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This copycat Longhorn French Onion Soup recipe is sure to rival the restaurant version. It’s rich, savory, and comforting, topped with crispy, cheesy baguette slices for the perfect finish.
Longhorn French Onion Soup Recipe
Get ready to elevate your soup game with this Longhorn French Onion Soup! Rich, caramelized onions simmered in a savory beef broth, topped with toasted baguettes and melted Gruyere cheese. It’s the ultimate comfort food that tastes like a restaurant-quality dish, but is easy to make right at home!
Be sure to check out the delicious Longhorn Steakhouse Brussels Sprouts or the crowd-favorite Longhorn Parmesan Crusted Chicken for more mouthwatering dishes!
Ingredient Notes
- Unsalted Butter: Use unsalted butter to control the saltiness.
- Yellow Onions: Slice the onions into ¼-inch thick slices to prevent them from becoming too stringy as they cook down. They’ll shrink a lot during caramelization. Using a mandoline slicer can make this step quicker and more precise.
- White Wine: Chardonnay or Pinot Grigio works well. Use it to deglaze the pan and lift the flavorful browned bits from the onions.
- Flour (Optional): Adding flour thickens the soup slightly. If you prefer a thinner broth, you can skip it.
- Beef Broth: Use high-quality beef broth for the best flavor. This will be the base of the soup.
- Beef Bouillon Cube: Adds concentrated beef flavor. Dissolve it well in the broth.
- Chicken Broth: The addition of chicken broth balances the flavor. If you want a richer soup, you can replace it with more beef broth.
- Worcestershire Sauce: Adds depth of flavor. Don’t skip it!
- Bay Leaves and Fresh Thyme: Tie the thyme together or leave it on the sprigs for easy removal before serving.
- French Bread: Slice into ½-inch thick pieces and toast for better texture before adding to the soup.
- Olive Oil (Optional): Brush the bread slices with olive oil before toasting for extra crispness.
- Gruyère Cheese: Grate it finely for easy melting on top of the bread. Gruyère melts beautifully, making it perfect for this dish.
🔪How to Make Longhorn French Onion Soup
Slowly cook the onions in butter until they’re golden brown and caramelized.
Deglaze with wine as needed for extra depth.
Once the onions are ready, stir in flour and the rest of the wine, then crank up the heat a bit.
Pour in the beef and chicken broths, bouillon, Worcestershire sauce, bay leaves, and thyme. Simmer for 30 minutes.
Slice the baguette, brush with olive oil, and bake it until just crisp.
Top the baguette slices with cheese, turn up the heat, and bake until the cheese is melted and bubbly.
Remove the herbs, season the soup, and serve with the cheesy baguette on top.
Caramelizing Onions in the Crock Pot
Fill the slow cooker with 5 pounds of sliced onions, mix with 1/3 cup olive oil, cover, and cook on HIGH for 7-9 hours. The onions will cook down and caramelize beautifully with no need to stir. Perfect for saving time!
Making Ahead
Store it in an airtight container for up to three days before serving. When you’re ready to enjoy, just reheat the soup in the microwave, slow cooker, or on the stove. Toast the baguettes and melt the cheese separately, then add them on top right before serving for that perfect crispy finish!
What to Serve with French Onion Soup
- Salad: A light, fresh salad like a classic green salad or Caesar pairs well with the hearty soup.
- Roasted Vegetables: Roasted carrots, Brussels sprouts, or asparagus make a tasty side.
- Cheese Plate: A small cheese plate with brie, Gruyère, or camembert adds a nice touch.
- Sandwiches: A grilled cheese or ham and cheese sandwich complements the soup beautifully.
- Charcuterie: Serve with a simple charcuterie board for an elegant meal.
- Wine: Pair with a light red like Pinot Noir or a dry white like Sauvignon Blanc.
Storage and Reheating
Let it cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3-4 days. When reheating, warm it gently on the stovetop over low heat or in the microwave. If you’re adding cheese and croutons, reheat the soup first, then top with cheese and broil until melted for
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Longhorn French Onion Soup
Ingredients
- 6 tablespoons unsalted butter
- 5-6 large yellow onions, (about 5 pounds), peeled and thinly sliced
- ¾ cup dry white wine, Chardonnay or Pinot Grigio
- 3 tablespoons flour, optional
- 4 cups beef broth
- 1 beef bouillon cube
- 1 1/2 cups chicken broth
- 1 teaspoon Worcestershire sauce
- 2 Bay leaves
- 2 sprigs fresh thyme
- Salt and pepper, to taste
- 8 to 12 ½-inch slices French bread (from 1 loaf)
- 3 Tablespoons olive oil, optional
- 1½ cups grated Gruyère cheese
Instructions
- Caramelize the Onions*: In a heavy Dutch oven, melt butter over medium heat. Add the onions and ½ teaspoon of salt, stir, and cover the pot. Let the onions soften for about 5 minutes. After that, remove the lid and cook the onions uncovered, stirring occasionally, until they turn golden brown and caramelized. If the onions are browning too fast, lower the heat. The caramelization process will take about 45 to 60 minutes. Let the onions brown slowly, adding splashes of wine to deglaze the pot and enhance flavor.
- Add Flour & Remaining Wine: Once the onions are nearly done, sprinkle in flour, add any leftover wine, and increase the heat to medium-high, stirring frequently.
- Add Broths & Seasoning: Pour in the beef broth, beef bouillon, chicken broth, Worcestershire sauce, bay leaves, and thyme. Let the soup simmer with the lid slightly open for 30 minutes.
- Prepare the Baguette: Preheat the oven to 350°F, slice the baguette, brush with olive oil, and bake for 5 minutes.
- Melt Cheese on Baguette: Increase oven temp to 450°F, top the baguette slices with cheese, and bake until the cheese is bubbly and golden brown.
- Finish & Serve: Remove bay leaves and thyme, season the soup with salt and pepper, then ladle it into bowls and top with the cheesy baguettes. Serve and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This french onion soup looks seriously incredible.. all that cheesy bread ontop? YUM.
Thanks, Thalia!Ye, it’s cheesy bread:))) The soup is terrifically delicious.
This was the best French onion soup I’ve ever made! The broth was rich and flavorful, and the melted cheese over toasted bread was perfection. It tasted just like the one at Longhorn!
Thank you, Jessica! I’m so happy it lived up to your expectations. That cheesy topping is my favorite part too!