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Soupe à l'Oignon Gratinée (Parisian French Onion Soup)
This traditional French Onion Soup recipe comes from Paris, and is a recreation of the classic served at Au Père Louis. This is THE BEST French onion soup around!
French Onion Soup (Soupe à l'Oignon Gratinée)
Here's the recipe you need to get the best caramelized onion- and cheese-filled flavor in every steamy, crouton-topped bowl of French onion soup.
French Onion Soup
One of the most iconic soups of the world! French Onion Soup made from scratch with caramelised onions and topped with the essential cheesy toast.
Pressure Cooker French Onion Soup
Traditional techniques for caramelizing onions can take hours to deliver extra-sweet, complex flavor. The pressure cooker reduces that time down to about 30 minutes of hands-off cooking. Finishing off those onions with sherry, stock, and some aromatics transforms them into a soul-satisfying classic French onion soup.
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This is the recipe for the beloved French Onion Soup Dumplings from The Stanton Social in NYC. They are the perfect hybrid of French onion soup and fried Asian-style dumplings, all smothered in gooey cheese.
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All that makes French onion soup delicious, minus the stock plus a lot more cheese.
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For a more savory take on tarte Tatin, turn to the hearty, classic bistro soup and caramelize onions instead of apples.
French in a Flash: Thick Celeriac Soup with Gruyère
The first thing that hits me about celeriac is the smell. It's like the forest floor and a cabbage patch and a grassy field all at once. It is so intensely vegetal. And let's face it: few vegetables can tread the line between root vegetable and garden vegetable with such success. It has the bulk and heartiness of a potato but the lightness and brightness of a very mild celery. It's gorgeous.
Real French Onion Dip | The Food Lab
A creamy dip with an intensely onion flavored base. A splash of lemon juice adds some brightness while a bit of Worcestershire sauce gives it a meaty, umami-full backbone.

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French Onion Soup

Great French Onion Soup requires 2 techniques, how to make a great brown stock and how to properly caramelize the onions.

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