This homemade french onion soup recipe is worth it’s weight in gold. Offering you the framework to build on a wonderful scratch soup recipe.
This is my hands-down favorite homemade soup. I also offer more soup recipes at the end of the page.
Best Homemade French Onion
Soup Recipe (honest)
The following is my best French onion soup recipe. Beautiful rich broth. You may use shredded Swiss cheese too.
EASY FRENCH ONION SOUP
4 large super sweet onions, sliced thin
1/2 cup butter, divided
1 cup dry white wine
8 cups beef broth*
2/3 cup flour
1 tsp Worcestershire sauce (or to taste)
1/2 tsp garlic powder
1 tsp onion powder
2/3 cup Parmesan cheese
1 tsp freshly ground black pepper
2 cups mozzarella cheese, shredded
homemade croutons**
In a stock pot, add the onions and half of the butter. Saute for 20-30 minutes, or until tender. Remove onions with a slotted spoon and scrape bottom of pan. Turn the heat to medium and add wine. Cook for approximately 5 minutes and let it reduce down. Add broth and heat through.
In a small saucepan, melt the remaining butter over medium heat and whisk in the flour to make a roux. Cook for 1 minute. Add one cup of the hot broth slowly and whisk in until it begins to thicken.
Now slowly whisk this mixture to the remaining hot broth. Continue whisking/stirring until it begins to thicken. Add the Worcestershire sauce, onions, garlic powder, onion powder, and Parmesan cheese. Bring to a boil and simmer for 30 minutes. Taste and season.
PREHEAT broiler to high and you will need a baking sheet to place the bowls of soup on.
Ladle the soup into oven proof bowls and place on the baking sheet. Sprinkle with croutons and top with shredded mozzarella cheese. Broil until the cheese is melted and golden brown.
**For Homemade Croutons:
3 slices bread, cubed
6 TBS homemade unsalted butter
1/2 tsp garlic powder
1/2 tsp onion powder
PREHEAT oven to 325 degrees and spray a cookie sheet with vegetable oil.
Place bread cubes on cookie sheet for approximately 15 minutes or until cubes are dried. Melt butter in skillet and add the dried bread cubes. Toss well to coat and cook on low heat until they are crisp.
* Add a teaspoon of Better than Bouillon to the beef broth if you wish to make it “beefier” tasting.
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