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Home » Blog » Recipe » French Onion & Leek Soup

French Onion & Leek Soup

Cathy Roma Published: Oct 25, 2016

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Rich, hearty broth, crunchy bread and gooey cheese make this bowl of french onion and leek soup pure comfort food goodness.
French Onion & Leek Soup

You wouldn’t build a house starting with the roof right? To have a solid structure you need to start from the ground up. A solid foundation, sturdy walls and it’s not something that can happen overnight. Well, the same philosophy and patience are often needed in the kitchen too.

French Onion & Leek Soup

Have you been to New Orleans and tried the gumbo? It all starts with the roux, a combination of fat and flour that is cooked to a rich, deep brown and serves as the base. I love a gumbo where the roux is cooked for about an hour, allowing the flavors to develop and deepen. Sure, you could spend less time, but in the end your gumbo will be compromised. Good? Maybe. Great? Meh.

Well, we’re not making gumbo today (but boy, do I suddenly have a hankering). Today we’re tackling French onion soup.

French Onion & Leek Soup
French Onion & Leek Soup

When you think of French onion soup what do you picture? Melted cheese bubbling up over the edges of crispy toast? Well, that’s certainly part of it. But eventually you have to crack through that gooey exterior and dig your spoon into the soup. And it better deliver.

Listen, melted cheese and toasty bread are pretty much nirvana to me, so it’s a big deal to want to dig past it to get to something else. But with a little time and just the right combination of ingredients I got there. And yes, this soup is spoon-worthy.

The key to this soup is taking your time to properly caramelize the onions before adding the wine or stock. I like to get those onions all golden and soft before adding in the leeks, shallots or garlic. Once all of those are in the pot and browning up, it’s time for a little brown sugar and shot of vinegar. This adds a subtle sweetness and brings out the umami flavor.

From there it’s wine (I like white), stock (beef for me), fresh herbs (thyme and bay leaf) and finally a glug of port. Also, it’s so important that you season your soup from beginning to end. And taste, taste, taste! There’s no way to know if your seasoning is right unless you get in there!

Feeling inspired? Then it’s time to get building. And all the tools you’ll need for this masterpiece are a pot, knife and spoon! Enjoy!

French Onion & Leek Soup
4.17 from 18 votes
Print
French Onion and Leek Soup
Prep Time
15 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 40 mins
 

Rich, hearty broth, crunchy bread and gooey cheese make this bowl of french onion and leek soup pure comfort food goodness.

Course: Soup
Cuisine: French
Keyword: french onion leek soup, french onion soup
Servings: 6 servings
Calories: 544 kcal
Author: Cathy Roma | What Should I Make For…
Ingredients
  • 3 Tbsp unsalted butter
  • 2 lbs onions, sliced into half moons
  • 1 lb leeks, white and pale green parts, sliced into half moons, and washed thoroughly
  • 4 oz shallots, diced (about 2 large)
  • 2 cloves garlic minced
  • 2 Tbsp Wondra flour (or AP fkour)
  • 1 Tbsp light brown sugar, packed
  • 1 Tbsp sherry vinegar
  • 1 1/2 cups dry white wine
  • 1 quart beef stock
  • 1 Tbsp fresh thyme, minced
  • 1 bay leaf
  • kosher salt and freshly ground black pepper
  • 2 Tbsp port
  • 1 baguette, sliced and lightly toasted
  • 8 oz gruyere thinly sliced or grated
Instructions
  1. Heat the butter over medium heat in a dutch oven or a large heavy-bottomed pot.

  2. Add the onions and a dash of salt and cook over medium heat for 15 minutes. The onions should be very soft and pale golden.

  3. Add the leeks, shallots, and garlic and continue to cook for an additional 15 minutes, stirring often. The mixture should be very soft and golden.

  4. Reduce the heat to low, stir in the flour, and cook for 2 minutes. Add the light brown sugar, vinegar, and a pinch of salt and cook until onions are a deeply golden and very soft, an additional 15 mins.

  5. Add the wine, bring to a boil, and then reduce to a simmer. Be sure to scrape up all the brown bits from the bottom of the pot as you deglaze with the wine.

  6. Pour in the stock and stir in the thyme, bay leaf, salt and pepper (to taste). Cover and simmer for 30 mins.

  7. Add the port and simmer uncovered an additional 5 mins.

  8. Slice the baguette into rounds and lightly toast in the oven or a toaster.

  9. Ladle the soup into oven safe bowls or crocks, top with a couple of rounds of toasted baguette and slices or a good sprinkling of the grated gruyere.

  10. Turn your broiler up to high and broil the tops until melted and golden brown. Serve immediately.

Nutrition Facts
French Onion and Leek Soup
Amount Per Serving
Calories 544 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Cholesterol 57mg19%
Sodium 723mg31%
Potassium 838mg24%
Carbohydrates 59g20%
Fiber 6g25%
Sugar 15g17%
Protein 22g44%
Vitamin A 1849IU37%
Vitamin C 24mg29%
Calcium 527mg53%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
86

Recipe, Soup and Stew Recipes appetizer, comfort food, french, gruyere, leeks, main dish, onion, side dish, soup, starter

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

★ Made this recipe? Make sure to give it a rating below!

