There’s something magical about enjoying a steaming bowl of Wolfgang Puck’s French Onion Soup, with its deep, rich flavor and hearty satisfaction.
You start by slowly caramelizing onions until they turn a beautiful golden brown, filling your kitchen with an irresistible aroma.
One valuable tip: don’t rush the onion-caramelizing process; it’s essential for building the soup’s flavor.
I’ve found that using oven-proof bowls and topping the soup with crusty bread and cheese before broiling gives it that perfect, irresistible crust.
How to Make Wolfgang Puck French Onion Soup
Ingredients
- 5 Large Onions (thinly sliced)
- 3 tbsp Olive Oil
- 2 tbsp Butter
- 2 cloves Garlic (minced)
- 8 cups Beef Broth
- 1 cup White Wine
- 2 tbsp All-Purpose Flour
- 2 tsp Sugar
- 1 tsp Salt
- 1/2 tsp Black Pepper (freshly ground)
- 1 Baguette (sliced)
- 2 cups Gruyère Cheese (shredded)
- 1/4 cup Parmesan Cheese (grated)
Step-by-Step Instructions
Step 1:
Heat the olive oil and butter in a large pot over medium heat.
Step 2:
Add the sliced onions and sugar, stirring occasionally until onions are caramelized and golden brown (about 25-30 minutes).
Step 3:
Add the minced garlic and cook for another 2 minutes.
Step 4:
Sprinkle the flour over the onions, stir well, and cook for an additional 2-3 minutes.
Step 5:
Pour in the white wine to deglaze the pot, then add in the beef broth, salt, and black pepper.
Step 6:
Reduce the heat and simmer for 30-40 minutes.
Step 7:
While the soup simmers, preheat the oven broiler, and toast the baguette slices until golden brown.
Step 8:
Ladle the soup into oven-safe bowls, top each with a slice of toasted baguette, and generously sprinkle with Gruyère and Parmesan cheese.
Step 9:
Place the bowls under the broiler until the cheese is melted and bubbly.
Tips and Tricks for Making This Recipe
Choosing the Right Onions
Yellow onions work best for this recipe as they caramelize beautifully.
Try to slice them uniformly for even cooking.
Perfect Caramelization
Don’t rush the caramelization process.
Low and slow is the way to go for the richest flavor.
Broth Choice
Opt for a high-quality beef broth.
It makes a noticeable difference in the depth of flavor.
Wine Options
If you prefer not to use white wine, you can substitute with an equal amount of additional beef broth.
It’s a flexible recipe!
Cheese Variety
While Gruyère cheese is traditional, you can experiment with other types like Swiss or even a mix of cheeses to find your favorite combination.
Enjoy making this classic soup—it’s worth the effort and is sure to be a favorite at your dining table!
What to Serve with Wolfgang Puck French Onion Soup
Fresh Green Salad with Vinaigrette
A crisp green salad pairs wonderfully with the rich flavor of French onion soup.
Choose a mix of greens like arugula, spinach, and romaine for a balance of textures.
Drizzle with a light vinaigrette to keep the salad refreshing.
Roasted Garlic Bread
Roasted garlic bread complements the deep, caramelized onions of the soup.
Slice a baguette, spread with roasted garlic butter, and bake until golden brown.
The toasty, garlicky flavor is a perfect match.
Grilled Asparagus
Grilled asparagus adds a pleasantly smoky taste and a touch of crunch.
Season with a bit of olive oil, salt, and pepper before grilling.
It’s a simple yet elegant side.
Apple and Walnut Salad
An apple and walnut salad brings a sweet and nutty contrast to the savory soup.
Use crisp apples, toasted walnuts, and a sprinkle of blue cheese crumbles.
Toss with a honey mustard dressing for a delightful bite.
Herbed Quiche
Serve a light herbed quiche alongside the soup for a satisfying meal.
Opt for a classic quiche Lorraine or one with spinach and herbs.
The creamy filling and flaky crust complement the soup beautifully.
