"French Onion Soup back at the restaurant was one of the most ordered items, I’ve tweaked it over the years and here it is! This soup yields 4 servings.
ProTip: This soup is always better the next day! The balsamic adds a nice pop of acid and the Maggi enhances the richness."
French Onion Soup
4
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A Note from Feedfeed
Rooted in French culinary history, this well-known soup traces its origins to the Parisian markets of the 18th century. Born out of necessity, humble onions were transformed into something new, simmered to perfection with wine and broth. Today, its timeless appeal lies in the harmony of caramelized sweetness, robust broth, and melted cheese—a simple, yet soul-satisfying, comfort food.
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- Recipe Card
Prep time 20mins
Cook time 1hr 40mins
Serves or Makes: 6-8 servings
Recipe Card
ingredients
- 2 tablespoons olive oil
- 5 large Vidalia onions, thinly sliced
- 1 large garlic clove, minced
- 2 tablespoons butter
- 1/4 teaspoon allspice
- 1/4 teaspoon cayenne pepper
- 1 teaspoon seasoning salt, to taste
- 3 sprigs fresh thyme, plus extra for garnishing
- 1 bay leaf
- 2 teaspoons Maggi seasoning
- 2 teaspoons balsamic vinegar
- 2 cups good-quality white wine
- 8 cups high-quality beef stock
- Sliced ciabatta
- Gruyere cheese, to taste
- Emmentaler cheese, to taste
- Parmigiano cheese, to taste
- Crushed red pepper flakes, for garnish
Method
Step 1
Heat a heavy-bottomed pot with olive oil. Add the onions and cook on medium-high for 5-7 minutes, or until softened. If they release their juices, don't worry; they will reabsorb.
Step 2
Once the onions have softened, add the butter and caramelize the onions for 45-50 minutes on medium heat, stirring often.
Step 3
Add in the Maggi seasoning, balsamic vinegar, seasoned salt, cayenne pepper, minced garlic, allspice, and thyme. Continue caramelizing for an additional 15 minutes.
Step 4
Deglaze the pot with the white wine and let it reduce by half.
Step 5
Pour in the 8 cups of beef stock and add the bay leaf. Simmer for 30 minutes.
Step 6
Serve the soup, topping it with toasted ciabatta slices and plenty of a mix of Gruyere and Emmentaler cheese. Broil for a couple of minutes until the cheese is melted and golden.
Step 7
Garnish with Parmigiano cheese, crushed red pepper flakes, and fresh thyme.