January 20, 2014

French Onion Soup

French Onion Soup

Get ready to cry, my friends. And I’m not just talking about crying with delight at how incredibly delicious this French Onion Soup is. While that is also true, I’m really talking about crying because of the noxious onion gases that will permeate throughout your entire kitchen when you chop the onions for this soup.

But don’t let that deter you. Let us sally forth—our appetites in one hand and some onion goggles in the other—and tackle the onion beast, because the prize in the end is truly sweet and glorious, let me tell you.

Ready? Forward, I say!

Get those onion goggles on. You’ll be wanting those. And chop 6 large onions into thin slices.


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Throw those confounded onions in a large soup pot with 4 tablespoons of butter on medium heat. Stir to coat the onions with the butter.

onions with butter

Let your onions continue to cook, stirring occasionally to prevent scorching, until they turn a rich golden color. Probably 25-30 minutes.

brown onions

Once they look like the photo above, stir in 4 cloves of minced garlic and 3 tablespoons of flour. Stir it up and let it cook 2-3 minutes.

flour & garlic

Add 8 cups of rich chicken stock (I use 8 cups water + 9 tsp. chicken bouillon), 1 tsp. dried thyme, 1 tsp. Dijon mustard, and ground pepper to taste.

add mustard, pepperadd broth, thyme

Simmer on low heat for 30-40 minutes to let all the flavors meld together.

Once finished simmering, pour soup into ovenproof bowls. Tear up some French bread (try this super easy recipe) into bite-sized pieces and place on top of the soup (You could also just place a thick slice of bread on top, but I like to tear mine up because it’s easier to eat).

tear bread

Then top the bread with some sliced Swiss cheese (or Gruyere if you can afford it…) and garnish it with some fresh sprigs of thyme.

top with cheese and thyme

Broil the soup in the oven for several minutes until the cheese is melty.

French Onion Soup

Hot dang! You conquered the onions! Now was that so bad??

French Onion Soup
Prep time
Cook time
Total time
Rich & savory French Onion Soup with thyme.
Recipe type: Soup
Serves: 10-12
  • 6 large onions, thinly sliced
  • 4 T. butter
  • 4 cloves garlic, minced
  • 3 T. flour
  • 8 cups rich chicken stock (or 8 cups water + 9 tsp. chicken bouillon)
  • 1 tsp. dried thyme
  • 1 tsp. Dijon mustard
  • Freshly ground black pepper
  • French bread croutons
  • Sliced Swiss cheese (or Gruyere, if you can afford it)
  1. Add onions and butter into a large soup pot on medium heat. Stir to coat.
  2. Continue cooking on medium heat, stirring occasionally, until onions are golden-brown.
  3. Add garlic and flour and cook 2-3 minutes.
  4. Stir in chicken stock, thyme, Dijon mustard, and ground pepper. Bring to a boil.
  5. Reduce heat to low and simmer for 30-40 minutes, to let all the flavors marry.
  6. Once finished simmering, pour soup into ovenproof bowls.
  7. Top with torn pieces of French bread.
  8. Then top with sliced Swiss or Gruyere cheese.
  9. Broil in the oven for several minutes until cheese is melted.
  10. Serve immediately.





  1. Jacki Rhoton

    It’s on my winter meal list. I’ve only made French onion soup once and it took all day, I like this version, it looks wonderful! Thanks

    • Katelyn

      Whew all day! You are a dedicated woman. Let me know how it turns out! Your food is always amazing!

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