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

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

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.

French Onion Soup Dumplings

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.

French Onion Soup Cheese Dip

All that makes French onion soup delicious, minus the stock plus a lot more cheese.

Caramelized Balsamic-Red Onion Soup with Cheese-Topped Croutons

A quick and easy play on French onion soup.

French Onion Soup Tarte Tatin

For a more savory take on tarte Tatin, turn to the hearty, classic bistro soup and caramelize onions instead of apples.

Soubise (French Onion Sauce)

Made from only three ingredients—butter, onions, and cream—this classic French onion sauce is elegant, luxurious, and incredibly simple to make. Our recipe also gives the option to add French Vadouvan curry powder.

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.