Go Back

French Pearl Onion Soup

a beautifully aromatic and flavorful dish that feels both elegant and comforting. With its slow-cooked caramelized pearl onions, rich broth, and crusty bread topped with melted cheese, it’s the ultimate cozy meal for chilly days or as a starter for a sophisticated dinner.
Print Recipe Pin Recipe

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Ladle
  • Baking sheet
  • Oven-safe bowls (for serving)
  • Grater (for cheese)

Ingredients
  

  • 2 lbs pearl onions peeled
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 3 garlic cloves minced
  • 1 tablespoon all-purpose flour
  • 6 cups vegetable or beef broth low sodium
  • 1/2 cup dry white wine optional
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 French baguette sliced
  • 2 cups Gruyère or Swiss cheese shredded
  • Fresh parsley for garnish (optional)

Instructions
 

  • Caramelize the Onions: In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the peeled pearl onions and cook, stirring occasionally, for about 20-25 minutes, until they are deeply caramelized and golden.
  • Add Garlic and Flour: Stir in the minced garlic and cook for another 1-2 minutes. Sprinkle in the flour and cook, stirring constantly, for 1-2 minutes to remove the raw flour taste.
  • Add Broth and Wine: Slowly pour in the broth, stirring as you go to prevent lumps. Add the white wine (if using), bay leaf, thyme, and season with salt and pepper. Bring the soup to a simmer, reduce heat to low, and let it cook for 25-30 minutes, allowing the flavors to meld together.
  • Prepare the Baguette Topping: While the soup simmers, preheat your oven to 400°F (200°C). Place the sliced baguette pieces on a baking sheet and toast them in the oven for about 5-7 minutes, until they are golden and crisp.
  • Assemble and Broil: Once the soup is ready, remove the bay leaf and ladle the soup into oven-safe bowls. Top each bowl with a toasted baguette slice and sprinkle generously with the shredded Gruyère or Swiss cheese. Place the bowls under the broiler for 3-5 minutes, until the cheese is melted and bubbly.
  • Serve: Carefully remove the bowls from the oven, garnish with fresh parsley if desired, and serve hot.
  • Prep Time:
  • 15 minutes
  • Cook Time:
  • 50 minutes
  • Total Time:
  • 1 hour 5 minutes
  • Nutrition (per serving):
  • Calories: 380
  • Fat: 22g
  • Carbohydrates: 32g
  • Protein: 14g
  • Sodium: 980mg
  • Fiber: 3g
  • Sugar: 8g
  • This French Pearl Onion Soup offers a delightful balance of sweet caramelized onions, rich broth, and cheesy goodness. Whether you’re making it as a starter or the main course, it’s sure to be a crowd-pleaser!