If you're looking for a cozy and comforting dish, this French Onion Soup Recipe is your perfect go-to. It's a classic soup recipe that brings rich flavors and warmth to your table. Even better - I've tweaked it to make a low-carb version! Imagine sweet caramelized onions, savory broth, and melty cheese, all in one bowl. Whether you're enjoying it as a starter or a main course, this soup is sure to make your taste buds sing.
This recipe is:
Table of Contents
5Reasons to love this recipe
Here are five reasons to love this easy French onion soup recipe:
- Totally different take on traditional French onion soup.
- Amazing flavors all working together.
- It’s an onion soup and also low-carb… awesome!
- Simple ingredients, easy to find and use.
- Great for meal prep and leftovers.
Is French Onion Soup Low-Carb?
Yes, French onion soup can be made low carb. Especially in this recipe, there are only 10 g net carbs per serving, fitting well within low-carb guidelines.
A Blonde French Onion Soup Recipe
I almost didn't post this recipe. Not because it isn't worthy—this Blonde French Onion Soup is truly wonderful. I had to stop the caramelization process on the onions due to an important interruption. Despite my initial disappointment, Caroline (my wife) insisted we try it, and I'm glad she did. It turned out over-the-top delicious.
To speed up the cooking process, I made some changes. I skipped the sherry and added balsamic vinegar for acidity and color, but it didn't work as planned. The soup remained light and lacked the desired flavor profile. So, I added the sherry back in and realized that this is the secret ingredient for perfect French onion soup. At first, the flavors clashed, but after 30 minutes of simmering, they melded beautifully into a deeper flavor. You'll love this take on the traditional recipe.
French Onion Soup Ingredients List
You'll need the following ingredients to make this French onion soup:
- 8 cups good quality beef broth/stock, warmed
- 4-5 sprigs fresh thyme
- 4-5 roasted garlic cloves
- 3 onions (Spanish), cut in half and sliced thin
- 2 tablespoons rendered bacon fat
- 2 tablespoons olive oil
- 2 tablespoons arrowroot
- 1 tablespoon kosher salt
- 1 dried bay leaf
- 1 teaspoon balsamic vinegar
- 1 teaspoon sherry wine
- 1 cup shredded Emmenthal cheese
- ½ cup shredded Parmesan
- ½ cup shallot diced fine (approximately 1 large shallot)
- ½ cup vermouth
Ingredient Substitutions
If you're missing some ingredients or want to switch things up, here are some handy substitutions:
- Bacon fat: Use ghee or clarified butter.
- Olive oil: Use coconut or avocado oil.
- Spanish onions: Replace with yellow or sweet onions (remember sweet onions have a higher carb load).
- Shallot: Use the same amount of red onion.
- Fresh thyme: Use about 1 teaspoon of dried thyme.
- Roasted garlic cloves: Use ½ teaspoon of granulated garlic.
- Vermouth: Use white wine or dry sherry. Be cautious of the amounts used.
- Arrowroot: Use cornstarch in the same quantity. See notes below for low-carb thickeners.
- Beef stock: Use chicken stock, vegetable stock, or even mushroom stock for more rich flavors.
- Balsamic vinegar: Use apple cider vinegar, but reduce to ½ teaspoon.
- Sherry wine: Try marsala or a splash of brandy. For a non-alcoholic substitution, use ½ teaspoon apple cider vinegar, or white wine vinegar.
- Emmenthal cheese: Use Swiss cheese or Gruyère.
Additional Ingredients
To make this classic French onion soup recipe even more delicious, add one of these easy-to-find ingredients that pair perfectly with the main flavors:
- Fresh herbs and spices: This soup loves fresh tarragon or chives added in. You can also add black pepper or red pepper flakes to add heat.
- Mushrooms: Every onion loves a good mushroom as a flavor companion. Add in some sautéed mushrooms for a complex and earthy result.
- Cheese: If you’re feeling adventurous, add some blue cheese crumbles to the top of the soup. So good.
Note: These are optional ingredients and are not included in the recipe.
How to Lower the Carbs in French Onion Soup
To make this French onion soup even lower in carbohydrates, consider these simple adjustments:
- Reduce the amount of onions: The soup will be slightly thinner, but you could add some mushrooms to fill the void. Mushrooms are lower in carbohydrates than onions.
