Season 4 Episode 1

French Onion Soup

French onion soup is a classic that never grows old. Often served as an appetizer, it’s also hearty enough to stand alone as a main course. With its deep, caramelized onions, rich beef broth, and golden, bubbling cheese, this dish is the ultimate comfort food with a touch of elegance. While there are many versions of French onion soup, the principle remains the same—slow-cooked onions, a flavorful broth, a sturdy bread, and a generous layer of melted cheese.

For me, no French onion soup is complete without the depth of flavor that port or sherry brings. A splash of either enhances the natural sweetness of the onions, adding complexity and richness to every spoonful. And when it comes to the cheese, my go-to is always Gruyère. Its nutty, slightly sharp character melts beautifully over the toasted bread, creating that irresistible, golden crust that makes this soup so satisfying.

Whether enjoyed on a chilly evening or as a nostalgic nod to classic French bistro fare, this soup is a timeless favorite. Simple yet sophisticated, it’s a dish that transforms humble ingredients into something truly special—one steaming bowl at a time.

French Onion Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: The Kilted Chef
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

This recipe uses an old fashioned method of making a sachet bag, we use cheesecloth to make ours but if your stuck you can carefully cut the top from a tea bag, empty it, add your spices then tie it off.

---

Ingredients

Units USM Scale 1x2x3x

• 2 tbsp butter
• 8 large onions, julienned
• 8 cups beef broth
• 1 tbsp Kitchen Bouquet (see notes below)
• 1/2 cup Port or Sherry
• 1 tsp salt
• 1 tsp fresh ground black pepper
• 6 slices of hearty bread
• 1 cup gruyere, shredded
• 1 tbsp black peppercorns
• 2 bay leaves
• 1/2 tbsp dried thyme or 4 sprigs fresh thyme
• 1 tsp coarse sea salt

 

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 400. F
2. Melt butter in a heavy bottomed pot.
3. Add the onions and sweat ( cook slowly) until they begin to turn golden, 10-15 minutes.
4. Meanwhile assemble sachet bag. Wrap peppercorns, bay leaves, thyme, and salt in cheesecloth, tie the top with butchers twine.
5. Add beef broth, Kitchen Bouquet, Port or Sherry, salt pepper and sachet bag to the pot.
6. Bring the contents to a boil, reduce heat and simmer for 45 minutes.
7. Prepare bread by trimming it to fit the bowl , brush with olive oil and cook in a preheated 400 degree oven for 8-10 minutes.
8. Ladle soup into oven proof bowls, top with bread and cheese.
9. Place in a preheated 400 degree oven until cheese melts and begins to brown around the rim of the bowl, 8-10 minutes.

Notes

Kitchen Bouquet is a browning and seasoning sauce found in most grocery stores. Suitable substitutions are; Worcestershire sauce, Bragg Liquid Aminos, dark soy sauce. If you use dark soy sauce cut back the salt in the recipe.

• Prep Time: 30 minutes
• Cook Time: 1 hour