Hey chefs,

Fall is officially here, and with it comes one of my favorite seasons—not just for fashion and foliage, but for soups. There’s something magical about stirring a steaming pot on a cool day while the kitchen fills with the smell of caramelizing onions and slow-simmered stock.

In culinary school this week, we revisited the comforting world of soups with a timeless classic: French Onion Soup. And let me tell you—it did not disappoint.

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A Brief History of French Onion Soup

This iconic dish has roots dating back to 18th-century France. Originally considered a “peasant dish” due to the humble ingredients (onions, broth, stale bread), it became beloved for its depth of flavor and comforting richness. Over time, it earned its place in fine dining, especially when finished with broiled Gruyère on top of that golden, toasted baguette slice.

It’s the perfect example of how simple ingredients, layered with time and technique, can become something truly luxurious.

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Key Techniques for a Perfect French Onion Soup

Here’s what we learned (and what you’ll want to keep in mind) when making your own:

1. Caramelize Slowly

This is not a dish to rush. Caramelizing onions the right way can take up to 45 minutes. Stir regularly and keep the heat low. You want deep brown, not burnt—this is where all the flavor builds.

2. Deglaze the Pan Like a Pro

After your onions are caramelized, deglaze your pan. That means adding a splash of wine or stock to lift all the fond (those flavorful browned bits stuck to the bottom) into the soup. It adds depth and rounds out the flavor beautifully.

Fond: From the French word for “base” or “foundation,” fond refers to those golden-brown bits of flavor left behind when you sauté ingredients. Deglazing dissolves them into the liquid, creating a richer, more flavorful broth.

3. Use Good Stock

This is where homemade stock really shines. Whether you use beef, chicken, or a rich vegetable stock, the flavor will be noticeably better. (Bonus: check out our stock tip article if you haven’t yet!)

4. Choose the Right Bread & Cheese

Traditional French onion soup is topped with toasted baguette slices and Gruyère cheese, broiled until golden and bubbly. The bread acts like a sponge, soaking up the broth while the cheese adds gooey richness.

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Final Thoughts

French onion soup is a lesson in patience and payoff. It’s all about layering flavors, honoring technique, and letting the ingredients shine. Perfect for fall, easy to make at home, and impressive to serve—it’s a must-have in any home cook’s rotation.

Here is the French Onion Soup recipe

Until next time, stay cozy and keep on simmering. 🥄

    Brennah Van Wagoner
    Weekly Newsletter Contributor since 2025
    Email the author! brennah.oaks@gmail.com