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How to Make Classic French Onion Soup
Hello friends, today I am going to share a recipe that has been highly requested on my YouTube channel, a classical French Onion Soup! This is by far my favorite way to prepare Onion soup.
Recipe Video
Recipe Ingredients
Sauté the Onions to caramelize them before you add them to the soup:
- 1 tablespoon Sweet Butter
- 1 tablespoon Extra Virgin Olive Oil
- 8 large Onions cut 1/4"inch thick
- 1 cup approx. chopped Shallots
In the Soup Pot:
- 3 ounces Sweet Butter, not salted
- 2 ounces Flour
- 2 large Leeks cut 1/4"inch thick, white part and light green only
- ¼ cup Sherry Wine
- ¼ cup Port Wine
- 3 cups Beef Stock
- 6 cups Vegetable or Chicken Stock
- Salt and Pepper to taste
- 1 French Bread
- 1/2 cup grated Swiss Cheese
- ½ cup grated Parmesan Reggiano
Recipe Instructions
- Sauté the Onions to Caramelize:
- In a large fry pan heat oil and butter when hot add the onions and cook at high heat to caramelize, until golden brown. Add the shallots and cook until light golden brown as well. This could take 15 to 20 minutes and reserve on the side.
- In the Soup Pot:
- Add the butter and when melted add the flour and make a soft roux. Add the caramelized onion and shallots and add the leeks and top with the stocks. Add salt and pepper and cook slowly for 60 to 45 minutes until onion are soft!
- In the meantime, cut 9 to 12 slices 1/2"inch thick of the French bread and toasted them in the oven until light golden brown. Cover with cheese and bake another 5 minutes until cheese is brown.
- Pour the soup in individual bowls and place 2 or 3 slices of the toasted bread on top.
Private Notes
Master Chef at ClickThru Digital Marketing & SEO
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Délicieuse soupe, mon ami!!!…
Finally! A chef that cooks like my Mom did. Not a stckler for measuring. When we asked Mom for a recipe, it would read…. a bit of this , and a lot of that etc.
As for cooking time, she would tell us to look at it…. Great memories brought back.
I enjoy your style, humourand recipes.
Thank you.
You Have a Great Attitude and outstanding Knowledge in Cooking and Life. I am glad that I found you and your site. I look forward to seeing a lot of your videos. You are a “GOD Sent” in my stressful Life. Thank you, R
Once again a wonderful recipe I wouldn’t have thought of. I’ve got a fire going, some music playing and am happily caramelizing my onyons. BTW I doctored and slow cooked my vegetable broth and a little less so for my beef broth. It does make a difference or at least I thought so with recent turkey pot pie I made. Keep this up my friend, my friends are amazed by cook Paul. 🕺🥃. Oh, can you spell out the book name you call every Chef’s resource.