French Onion Soup
A simple and easy recipe for french onion soup, which can also be used to make french dips. 10 Ingredients, 30 minutes hands-on time.
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This French onion soup is so simple and uses basic, affordable ingredients. It can be served as a starter or as a main meal. If you’re not following a keto or low-carb diet, this soup is suitable for you too. Add a slice of bread and sprinkle with cheese to make it more like the classic recipe.
Why You’ll Love this Recipe:
Deep, rich flavor: Long-cooked onions, tender beef, and a splash of apple cider vinegar create a perfectly balanced, savory broth.
A heartier twist on the classic: With added stew beef, this version is filling enough to serve as a full meal, not just a starter.
Comfort food at its best: Melted Swiss cheese, sweet caramelized onions, and rich broth make this a cozy and satisfying dish.
Flexible serving options: Enjoy it as a soup, or use the shredded beef for French dip sandwiches and serve the broth on the side.
Naturally gluten-free: No flour or thickening agents, just real, whole ingredients.
Ingredients to Make This French Onion Soup:
- stew beef: Use cubed chuck or stewing beef. It becomes melt-in-your-mouth tender after simmering and adds richness to the broth.
- yellow onions: Provide the deep caramelized base flavor, use plenty, sliced thinly.
- red onions: Add a subtle sweetness and a slightly different layer of onion flavor.
- olive oil & butter: The combination helps onions caramelize evenly without burning.
- apple juice & apple cider vinegar: Adds gentle sweetness and acidity to balance the rich broth, can be swapped with white wine if preferred.
- water: Used in place of broth to let the onions and beef shine, you can substitute with part beef broth if desired.
- seasonings: A simple, earthy blend of herbs and spices to complement the onions and beef.
How to Make French Onion Soup:
- In a large pot over high heat, add a drizzle of olive oil and sear the stew beef in batches until browned on all sides. Remove from the pot and set aside. Reduce heat to medium.
- In the same pot, add the remaining olive oil, butter, and all the sliced onions. Cook over medium heat for 20–30 minutes, stirring often, until deep golden and caramelized. Take your time—this step builds the soup’s rich flavor.
- Add the seared beef back into the pot. Stir in the rosemary, celery salt, thyme, and pepper. Cook for 1–2 minutes to bloom the spices.
- Pour in the apple juice and apple cider vinegar. Stir and cook for 1–2 minutes to loosen any browned bits from the bottom of the pot.
- Add the water and bring the soup to a boil. Reduce heat to low and let it simmer for 1–2 hours, until the beef is tender and easy to shred.
- Once the beef is tender, you can either remove it and save for another meal, or shred it and return it to the pot for a heartier soup.
- Ladle the hot soup into bowls and top each with shredded Swiss cheese. Optionally, toast slices of bread, place them on top of the soup, and melt the cheese under a broiler for a more traditional presentation.
Recipe Notes & Tips:
- Take your time caramelizing the onions: This is the most important step—cook them slowly over medium heat for the best depth of flavor. Stir often and don’t rush.
- Deglaze properly: Use the apple juice and vinegar (or white wine) to lift the flavorful bits from the bottom of the pot after caramelizing, this adds richness to the broth.
- Simmer low and slow: The beef needs time to break down and become tender. Check it after 1 hour, but 2 hours yields the best texture.
- Adjust seasoning at the end: As the soup simmers and reduces, the flavor will concentrate. Taste before serving and adjust with salt or a splash more vinegar if needed.
- Customize the finish: Add toasted bread and broiled cheese for a classic French onion soup presentation, or skip the bread and just top with cheese for a lighter option.
- Make ahead friendly: The flavor improves after a day in the fridge. Reheat gently on the stovetop for best results.
Serving Suggestions:
- Avocado Tomato Cucumber Salad
- Gluten-Free Sourdough Bread
- Crab Cakes
- Cucumber Onion Salad
- Roasted Zucchini and Tomatoes
How to Store:
Refrigerator: Let the soup cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days. Reheat gently on the stovetop until hot.
Freezer: Freeze in freezer-safe containers for up to 3 months. For best results, freeze without cheese or bread on top. Thaw overnight in the refrigerator before reheating.
Reheating tip: If adding cheese and bread before serving, broil them fresh after the soup has been reheated for the best texture and flavor.
FAQs:
Yes. Chuck roast or any well-marbled stewing beef works best. Avoid lean cuts—they won’t become as tender during simmering.
It adds mild sweetness and balances the acidity of the vinegar. If you don’t have it, white wine or a splash of balsamic vinegar can be used instead.
No. The soup is still flavorful without it, but melted Swiss adds a classic touch. You can also try Gruyère or provolone.
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French Onion Soup
Ingredients
- 2 pounds stew beef, cubed
- 6 yellow onions, thinly sliced
- 2 red onions, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon rosemary
- 1 teaspoon celery salt
- 1 teaspoon dried thyme
- ½ teaspoon pepper
- 8 cups water
- ½ cup apple juice
- 1 tablespoon apple cider vinegar
- 1 cup swiss cheese, shredded
Instructions
- In a large pot over high heat, add a drizzle of olive oil and sear the stew beef in batches until browned on all sides. Remove from the pot and set aside. Reduce heat to medium.
- In the same pot, add the remaining olive oil, butter, and all the sliced onions. Cook over medium heat for 20–30 minutes, stirring often, until deep golden and caramelized. Take your time—this step builds the soup’s rich flavor.
- Add the seared beef back into the pot. Stir in the rosemary, celery salt, thyme, and pepper. Cook for 1–2 minutes to bloom the spices.
- Pour in the apple juice and apple cider vinegar. Stir and cook for 1–2 minutes to loosen any browned bits from the bottom of the pot.
- Add the water and bring the soup to a boil. Reduce heat to low and let it simmer for 1–2 hours, until the beef is tender and easy to shred.
- Once the beef is tender, you can either remove it and save for another meal, or shred it and return it to the pot for a heartier soup.
- Ladle the hot soup into bowls and top each with shredded Swiss cheese. Optionally, toast slices of bread, place them on top of the soup, and melt the cheese under a broiler for a more traditional presentation.
Video
Nutrition
Notes
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- Take your time caramelizing the onions: This is the most important step, cook them slowly over medium heat for the best depth of flavor. Stir often and don’t rush.
- Deglaze properly: Use the apple juice and vinegar (or white wine) to lift the flavorful bits from the bottom of the pot after caramelizing, this adds richness to the broth.
- Simmer low and slow: The beef needs time to break down and become tender. Check it after 1 hour, but 2 hours yields the best texture.
- Adjust seasoning at the end: As the soup simmers and reduces, the flavor will concentrate. Taste before serving and adjust with salt or a splash more vinegar if needed.
- Customize the finish: Add toasted bread and broiled cheese for a classic French onion soup presentation, or skip the bread and just top with cheese for a lighter option.
- Make ahead friendly: The flavor improves after a day in the fridge. Reheat gently on the stovetop for best results.
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Absolutely delicious! We used real beef like the recipe suggested and had dinner half sorted for the next day. Will make again!