stir in sugar. Add onions and cook over medium heat for 10 minutes, or until golden brown. When the onion juices start to brown and stick to the bottom of the pot, with a 1/2 cup of water and stir well. This will prevent the onions from burning and will transfer the color from the bottom of the pot to the sliced onions.
Stir in flour until well blended with the onions and pan juices. Add tomato paste and cook for 2 minutes. Add water, wine, and white beef stock; heat to boiling. Reduce heat to low. Cover soup, and for 15 minutes.
While the soup is simmering cut baguette into slices. it using the broil function of your oven or a bread toaster
soup into four 12 ounces, oven-safe bowls. Place 2 slices toasted bread, side by side, on top of the soup in each bowl. Cover toasted bread with grated Swiss cheese. Place soup bowls on a cookie sheet for easier handling.
Bake at 425 °F (220 ° C) for 10 minutes, or just until the cheese is melted and golden brown.
This recipe connects to Soups Making 101 — learn the technique step by step in the video lessons.
Take your time caramelizing onions — rushing with high heat gives you color without the real depth of sweetness. If you'd like to go deeper, Soups Making 101 covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