- Change your thickener: I use arrowroot because it thickens well and 2 tablespoons for this amount of soup doesn’t really add that much carb load. But you can use xanthan gum or agar-agar to lower the overall carbs.
- Remove the alcohol completely: Replace the vermouth with 2 teaspoons of balsamic vinegar or 2 teaspoons of lemon juice. The flavor will not be the same, but it will still be good, and be lower in carbs.
Cooking Tools Required
The following cooking tools are required to make French onion soup:
- Large, heavy-bottomed pot with a tight-fitting lid
- Wooden spoon
- Knife
- Cutting board
- Oven-proof bowls
- Baking sheet
- Broiler
How to Make French Onion Soup: Complete Cooking Guide
Cooking Method
- Sautéing
- Simmering
- Broiling
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Cut Spanish onions in half, and then into thin slices.
- Dice shallots.
- Shred Emmenthal and Parmesan cheeses.
Cooking Instructions
- Heat a large, heavy-bottomed or Dutch oven pot with a tight-fitting lid over medium-high heat. Add the bacon fat and the olive oil. When the oil shimmers, add the onions and shallots, and season with salt.
- Stir well to coat the onions with the cooking fat. Add in the bay leaf, roasted garlic, and sprigs of thyme. Cover the pot and reduce the heat to medium-low.
- Cook the onions, stirring every couple minutes, for approximately 20-25 minutes. When the onions just begin to caramelize, pull out the thyme sprigs (the leaves should have fallen off by now!)
- Turn the heat to medium-high again. Add the vermouth to the caramelized onions and cook with the lid off for 3-4 minutes. Add in the arrowroot and stir for another 1-2 minutes.
- Add the warm beef stock, balsamic & sherry, Bring to a boil, then immediately reduce the heat and simmer for about 30 minutes. Turn on the broiler and move the rack near the top of the oven.
- Taste, adjust the seasoning, then ladle the hot soup into bowls (oven proof).
- Top the bowls of soup with the Emmenthal and Parmesan. Place the soup bowls on a baking sheet, then put the baking sheet under the broiler for about 5 minutes, or until the cheese is golden brown and toasty.
- Serve hot and happy eating!
Step 1: Homemade beef stock looks as incredible as it tastes. I leave some of the beef fat int the stock to increase the richness of whatever recipe it will be used in.
Step 2: Making this French Onion Soup Recipe calls for slicing the onions uniformly and cooking them slowly. Make sure your pot has a tight fitting lid!
Step 3: To make this a Blonde French Onion Soup Recipe, only cook the onions until they begin to caramelize. Now is the time to add in the vermouth!
💡 My Pro Tip
Slicing onions can be tricky, and many students at my cooking school have asked for guidance. Here are my best tips:
- Prep the onions: Slice off the top and right under the root. Then, slice down through the root toward the cutting board. Remove the outer layer and discard it.
- Get a big bowl: You'll need it for all the sliced onions. Slice the onions into half-moons, about the width of two toothpicks next to each other. Take your time—this isn't a race. Focus on your knife skills and get comfortable with the onion.
- Cut until near the core: Slice until you have about ½ inch of the onion left from the core. If you want to use this part, place it cut side down and cut around the edges with your chef's knife. However, the flesh around the core tends to irritate the eyes, so I usually toss this part in the compost bin.
- Quick fix for "onion-eye": If your eyes start to sting, open your freezer and stick your head inside. Put your face where the motor pushes cold air and open your eyes for 10 seconds in the cool air stream. The sting will disappear quickly. If you have a bottom freezer, this might be a bit trickier to maneuver.
⏲️ Time-Saving Tips
- Use a mandoline or food processor to slice the onions quickly.
- Cook the soup a day in advance and reheat for enhanced and extra flavors.
- Use pre-roasted garlic to save roasting time.
What to Serve With French Onion Soup?
Wondering what to eat with French onion soup? The good news is that this soup pairs wonderfully with a variety of dishes to make a complete meal. You can also add some meat/chicken to enhance the flavors. Here are some great food pairings/additions:
- French Frisée Salad: Pair your French onion soup with a crisp French frisée salad for a delightful contrast of flavors and textures. The fresh, slightly bitter greens complement the rich, savory soup perfectly.
- French Bread: Serve your French onion soup with crusty French baguette slices, or any gluten-free bread for a classic pairing that adds texture and absorbs the savory broth. Slices of baguette will enhance the overall experience of the dish.
