Doing French Onion Soup the Right Way

A luscious French onion soup recipe with a flavorful organic beef stock, organic yellow onions and melty Comte cheese.

Bring a little French comfort food into your chilly winter evenings. A unique French appetizer or entrée recipe brought to you by modern French cooking and success coach Virginie.


Lusciously French onion soup in 3 simple steps

There are 3 main steps to prepare a "oh la la" French onion soup:

1/ The beef stock: The beef stock is the most important element of this soup. Always remember that the best ingredients make the best dishes, so if you're used to buy cheap or highly processed beef cubes, think again. You want your beef stock to be as natural (no potassium glutamate) and organic as possible. Ditch the liquid stocks and broth too. Why bother to buy watery stocks? Use a high quality organic beef paste.

2/ Caramelize the onions: until almost burned, yes please. That's when the magic happens. I don't recommend to caramelize the onions for more than 20 minutes.

3/ Building the soup the right way: follow the instructions in the recipe below to build an ah-mazing French onion soup that will be remembered for years.

[VIDEO] How to make a classic french onion soup

Watch this short video from the kitchen of French chef Ludo Lefebvre. It will give you a quick overview about how it's done, the right way. Warning: strong French accent! Video by bon appétit.

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[RECIPE] Classic French Onion Soup

A luscious French onion soup recipe with a flavorful and organic semi-homemade beef stock, organic yellow onions and melty Comte cheese.

YIELD: 4 Servings  





  • Beef stock: 57.5 fl oz (7.2 cups) or 1,7 liters water + 2 tsp beef bouillon paste + 1 tsp vegetable bouillon paste

  • 1 tbsp sunflower oil

  • 1 tbsp olive oil

  • 2 tbsp or 21g butter

  • 2 big organic onions: 500g evenly sliced

  • 1 garlic glove

  • 1 bay leaf (1 for max 3 liters)

  • 1 bouquet garni or thyme sprigs

  • 8 slices baguette bread 3/4 inch or 2 cm thick

  • 7.05oz or 200g Comte cheese, sliced in 0.08 to 0.11 inch or 2 to 3 mm slices, or grated

  • salt, pepper


Sauce pan or dutch oven, strain, wooden or silicone spatula, toaster, ladle, cheese slicer or grater, oven/broiler, 14oz Lion's head bowls


  1. Start by preparing the beef stock: blend together the water and the beef bouillon paste + vegetable bouillon paste, then heat up slowly under medium heat, without the lid.

  2. Heat a saucepan or a French (Dutch) oven over medium to high heat with oil and butter. When the butter starts to sing, add the onions. Cook until golden brown, about 15 minutes. Globally, you have to stir the onions with a wooden spoon, but not too much. It goes like that: let brown, stir, let brown, stir for 10 to15 minutes.

  3. Add the garlic, bay leaf and thyme sprigs and continue to cook the onions over medium heat for about 3-5 min.

  4. Strain the onions

  5. Bring the onions back to the French oven, pour in the hot beef stock. Cook for about 10 minutes (without lid).

  6. Season with salt and pepper to taste.

In the meantime, toast or pan fry the bread slices


  1. Pour some soup with onions in a dish

  2. Add a slice of bread

  3. Add some more soup and onions

  4. Cover with cheese slices

Place the soup dish under the broiler for about 4 minutes, at 400F, oven slightly opened. 


Brown the onions until almost burned. That's when the magic happens.


It is important to have the onions cut the same size, other wise some will brown fast and some are going to stay uncooked.

Made with love and onions ©Virginie Consort

Need MORE than just a recipe on a food blog to master the french onion soup? 

The OLD way: cooking classes, cookbooks, Youtube + food blogs

The NEW way: the online French cooking academy