French Onion Soup
About the recipe
This French Onion Soup with Gouda Cheese is rich, comforting, and packed with deeply caramelized onions simmered in a savoury broth with herbs and warm seasonings. Topped with toasted baguette slices, melty Gouda, and a touch of mozzarella, this homemade French onion soup recipe is cozy, flavourful, and perfect for chilly days or elegant dinners.
French Onion Soup
Ingredients
For Soup:
- 4–5 Thinly sliced large yellow onions
- 2 tbsp Butter
- ½ tsp Flour (optional, for slight body)
- 4 cups Hot water
- 1 Chicken stock cube
- 1 Small bay leaf
- 1 Small sprig fresh rosemary
- Salt
- Freshly ground black pepper
- Pinch of brown sugar
- ½ tsp Worcestershire sauce (max)
For Topping:
- Baguette slices
- Grated Gouda cheese (main cheese)
- Small amount of Mozzarella cheese (for melt)
Instructions
- Start by melting butter in a heavy-bottomed pot over medium-low heat. Add the sliced onions and cook them slowly for 35–45 minutes, stirring frequently, until they become deeply caramelised, soft, and rich golden brown in colour. This slow cooking is essential for developing the signature sweet, savoury base of the soup.
- If using flour for slight thickening, reduce the heat and sprinkle it evenly over the caramelised onions. Stir continuously for 1–2 minutes to cook out the raw flour taste and help it blend smoothly into the onion mixture.
- Pour in hot water and add the chicken stock cube, stirring well until fully dissolved. Bring the soup to a gentle simmer so the flavours begin to combine and deepen.
- Add the bay leaf, rosemary, salt, black pepper, and a small pinch of brown sugar. Simmer uncovered for 20–25 minutes, allowing the broth to develop a rich, aromatic depth. Once done, remove and discard the bay leaf and rosemary sprigs.
- Taste the soup and adjust seasoning as needed. Stir in Worcestershire sauce at the end to enhance the umami flavour and give the soup a deeper savoury finish.
- Lightly toast the baguette slices until crisp and golden. Grate the cheeses, using mostly Gouda with a smaller amount of mozzarella for the perfect balance of melt and stretch.
- Preheat your broiler or oven grill on high. Ladle the hot soup into oven-safe bowls, then top each bowl with toasted baguette slices and a generous layer of grated cheese.
- Place the bowls under the broiler for 2–4 minutes, or until the cheese is fully melted, bubbly, and lightly golden on top. Serve immediately while hot and comforting.
Tips & Tricks
Use a Heavy Bottom Pot: A sturdy pot helps the onions cook evenly and reduces the risk of burning.
Don’t Overdo the Worcestershire Sauce: A small amount adds depth without overpowering the delicate onion flavour.
Keep the Use a Heavy Bottom Pot: A sturdy pot helps the onions cook evenly and reduces the risk of burning.
Be Patient with the Onions: Slow caramelization is the key to rich French onion soup flavour. Avoid rushing the process with high heat.
FAQs
Can I prepare the soup ahead of time? Yes. The soup base can be made 1–2 days ahead and reheated before adding the bread and cheese topping.
What other cheeses work well for French onion soup? Gruyère, Swiss, mozzarella, provolone, or cheddar all work well, though Gouda provides a delicious creamy flavour.
Can I make French onion soup without wine? Yes. This recipe is completely wine free and still develops rich flavour from slow caramelized onions, herbs, and seasoning.
Can I use beef broth instead of chicken stock? Absolutely. Beef broth gives a more traditional French onion soup flavour, while chicken stock keeps it lighter.
