Paula Deen French Onion Soup

Paula Deen French Onion Soup takes 20 minutes and 8 sliced onions, beef stock and Gruyere to make a rich, golden bowl of broth topped with toasted bread. It's an easy Southern comfort food soup for Sunday dinner, holiday table or game day, and it's a one-pot weeknight dinner that feeds 10.

Cook the onions low and slow until they turn tender and golden yellow, because that is where all the sweetness in the broth comes from. Rush them on high heat and the soup tastes sharp and thin instead of deep and rich.

Paula browns the flour right in the pot with the onions, so the broth gets a little body without any extra thickener. She also toasts buttered French bread on a griddle before it ever touches the soup, which keeps the slices from going soggy under the cheese.

Paula Deen French Onion Soup

0.0 from 0 votes

Course: SoupCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

330

kcal

Slow-cooked onions melt into a savory beef broth, then a buttered toast crouton and a blanket of Gruyere finish it under the broiler. The cheese bubbles and browns while the bread stays crisp at the edges.

Ingredients

• 1/3 cup Olive oil
  

• 8 sliced onions
  

• 2 cloves minced garlic
  

• 2 tablespoons Flour
  

• 8 cups beef stock
  

• 1/4 cup dry white wine
  

• 1/2 teaspoon dried thyme
  

• 1 bay leaf
  

• 1 loaf French bread
  

• 2 cups grated Gruyere cheese
  

Directions

• Cook the onions: Sauté 8 sliced onions and 2 cloves minced garlic in 1/3 cup olive oil over low heat. Keep going until the onions are tender and golden yellow.
• Brown the flour: Sprinkle 2 tablespoons flour over the onions and cook a few minutes more. Stir so the flour browns well, since that color carries into the broth.
• Add the liquids: Pour in 8 cups beef stock and 1/4 cup dry white wine, then bring it to a boil. Stir in 1/2 teaspoon dried thyme and 1 bay leaf.
• Simmer the soup: Reduce the heat, cover the pot and simmer gently for about 20 minutes. Then season with salt and pepper to taste.
• Toast the bread: While the soup simmers, slice the loaf of French bread into 3/4-inch slices and butter both sides. Toast the slices on a griddle until golden brown.
• Assemble the bowls: Ladle the soup into ovenproof bowls and top each with toasted bread. Cover the bread with 2 cups grated Gruyere cheese in all.
• Broil and serve: Set the bowls on a baking sheet lined with tin foil. Bake at 350°F, or slide them under a hot broiler for 5 minutes, until the cheese is melted and browned.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Nordic Ware half sheet pan, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make French onion soup without wine?

Yes, you can leave the white wine out and add a little extra beef stock instead. The soup will taste a bit less tangy, so a small splash of vinegar at the end can help.

Can I make the soup ahead of time?

The soup itself tastes even better the next day, so you can cook it up to the point before the bread and cheese. Keep it in the fridge, then reheat it and finish the bowls just before serving.

How do I store leftovers?

Store the plain soup in an airtight container in the fridge, and keep the toast and cheese separate. Once the bread has been in the soup it goes soft, so assemble fresh bowls each time.

Can I use a different cheese than Gruyere?

Swiss or provolone melt well and make good stand-ins if Gruyere is hard to find. Gruyere has a nuttier flavor, so you will notice a small difference.

What is the biggest mistake with French onion soup?

Rushing the onions is the one that ruins it. If they are only softened and not golden, the broth never gets that deep, sweet flavor.