This traditional but easy French Onion Soup is full of rich flavor from caramelized onions, wine and broth; but the method is really the secret here. The onions are cooked in the oven, bringing the most flavor possible while minimizing stove top stirring and the possibility of burnt onions.
French Onion Soup that's actually easy? That's extra-delicious, as far as I'm concerned!
What are the ingredients for this easy French Onion Soup recipe?
To make this easy French Onion Soup, you'll need:
- olive oil
- large yellow onions
- fresh thyme
- dry white wine
- beef broth
- Worcestershire Sauce
- Kosher salt
- French or white bread or baguette
- Gruyere cheese
Caramelizing onions the easy way:
Caramelizing onions in the oven is the easiest, and most consistent way to do it. Besides, who wants to babysit a pan of onions when you don't need to? To make them: warm oil and butter in a large stockpot or Dutch oven over medium-low heat. Then you add the onions to the pot and cook for 20-25 minutes, stirring occasionally. Add some thyme sprigs, turn the pan lid slightly and throw the whole thing in a preheated oven for an hour. Stir occasionally to ensure the onions aren’t sticking and to evenly caramelize them. It's that easy!
This easy oven method is how I make caramelized onions all the time now. So my Caramelized Onion and Prosciutto Pizza is on heavy rotation now that it's easier too!
Choosing onions for the soup:
I like to make this easy French Onion Soup recipe with locally grown sweet onions, or half sweet and half regular yellow onions, but any good-lookin’ yellow onion will do. Onions are grown throughout the U.S., mostly in California, Eastern Oregon, Idaho, New Mexico, Georgia and Texas. Harvest runs from late spring into fall, so you can enjoy the most flavorful soup throughout much of the year.
Gluten-Free French Onion Soup
- 2 tablespoon olive oil
- ½ cup butter (1 stick)
- 6 large yellow onions sliced into thin half circles
- 6 sprigs fresh thyme
- 1 cup dry white wine
- 6 cups beef broth
- 2 tablespoon GF Worcestershire Sauce
- 2 teaspoon Kosher salt plus more for seasoning
- Thick sliced GF white bread or baguette
- 5-6 ounces Gruyere cheese grated
- Preheat oven to 400 degrees F.
- Warm the oil and melt the butter in a large stockpot or Dutch oven over medium-low heat. Add the onions to the pot and cover, cook for 20-25 minutes, stirring occasionally. Add 3 of the thyme sprigs, and turn the pan lid slightly ajar. Place the pot into the preheated oven for 1 hour, stirring occasionally to ensure the onions aren’t sticking (this is the way to evenly caramelize the onions.)
- Carefully take the pot from the oven and return it to the stovetop over medium heat. Stir the onions, scraping off all the brown bits from the sides of the pot. Slowly pour in the wine along with 1 teaspoon of the salt and cook for 5-8 minutes, so the liquid begins to reduce. Remove the stems of the first thyme sprigs, then add the rest of the thyme, beef broth, Worcestershire Sauce and reduce heat to low. Simmer for 40-50 minutes.
- Cut the bread into rounds that will fit into the bowls or ramekins used for serving the soup, and toast the bread thoroughly on both sides in the oven or toaster.
- When the soup is ready, ladle into bowls or ramekins. Place toasted bread on top of the soup and cover the bread with the grated cheese. Broil until cheese is melted and delicious.
- Serve immediately and enjoy.
photography by Katie Roletto