Ina Garten French Onion Soup

Ina Garten French onion soup, an easy cozy classic, came from cook Paul Hodges at her original Barefoot Contessa store. Beef and veal stocks with sherry and brandy make this a family dinner soup that tastes deeper and richer than most recipes.

Most people rush the 20-minute onion caramelize, but that slow browning builds the sweet base this whole soup depends on. Skip it and the broth tastes thin, no matter how good your stock is.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten French Onion Soup

0.0 from 0 votes

Course: SoupCuisine: American, FrenchDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

400

kcal

A rich, golden onion soup simmered low and slow in beef and veal stocks, then finished with Parmesan. The onions cook for a full 20 minutes until deeply caramelized before the broth goes in.

Ingredients

• 2 1/2 pounds yellow onions, halved, and sliced 1/4 inch thick (8 cups)
  

• 1/4 pound unsalted butter
  

• 1 bay leaf
  

• 1/2 cup medium-dry sherry
  

• 1/2 cup brandy or Cognac
  

• 1 1/2 cups good dry white wine
  

• 4 cups beef stock
  

• 4 cups veal stock
  

• 1 tablespoon kosher salt
  

• 1/2 teaspoon freshly ground white pepper
  

• Freshly grated Parmesan cheese

Directions

• Caramelize the onions: In a large stockpot on medium-high heat, sauté the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
• Simmer with stock: Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes.
• Season and serve: Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan cheese.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, OXO wooden spoon set, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken stock instead of beef and veal stock?

Ina says you can swap in chicken stock if you are short on time. The soup will still taste good, but the broth will be lighter and less savory. Beef and veal stocks are what give this version its deep, restaurant-quality body.

How do I store leftover French onion soup?

Let it cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over medium-low heat. The flavor actually gets better the next day as the onions continue to break down.

What kind of onions should I use?

Ina prefers large Spanish onions because they are sweeter and much easier to slice than small yellow ones. Regular yellow onions work fine too, but avoid red onions or sweet Vidalias since they change the flavor profile.

Can I make this soup ahead of time?

This soup reheats well, so you can make it a day ahead and store it in the fridge. Warm it over low heat on the stove and add the Parmesan just before serving. The broth may thicken slightly as it sits, so add a splash of stock when reheating.

Do I need to use both sherry and brandy?

Both contribute different flavors to the base. The sherry adds sweetness and acidity, while the brandy adds warmth and depth. Skipping one will still give you a good soup, but using both is what makes this version stand apart.