Golden French Onion Soup

By Sally Cameron on December 19, 2011

soups, stews & chilies, the daniel plan, vegetarian,


French Onion Soup|

A steaming bowl of French onion soup topped with melted Gruyere cheese – classic comfort food and a dinner solution for the craziness of this holiday week. Made ahead, it re-heats beautifully after a busy day of shopping, wrapping and getting ready for Christmas.

Peasant Food: French Onion Soup

Historically considered peasant food, onion soups have been around since Roman times but it was the French who turned it into a classic dish.

The Star Ingredients: Onions

Usually left to play a supporting role in everything from stocks, soups and stews, to salads and sauces, the humble onion becomes the star of the show in this French onion soup.

With slow cooking, onions become meltingly tender and sweet. When you start with sweet onions, like the Mayan Sweet or Oso Sweet (my favorites), it’s even better.

French Onion Soup|

The Sweet Onion Source says although there is no official industry standard, it’s generally accepted that an onion should contain at least 6% sugar to be in the “sweet” category. Some sweet onions, like the OsoSweet, have recorded sugar levels of up to 15% whereas standard onions usually range from 3%-5%.

Besides tasting great, an added benefit to cooking with sweet onions is they don’t make you cry. No more bleary, stinging eyes from running tears and stopping to blow your nose.

Soup Prep

To make the soup, start with 3 pounds of sweet onions. Cut them in half stem to root and slice crosswise into thin half rounds. For a rich flavor, I use both olive oil and unsalted butter to cook the onions. You can use all olive oil if you prefer.

French Onion Soup|

Make the Soup

Cook the sliced onions over low heat in a heavy pot (like a Le Creuset Dutch Oven) with a little garlic, white wine, thyme sprigs and a bay leaf. After low and slow cooking for about 45-60 minutes, the onions are so tender they almost melt in your mouth. Add chicken or vegetable broth and heat through.

Just before serving, top with toasted homemade croutons (regular or gluten-free), grated Gruyere (cave-aged is best) and a little Parmesan. Melt under the broiler or use that blowtorch you only get out for Crème Brulee. Sprinkle with fresh chopped chives for garnish and fresh flavor.

Ingredient Tips

A note on ingredients – I prefer using chicken broth versus the traditional beef broth for a lighter, golden soup. If you are a vegetarian, you can also use homemade vegetable broth. Here’s the place where homemade stock or broth really shine, but you can use your favorite canned or boxed brand in a pinch.

If you can’t find Mayan Sweets or OsoSweets, look for Walla Walla, Vidalia, or Maui onions. All are sweet varieties. Their sweetness varies. Find one that you like. What’s available changes with their growing seasons.

Other fun and helpful links:

History of Soup, from Wikipedia

Information on Mayan Sweet onions

Information on OsoSweet onions


Leave a Comment
Heidi @ Food Doodles | December 20, 2011 at 3:23 pm

This looks amazing. I use a very (very!) basic recipe for french onion soup, but I’m very interested in trying this. It looks delicious!

    Sally | December 20, 2011 at 5:13 pm

    It’s really good Heidi! In fact, I just finished a bowl for a late lunch. It’s even better the next day. You can make it ahead and it heats up beautifully. The croutons really make it good. I do the cubed version as it’s easier to eat. Any questions please let me know, and report back after you’ve made it!

Karen | December 20, 2011 at 6:25 pm

This recipe looks wonderful! I love french onion soup, and can’t wait to try this recipe. This is definitely one I am going to make over the Christmas holiday!

Madonna | December 20, 2011 at 7:31 pm

I just love your food, and your presentation, and all the other info you provide. I think I read that your husband takes your photos. Any chance he would submit a remedial lesson or two ever once in awhile.

    Sally | December 20, 2011 at 8:34 pm

    Thanks for the kind words Madonna. He is talented and I am lucky to have him to collaborate with. He would be a terrific teacher, but has no time at this point in his life. I hope he will have time to teach in the future.

Suzanne | December 21, 2011 at 9:01 pm

yum this soup looks great, I love onion soup but haven’t seen one with chicken broth before. I’m putting this on my list to make soon thanks 🙂

Megan | December 21, 2011 at 9:32 pm

Found your post on Tastespotting. I love your blog and your photos are lovely! Hope you enjoy the Christmas season. Feel free to pop over and say hi or subscribe sometime at
I am always looking for new friends, especially if they are into food!

    Sally | December 21, 2011 at 10:37 pm

    Thanks Megan! You too. From Sydney, Australia? Wonderful place! Read your about. Keep cooking!

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