French Onion Soup, that will make you say VOILÀ!

Written By Jason Andersen

There are meals you make because you’re hungry.
And then there are meals you make because you want your house to smell like you own property in the 6th arrondissement.

This is the second one.

French onion soup is less about soup and more about transformation. You start with a pile of humble onions and, 45 minutes later, you’ve created something deeply golden, savory, and slightly dramatic — like a candlelit dinner that didn’t require reservations.

Let’s cook.

Ingredients

  • 5–6 large sweet onions, I like them chunky sliced

  • 1 tablespoon olive oil

  • 5 garlic cloves, minced

  • 1 tablespoon ground thyme

  • 1 teaspoon ground sage

  • ½ cup sherry

  • A few splashes Worcestershire sauce

  • 2 tablespoons vegetable, chicken, or beef bouillon paste

  • 5 cups water

  • French bread (for croutons)

  • Parmesan or Gruyère, for melting

  • Black pepper, to taste

Step 1: The Slow, Golden Magic

Heat the olive oil in a heavy pot over medium heat. Add your sliced onions.

Now here’s the thing: don’t rush this.

You’re not sautéing. You’re coaxing. Stir occasionally and let them slowly caramelize until they turn deep golden brown. This takes patience. It also takes restraint. If you crank the heat, they burn. If you let them go slow, they become silk.

This is where the flavor lives.

Once they’re deeply caramelized, add the garlic and cook for another minute until fragrant.

Step 2: Build the Broth

Add thyme, sage, black pepper, and give everything a stir.

Pour in the sherry and let it reduce slightly — scraping up all the golden bits from the bottom of the pot (those bits are culinary gold). Add a few splashes of Worcestershire.

Stir in the bouillon paste and pour in 5 cups of water. Bring to a simmer and let it gently cook for about 15–20 minutes.

Taste. Adjust. Add more pepper if you want it moodier.

Step 3: The Crown Jewel

Slice your French bread into cubish bits and toast it until crisp Just throw them onto skillet with some olive oil, ground black paper, and some maldon salt. These are not floppy croutons. These are architectural.

Ladle the soup into oven-safe bowls. Place toasted bread on top. Cover generously with Parmesan or Gruyère.

Broil until the cheese is bubbling, golden, and just starting to brown in spots.

When you pull it out, it should look like something you’d order in a dimly lit restaurant and pretend you could replicate.

(You just did.)

Why This Soup Works

  • Sweet onions caramelized slowly = depth and richness

  • Sherry adds warmth and subtle sweetness

  • Worcestershire brings umami

  • Thyme and sage keep it earthy and grounded

  • The cheese lid? Non-negotiable

It’s simple ingredients elevated by time and intention — which, frankly, is the entire REX | Living philosophy.

We live in a designed world. Even soup can be intentional.

Light a candle. Pour a glass of wine. Pretend you’re in Paris.

If you make this, tag it. I want to see your golden cheese moment.

Best,

Jason

Jason Andersen
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