Name: Classic French Onion Soup with Herbes de Provence
Prep time: 10 minutes
Cook time: 1 hour
Yield: 8 servings
Ingredients: For soup:; 4 large yellow onions, thinly sliced; 3 Tbsp. unsalted butter; 1 Tbsp. olive oil; 2 cloves garlic, minced; 1 Tbsp. all-purpose flour (for thickening); ½ cup dry white wine (optional, but enhances depth); 6 cups beef broth (or a mix of beef and chicken broth for a lighter version); 1 tsp. Dijon mustard (to balance flavor); For serving:; 1 baguette, sliced into rounds; 2 cups Gruyère cheese, grated; ½ cup Parmesan cheese, grated

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Classic French Onion Soup with Herbes de Provence

Recipe by Savory Spice Test Kitchen

All-Purpose Cooking

Global Cuisines

Crispy & Fried Foods

Braising & Slow Cooking

This rich and comforting French Onion Soup is elevated with our Herbes de Provence blend, adding aromatic depth with notes of thyme, rosemary, lavender, and tarragon.

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Serves 8 servings

Prep Time 10 minutes

Cooking Time 1 hour

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Classic French Onion Soup with Herbes de Provence

Ingredients

For soup: 4 large yellow onions, thinly sliced 3 Tbsp. unsalted butter 1 Tbsp. olive oil

2 tsp. Herbes de Provence

½ tsp. Kosher Salt (adjust to taste)

½ tsp. Fine Black Malabar Pepper

2 cloves garlic, minced 1 Tbsp. all-purpose flour (for thickening) ½ cup dry white wine (optional, but enhances depth) 6 cups beef broth (or a mix of beef and chicken broth for a lighter version)

1 tsp. Worcestershire sauce (for umami)

1 Turkish bay leaf 1 tsp. Dijon mustard (to balance flavor) For serving: 1 baguette, sliced into rounds 2 cups Gruyère cheese, grated ½ cup Parmesan cheese, grated

Turkish Bay Leaves

Directions

Step 1 Caramelize the Onions – In a large heavy-bottomed pot, melt butter and olive oil over medium-low heat. Add the sliced onions and 1 tsp. of Herbes de Provence. Stir to coat. Cook slowly, stirring occasionally, for 35-45 minutes until deeply caramelized and golden brown. Sprinkle in salt, pepper, and garlic, then cook for another 2 minutes.

Step 2 Build Up the Flavor – Stir in flour and cook for 1-2 minutes to remove the raw taste. Deglaze the pan with white wine, scraping up any flavorful browned bits from the bottom. Let it simmer for 2 minutes. Pour in broth, Worcestershire sauce, bay leaf, and Dijon mustard. Add the remaining 1 tsp. Herbes de Provence, stirring well. Simmer uncovered for 20-25 minutes, allowing the flavors to meld. Remove the bay leaf.

Step 3 Prepare the Toasted Baguette –Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet and lightly toast for 5 minutes. Remove from oven and top each slice with Gruyère cheese.

Step 4 Assemble and Broil –Ladle the soup into oven-safe bowls. Place 1-2 cheese-covered baguette slices on top. Sprinkle with Parmesan cheese and broil until golden and bubbly (about 2-3 minutes). Let cool slightly before serving.

Recipe Notes

Vegan: Substitute vegetable broth in place of beef broth for a vegan french onion soup recipe. (Our Worcestershire sauce is already vegan!)