Is there anything better on a chilly winter day than a bowl of hearty French Onion Soup topped with melty cheese?

I have a love/hate relationship with winter. I hate being cold. I hate walking the dogs on icy sidewalks. I hate driving in the snow. I hate how little daylight there is in winter.
But at the same time, I’d hate to live in a place that didn’t have winter. I love being home on a snow day, watching the flakes fall with a cup of hot cocoa, and a pot of soup simmering on the stove.

When my brother and I would come inside from playing in the snow, my parents would make us each a grilled cheese sandwich and a bowl of soup: chicken noodle for me; creamy tomato for my brother.
I’m picky when it comes to soup. I usually prefer creamy soup, unless it’s tomato soup. Chicken noodle is one exception; French onion soup is the other. Maybe it’s the layer of gooey, melty cheese on top.

Good French onion soup is based on well-caramelized onions. Caramelizing onions (breaking down the sugars in the onions to produce a sweeter flavor) takes time; you can’t rush the process. Some try to cheat by adding sugar to the onions as they cook, but I don’t like the flavor that gives to the soup overall.
This recipe can be made ahead of time, through Step 7, then cooled to room temperature and refrigerated for up to 3 days. Reheat the soup to about simmering before proceeding with Step 8.


Is there anything better on a chilly winter day than a bowl of hearty French Onion Soup topped with melty cheese?
- 3 tbsp unsalted butter plus more for bread
- 3 large onions (about 2 pounds), halved lengthwise and thinly sliced crosswise
- Kosher salt and freshly ground black pepper
- 1/4 cup brandy
- 1 quart beef stock
- 4 slices hearty white bread thick-sliced preferred, cut to fit bowls
- 1 bay leaf
- 1 thyme sprig
- 2 juniper berries or half a sprig of fresh rosemary
- 2 flat-leaf parsley sprigs
- 2 cups shredded Gruyère cheese (about 6 ounces)
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Lay a square of cheesecloth (about 4 inches by 4 inches) on a flat surface. Place the bay leaf, thyme, juniper berries and parsley sprigs in the center, then draw up the four corners and tie with butcher’s twine to form a bouquet garni. Set aside.
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Melt the butter in a large enameled cast-iron Dutch oven. Add the onions and a pinch of salt, cover and cook over medium heat, stirring occasionally, until the onions soften, about 10 minutes.
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Uncover and cook over medium-low heat, stirring frequently, until the onions are caramelized, about 40 minutes.
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Stir in the brandy, scraping the bottom of the Dutch oven as you pour the brandy in.
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Add the stock. Submerge the bouquet garni and increase the heat to high; bring the soup to a boil. Cover and simmer over low heat until the soup has a deep flavor, about 30 minutes.
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While the soup is simmering, heat the oven to 350°. Butter the bread on both sides and place on a parchment-lined baking sheet. Toast the bread for 15 minutes, turning the slices halfway through, until golden and crisp but not dried out.
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Squeeze the bouquet garni of excess liquid; discard. Season the soup with salt and pepper.
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Ladle the soup into 4 deep ovenproof bowls and sprinkle with half of the cheese. Place a toasted bread sliced in each bowl and sprinkle on the remaining cheese. Place the bowls on a baking sheet, and place the baking sheet under a broiler for 2 to 3 minutes, or until the cheese is bubbling. Serve hot.
Make ahead: The recipe can be prepared through Step 7 up to 3 days ahead. Bring to room temperature, then transfer to an airtight container and store in the refrigerator. Simmer soup before continuing with the last step.
Adapted from Food & Wine
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Yum!! One of my all-time favorites! This looks delicious and I’d love a bowl on the cold day.
This is my guy’s favorite soup. I never make it at home. That’s going to change now!
Great cheese pull shot! This soup sounds soooooo good. If I could pick just one soup, it would be French onion.
I love ordering French Onion Soup at restaurants but have never tried making it at home. I think that will have to change now! Thanks for sharing on the Celebrate 365 Soup Swap!
This soup looks so delicious and comforting!! I love that it’s so easy to make at home, too.
That cheese shot!!!! I love how easy this is to make and I definitely need to make it soon.
Who can resist and ooey gooey bowl of french onion soup?
This looks so divine and comforting!
This is my favorite soup! I wish I had a bowl now. Thanks for celebrating National Soup Swap Day with us!
This is probably one of my favorite soups…it’s just perfect!!!
A rich and flavorful french onion soup is the stuff of dreams! And I love that beautiful cheesy topping! I want to reach in and eat it!
This is a classic that I will never get tired of! I absolutely love French onion soup. All that cheesy goodnesss!
I am with you on winter, love the food but not the cold. Oh my, this French Onion Soup is fantastic. I am a huge fan of French Onion Soup and your recipe is great. I love that you used Juniper Berries, they add a great level of flavor.
This is my husband’s favorite soup and it’s slowly disappearing from menus around here. Will be so nice to surprise him with it at home!
I love french onion soup and this version looks incredible! I can’t wait to try!