Famous Barr French Onion Soup Recipe
Craving a Legendary Soup?
Ever since I first tasted Famous Barr French Onion Soup, I knew it was something special. The aroma of onions slowly caramelizing in butter, the savory depth of beef broth mingling with dry white wine, and that golden, bubbling layer of cheese on top, it’s comfort food at its finest. This recipe recreates that magic right at home, without needing a trip to the St. Louis landmark.
Whether you’re making it for a quiet dinner or a celebratory meal, this soup is all about taking your time and letting flavors develop. The beauty lies in the slow caramelization of the onions, which transforms them from sharp and pungent to sweet and mellow. Paired with crusty bread and gooey cheese, it’s a dish that will transport you straight to the Famous Barr restaurant of decades past.
Soup Preparation
Making this soup is as much about patience as it is about the ingredients. The magic happens in the slow transformation of onions into a caramelized, golden treasure.
Step 1: Caramelizing the Onions
Place your heavy-bottom pot or Dutch oven over medium-low heat. Add the butter and olive oil, letting them melt together into a glossy base. Toss in your thinly sliced onions, stirring to coat them well in the buttery oil mixture. This stage is slow and deliberate. Cook the onions for about 30–40 minutes, stirring occasionally, until they turn a deep golden brown. If they start to stick, add a splash of water to deglaze the pan.
Step 2: Adding Garlic and Deglazing with Wine
Once the onions are caramelized, stir in the minced garlic and cook for about 1 minute, just until fragrant. Increase the heat to medium and pour in the dry white wine. Use your wooden spoon to scrape up all those flavorful browned bits from the bottom of the pot; this is where the richness begins. Let the wine simmer for 2–3 minutes to mellow its acidity.
Step 3: Building the Broth
Add in the beef stock, bay leaves, thyme, and a pinch of salt and pepper. Stir gently, bring the soup to a boil, then lower the heat to a simmer. Cover partially with a lid and let it bubble gently for 30 minutes, allowing the flavors to meld beautifully.
Step 4: Final Seasoning
Taste your soup and adjust the seasoning with additional salt or pepper if needed. Remove the bay leaves before assembling the final dish.
Bread & Cheese Topping Preparation
That signature Famous Barr touch comes from the perfect marriage of toasted bread and molten cheese floating atop the soup. Here’s how to get it just right.
Step 1: Preparing the Bread
Preheat your oven to 350°F (175°C). Arrange the baguette slices on a baking sheet in a single layer. Bake for about 10 minutes, flipping halfway, until both sides are crisp and lightly golden. This toasting step ensures the bread holds its shape under the cheese without becoming soggy.
Step 2: Assembling the Bowls
Ladle the hot soup into oven-safe bowls or crocks, leaving about 1 inch of space from the top. Float one or two toasted baguette slices on the surface of each bowl. Generously sprinkle Gruyère cheese over the bread, followed by a dusting of Parmesan for extra depth of flavor.
Step 3: Melting the Cheese
Switch your oven to the broiler setting. Place the filled soup bowls on a baking sheet and slide them under the broiler. Broil for 2–4 minutes, watching closely, until the cheese is melted, bubbling, and lightly browned at the edges.
Serving Suggestions
Serve your Famous Barr French Onion Soup piping hot, with an extra slice of baguette on the side for dipping. Pair it with a crisp green salad or a glass of dry white wine to mirror the flavors in the soup. This dish is best enjoyed immediately while the cheese is molten and the broth is steaming.
Storage Instructions
Storing in the Refrigerator
If you have leftover soup (minus the bread and cheese topping), allow it to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3–4 days.
Freezing for Later
French onion soup freezes beautifully; just be sure to store it without the bread and cheese. Pour cooled soup into freezer-safe containers, leaving about 1 inch of headspace. Freeze for up to 3 months. To reheat, thaw in the fridge overnight and warm gently on the stovetop.
Tips for the Perfect Famous Barr Flavor
- Take your time with the onions – This is not a step to rush; deep caramelization is the soul of this soup.
- Use quality broth – A rich, full-bodied beef stock makes all the difference.
- Gruyère is non-negotiable – While you can blend it with Parmesan or Swiss, Gruyère gives that authentic Famous Barr melt and flavor.
- Broil just before serving – Assemble and broil the bread and cheese topping only when ready to eat, for peak texture and flavor.
Famous Barr French Onion Soup Recipe
Ingredients
Video
Notes
Required Kitchen Tools
When making Famous Barr French Onion Soup, having the right kitchen tools makes the cooking process smoother and more enjoyable:- Large Heavy-Bottom Pot or Dutch Oven – Ideal for slow, even caramelization of onions without scorching.
- Sharp Chef’s Knife – For uniform onion slices to ensure even cooking.
- Wooden Spoon – Gentle enough for stirring onions without breaking them down too much.
- Oven-Safe Soup Bowls or Crocks – Essential for broiling the cheesy topping directly on the soup.
- Ladle – For serving generous portions into your bowls.
FAQ – Famous Barr French Onion Soup
Q: What makes Famous Barr French Onion Soup different from other French onion soups?
A: The Famous Barr version is known for its rich, deeply caramelized onions, robust beef broth, and the perfect blend of Gruyère and Parmesan cheese. The slow-cooking process and the department store nostalgia make it a standout among French onion soups.
Q: Can I make Famous Barr French Onion Soup ahead of time?
A: Yes! You can prepare the soup base (without bread and cheese) up to 3 days in advance and store it in the refrigerator. When ready to serve, reheat the soup, then assemble and broil the bread and cheese topping fresh for the best texture.
Q: What’s the best cheese to use for Famous Barr French Onion Soup?
A: Gruyère is the traditional choice and melts beautifully, but you can mix it with Swiss or Parmesan for added flavor depth. For the authentic Famous Barr experience, Gruyère is essential.
Q: How can I make this recipe vegetarian?
A: Substitute the beef stock with a rich vegetable stock and add a splash of soy sauce or mushroom broth for extra umami depth.
Q: Can I freeze Famous Barr French Onion Soup?
A: Absolutely. Freeze the soup without the bread and cheese topping for up to 3 months. Thaw in the fridge overnight, reheat on the stovetop, and add fresh bread and cheese before broiling.
Q: Why is my soup too sweet?
A: Over-caramelizing onions or using overly sweet onions can make the soup sweeter than intended. Balance it out with a splash of dry white wine or a pinch of salt to cut through the sweetness.
Conclusion
Recreating Famous Barr French Onion Soup at home is more than just cooking; it’s reviving a beloved memory. The slow caramelization, the aroma of simmering broth, and that irresistible cheesy crust all come together to create a dish that’s as heartwarming as it is delicious. Whether it’s a cold winter evening or you’re simply in the mood for a nostalgic culinary experience, this recipe delivers the rich, savory comfort that made it famous.
So grab your onions, your best stock, and a good chunk of Gruyère, and get ready to serve up a St. Louis classic right in your kitchen. One spoonful and you’ll understand why this soup has stood the test of time.
