This soup holds a special place in my kitchen. The recipe started with Jamie Oliver’s “Jamie’s Dinners”, a thoughtful gift from a dear friend soon after my French husband moved to the U.S. to marry me. With his guidance, the recipe has become one of our all-time favorites. It’s simple, comforting, and made with just a handful of ingredients—onions, garlic, bay leaf, thyme, and a splash of white wine. Broth is traditional, but in a pinch, even water will do.
From a wellness perspective, onions, garlic, and thyme are excellent for supporting Lung Qi, which makes this soup especially welcome during cold and flu recovery. My one caveat? I skip the heavy blanket of melted cheese—delicious, yes, but it undoes the health benefits in one gooey, mucus-making minute.
Ingredients
- 2 ½ pounds (1 kg) onions, thinly sliced
- 6 cloves garlic, thinly sliced or pressed
- 1 handful fresh thyme leaves (or dried, if needed)
- 1 bay leaf
- 1 tablespoon butter (15 g)
- 1 tablespoon olive oil
- 6 cups stock (see my bone broth recipe)
- 2–3 tablespoons dry white wine (optional)
- Salt and pepper, to taste
Cooking method
- In a heavy-bottomed pot, gently cook the onions, garlic, thyme, and bay leaf with butter and olive oil over low heat. This is the hardest part: true caramelization takes time. Allow at least an hour, stirring often to prevent sticking or burning. Rushing this step will give you bitterness instead of the soft, sweet, jammy flavor you want.
- Once the onions reach a deep caramel color, deglaze with white wine (if using) and let it cook down into the mixture for a tangy note.
- Add stock, season with salt and pepper, and let simmer a few more minutes. (I like to sprinkle a little salt on the onions early, so I rarely need much more at the end.)
Serving notes
Traditionally, French onion soup is topped with crusty bread and melted cheese. These days, I prefer to keep it light, serving it simply with a slice of toasted sourdough on the side. Either way, it’s deeply satisfying—a bowlful of comfort and nourishment.
