Sandra This Paula Deen-style French Onion Soup is a rich and savory recipe, which is made with sweet, deeply caramelized onions and a savory beef broth. It’s the ultimate comfort food, a classic bistro favorite topped with a cheesy, toasted baguette, perfect for a chilly day.
Paula Deen French Onion Soup Ingredients
A classic combination for the most flavorful, authentic soup.
- 4 pounds yellow onions, peeled and thinly sliced (approx. 5-6 large)
- 3 tablespoons butter
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 6 cups beef stock
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 3 sprigs fresh thyme (or 1 tsp dried)
- Fine sea salt and freshly cracked black pepper, to taste
- 1 baguette, sliced 1-inch thick
- Grated or sliced cheese (Gruyère is classic; Swiss or Provolone also work well)
How To Make Paula Deen French Onion Soup
A step-by-step guide to this iconic and comforting French soup.
- Caramelize the Onions: In a large Dutch oven or heavy-bottomed stockpot, melt the butter over medium-high heat. Add the thinly sliced onions and cook, stirring, for about 30 minutes, until they are deeply golden brown, very soft, and sweet. Stir more frequently near the end to prevent burning.
- Build the Soup Base: Add the minced garlic and cook for 2 more minutes until fragrant. Sprinkle the flour over the onions and stir, cooking for 1 minute. Pour in the white wine to deglaze the pan, using a wooden spoon to scrape all the flavorful browned bits from the bottom of the pot.
- Simmer the Soup: Add the beef stock, Worcestershire sauce, bay leaf, and thyme. Stir to combine, bring the soup to a simmer, then reduce the heat to medium-low. Cover and let it simmer for at least 10 minutes to allow the flavors to meld.
- Toast the Bread: While the soup simmers, preheat the oven to 400°F. Arrange the baguette slices on a baking sheet and toast for 6-8 minutes, until golden and crisp.
- Broil the Cheesy Topping: When you’re ready to serve, switch the oven to the broiler setting. Place oven-safe soup bowls on a sturdy baking sheet. Ladle the hot soup into the bowls. Top each bowl with one of the toasted baguette slices and a generous amount of grated cheese.
- Melt and Serve: Carefully place the baking sheet under the broiler, about 6 inches from the heat. Broil for 2-4 minutes, watching very closely, until the cheese is melted, bubbly, and golden brown. Serve immediately while hot.
Recipe Tips
For the richest, most flavorful French Onion Soup.
- How to get the best caramelized onions? Patience is the most important ingredient. Don’t rush this step. Cooking the onions low and slow is what coaxes out their natural sugars and develops the deep, sweet, complex flavor that is the entire foundation of the soup.
- What’s the best cheese for French Onion Soup? Gruyère is the traditional and best choice for its incredible nutty flavor and perfect melting qualities. Emmental, Swiss, Provolone, or even a sharp white cheddar are good substitutes.
- Can I make this soup ahead of time? Yes, this soup is a perfect make-ahead meal and its flavor is even better the next day. You can make the soup completely, let it cool, and store it in the refrigerator. Reheat it on the stovetop, then toast the bread and broil the cheese topping just before serving.
- Can I make this vegetarian? To make a vegetarian version, substitute the beef stock with a rich, dark vegetable or mushroom broth. You may also want to add a splash of soy sauce or balsamic vinegar to the soup to replicate some of the umami depth of the beef broth.
What To Serve With French Onion Soup
This rich, hearty soup is a complete meal in a bowl.
French Onion Soup is a classic starter at a fancy dinner, but it’s also a wonderfully satisfying main course for a cozy lunch or dinner. It is perfect served with:
- A simple, crisp green salad with a sharp vinaigrette to cut the richness
- A glass of the same dry white wine used in the cooking
- Extra toasted baguette slices on the side for dipping
How To Store French Onion Soup
This soup makes for fantastic leftovers.
- Refrigerate: Store the leftover soup (without the bread and cheese topping) in an airtight container in the refrigerator for up to 4 days.
- Freeze: French onion soup freezes beautifully. Let it cool completely, then portion it into freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Paula Deen French Onion Soup Nutrition Facts
An estimated guide per serving.
- Calories: 450 kcal
- Carbohydrates: 45 g
- Protein: 18 g
- Fat: 22 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The wine adds a crucial layer of acidity and complexity to the flavor of the soup. If you must omit it, you can deglaze the pan with a little extra beef broth and a tablespoon of balsamic or sherry vinegar.
If your onions were very sweet and the soup tastes a bit sweet, you can balance it by adding a splash more Worcestershire sauce or a teaspoon of balsamic vinegar at the end of simmering.
Yes. For the best flavor, you should still caramelize the onions on the stovetop as directed first. Then, you can transfer them to the slow cooker, add the remaining soup ingredients, and cook on low for 6-8 hours.
Try More Recipes:
- Paula Deen Cabbage Soup Recipe
- Paula Deen Vegetable Beef Soup Recipe
- Paula Deen Vegetable Soup Recipe
Paula Deen French Onion Soup Recipe
Description
A classic and deeply comforting French Onion Soup, featuring sweet, slow-caramelized onions in a rich beef and wine broth, all topped with a toasted baguette and a gooey, bubbly layer of melted Gruyère cheese.
Ingredients
Instructions
- In a large Dutch oven, slowly caramelize the thinly sliced onions in butter over medium-high heat for about 30 minutes until deep golden brown.
- Stir in the garlic, then the flour. Deglaze the pot with the white wine.
- Add the beef stock, Worcestershire sauce, bay leaf, and thyme. Bring to a simmer, then cover and cook on low for at least 10 minutes.
- While the soup simmers, toast 1-inch thick slices of baguette in a 400°F oven until crisp.
- To serve, ladle the hot soup into oven-safe bowls.
- Top each bowl with a toasted baguette slice and a generous pile of grated Gruyère cheese.
- Broil for 2-4 minutes, until the cheese is melted, bubbly, and golden brown. Serve immediately.
Notes
- Patience is key when caramelizing the onions; this slow process is what builds the deep, sweet flavor of the soup.
- Using a high-quality beef stock will make a significant difference in the final taste.
- For the classic bubbly cheese crust, it’s essential to use oven-safe bowls for serving.
- This soup is a perfect make-ahead meal; just reheat and prepare the cheesy toast topping right before serving.
