This French Onion Soup is hearty, comforting and full of flavor. It’s prepared with beef broth and caramelized onions and topped with crispy bread and ooey gooey Swiss cheese. What’s not to love?
I’ve been seeing the most beautiful onions at our local farmers’ market and I can never resist buying a bunch. As a kid, I wasn’t the biggest onion fan, probably since my grandmother added them to everything and so the house always smelled strongly of them. Yet as the years have passed, I have come to love onions.
While both of my kids have craved them raw from the time they could chew (go figure?!), I much prefer my mine cooked, whether it be simply sautéed or made into this tasty French Onion Soup. Plus onions are super good for you so it’s a win-win in my book.
Luckily I never have to twist my kids’ arms to get them eat onions, but when they’re cooked down to a buttery perfection in this French Onion Soup and topped with bread cubes and gooey Swiss it brightens my onion-obsessed kids faces to a new onion-loving level. Big time happiness! They could eat several bowls in one sitting of this!
We’ve been making tons of soups now that winter has officially kicked in. There’s nothing better than a big bowl of soup to warm you up from the inside out. If you’re looking for some recipes try out my Chicken Tortilla Soup, Crock Pot Lentil Veggie Stew, Beef Stew in the Crock Pot or classic Chicken Noodle Soup and Roasted Tomato Soup. Each is just as delicious as the last.
As always, let me know what you think of this recipe and tag me on social media if you make it! I love seeing weelicious recipes in the wild.
Ooey-Gooey French Onion Soup
- 1 tablespoon unsalted butter
- 3 large yellow onions, thinly sliced
- 1 teaspoon kosher salt
- 1 clove garlic, minced
- 1/4 teaspoon sugar
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 4 cups (or 1 32 oz box) low sodium beef broth
- 2 teaspoons worcestershire sauce
- 1 cup bread cubes, french or ciabatta
- 1 cup grated swiss cheese
- In a saucepan over medium heat, melt the butter.
- Add the onions and salt and cook until onions start to turn golden brown, stirring occasionally, about 30 minutes.
- Add the garlic, sugar, thyme and bay leaf and cook an additional 10 minutes.
- Add the stock and worcestershire sauce and bring to a boil. Reduce heat to low and simmer until the onions are very tender, about 10 minutes.
- Heat the oven to broil. Place the bread cubes on a baking sheet and broil for 3-5 minutes, or until crisp and golden.
- Ladle the soup into oven-proof bowls. Top each bowl of soup with a handful of croutons and a handful of cheese.
- Place under the broiler until the cheese is melted, about 2 minutes.