Martha Stewart French Onion Soup Recipe

Introduction

French onion soup is a timeless classic that brings together sweet caramelized onions, rich beef broth, and a bubbly, cheesy crust. This recipe from Martha Stewart offers a gourmet twist that’s perfect for cozy dinners and impressing guests alike.

Ingredients

• 12 ounces medium-aged cheese, such as a mix of Gruyere, Fontina, or Swiss
• 2 pounds yellow onions, halved lengthwise and sliced into ¼-inch thick strips
• 3 1/2 cups homemade beef broth
• 1 small French baguette, sliced diagonally into ¾-inch thick pieces
• 1 tablespoon balsamic vinegar
• 1 tablespoon all-purpose flour
• 1/2 cup dry white wine
• 1 tablespoon high-quality extra-virgin olive oil
• 4 tablespoons unsalted butter, cut into small pats
• Salt and freshly ground black pepper to taste
• 2 teaspoons fresh thyme, chopped
• 1 teaspoon light brown sugar
• A pinch of smoked paprika

Instructions

1. Step 1: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the sliced onions, a pinch of salt, and the light brown sugar. Cook slowly, stirring occasionally, for 30 to 40 minutes until the onions turn a rich amber color, taking care not to burn them.
2. Step 2: Sprinkle the flour over the caramelized onions and stir for 2 minutes to help thicken the soup. Pour in the white wine, scraping the bottom of the pot to release any browned bits. Cook for another 5 minutes to reduce the wine slightly.
3. Step 3: Add the beef broth, balsamic vinegar, and chopped thyme to the pot. Bring to a simmer, then lower the heat and let it cook gently for 20 to 30 minutes. Adjust seasoning with salt, pepper, and a pinch of smoked paprika to taste.
4. Step 4: Preheat your oven to 350°F (175°C). Arrange the baguette slices on a baking sheet and toast for about 15 minutes until golden and crispy.
5. Step 5: Ladle the soup into oven-safe bowls. Top each bowl with toasted baguette slices and a generous amount of grated cheese. Broil in the oven for 2 to 4 minutes until the cheese is melted, bubbly, and golden brown. Watch carefully to prevent burning.
6. Step 6: Serve hot, garnished with extra thyme or freshly cracked pepper if desired. Enjoy immediately with friends or family.

Tips & Variations

• Use a combination of cheeses for a deeper flavor and better melting quality.
• Patience is key when caramelizing onions; slow cooking develops the richest flavor.
• Substitute beef broth with vegetable broth for a lighter vegetarian version, adding mushrooms for umami.
• Add a splash of sherry instead of white wine for a different aromatic touch.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. For best results, add fresh toasted bread and cheese when reheating rather than microwaving leftovers with bread on top.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, the soup base can be made a day or two in advance and reheated before serving. Add the toasted bread and cheese topping just before serving to keep it crisp and melty.

What type of cheese works best for French onion soup?

Gruyere is traditional for its smooth melting and nutty flavor, but a mix with Fontina and Swiss gives a deeper, richer taste and great meltiness.

Martha Stewart French Onion Soup Recipe

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★★★★★

4.5 from 72 reviews

• Author: Harper
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x

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Description

This classic Martha Stewart French Onion Soup recipe features slow-caramelized yellow onions simmered in rich beef broth, enhanced with white wine and balsamic vinegar, and topped with toasted baguette slices and melted aged cheese. Perfect for a cozy, gourmet meal, this soup balances deep, savory flavors with a crisp, cheesy crust.

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Ingredients

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Cheese

• 12 ounces medium-aged cheese, such as a mix of Gruyere, Fontina, or Swiss

Soup

• 2 pounds of yellow onions, halved lengthwise and sliced into ¼-inch thick strips
• 3 1/2 cups homemade beef broth
• 1 tablespoon all-purpose flour
• 1/2 cup dry white wine
• 1 tablespoon of high-quality extra-virgin olive oil
• 4 tablespoons unsalted butter, cut into small pats
• Salt and freshly ground black pepper to taste
• 2 teaspoons fresh thyme, chopped
• 1 teaspoon of light brown sugar
• A pinch of smoked paprika
• 1 tablespoon of balsamic vinegar

Bread

• 1 small French baguette, sliced diagonally into ¾-inch thick pieces

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Instructions

1. Caramelize the Onions: Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the sliced onions along with a pinch of salt and the light brown sugar. Cook slowly for 30-40 minutes, stirring occasionally to prevent burning, until the onions turn a deep amber color. This slow caramelization develops the soup’s rich flavor.
2. Add Flour and White Wine: Sprinkle the all-purpose flour over the caramelized onions and stir for 2 minutes to incorporate. Pour in the dry white wine while scraping the pot’s bottom to loosen browned bits. Cook for another 5 minutes until the wine reduces slightly.
3. Simmer the Soup: Add the homemade beef broth to the pot. Bring the mixture to a simmer, then stir in the balsamic vinegar and chopped fresh thyme. Lower the heat, cover partially, and simmer gently for 20-30 minutes to meld flavors. Taste and season with salt and freshly ground black pepper as needed.
4. Prepare the Bread: While the soup simmers, preheat your oven to 350°F (175°C). Arrange the sliced French baguette pieces on a baking sheet and toast in the oven for about 15 minutes, or until golden brown and crisp. Crispy bread will hold up well when floated on the soup.
5. Assemble and Broil: Ladle the hot soup into oven-safe bowls. Place the toasted baguette slices on top of each bowl of soup, then generously sprinkle the grated aged cheese over the bread. Broil the bowls in the oven for 2-4 minutes, watching closely, until the cheese melts, bubbles, and browns beautifully.
6. Serve: Remove carefully from the oven. Optionally garnish with a pinch of fresh thyme or freshly cracked black pepper. Serve immediately and enjoy this comforting, flavorful French onion soup with friends and family.

Notes

• Use a heavy-bottomed pot to ensure even heating and prevent burning while caramelizing onions.
• Stir onions frequently during caramelization to avoid scorching and to develop a deep amber color.
• Choose medium-aged cheeses like Gruyere, Fontina, or Swiss for the perfect melt and flavor balance.
• Baguette slices should be toasted thoroughly to stay crisp under the hot soup and melted cheese.
• Broil with caution, as the cheese can burn quickly under high heat—keep a close eye during melting.
• For a vegetarian version, substitute beef broth with a rich mushroom or vegetable broth.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Soup
• Method: Stovetop
• Cuisine: French

Keywords: French onion soup, caramelized onions, Gruyere cheese soup, classic French soup, comfort food, baked cheese soup, hearty soup