Bistro French Onion Soup

This Bistro French Onion Soup is my copycat version of Panera's french onion soup. This recipe is so simple to make and it's delicious. It is layered with rich flavors and is topped with french bread smothered in bubbly cheese. It is heaven in a bowl!

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Christmas came and went and I really hate to sound like Scrooge, but man am I ready for the New Year. I spent the whole day taking down decorations, and usually I wait until the New Year to do so, but I was totally over it, and needed to de-clutter. My mind starts to get really overwhelmed when my house is cluttered. Anyone else have that problem?

The Christmas tree we got this year literally took up half of our living room. It smelled so good though, like absolutely AMAZING! I am a little bit sad that it's gone because now it is back to running essential oils and buying candles.

This French Onion Soup is the perfect weekend dinner idea and even more perfect for this week we have between Christmas and New Years. I promise this is a simple and easy recipe, but it does take a little bit of time, really just to get the onions perfectly cooked. It is so worth it though.

If you love soups as much as I do, make sure you check out my chicken dumpling soup, minestrone, and beef stew. They are all so yummy. It's hard to pick a favorite!

Now, let's get that Dutch Oven Ready..

Jump to:

• Why You'll Love This Soup:
• The Ingredients for Bistro French Onion Soup:
• Tips for this Soup:
• How to Make French Onion Soup:
• Storing Leftovers
• More Soups You'll Love:
• Recipe

Why You'll Love This Soup:

• This soup is rich in flavor with dark broth built from beef stock and red wine
• It is topped with crusty french bread layered in melted, gooey gruyere cheese
• It is really simple to make in one pot (except for toasting the bread, but you can handle that)
• This soup is so delicious and perfect to eat on a cold Fall or Winter Day!

The Ingredients for Bistro French Onion Soup:

Red and Sweet Yellow Onions- I like to use the combination for blended flavors

Garlic, salt, thyme, black pepper, bay leaf- To deepen the flavor

Beef Stock & Red Wine- For a rich broth

Butter and Olive Oil- To caramelize the onions

Flour-To thicken the soup into a little bit creamier texture (in this case, we only do a bit, so it still stays pretty thin. In a beef stew or gumbo, we add a lot of flour to really thicken the texture of the broth)

Gruyere Cheese & French Bread- Essential toppings for this soup! I also love an aged provolone in place of the gruyere cheese*

Tips for this Soup:

1. Take your time on the caramelized onions. They need to cook over time to get the perfect texture!
2. Don't wear your best clothing when cooking this soup. I have a very sensitive nose, but I smelled a bit like armpit after chopping and cooking this many onions.
3. It keeps well for 5 days in the fridge when sealed in a container and is the perfect easy lunch idea to re-heat. Just re-heat on the stove top or in the microwave.
4. If you have a lot leftover, freeze it in individual serving sizes or all together for an easy dinner idea. If frozen correctly, it will stay good for 3-4 months.

How to Make French Onion Soup:

1. Begin by peeling and slicing the onions into about ¼ inch slices. Mince the garlic and set aside.
2. Into a dutch oven on medium low heat, add in the butter and 2 tablespoons olive oil and allow it to heat up.
3. Add in the onions. Cover for 15 minutes, stirring half way through. Uncover, and increase heat to medium. Add in salt and remaining 2 tablespoons olive oil and stir well. Cover and cook for another 15 minutes, stirring every 5 minutes. Turn heat to medium high, for 5 minutes and stir frequently. Add in flour, thyme, bay leaf, and garlic. Stir and add in wine. Stir.
4. Add in the beef stock. Bring to a low boil, then reduce heat to low and cook for 30 to 40 minutes.
5. Slice up the french bread into thin slices and toast in the oven at 350 for 8 minutes. Once the soup has cooked, ladle into an oven safe bowl and top with two slices of bread, and cover with a few gruyere cheese slices.
6. Turn the oven to broil and place the bowls onto a cookie sheet. Broil for 3 to 4 minutes on high. Let cool for 10 minutes before serving. Be careful not to burn yourself. These get really hot! Enjoy!!

Storing Leftovers

Store the leftovers in a sealed container in the fridge. Reheat in the microwave or on the stovetop. Use within 4 days.

More Soups You'll Love:

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