I feel excited to share my take on Best Ever French Onion Soup. Caramelized yellow onions, infused with butter, olive oil, beef broth, white wine, thyme and a bay leaf, create a rich depth of flavor. The final touch of toasted baguette layered with melted Gruyère cheese seals its appeal.
I recently experimented with a recipe for Nordstrom Cafe’s French Onion Soup that totally surprised me. I start with 3 pounds of yellow onions, thinly sliced and slowly caramelized in 4 tablespoons of unsalted butter with 2 tablespoons of olive oil, a teaspoon of salt and half a teaspoon of sugar to help them develop that deep flavor.
Then I stir in 2 tablespoons of all-purpose flour just before adding 6 cups of beef broth and a cup of dry white wine. Throwing in a bay leaf and two sprigs of fresh thyme, along with some fresh ground black pepper, really makes the broth taste rich and intriguing.
The final touch comes when I top the soup with a slice of toasted French baguette and melt 2 cups of Gruyère cheese over it. This twist on a classic reminds me a bit of those famous copycat French Onion Soup recipes out there that have managed to capture a similar innovative spirit.
Enjoy the mess of flavors!
Why I Like this Recipe
I’ve always been drawn to this French onion soup recipe for a few reasons. First, I love that the recipe really takes its time caramelizing the onions. It may take a while, but that slow-cooked, sweet, and savory flavor totally makes it worth it. Second, the mix of beef broth and dry white wine gives the soup such a deep and rich taste which makes me feel like I’m eating something both fancy and comforting at the same time. Lastly, when its finished, the combination of the toasted baguette with the oozy melted Gruyère cheese on top just blows my mind every time I make it.
I came across this version and it reminded me of a classic twist on French onion soup from Nordstrom Cafe. Basically, this version has a really decadent broth loaded with perfectly caramelized onions, and everyone loves that amazing part where you add the toasted bread and let the cheese melt until its bubbly and golden. Its a simple recipe that takes a bit of effort but the end result always feels so homemade and satisfying.
Ingredients
- Yellow onions: add natural sweetness and fiber that deepens every spoonful
- Unsalted butter: creates a rich, silky base without excess salt ruining the taste
- Olive oil: brings healthy fats and a mild, fruity flavor to the mix
- Plain flour: thickens the broth while contributing a small dose of carbs
- Beef broth: provides protein and a deep, hearty flavor that defines the dish
- Dry white wine: lifts the flavors with a tang and subtle fruity note when reduced
- Gruyere cheese: adds creaminess and a savory salty kick along with protein
- French baguette: offers carbs and crunch by soaking up the delicious broth
Ingredient Quantities
- 3 pounds yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon sugar to help caramelize the onions
- 2 tablespoons all-purpose flour
- 6 cups beef broth, preferably low sodium
- 1 cup dry white wine
- 1 bay leaf
- 2 sprigs fresh thyme
- Freshly ground black pepper, to taste
- 1 French baguette, sliced and toasted
- 2 cups grated Gruyère cheese
How to Make this
1. Start by melting the butter and olive oil in a large pot over medium heat. Then add the thinly sliced yellow onions along with 1 teaspoon salt and 1/2 teaspoon sugar to help them caramelize.
2. Cook the onions, stirring occasionally, until they turn a deep golden brown and are very soft; this can take around 30-45 minutes so be patient.
3. Sprinkle the 2 tablespoons of all-purpose flour over the onions and stir well to coat them evenly. Let it cook for about a minute so the flour loses its raw flavor.
4. Pour in the 6 cups of beef broth and 1 cup of dry white wine, stirring as you do so. Bring the mixture to a simmer over medium heat.
5. Add 1 bay leaf and 2 sprigs of fresh thyme to the pot. Continue to let it simmer for another 15-20 minutes so the flavors meld together nicely.
6. Season with freshly ground black pepper to your taste then remove the bay leaf and thyme sprigs before serving.
7. While the soup is simmering, slice a French baguette and toast the slices until they are crisp and lightly browned.
8. Ladle the hot soup into oven-safe bowls, then place a toasted baguette slice on top of each bowl. Sprinkle 2 cups of grated Gruyère cheese generously over the bread.
9. Place the bowls under a broiler until the cheese is melted and bubbly with a golden color. Enjoy your delicious homemade French onion soup!
