The Best French Onion Soup EVER! Seriously!!!

Good morning! It’s SO nice to FINALLY find some time to share a post of my own with you! I’d love to give another shout out to my incredibly sweet and talented bloggy friends for helping me keep things going while I’ve been journeying through what must surely be the longest move ever! I’ll save all of the gory details for another day, but I must say … it’s SO good to be back!


 

My very favorite French Onion Soup!

I know, I know … everybody claims that their recipe is THE BEST, right? I promise friends, this one is the real deal! It’s the best French Onion Soup I’ve ever had! I mean EVER! Cross my heart, hope to die. But don’t take my word for it – go ahead and try it for yourself. It’s SO easy to make that there’s really no excuse not to.
 
French Onion Soup
 

FRENCH ONION SOUP
serves 4 to 6

Caramelized Onions:

1/4 cup butter
2 tablespoons vegetable oil
4 large onions
1/4 cup water
sprinkle of sea salt and freshly ground pepper

Begin by slicing your onions. I like to use a mandolin because it makes SUCH quick work of the slicing and helps me to keep them all perfectly thin, but you could absolutely do this with any old knife too. I’ll admit, I’m a bit of an big old onion slicing wimp, so whenever I make this recipe, I pull out my trusty swimming goggles (which I own only for slicing onions by the way, because at 30 years old, I still don’t know how to swim!). I most definitely look pretty goofy decked out for the swimming pool, but with these babies shielding my eyes from the onion’s mighty scent, I’m able to avoid shedding even a single tear. Go on, try it! Who’s laughing now?!

As you’re slicing up that last onion, melt the butter and oil in a large stockpot over medium-high heat – the oil will help protect the butter from burning. Once you’ve made it through all of your onions, toss them straight into the pot with your water and the salt and pepper and finally, cover with a tight fitting lid.

Let it all cook until the onions become quite wet (approximately 10 minutes). Then, remove the lid, and continue cooking over medium-high heat until all of the water has evaporated, making sure to stir them often so the onions don’t have a chance to burn. Once the water has evaporated, lower the heat to begin to caramelize the onions. The trick here is to cook them low and slow for about an hour or so, stirring once in a while to ensure they don’t stick to the bottom of the pot.
 

Soup:

1/2 cup of brandy
4 cups of chicken stock
leaves from 2 sprigs of fresh thyme (or 1 teaspoon of dried)
sprinkle of sea salt and freshly ground pepper
any sort of crusty bread
2 cups of shredded Gruyere or Emmenthal cheese (I like to use both)

Once the onions have reached a deep, golden colour and have shrunk dramatically, pour in the brandy, turn up the heat and cook a few more minutes. Add the chicken broth and, once simmering, add the thyme leaves, sea salt and pepper. Continue cooking for 15 minutes or so.

While everything is simmering, get those bread slices toasted up – you can do this in your toaster, or I find it easier to do it all at once in the oven by spreading it on a baking sheet and cooking it at 425 for 5 minutes.

To serve, preheat the broiler in your oven. Ladle the soup into oven safe bowls until they are 3/4 full. Then, cover the soup with your toasted bread and finally, top each bowl with a big ol’ mound of cheese. Broil for 3-4 minutes until the cheese has melted and bubbles.

7 French Onion Soup - making it in the mountains
 

That’s it my friends! It really is SO easy to make and is sure to knock the socks off of anyone lucky enough to eat it!

6 French Onion Soup - making it in the mountains

4 French Onion Soup - making it in the mountains

5 French Onion Soup - making it in the mountains

3 French Onion Soup - making it in the mountains
 

Wishing you SUCH a lovely day!!!

*This post was originally shared on Or So She Says.

PS. You can find me sharing here and Savvy Southern Style.

Happy Notes copy    

50 thoughts on “The Best French Onion Soup EVER! Seriously!!!

  1. This looks incredible Kristi! I have never made it before… But my mouth is watering just looking at yours. I can’t wait to pin this and try it!! Looking forward to hearing more about the new house and the move… Such a big job!

    1. Thank you SO, SO much Krista! I’m not going to lie, moving over two months has kinda knocked me on my butt – I’m very much looking forward to getting back into the swing of things now 🙂 Have a wonderful week girl!

  2. This soup looks AMAZING! I love french onion soup but haven’t made it for my family before. I think I’ll start them off with this one. =) I’ve pinned your recipe to save. Thank you so much for sharing such a wonderful post!

    1. Thank you SO much! We live in Norther AB where it seems to be snowy and cold for 3/4 of the year – warm soups like this are a staple up here! Have a wonderful weekend!

  3. This looks incredible! I’m licking my lips right now. Pinned and tweeted. Thank you for taking the time to party with us. We hope to see you tonight at 7 pm. It wouldn’t be a party without you! Lou Lou Girls

  4. Ooh yumm! I’m adding this to my must make list! I’ve never actually had French onion soup. Thank you for sharing your recipe with us at Merry Monday! Pinned!

    1. Thanks SO much Maartje! You are absolutely right, you could definitely cut down on the butter and oil, or perhaps find a healthier alternative, but it’s definitely a nice treat once in a while just the way it is too 😉 Have a wonderful week!

  5. I’ve never made French Onion Soup at home, but I’ll definitely give this a try! Featured you at our party this morning. Thanks so much for sharing!

  6. Super duper yummy. Was wondering though, as a vegiesaurus, could one use vegie broth instead of chicken broth?? Do you think it would make it icky?

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