- Oven-Roasted Chicken: Perfectly juicy and flavorful, this chicken complements the rich soup. Its savory taste and crispy skin add a delightful contrast.
- Shredded Chicken: Add it to the warm soup for extra protein and depth of flavor. It blends seamlessly, enhancing the heartiness without overpowering the dish.
- Pressure Cooker Pulled Pork: Mix it into the soup for a smoky, savory twist. The tender, succulent pork adds a whole new dimension to the classic soup.
- Summer Broccoli Salad: A crunchy, fresh side that pairs well with the warm, comforting soup. The mix of textures and flavors keeps the meal interesting and satisfying.
Storage and Reheating Tips
Storage Tips
Store the leftover soup in an airtight container in the fridge for up to a week.
Reheating Tips
Reheat on the stove over medium heat until heated through. Works well in the microwave too, at medium wattage for 4-5 minutes or until warmed through. Heating in the oven is not recommended as it can spoil the texture.
Freezing Tips
This recipe freezes, but the onions may disintegrate when defrosted. If you're planning to freeze, cook the onions for less time to maintain their texture. When freezing, leave headspace for expansion and keep frozen for up to 3 months. Defrost in the fridge overnight and reheat as per the instructions above
Recipe Conclusion
Do we love this recipe? Yes. Yes. And yes, please. I’m a big fan of this blonde French Onion Soup. We just finished off the batch for lunch today, and let me tell you—it gets even better after resting for two days in the fridge. The flavors meld together into something truly special.
I hope you take some time to make this best French onion soup recipe. Trust me, it's even better than the traditional version. Enjoy every comforting, flavorful spoonful! And don’t forget to share your experience in the comments below. Happy cooking!
More Hearty Soup Recipes
Looking for more savory soup recipes? Check out my soup recipes:
FAQs
It's better to sauté onions for soup instead of boiling them.
Yes, raw onions will cook and soften in soup during the simmering process.
You can thicken French onion soup with ingredients like arrowroot, gluten-free flour, or by reducing the liquid.
Onion soup can turn bitter if the onions are overcooked or if too much of the bitter onion core is used. Adjust cooking time and ingredients for a balanced flavor.
Spanish or yellow onions are typically considered the best choice for French onion soup due to their balanced flavor and ability to caramelize well, adding richness to the soup.
BLONDE FRENCH ONION SOUP RECIPE
Ingredients
- 8 cups good quality beef broth/stock warmed
- 4-5 sprigs fresh thyme
- 4-5 roasted garlic cloves
- 3 onions Spanish, cut in half and sliced thin
- 2 tablespoons rendered bacon fat
- 2 tablespoons olive oil
- 2 tablespoons arrowroot
- 1 tablespoon kosher salt
- 1 dried bay leaf
- 1 teaspoon balsamic vinegar
- 1 teaspoon sherry wine
- 1 cup shredded Emmenthal cheese
- ½ cup shredded Parmesan
- ½ cup shallot diced fine approximately 1 large shallot
- ½ cup vermouth
Instructions
- Heat a large, heavy-bottomed or Dutch oven pot with a tight-fitting lid over medium-high heat. Add the bacon fat and the olive oil. When the oil shimmers, add the onions and shallots, and season with salt.
- Stir well to coat the onions with the cooking fat. Add in the bay leaf, roasted garlic, and sprigs of thyme. Cover the pot and reduce the heat to medium-low.
- Cook the onions, stirring every couple minutes, for approximately 20-25 minutes. When the onions just begin to caramelize, pull out the thyme sprigs (the leaves should have fallen off by now!)
- Turn the heat to medium-high again. Add the vermouth to the caramelized onions and cook with the lid off for 3-4 minutes. Add in the arrowroot and stir for another 1-2 minutes.
- Add the warm beef stock, balsamic & sherry, Bring to a boil, then immediately reduce the heat and simmer for about 30 minutes. Turn on the broiler and move the rack near the top of the oven.
- Taste, adjust the seasoning, then ladle the hot soup into bowls (oven proof).
- Top the bowls of soup with the Emmenthal and Parmesan. Place the soup bowls on a baking sheet, then put the baking sheet under the broiler for about 5 minutes, or until the cheese is golden brown and toasty.
- Serve hot and happy eating!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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3 Responses
Great idea to make this a "blonde" recipe. So cool.
Hey,
Thanks for your appreciation.
Take care,
Scott