Easy French Onion Soup Recipe – Eckert’s

French onion soup is one of those dishes that can sometimes feel impossible to find outside of a restaurant, but the reality is that this delicious soup isn’t all that hard to make – it’s just time- consuming! Easy French onion soup might feel like a dream, but with a little know-how and a little time, it doesn’t have to be all that hard.

French Onion Soup: Simple to Make, But Patience Is Required

The main obstacle of making French onion soup is that you need to wait for the onions to caramelize, which can seem a little daunting and time-consuming if it’s a process you’re unfamiliar with. Fortunately, caramelizing onions isn’t difficult, but you will need a little over an hour of time to complete it. For most of that first hour, all you’ll need to do is stir your onions occasionally – meaning your hands are free to work on other dishes, read a book or even study up on more recipes!

So gather together your ingredients, including freshly picked onions from Eckert’s, and let’s get started.

Eat well!


  • 5 large yellow onions
  • 3 tablespoons extra- virgin olive oil
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 2 garlic cloves, minced
  • 8 cups beef stock
  • 1/2 cup white wine
  • 1 tablespoon fresh thyme leaves
  • 8 slices French bread
  • 1 1/2 cups grated gruyere cheese
  • 1/2 teaspoon salt
  • salt and pepper to taste


  1. Begin by peeling and slicing your onions from root to stem into half-circumference strips.
  2. In a Dutch oven, add the extra-virgin olive oil and warm to medium heat. Add the onions and 1⁄2 teaspoon salt and stir to coat. Cover the onions and allow them to cook until they have softened, about 10 minutes.
  3. Remove the lid from the onions and add the 2 tablespoons of butter. Raise the heat to medium-high and cook the onions until they begin to brown, about 20-40 minutes. If the onions begin to brown quickly, reduce the heat and continue to cook.
  4. Cook until the onions are thoroughly browned. Add the minced garlic and cook for an additional minute.
  5. In a small saucepan, warm the beef broth over low heat.
  6. When the onions have finished caramelizing, add the white wine to deglaze the pot. Bring the mixture to a boil, scraping up the brown bits on the bottom and sides as you go. Once the mixture has begun to boil, stir in the flour and allow the mixture to thicken.
  7. Add the warm broth and fresh thyme leaves. Bring the mixture to a simmer, cover the pot and lower the heat. Cook for about 30 minutes. Add salt and pepper to taste.
  8. While the soup is simmering, align your slices of French bread on a baking sheet lightly greased with olive oil. Toast in the oven until lightly browned, about 5 minutes or to preference.
  9. To serve, ladle soup into individual oven-proof bowls and place a slide of bread on top. Sprinkle grated gruyere on top of each bowl generously, then place in a broiling oven. Broil the soup bowls for about a minute or two until the cheese has melted and browned.
  10. Serve immediately and enjoy!


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