Equipment Needed
1. Large heavy-bottomed pot
2. Stove for controlled medium heat
3. Wooden spoon or spatula for stirring
4. Measuring cups and spoons
5. Knife and cutting board for slicing onions and baguette
6. Broiler-safe serving bowls
7. Oven with broiler function (or a separate broiler)
8. Cheese grater (if your cheese isn’t pre-grated)
FAQ
NORDSTROM CAFE’S FRENCH ONION SOUP Recipe Substitutions and Variations
- If you can’t find yellow onions, try using red or sweet onions instead; keep in mind the taste might be a bit different.
- If you don’t have unsalted butter, go for salted butter but cut down on the added salt, or use a high quality margarine.
- If olive oil is missing, you can use a neutral oil like canola or vegetable oil, though it might slightly alter the flavor.
- If all-purpose flour isn’t available, a gluten free blend works well as long as you whisk it well to prevent lumps.
- If Gruyère cheese is hard to come by, try Swiss or Emmental cheese; they melt nicely and give a similar flavor profile.
Pro Tips
1. Let the onions cook really slowly so they get that deep, rich flavor – don’t rush it, even if it takes almost an hour.
2. When you stir in the flour, keep cooking it just long enough to lose that raw taste but not so long that it lumps up or tastes burnt.
3. Watch the broiler step like a hawk, because the cheese can go from perfectly bubbly to burnt in just a few seconds.
4. If you dont have low sodium broth, adjust the salt later on instead of worrying about it at the start.
NORDSTROM CAFE'S FRENCH ONION SOUP Recipe
I feel excited to share my take on Best Ever French Onion Soup. Caramelized yellow onions, infused with butter, olive oil, beef broth, white wine, thyme and a bay leaf, create a rich depth of flavor. The final touch of toasted baguette layered with melted Gruyère cheese seals its appeal.
8
servings
350
kcal
Equipment: 1. Large heavy-bottomed pot
2. Stove for controlled medium heat
3. Wooden spoon or spatula for stirring
4. Measuring cups and spoons
5. Knife and cutting board for slicing onions and baguette
6. Broiler-safe serving bowls
7. Oven with broiler function (or a separate broiler)
8. Cheese grater (if your cheese isn’t pre-grated)
Ingredients
-
3 pounds yellow onions, thinly sliced
-
4 tablespoons unsalted butter
-
2 tablespoons olive oil
-
1 teaspoon salt
-
1/2 teaspoon sugar to help caramelize the onions
-
2 tablespoons all-purpose flour
-
6 cups beef broth, preferably low sodium
-
1 cup dry white wine
-
1 bay leaf
-
2 sprigs fresh thyme
-
Freshly ground black pepper, to taste
-
1 French baguette, sliced and toasted
-
2 cups grated Gruyère cheese
Directions
- Start by melting the butter and olive oil in a large pot over medium heat. Then add the thinly sliced yellow onions along with 1 teaspoon salt and 1/2 teaspoon sugar to help them caramelize.
- Cook the onions, stirring occasionally, until they turn a deep golden brown and are very soft; this can take around 30-45 minutes so be patient.
- Sprinkle the 2 tablespoons of all-purpose flour over the onions and stir well to coat them evenly. Let it cook for about a minute so the flour loses its raw flavor.
- Pour in the 6 cups of beef broth and 1 cup of dry white wine, stirring as you do so. Bring the mixture to a simmer over medium heat.
- Add 1 bay leaf and 2 sprigs of fresh thyme to the pot. Continue to let it simmer for another 15-20 minutes so the flavors meld together nicely.
- Season with freshly ground black pepper to your taste then remove the bay leaf and thyme sprigs before serving.
- While the soup is simmering, slice a French baguette and toast the slices until they are crisp and lightly browned.
- Ladle the hot soup into oven-safe bowls, then place a toasted baguette slice on top of each bowl. Sprinkle 2 cups of grated Gruyère cheese generously over the bread.
- Place the bowls under a broiler until the cheese is melted and bubbly with a golden color. Enjoy your delicious homemade French onion soup!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 8
- Calories: 350kcal
- Fat: 15g
- Saturated Fat: 8g
- Trans Fat: 0.5g
- Polyunsaturated: 2g
- Monounsaturated: 4g
- Cholesterol: 35mg
- Sodium: 700mg
- Potassium: 400mg
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 10g
- Protein: 15g
- Vitamin A: 500IU
- Vitamin C: 10mg
- Calcium: 150mg
- Iron: 1.5mg
