Martha Stewart French Onion Soup Recipe

I finally nailed Martha Stewart French Onion Soup and the glossy dark broth plus an impossible cheese pull will make you keep scrolling.

I’m obsessed with Martha Stewart French Onion Soup because it tastes like pure onion glory. I love that the whole thing centers on 6 large yellow onions, caramelized until they’re sweet and almost jammy.

The broth hits hard if you use good Homemade Beef Broth, rich and beefy, not watery nonsense. And the melted Gruyere cheese on top, gooey and slightly toasted, makes me forget flaws in my day.

It’s loud, savory, and true to what I want when I’m starving. No fake frills here.

Just big flavor and zero apologies. I’ll eat it for dinner and breakfast, no shame.

Ingredients

• 6 large yellow onions: sweet base, soft texture, lots of caramelized goodness.
• 4 tablespoons unsalted butter: adds silkiness and that cozy, rich mouthfeel.
• 1 to 2 tablespoons olive oil: helps brown onions without burning, keeps it light.
• 1 teaspoon kosher salt: brings out onion sweetness and balances the broth.
• 1 teaspoon granulated sugar: basically speeds caramelization and deepens color.
• 1/4 teaspoon freshly ground black pepper: subtle heat, brightens the savory notes.
• 1 tablespoon all purpose flour: plus, thickens slightly for clingy, spoonable broth.
• 1/2 cup dry white wine: acid lift, a little tang and complexity.
• 6 cups beef stock: savory backbone, adds meaty depth and hearty comfort.
• 2 bay leaves: herbal, slightly floral background that’s quietly comforting.
• 2 to 3 sprigs fresh thyme: fresh herb lift; it’s earthy and aromatic.
• 1 baguette, toasted: crunchy crown, soaks up broth and adds chew.
• 6 to 8 ounces Gruyere: melty, nutty cheese that pulls and gratinates beautifully.
• 1/4 cup grated Parmesan: basically a salty finish and savory umami pop.

Ingredient Quantities

• 6 large yellow onions (about 3 pounds), thinly sliced
• 4 tablespoons unsalted butter
• 1 to 2 tablespoons olive oil
• 1 teaspoon kosher salt, plus extra to taste
• 1 teaspoon granulated sugar (helps caramelize the onions)
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon all purpose flour (optional, for a slightly thicker broth)
• 1/2 cup dry white wine or dry sherry
• 6 cups beef stock or broth (low sodium preferred)
• 2 bay leaves
• 2 to 3 sprigs fresh thyme or 1 teaspoon dried thyme
• 1 baguette, cut into 6 to 8 slices and toasted
• 6 to 8 ounces Gruyere cheese, grated (about 1 1/2 cups)
• 1/4 cup grated Parmesan or Pecorino Romano, optional, for sprinkling

How to Make this

1. Peel and thinly slice 6 large yellow onions into half moons, then heat 4 tablespoons unsalted butter with 1 to 2 tablespoons olive oil in a large heavy pot over medium-low heat; add the onions, 1 teaspoon kosher salt, 1 teaspoon granulated sugar and 1/4 teaspoon freshly ground black pepper.

2. Cook the onions slowly, stirring every few minutes, lowering heat if they start to burn; you want deep golden brown caramelized onions which takes about 40 to 50 minutes, so be patient and scrape up browned bits from the bottom as you go.

3. If you want a slightly thicker broth, sprinkle 1 tablespoon all purpose flour over the onions once they are nicely browned, stir and cook for 1 to 2 minutes to remove the raw flour taste.

4. Pour in 1/2 cup dry white wine or dry sherry to deglaze the pot, scraping up any browned bits, and let the wine reduce for a couple minutes until mostly evaporated.

5. Add 6 cups low sodium beef stock or broth, 2 bay leaves and 2 to 3 sprigs fresh thyme or 1 teaspoon dried thyme; bring to a simmer, then reduce heat and let it gently simmer for 20 to 30 minutes to meld the flavors.

6. Taste and adjust seasoning with extra kosher salt and pepper as needed, then remove and discard the bay leaves and thyme sprigs if used.

7. Meanwhile preheat your broiler, slice 1 baguette into 6 to 8 slices and toast them until lightly golden; you can rub a cut garlic clove on the warm toasts for extra flavor if you like.

8. Ladle soup into ovenproof bowls, float a toasted baguette slice on each bowl, pile on about 1 1/2 cups grated Gruyere cheese distributed among the bowls and sprinkle with 1/4 cup grated Parmesan or Pecorino Romano if using.

9. Place bowls on a baking sheet and broil until the cheese is melted, bubbly and starting to brown, about 2 to 4 minutes; watch closely so it does not burn. Let cool slightly before serving, the soup will be very hot.

Equipment Needed

1. Large heavy pot (Dutch oven works best)
2. Sharp chef’s knife
3. Cutting board
4. Wooden spoon or heatproof spatula for stirring
5. Measuring cups and spoons
6. Ladle for serving
7. Ovenproof bowls or crocks
8. Baking sheet to hold the bowls under the broiler
9. Box grater for the Gruyere and Parmesan

FAQ

Martha Stewart French Onion Soup Recipe Substitutions and Variations

• Onions: Yellow onions can be swapped for Sweet onions (Vidalia or Walla Walla) for a milder sweeter flavor, or use 4 to 5 large red onions for a slightly sharper, sweeter finish when caramelized.
• Unsalted butter: Use equal amount of olive oil or 2 tablespoons butter plus 2 tablespoons olive oil to keep richness but raise the smoke point, or use ghee for a nuttier, richer taste.
• Beef stock: Use low-sodium chicken stock for a lighter soup, or use a rich vegetable stock plus 1 tablespoon soy sauce or Worcestershire for deeper umami if you want a vegetarian version.
• Gruyere cheese: Emmental or Swiss cheese work well as stand-ins, or fontina for a creamier melt; for a stronger bite try 1/2 Gruyere 1/2 sharp cheddar.

Pro Tips

1) Patience is everything. Cook the onions on low heat for 40 to 50 minutes, stirring often but not constantly, or they’ll steam instead of caramelize. If they start to brown too fast, lower the heat and wait, it pays off.

2) Salt early, taste late. Add the kosher salt at the start to help draw moisture out, but only finish seasoning after the broth simmers, because the beef stock and cheese will add salt later and you dont want it overly salty.

3) Use a wide, heavy pot, and scrape the brown bits as you go. Those stuck bits are flavor, so deglaze with the wine when the onions are deep brown, not before, to get the best caramelized taste.

4) Toast the baguette well and rub with garlic while still warm. If the bread is too soft it will just sink, so make it crisp at first then let it sit a minute before topping with cheese so it holds up longer under the broth.

5) Mix cheeses for balance and melt control. Gruyere gives the gooey melt, a little Parmesan or Pecorino adds sharpness and helps browning. If your broiler is fierce, put bowls a bit lower in the oven or melt the cheese with a kitchen torch to avoid burning.