French Onion Soup is a classic dish that combines the richness of caramelized onions, savory broth, and the comforting combination of toasted bread and melted cheese. This version of French Onion Soup stays true to Julia Child’s original recipe but eliminates the alcohol completely, focusing on the deep, natural flavors of the ingredients. It’s simple, satisfying, and perfect for any occasion.
Why This French Onion Soup is So Special
French Onion Soup has been a beloved dish for centuries, and for good reason. The caramelized onions create a rich, sweet base, which is complemented by the savory depth of the beef stock. The golden cheese and toasted bread on top bring a wonderful texture and additional flavor to the soup. By leaving out the alcohol, this version focuses on the natural flavors, making it a comforting and accessible dish for everyone.
Ingredients:
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3 tablespoons butter
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1 tablespoon olive oil
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5 cups yellow onions (thinly sliced—avoid sweet onions)
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1 teaspoon kosher salt (added to the onions in the pot)
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¼ teaspoon sugar (added to the onions in the pot)
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3 tablespoons flour
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2 quarts beef stock (or water with beef Better Than Bouillon)
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½ teaspoon kosher salt (to taste)
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⅛ teaspoon pepper (to taste)
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French bread (Italian or rustic bread, cut into bite-sized cubes, toasted or made into croutons)
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1 ½ cups Swiss Gruyère (grated—if you can’t find Gruyère, Swiss cheese or Jarlsberg works wonderfully)
Instructions:
Step 1: Prepare the Onions
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In a large, heavy-bottomed Dutch oven, melt the butter with the olive oil over medium heat.
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Add the sliced onions and stir to coat them in the butter and oil. Cover and cook on low heat for about 15 minutes, stirring occasionally.
Step 2: Caramelize the Onions
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After 15 minutes, uncover the pot and increase the heat to medium.
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Add the kosher salt and sugar to the onions. Stir frequently for about 40-45 minutes until the onions turn deep golden brown and become beautifully caramelized.
Step 3: Add Flour and Broth
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Sprinkle the flour over the caramelized onions and cook for an additional 3-4 minutes, stirring constantly.
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Remove the pot from the heat and gradually add the beef stock, stirring to combine. Bring the soup to a simmer.
Step 4: Simmer the Soup
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Return the pot to the stovetop and let the soup simmer for 30-40 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper.
Step 5: Prepare the Bread and Cheese
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Preheat your oven to 350°F (175°C).
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Ladle the soup into ovenproof bowls.
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Top each bowl with cubes of toasted bread (not a full slice, which makes it easier to eat) and sprinkle with grated Gruyère cheese.
Step 6: Bake and Broil
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Place the bowls on a baking tray and transfer them to the oven. Bake for about 15 minutes or until the cheese is melted and bubbly.
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Switch the oven to broil and move the tray closer to the top to get a golden, bubbly color on the cheese. Watch closely, as it can burn quickly under the broiler.
Step 7: Serve and Enjoy
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Once the cheese is golden and bubbly, remove the bowls from the oven and serve immediately!
Recipe Notes:
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Quality Ingredients Matter: The key to this soup’s flavor is the quality of the cheese and bread. Use the best Gruyère or Jarlsberg cheese you can find for the best result.
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Make-Ahead: The soup can be made ahead and stored in the fridge for a few days. Just reheat it and add the bread and cheese just before broiling.
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Vegetarian Option: If you prefer a vegetarian version, use vegetable stock instead of beef stock.
Conclusion:
This French Onion Soup is a perfect example of how simplicity can lead to extraordinary flavor. With sweet, caramelized onions, a rich beef stock, and a golden, cheesy topping, it’s a dish that is both comforting and indulgent. By leaving out the alcohol, this version focuses on the depth of the ingredients, resulting in a delicious and satisfying soup that can be enjoyed by everyone. Whether you’re serving it for a special occasion or a cozy dinner at home, this French Onion Soup will always be a crowd-pleaser!
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Julia Child’s French Onion Soup
- Total Time: 1 hour 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Enjoy a comforting bowl of French Onion Soup without the alcohol! This easy, alcohol-free version of Julia Child’s classic recipe is rich, flavorful, and topped with melted Swiss cheese.
Ingredients
For the Soup:
3 tablespoons butter
1 tablespoon olive oil
5 cups yellow onions (thinly sliced)
1 teaspoon kosher salt (for the onions)
¼ teaspoon sugar (for caramelizing the onions)
3 tablespoons flour
2 quarts beef stock (or water with beef Better Than Bouillon)
½ teaspoon kosher salt (to taste)
⅛ teaspoon pepper (to taste)
For the Topping:
French bread (or Italian, rustic bread), cut into bite-sized cubes or made into croutons
1 ½ cups Swiss Gruyère cheese (grated—Swiss or Jarlsberg cheese works as alternatives)
Instructions
In a large Dutch oven, melt butter and olive oil over medium heat. Add sliced onions, stirring to coat them with the butter and oil. Cover and cook on low heat for 15 minutes, stirring occasionally.
After 15 minutes, uncover the pot and increase heat to medium. Add kosher salt and sugar, stirring frequently for 40-45 minutes. The onions will become deep golden brown and caramelized, creating a rich base for the soup.
Sprinkle the flour over the caramelized onions and cook for 3-4 minutes, stirring constantly. Gradually add the beef stock, stirring to combine. Bring the soup to a simmer.
Reduce the heat and let the soup simmer for 30-40 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper as needed.
Preheat your oven to 350°F (175°C). Ladle the soup into ovenproof bowls, then top with cubes of toasted bread and sprinkle with grated Gruyère cheese.
Place the bowls on a baking tray and transfer them to the oven. Bake for 15 minutes or until the cheese is melted and bubbly. Switch the oven to broil and move the tray closer to the top for a golden, bubbly finish. Watch closely to prevent burning under the broiler.
Once the cheese is golden and bubbly, remove the bowls from the oven and serve immediately!
Notes
- Quality Ingredients Matter: Use the best quality Gruyère or Jarlsberg cheese for the best flavor.
- Make-Ahead: The soup can be made ahead of time and stored in the fridge for up to 3 days. Reheat the soup and add the bread and cheese just before broiling.
- Vegetarian Option: Swap beef stock with vegetable stock for a vegetarian version.
- Serving Suggestions: Serve with a light salad or crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: french
