Print

Better Than Steakhouse French Onion Soup

steakhouse style soup
Print Recipe

Ingredients

Scale
  • 4 large yellow onions, thinly sliced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup dry sherry or white wine (optional)
  • 4 cups beef broth (low sodium preferred)
  • 3–4 fresh thyme sprigs (optional)
  • 1 bay leaf (optional)
  • 2 garlic cloves, minced (optional)
  • 1 tablespoon Worcestershire sauce (optional)
  • 1 teaspoon Dijon mustard (optional)
  • 1 French baguette, sliced into 1/2-inch rounds
  • 1 cup Gruyère cheese, freshly grated

Instructions

  1. Peel and thinly slice the onions into uniform half-moons.
  2. In a large, heavy-bottomed pot or Dutch oven, melt butter with olive oil over medium heat.
  3. Add sliced onions, sugar, salt, and pepper; stir to coat evenly.
  4. Cook onions, stirring occasionally, until deeply caramelized and mahogany brown, about 30-40 minutes.
  5. If using wine/sherry, add it to deglaze the pot, scraping up browned bits; reduce almost completely.
  6. Pour in beef broth and add optional thyme, bay leaf, garlic, Worcestershire sauce, and Dijon if using.
  7. Bring to a simmer and cook uncovered for 15-20 minutes to allow flavors to meld.
  8. Meanwhile, preheat your broiler and toast baguette slices until golden on both sides.
  9. Ladle hot soup into oven-safe bowls placed on a baking sheet.
  10. Place 1-2 toasted baguette slices on top of each soup, covering the surface.
  11. Generously sprinkle grated Gruyère over the bread, extending to the edges of the bowls.
  12. Broil until cheese is completely melted and shows spots of golden-brown bubbling, 2-3 minutes.
  13. Carefully remove from oven and allow to cool slightly before serving.

Notes

  • For the richest flavor, allow onions to caramelize fully to a deep brown color—don’t rush this step.
  • High-quality beef broth makes a significant difference in the final result.
  • The soup base (without bread and cheese) can be made up to 3 days ahead and refrigerated.
  • For a vegetarian version, substitute mushroom or vegetable broth and add a tablespoon of soy sauce.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: better than steakhouse french onion soup, french onion soup recipe, steakhouse style soup, quick comfort soup, homemade onion broth, caramelized onion soup

Find it online: https://www.joyliciousrecipes.com/better-steakhouse-french-onion-soup/