This delicious French Onion Soup recipe from Martha Stewart is a warm, hearty meal perfect for any day. With rich, sweet onions, savory beef stock, and a crispy, cheesy topping, it’s easy to make and incredibly satisfying. You can customize it using simple, pantry-friendly ingredients for a cozy, flavorful dish.
Ingredients:
- ¼ cup extra-virgin olive oil
- 3 pounds sweet onions, such as Vidalia, halved and thinly sliced (9 cups)
- 2 tablespoons unsalted butter
- 1 clove garlic, minced (1 teaspoon)
- 3 thyme sprigs
- 1 bay leaf
- Kosher salt and freshly ground white pepper
- ½ cup dry vermouth or dry white wine
- 2 quarts beef stock, preferably homemade
- ⅓ cup sweet Marsala, Madeira, or port wine
- 6 slices French bread or other soft country loaf (each 1 inch thick), lightly toasted
- 8 ounces Gruyère, coarsely grated (2 cups)
How To Make French Onion Soup?
- Cook onions slowly: Heat oil in a large, heavy pot over medium heat. Add onions and cook, stirring occasionally, until soft and beginning to turn golden, 35 to 40 minutes. If onions colour too quickly, reduce heat.
- Add butter and seasonings: Add butter, garlic, thyme, bay leaf, 2 teaspoons (10 g) salt, and ¼ teaspoon (1 g) pepper. Stir occasionally, cooking until golden brown, about 15 to 20 minutes.
- Add vermouth and boil, then add stock and Marsala: Add vermouth and boil, scraping up browned bits from the pot, until mostly evaporated, 1 to 2 minutes. Stir in stock and Marsala. Bring to a boil, then reduce heat to low and gently simmer for 45 minutes. Season to taste.
- Preheat broiler and broil: Preheat the broiler. Ladle soup into broiler-safe bowls set on a rimmed baking sheet. Add a piece of toast to each bowl, partially submerged, and top with ⅓ cup (80 ml) Gruyère. Broil until cheese is melted, bubbly, and golden brown, 2 to 4 minutes.
Recipe Tips:
- Use sweet onions for the best flavor: Sweet onions, like Vidalia, give the soup a rich, mild taste. Avoid using regular yellow onions, as they can be too sharp.
- Cook onions slowly over medium heat: Be patient when cooking the onions. If they start to brown too quickly, lower the heat. Slow cooking releases the natural sweetness and depth of flavor.
- Don’t skip the vermouth or wine: Adding dry vermouth or dry white wine helps to deglaze the pot and brings out a more complex flavor. It also enhances the richness of the broth.
- Grate the Gruyère cheese for better melt: Coarsely grated cheese melts better than sliced cheese and creates that perfect bubbly, golden topping. Don’t use pre-grated cheese, as it doesn’t melt as well.
- Broil the soup right before serving: For the best texture, broil the soup after adding the toast and cheese. This step creates a crispy, golden cheese crust that adds delicious contrast to the soft soup.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover French Onion Soup cool to room temperature, then transfer it to an airtight container. Store in the fridge for up to 3 days.
- Freeze: Allow the soup to cool completely before placing it in an airtight, freezer-safe container. Freeze for up to 3 months.
- Reheat: Preheat the oven to 350°F (175°C). Place the soup in an oven-safe dish and cover it with foil. Heat for about 20 minutes or until hot. If you want to melt the cheese, uncover the dish and broil for 2-4 minutes.
Nutrition Facts
Serving Size: 1 cup (275g)
- Calories: 376
- Total Fat: 19g
- Saturated Fat: 8g
- Cholesterol: 30mg
- Sodium: 1015mg
- Potassium: 415mg
- Total Carbohydrate: 43g
- Dietary Fiber: 2g
- Sugars: 12g
- Protein: 11g
Check out More Recipes:
- Martha Stewart Cranberry Sauce
- Martha Stewart Sugar Cookies
- Martha Stewart Strawberry Cake
- Martha Stewart Apple Crisp
- Martha Stewart Mashed Potatoes
Martha Stewart French Onion Soup
Description
This delicious French Onion Soup recipe from Martha Stewart is a warm, hearty meal perfect for any day. With rich, sweet onions, savory beef stock, and a crispy, cheesy topping, it’s easy to make and incredibly satisfying. You can customize it using simple, pantry-friendly ingredients for a cozy, flavorful dish.
Ingredients
Instructions
- Cook onions slowly: Heat oil in a large, heavy pot over medium heat. Add onions and cook, stirring occasionally, until soft and beginning to turn golden, 35 to 40 minutes. If onions colour too quickly, reduce heat.
- Add butter and seasonings: Add butter, garlic, thyme, bay leaf, 2 teaspoons (10 g) salt, and ¼ teaspoon (1 g) pepper. Stir occasionally, cooking until golden brown, about 15 to 20 minutes.
- Add vermouth and boil, then add stock and Marsala: Add vermouth and boil, scraping up browned bits from the pot, until mostly evaporated, 1 to 2 minutes. Stir in stock and Marsala. Bring to a boil, then reduce heat to low and gently simmer for 45 minutes. Season to taste.
- Preheat broiler and broil: Preheat the broiler. Ladle soup into broiler-safe bowls set on a rimmed baking sheet. Add a piece of toast to each bowl, partially submerged, and top with ⅓ cup (80 ml) Gruyère. Broil until cheese is melted, bubbly, and golden brown, 2 to 4 minutes.
Notes
- Use sweet onions for the best flavor: Sweet onions, like Vidalia, give the soup a rich, mild taste. Avoid using regular yellow onions, as they can be too sharp.
Cook onions slowly over medium heat: Be patient when cooking the onions. If they start to brown too quickly, lower the heat. Slow cooking releases the natural sweetness and depth of flavor.
Don’t skip the vermouth or wine: Adding dry vermouth or dry white wine helps to deglaze the pot and brings out a more complex flavor. It also enhances the richness of the broth.
Grate the Gruyère cheese for better melt: Coarsely grated cheese melts better than sliced cheese and creates that perfect bubbly, golden topping. Don’t use pre-grated cheese, as it doesn’t melt as well.
Broil the soup right before serving: For the best texture, broil the soup after adding the toast and cheese. This step creates a crispy, golden cheese crust that adds delicious contrast to the soft soup.
Martha Stewart French Onion Soup