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A bowl of Longhorn-style French Onion Soup with melted cheese and crispy toasted bread.

Longhorn French Onion Soup Recipe (Steakhouse Copycat)

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Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 Servings

Description

This steakhouse-style Longhorn French Onion Soup is made with deeply caramelized onions, a rich beef broth, and a bubbly Gruyère topping over toasted baguette. An easy copycat recipe for restaurant-quality comfort food at home.

Ingredients 

  • 4 large yellow onion, or sweet onions, thinly sliced
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 2 tablespoons all-purpose flour
  • 6 cups beef broth or stock, low-sodium preferred
  • 1 teaspoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme, or 2–3 sprigs fresh
  • 1 teaspoon kosher salt, to taste
  • 1/2 teaspoon black pepper, to taste
  • 8 slices baguette, toasted
  • 1 cup Gruyère or Swiss cheese, shredded

Instructions

  • Caramelize the onions. In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, for 25–30 minutes until deeply golden and caramelized.
  • Add aromatics. Stir in the minced garlic and cook 1 minute. Pour in the white wine to deglaze, scraping up the browned bits from the bottom of the pot.
  • Add flour. Sprinkle the flour over the onions and stir to coat. Cook 1–2 minutes to remove the raw flour taste.
  • Simmer. Slowly stir in the beef broth. Add the Worcestershire, thyme, and bay leaves, and season with salt and pepper. Bring to a simmer and cook 20–25 minutes.
  • Toast the bread. While the soup simmers, heat the broiler. Arrange the baguette slices on a baking sheet and toast until golden.
  • Broil and serve. Discard the bay leaves. Ladle the soup into oven-safe bowls, top each with a toasted baguette slice and a generous handful of Gruyère. Broil 2–3 minutes, watching closely, until melted and bubbly. Serve immediately.

Equipment

  • Saucepan
  • Laddle

Notes

  • Use low-sodium broth so you can control the seasoning.
  • For a no-alcohol version, replace the wine with broth plus 1 teaspoon balsamic vinegar.
  • For a vegetarian soup, swap the beef broth for a rich vegetable broth.
  • Store the soup base (without bread and cheese) up to 3–4 days refrigerated or 3 months frozen. Add fresh bread and cheese before serving.

Nutrition

Serving: 1ServingCalories: 236kcalCarbohydrates: 25gProtein: 11gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 858mgPotassium: 545mgFiber: 2gSugar: 5gVitamin A: 252IUVitamin C: 6mgCalcium: 179mgIron: 2mg