Homemade French Onion Soup

"If you’re craving a cozy, restaurant-quality bowl of French Onion Soup, this homemade version—from the New York Times recipe—is the kind of cold-weather comfort food you’ll want to make all season long. It’s rich, deeply caramelized, brothy, cheesy, and surprisingly simple. And honestly, this soup now means even more to me than just a comforting classic. I even used Joanna Gaines’ French Bread recipe for the bread slices on top, and it added the perfect homemade touch to this classic soup. A few weeks ago, we took one last lunch trip to Salut Bar Americain, one of our favorite Twin Cities restaurants, after hearing they were closing at the end of the year. It’s been a go-to spot for so many family meals, and their French Onion Soup has always been one of the dishes I looked forward to the most. After that final visit, I couldn’t stop thinking about how much I’d miss being able to order it. So, naturally, I decided the only solution was to learn how to make it at home. My daughter has a New York Times Cooking subscription, so we pulled up their highly-rated French Onion Soup recipe and got to work. This version is inspired by that recipe—simple, classic, deeply savory, and exactly the kind of comfort we were hoping for. Now, even though Salut is closing its doors, we can still bring a little piece of it home. If you’re craving even more cozy bowls, you can check out a few of our favorites like my Easy Chili, Pasta e Fagioli, Copycat Panera Broccoli Cheese Soup, and classic Ham and Potato Soup. Tips for the Best French Onion Soup Be patient—good caramelization takes time Use high-quality broth for the best flavor Gruyère melts beautifully and creates that signature bubbly crust Use oven-safe bowls for proper broiling"

Preparation Time10 min

Cooking Time1 hr 20 min