See my list of other fave sides for French onion soup!
Variations and Substitutions
Cheese Choices
You can mix things up by trying different cheeses.
Gruyère is classic, but Swiss or a combination of both can be great too!
Experiment with Emmental if you like its nuttier flavor.
Onion Types
Using a mix of sweet onions and yellow onions may add depth to your soup’s flavor.
Red onions can also be a unique choice for a different taste.
Broth Options
Beef broth is traditional, but you can substitute with chicken or vegetable broth if you’re looking for an alternative.
You can even mix beef and chicken broths for a unique twist.
Wine and Spirits
White wine is often used, but sherry or brandy can give a rich, robust flavor.
Try using red wine if you’re feeling adventurous – it adds a full-bodied touch.
Bread Variations
Baguettes are classic, but you can use any crusty bread.
Try sourdough or even a rustic country loaf.
Herbs and Seasonings
Add fresh thyme or bay leaves to your soup while it’s simmering for an aromatic boost.
A sprinkle of fresh parsley before serving can add a fresh, herbal note.
How to Store Leftover Wolfgang Puck French Onion Soup
Fridge Storage
You can store leftover Wolfgang Puck French Onion Soup in the fridge for up to four days.
Ensure your fridge is set to 40°F (4°C) or lower for optimal freshness and safety.
Use an airtight container to prevent the soup from absorbing any unwanted fridge odors.
Freezing Soup
Freezing is an excellent option if you don’t plan to eat the soup within a few days.
Pour the soup into freezer-safe containers, leaving a little space at the top for it to expand as it freezes.
Frozen French onion soup can last for up to three months in the freezer.
Thawing and Safekeeping
When ready to eat, thaw the frozen soup in the fridge overnight.
Reheat slowly on the stovetop to maintain its delicious flavor and texture.
Remember to keep any cheesy toppings and bread separate until you’re ready to serve.
Enjoy your leftover masterpiece with all its original savory goodness!
Common Mistakes to Avoid
Not Caramelizing the Onions Properly
You need to let your onions take their time!
Don’t rush the caramelization process; it takes at least an hour at low heat.
Patience here pays off with a depth of flavor that can’t be beat.
Using the Wrong Cheese
Stick with Gruyere for that lovely, melty finish.
Avoid experimenting with random cheeses from your fridge.
The nutty, savory quality of Gruyere is key to an authentic experience.
Neglecting to Deglaze the Pan
After browning the onions, don’t forget to deglaze with dry Sherry.
Scrape up those flavorful browned bits from the bottom.
This step adds a fantastic complexity to the soup that you won’t want to miss!
Wolfgang Puck French Onion Soup Recipe
Ingredients
- 5 Large Onions thinly sliced
- 3 tbsp Olive Oil
- 2 tbsp Butter
- 2 cloves Garlic minced
- 8 cups Beef Broth
- 1 cup White Wine
- 2 tbsp All-Purpose Flour
- 2 tsp Sugar
- 1 tsp Salt
- 1/2 tsp Black Pepper freshly ground
- 1 Baguette sliced
- 2 cups Gruyère Cheese shredded
- 1/4 cup Parmesan Cheese grated
Instructions
- Heat the olive oil and butter in a large pot over medium heat.
- Add the sliced onions and sugar, stirring occasionally until onions are caramelized and golden brown (about 25-30 minutes).
- Add the minced garlic and cook for another 2 minutes.
- Sprinkle the flour over the onions, stir well, and cook for an additional 2-3 minutes.
- Pour in the white wine to deglaze the pot, then add in the beef broth, salt, and black pepper.
- Reduce the heat and simmer for 30-40 minutes.
- While the soup simmers, preheat the oven broiler, and toast the baguette slices until golden brown.
- Ladle the soup into oven-safe bowls, top each with a slice of toasted baguette, and generously sprinkle with Gruyère and Parmesan cheese.
- Place the bowls under the broiler until the cheese is melted and bubbly.