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Reader Interactions

Comments

  1. Dawn - Girl Heart Food says

    October 25, 2016 at 11:58 am

    I love your analogy about building a house and cooking. So true!! I definitely don’t mind spending time in the kitchen, taking a long time to make something. It’s my happy place and could totally spend all day in there….especially when the end result is something as tasty as this 😉 French onion soup is, without a doubt, a favourite of mine. Caramelized onions, white, herbs, cheese….what more could a girl want, right 🙂 ? Pinned, of course 🙂 !!

    Reply
    • Cathy says

      October 25, 2016 at 8:04 pm

      It’s what I enjoy the most about the holidays Dawn, days spent buzzing around the kitchen. Sometimes it’s better than the meal!

  2. Jennifer @ Seasons and Suppers says

    October 25, 2016 at 2:02 pm

    Every time I see the cheese and bread on french onion soup, I want to immediately rush to the kitchen and make some. Since it’s only 10 am though, I’ll wait at least an hour 😉 Great recipe and such beautiful photos!

    Reply
    • Cathy says

      October 25, 2016 at 8:04 pm

      Ha! Nothing wrong with soup for breakfast!

  3. Mary Ann | The Beach House Kitchen says

    October 25, 2016 at 2:08 pm

    Wow, does this look good Cathy! It’s one of our favorites! This one is definitely spoon-worthy!

    Reply
    • Cathy says

      October 25, 2016 at 8:04 pm

      Spoon-worthy for sure Mary Ann! 😉

  4. Karen @ Seasonal Cravings says

    October 25, 2016 at 5:52 pm

    5 stars
    I love a classic recipe like this bc we should all know how to make this (and I don’t). That gooey cheese is calling my name!

    Reply
    • Cathy says

      October 25, 2016 at 8:05 pm

      Now you do Karen. Let me know if you give it a go!

  5. Alice @ Hip Foodie Mom says

    October 26, 2016 at 1:17 pm

    This soup looks incredible!!!! WOW! just pinned!

    Reply
    • Cathy says

      October 26, 2016 at 1:41 pm

      Thanks Alice! It’s definitely a favorite in our house.

  6. annie@ciaochowbambina says

    October 26, 2016 at 1:43 pm

    5 stars
    I’ll never forget the first time I tried French Onion Soup… I was blown away! Making it, of course, one of my all-time favorites! Your recipe and photos tell the story of this amazing offering! WOW!

    Reply
    • Cathy says

      October 26, 2016 at 2:09 pm

      Thanks Annie. It’s hard to resist anything topped with cheese and bread!

  7. The Sweet Nerd, Cindy says

    October 26, 2016 at 2:50 pm

    Nirvana. Carmelized. White Wine…. You hit all the right notes on this one. Feels like I transported to Fall just looking at your beautiful photos. Still hot and sunny here in Cali, but let’s pretend for an evening and join ya’ll in a proper cold evening’s meal.

    Reply
    • Cathy says

      October 28, 2016 at 1:43 pm

      Just dim the lights and crank the AC. Then it’s french onion soup time!

  8. Cheyanne @ No Spoon Necessary says

    October 26, 2016 at 7:14 pm

    5 stars
    I LOVE how you compared a great dish to building a home! Great analogy, my dear! French onion soup is one of my favs (I’m pretty sure it’s one of everyone’s), and this looks AMAZING, Cathy! Seriously, I want to face plant into a BIG ole vat of this! LOVE that you added leeks! Your photos are just gorgeous and have me drooling all over the keyboard! Pinned! Cheers, friend!

    Reply
    • Cathy says

      October 28, 2016 at 1:40 pm

      Thanks Chey! Cheese and bread for the win!

  9. Stephanie@ApplesforCJ says

    October 27, 2016 at 4:44 pm

    I love French Onion soup and your recipe looks amazing. I just recently made a big batch myself 🙂

    Reply
    • Cathy says

      October 28, 2016 at 1:19 am

      Thanks Stephanie. Nothing better on a cold day!

  10. Claudia | The Brick Kitchen says

    November 3, 2016 at 9:04 am

    OMG these look amazing Cathy! It’s still a bit chilly over here (summer hasn’t quite managed to break through) and I could just imagine sitting down with a warm bowl of this, complete with cheesy croutons. x

    Reply
    • Cathy says

      November 6, 2016 at 11:21 pm

      Thanks Claudia! This soup makes me happy to welcome chilly temps!

  11. megan says

    July 29, 2020 at 1:36 am

    Love this recipe. Thank you

    Reply
    • Cathy Roma says

      August 3, 2020 at 2:52 pm

      So glad!

  12. Anita Wadden says

    December 28, 2024 at 3:03 am

    5 stars
    Love this soup. It has way more flavor than just onion soup. Have made it a few times. Lots of leeks in the garden so it is perfect.

    Reply
4.17 from 18 votes (14 ratings without comment)

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HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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