Longhorn French Onion Soup

5 from 1 vote

Longhorn French Onion Soup

Make Longhorn French Onion Soup at home with this spot-on copycat recipe! Packed with caramelized onions, savory broth, and topped with cheesy bread, it's the perfect bowl of cozy comfort that'll have you coming back for more.

Prep Time15

Cook Time1 30

Course: Soup recipes

Cuisine: French

Keyword: French onion soup, longhorn french onion soup

Servings:

Author: chefjar

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

*Make-Ahead Caramelized Onions Tip: Simplify the recipe by making caramelized onions overnight in a slow cooker. 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!

Storage: 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 the best result!

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