Making French Onion Soup at Home
Few dishes are as comforting and timeless as our French Onion Soup. Rich, savory, and topped with golden, melted cheese, it’s a classic that feels like pure indulgence. While it may seem intimidating to recreate at home, Regional Chef Eugenio Reyes shares his best tips and tricks to help you master this cozy favorite in your own kitchen. Fun fact: Did you know that we use 4 different types of onions for our French Onion Soup at Ocean Prime?
Chef Eugenio’s Tips for Success
• Start with quality ingredients. Fresh onions, good broth, and sturdy bread are the foundation
• Caramelize slowly. Give your onions time to release their natural sugars and develop the signature depth of flavor.
• Season gradually. Taste throughout the cooking process to achieve balance.
• Deglaze with wine. A splash of dry wine lifts the flavor and enriches the broth.
• Simmer and skim. Let your soup reduce gently, skimming away impurities for a clean finish.
• Choose the right bread. A hearty sourdough or brioche makes the perfect crouton base for the gooey, cheesy topping.
Bring the Ocean Prime Experience Home
With these tips and our step-by-step recipe, you can capture the warmth and comfort of French Onion Soup right in your own kitchen. Whether you’re entertaining guests or enjoying a cozy night in, this classic dish promises elegance in every spoonful.
French Onion Soup Recipe
Serves 6–8
Ingredients
• 3 tbsp blended oil
• 2 lbs yellow onions, julienned
• ½ cup green onions, sliced
• ⅓ cup leeks, diced (white parts only)
• ½ cup shallots, diced
• 3 tbsp Marsala wine
• 6 cups chicken stock
• 2 cups beef stock
• 2 tbsp beef base
• Kosher salt & black pepper, to taste
• ½ loaf brioche or sourdough bread, cut into 3-inch rounds
• ½ cup blended oil (for croutons)
• 1 tbsp kosher salt (for croutons)
• 1 cup Swiss cheese, grated
• 1 cup provolone cheese, grated
• ½ tsp fresh parsley, minced
Method
1. In a heavy-bottomed pot, slowly caramelize the yellow onions, leeks, and shallots in blended oil over low heat, stirring often until dark brown.
2. Deglaze with Marsala wine, scraping up any caramelized bits, then stir in beef base.
3. Add chicken and beef stock. Simmer gently, allowing flavors to meld and the soup to reduce slightly. Skim impurities as they rise. Season with salt and pepper throughout.
4. While the soup simmers, prepare the croutons. Slice brioche or sourdough into ½-inch rounds, slightly larger than your soup crock. Brush with oil, sprinkle with salt, and bake at 275°F for 20 minutes until golden and crisp.
5. To serve, ladle soup into oven-safe crocks. Top with a crouton and a mix of Swiss and provolone cheese. Broil until the cheese is melted, bubbly, and golden brown.
6. Garnish with fresh parsley and serve immediately.
