Ina Garten French Onion Soup Recipe

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Ina Garten’s French onion soup is a rich, deeply flavored bowl made with 2 1/2 pounds of caramelized onions, sherry, brandy, white wine, and a combination of beef and veal stock, served with Parmesan croutons. It serves 4 to 6 and simmers in about an hour.

This recipe was made by Paul Hodges at the original Barefoot Contessa store, and Ina published it in The Barefoot Contessa Cookbook. She says “beef and veal stocks make this a truly extraordinary soup, but you can substitute chicken stock if you’re in a hurry.” The double stock is what separates this from every other version. It gives the broth a body and depth that chicken stock alone can’t touch.

The onions need a full 20 minutes over medium-high heat to turn a rich golden brown. This is not a gentle sweat. You’re building all the flavor the soup depends on in this one step. Pull the onions early while they’re still pale and translucent, and the finished soup tastes flat no matter how good the stock is.

FAQs

Why does Ina use both beef and veal stock?

Beef stock gives the soup a deep, meaty backbone. Veal stock adds gelatin and body that makes the broth feel silky on your tongue. Together they create a richer broth than either one alone.

Ina says you can substitute chicken stock “if you’re in a hurry,” but the double stock is what makes this version extraordinary. If you can only find one, beef stock is the better choice because veal stock is harder to find in stores.

Why three different wines and spirits?

Each one does a different job. The sherry and brandy deglaze the caramelized onions and add a warm, nutty sweetness. The white wine adds acidity that balances the richness of the butter and stock.

Ina simmers each one separately so the alcohol cooks off in stages. The sherry and brandy go in first for 5 minutes, then the white wine for 15 minutes. By the time the stock goes in, all the harsh alcohol is gone and only the flavors remain.

How do you know when the onions are caramelized enough?

They should be a rich golden brown, not pale yellow. This takes a full 20 minutes over medium-high heat with stirring now and then.

If the onions are still translucent and soft after 20 minutes, your heat is too low. Turn it up. The browning is where all the sweetness and depth come from. Ina recommends using large Spanish onions because they’re sweeter and much easier to slice than smaller yellows.

Does Ina have an updated version of this soup?

Yes. Her Onion & Fennel Soup Gratin in How Easy Is That? takes this same concept and adds diced fennel for more depth. That version also has the classic gratinée topping with toasted bread and melted Gruyère broiled on top.

Ina says she loves to “take a classic recipe and turn up the volume.” The fennel adds a sweet, anise-like note that rounds out the onions. If you want the traditional bread-and-cheese crust, use that version.

Can you make this French onion soup ahead?

Yes. Make the soup through the simmering step, cool completely, and refrigerate for up to 5 days. It also freezes well for up to 3 months.

Reheat gently over medium-low heat. The onions get even softer and sweeter the longer they sit in the broth, so the soup actually improves after a day or two. Add the croutons and Parmesan right before serving so they stay crisp.