LongHorn Steakhouse French Onion Soup Recipe is a rich, savory classic that’s loaded with caramelized onions, a flavorful beefy broth, and topped with a golden, bubbly layer of melted cheese.
If you’ve ever indulged in this comforting appetizer at LongHorn, you know how irresistible it is! The good news? You don’t have to dine out to enjoy it.
With this easy copycat recipe, I’ll show you how to recreate that same restaurant-quality flavor right in your own kitchen.
Whether you’re craving a cozy bowl on a chilly evening or looking to impress guests with a gourmet-style soup, this recipe has you covered. Let’s dive in and make the perfect bowl of LongHorn Steakhouse French Onion Soup!
What Is The Difference Between Onion Soup And French Onion Soup?
Onion soup is a broad term for any soup made with onions as the main ingredient. French onion soup is a specific type of onion soup with caramelized onions, beef broth, and a topping of toasted bread with melted cheese.
I always notice that French onion soup has a richer, deeper flavor because of the caramelization and beef broth. Regular onion soup can have a lighter broth and different seasonings.
How To Make Longhorn Steakhouse French Onion Soup Recipe?
Course: Appetizer or Main Course
Cuisine: French-American
Yield: 6 servings
Preparation Time: 15 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Equipment Needed
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Ladle
- Oven-safe soup bowls
- Baking sheet
Ingredients
- 4 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 1/4 cup dry sherry or dry white wine (optional)
- 6 cups beef broth
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Baguette, sliced into 1/2-inch thick pieces
- 2 cups shredded Gruyère cheese
Instructions
Caramelizing The Onions
In a large heavy-bottomed pot or Dutch oven, I melt the butter with the olive oil over medium heat. Adding the thinly sliced onions, I stir to coat them evenly. Sprinkling in the sugar helps to enhance the caramelization process.
I cook the onions, stirring occasionally, until they become soft and develop a deep golden brown color. This process takes about 30 to 40 minutes but is crucial for developing the soup’s rich flavor.
Deglazing The Pot
Once the onions are beautifully caramelized, I stir in the minced garlic and cook for an additional minute. Pouring in the dry sherry or white wine, I deglaze the pot, scraping up any browned bits stuck to the bottom. This step adds depth to the soup’s flavor.
Adding Broth And Herbs
Next, I pour in the beef broth and add the thyme and bay leaf. Bringing the mixture to a simmer, I let it cook for about 20 to 30 minutes to allow the flavors to meld together. I then season with salt and freshly ground black pepper to taste.
Preparing The Bread And Cheese
While the soup simmers, I preheat the broiler. Placing the baguette slices on a baking sheet, I toast them under the broiler until they’re lightly golden. This usually takes just a few minutes, so I keep a close eye to prevent burning.
Assembling And Serving
Once the soup is ready, I remove the bay leaf and ladle the hot soup into oven-safe bowls. I place a toasted baguette slice on top of each bowl and generously sprinkle the shredded Gruyère cheese over the bread.
Placing the bowls under the broiler, I heat them until the cheese is bubbly and golden brown. Carefully removing the bowls from the oven, I serve the soup immediately, enjoying the comforting blend of flavors and textures.
Longhorn Steakhouse French Onion Soup Recipe
Nutrition Facts Of Longhorn Steakhouse French Onion Soup Recipe
- Calories: 350
- Total Fat: 18 g
- Saturated Fat: 10 g
- Cholesterol: 45 mg
- Sodium: 1200 mg
- Total Carbohydrates: 30 g
- Dietary Fiber: 3 g
- Sugars: 8 g
- Protein: 15 g
Tips And Variations Of Longhorn Steakhouse French Onion Soup Recipe
Onion Selection: While I prefer yellow onions for their balance of sweetness and pungency, combining different types of onions, such as sweet Vidalia or red onions, can add complexity to the flavor.
Cheese Alternatives: If Gruyère isn’t available, Swiss cheese or a blend of Swiss and Parmesan can be used as substitutes.
Vegetarian Option: To make a vegetarian version, substitute the beef broth with a rich vegetable broth. Adding a splash of soy sauce or Worcestershire sauce can impart additional depth to the flavor.
Conclusion
This LongHorn Steakhouse French Onion Soup recipe brings the rich, deep flavors of a restaurant-style dish right into your kitchen. With perfectly caramelized onions, a savory broth, and a golden, cheesy topping, every spoonful delivers comfort and indulgence.
Whether you’re serving it as an appetizer or enjoying it as a cozy main dish, this homemade version captures everything you love about the classic. I hope you enjoy making and savoring this delicious soup as much as I do!
Longhorn Steakhouse French Onion Soup Recipe
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Chef's knife
- Cutting board
- Ladle
- Oven-safe soup bowls
- Baking sheet
Ingredients
- 4 large yellow onions thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon sugar
- 1/4 cup dry sherry or dry white wine optional
- 6 cups beef broth
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Baguette sliced into 1/2-inch thick pieces
- 2 cups shredded Gruyère cheese
Instructions
Caramelizing The Onions
- In a large heavy-bottomed pot or Dutch oven, I melt the butter with the olive oil over medium heat. Adding the thinly sliced onions, I stir to coat them evenly. Sprinkling in the sugar helps to enhance the caramelization process. I cook the onions, stirring occasionally, until they become soft and develop a deep golden brown color. This process takes about 30 to 40 minutes but is crucial for developing the soup’s rich flavor.
Deglazing The Pot
- Once the onions are beautifully caramelized, I stir in the minced garlic and cook for an additional minute. Pouring in the dry sherry or white wine, I deglaze the pot, scraping up any browned bits stuck to the bottom. This step adds depth to the soup’s flavor.
Adding Broth And Herbs
- Next, I pour in the beef broth and add the thyme and bay leaf. Bringing the mixture to a simmer, I let it cook for about 20 to 30 minutes to allow the flavors to meld together. I then season with salt and freshly ground black pepper to taste.
Preparing The Bread And Cheese
- While the soup simmers, I preheat the broiler. Placing the baguette slices on a baking sheet, I toast them under the broiler until they’re lightly golden. This usually takes just a few minutes, so I keep a close eye to prevent burning.
Assembling And Serving
- Once the soup is ready, I remove the bay leaf and ladle the hot soup into oven-safe bowls. I place a toasted baguette slice on top of each bowl and generously sprinkle the shredded Gruyère cheese over the bread. Placing the bowls under the broiler, I heat them until the cheese is bubbly and golden brown. Carefully removing the bowls from the oven, I serve the soup immediately, enjoying the comforting blend of flavors and textures.
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.