French Onion Soup

There are lots of different takes on French Onion Soup! And to be honest, they’re pretty much all delicious! When you’re talking about a rich beef broth, sautéed onions, and melty, bubbly cheese – can you really go wrong?

I used homemade beef broth in mine! I learned how to make stock from my friend Jamie at The Slow Braise! He browns his bones in the oven on a high heat until they are dark – then lets them simmer for not one, but two days! So, that’s how I make mine now too!

If you want to use store bought broth, that’s perfectly fine. It’s just all about preference! The recipe below has the instructions for my homemade stock. If you are planning to use store bought stock, or already have stock on hand, just skip the first few steps!

Rachel’s French Onion Soup

I'll be honest, the measurements on this one are approximate! Taste your broth as you go and adjust to your preferences!
Prep Time 2 d 2 hrs


  • Stock Pot
  • Deep Braiser
  • Broiler
  • French Onion Soup Bowls, or Oven Safe Bowls
  • Cutting Board
  • Chef Knife
  • Cookie Sheet


Homemade Bone Broth

  • 12 Large Beef Bones I used marrow filled Joints that had been sliced in two by the butcher
  • Water Enough to cover the bones by 1-2 Inches
  • 1 Rack of Beef Back Ribs Sliced in 2
  • 1.5 Large White Onion Coarsely Chopped
  • 2 Carrots Diced
  • 2 Ribs of Celery Diced
  • Peppercorns To Taste
  • Sea Salt To Taste
  • 1 Bay Leaf

French Onion Soup

  • 5-6 Spanish Onions Sliced
  • 16-17 Cups Beef Broth (Store bought, or, from the recipe above)
  • 3/4 Cup Red Wine
  • 3 TBSP Unsalted Butter
  • 1 Good Splash of Worcestershire Sauce
  • 1 Even Bigger Splash of Balsamic Vinegar
  • 2 Bay Leaves
  • 4-5 Sprigs of Fresh Thyme
  • Shredded Gruyere Cheese Enough to cover the top of each bowl of soup
  • Shredded Mozzarella Cheese Enough to cover the top of each bowl of soup
  • Freshly Ground Peppercorn To Taste
  • Sea Salt To Taste
  • 1 Baguette Use 1 or 2 day old


Bone Broth

  • Preheat your oven to 450 degrees. Place your bones down on a cookie sheet, and cook for about 35 minutes, until well browned.
  • Boil Water
  • Carefully remove your bones from the oven, and place in a stock pot. Pour boiling water on to your bones, and cover by about 1-2 inches
  • Reduce heat to low, and let simmer.
  • Check on the broth often, and carefully spoon of fat and impurities
  • NOTE: I stopped the stock process at night when I went to sleep, and restarted it in the morning. If you have a crockpot, Jamie at The Slow Braise uses that to keep his broth consistently simmering for two days! Either method is fine, just let it simmer ON LOW for as long as possible.
  • On the second day of simmering, add onions, celery, carrots, peppercorn, salt, and bay leaves.
  • You may have to top up your broth with extra hot water to keep the water level from dipping too much!
  • Ladle your broth through a fine mesh sieve. Set aside.

French Onion Soup

  • In a deep braiser, melt your butter over medium heat. Add your onions to the pan, along with sea salt and fresh cracked peppercorn.
  • Allow your onions to caramelize and brown for about 35-45 minutes, stirring often.
  • Deglaze the pan with red wine, and increase the heat to medium high. Allow the alcohol to burn off, stirring often.
  • Add beef broth, thyme, bay leaves, and Worcestershire sauce. Allow to simmer for about 30 minutes over medium heat.
  • Reduce heat to low, add Balsamic vinegar. Remove your thyme sprigs and bay leaves. Taste, and season with additional salt and pepper as required.


  • Turn your broiler on high.
  • Ladle broth into an oven safe soup bowl, and add 2-3 thin slices of your baguette to the top. Smother in fresh Gruyere, with a little mozzarella.
  • Place your soup on a cookie sheet, and carefully slide under the broiler.
  • Once cheese is brown and bubbling, remove from the broiler and serve!
  • Enjoy!

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