Tyler Florence’s Easy, 1 Hour(ish) French Onion Soup

Whenever that crisp fall air happens, I immediately crave soup. I love French onion soup. It’s so decadent with the gooey cheese and just feels like the right soup to welcome fall. I’ve been making this French onion soup recipe from Tyler Florence for years, so I figured I’d share it with you in case you’re in need of a warming dish.

If you came from Pinterest, I’ve updated the images in this blog post, but the recipe is the same.

Tyler Florence’s French Onion Soup

This French onion soup recipe from Tyler Florence takes just over an hour to make, even though it tastes like it took much longer. This is one of the first recipes I ever made by him, and it’s always an easy go-to for me in the fall and winter.

I like to make this soup in my Le Creuset dutch oven, but any large pot will of course work fine!

You can pin the image at the bottom and come back to this recipe later when it’s soup weather wherever you are!

To make this French onion soup, here’s what you’ll need:

• 1/2 cup unsalted butter
• 4 onions, sliced
• 2 garlic cloves, chopped
• 2 bay leaves
• 2 fresh thyme sprigs
• Kosher salt and freshly ground black pepper
• 1 cup red wine, about 1/2 bottle
• 3 heaping tablespoons all-purpose flour
• 2 quarts beef broth
• 1 baguette, sliced
• 1/2 pound grated Gruyere

Melt the butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.

The key to any good French onion soup is making sure you caramelize the onions, so be sure you really give them the full time they need.

Add the wine, bring to a boil, then reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme.

Dust the onions with flour and stir. Turn the heat down to medium low to avoid burning the flour, and cook for 10 minutes to cook out the raw flour taste.

Add the broth, and bring the French onion soup back to a simmer, and cook for 10 minutes. Then, season to taste with salt and pepper.

When you’re ready to eat, preheat your broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, about 3 to 5 minutes.

Ladle the French onion soup into your bowls and float several of the Gruyere croutons on top.

Print Recipe

Tyler Florence’s French Onion Soup

Ingredients

• ½ cup unsalted butter
• 4 onions, slices
• 2 bay leaves
• 2 fresh sprigs of thyme
• salt and pepper, to taste
• 1 cup red wine
• 3 tbsp all-purpose flour
• 2 qt beef broth
• 1 baguette, sliced
• ½ lb grated Gruyere cheese

Instructions

• Melt the butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.
• Add the wine, bring to a boil, then reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme.
• Dust the onions with flour and stir. Turn the heat down to medium low to avoid burning the flour, and cook for 10 minutes to cook out the raw flour taste.
• Add the broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
• When you’re ready to eat, preheat your broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, about 3 to 5 minutes.
• Ladle the soup in bowls and float several of the Gruyere croutons on top.