French Onion Soup with Bone Marrow
French Onion Soup with Bone Marrow is a intermediate French recipe that serves 4. 450 calories per serving. Recipe by Binging with Babish on YouTube.
Prep: 37 min | Cook: 1 hr 56 min | Total: 2 hrs 53 min
Cost: $30.44 total, $7.61 per serving
Ingredients
- 6 large Yellow Onion (peeled and thinly sliced)
- 4 tablespoons Unsalted Butter (room temperature, cut into pieces)
- 2 tablespoons All-Purpose Flour (sifted)
- 2 teaspoons Tomato Paste (optional, adds depth)
- 6 cups Beef Bone Broth (low‑sodium)
- 0.25 cup Cabernet Sauvignon (optional, adds richness)
- 2 tablespoons Brandy (optional, apple brandy works well)
- 1 tablespoon Fish Sauce (adds umami)
- 2 tablespoons Worcestershire Sauce (adds depth)
- 2 tablespoons Soy Sauce (adds salt and umami)
- 1 teaspoon Marmite (optional, strong umami)
- 4 sprigs Fresh Thyme (for bouquet garni)
- 4 sprigs Fresh Parsley (for bouquet garni)
- 1 leaf Bay Leaf (for bouquet garni)
- 2 large leaves Leek Leaves (wrap bouquet garni)
- 1 cup Gruyère Cheese (shredded, for topping)
- 0.5 cup Parmesan Cheese (freshly grated, for topping)
- 1 large Baguette (cut into 2 cm thick slices)
- 2 bones Bone Marrow Bones (large marrow bones, thawed)
- 1 clove Garlic (finely grated)
- to taste Salt (sea salt)
- to taste Black Pepper (freshly ground)
Instructions
Prepare and roast bone marrow bones
Season the thawed marrow bones with a light brine, wrap each bone in crumpled aluminum foil to catch the fat, and place on a baking sheet. Roast in a pre‑heated 400°F oven for about 20 minutes until the marrow is puffed and the fat has rendered.
Time: PT30M
Temperature: 400°F
Slice the onions
Trim the root ends, halve each onion, peel off the outer skin, then thinly slice all onions on a cutting board using a sharp chef’s knife.
Time: PT15M
Prepare baguette slices
Trim the baguette and cut into 2 cm thick slices. Set aside for toasting later.
Time: PT5M
Render marrow fat and toast bread
Remove the roasted bones, let cool slightly, then scoop out the rendered fat. Brush each baguette slice generously with the fat and place on a rack in the oven (convection if available) for 4 minutes until golden and crisp.
Time: PT8M
Temperature: 400°F
Grate cheeses
Shred Gruyère and grate Parmesan; set aside for topping.
Time: PT5M
Caramelize onions
Melt butter in a 12‑inch sauté pan over medium heat, add all sliced onions, a splash of water, cover, and steam for 5 minutes. Uncover and continue cooking, stirring occasionally, until the onions reduce to a deep golden jammy color (about 45 minutes).
Time: PT45M
Temperature: medium heat
Make roux and add tomato paste
Push the caramelized onions to the side, melt an additional tablespoon of butter, sprinkle flour, and stir for 2 minutes until lightly golden. Stir in tomato paste and cook another minute.
Time: PT4M
Temperature: medium heat
Deglaze and simmer the soup
Add brandy (or skip if omitted) to deglaze, then pour in the Cabernet Sauvignon, followed by the beef broth. Bring to a gentle simmer and cook for 30 minutes, allowing flavors to meld.
Time: PT30M
Temperature: simmer
Add umami boosters and bouquet garni
Stir in fish sauce, Worcestershire sauce, soy sauce, optional Marmite, and the wrapped bouquet garni. Simmer an additional 10 minutes. Remove the bouquet garni before serving.
Time: PT10M
Temperature: simmer
Assemble and broil
Ladle hot soup into oven‑safe bowls, place a toasted baguette slice on top, spread a spoonful of softened bone marrow on the bread, heap shredded Gruyère and a sprinkle of Parmesan, then broil on high until the cheese bubbles and browns (about 5 minutes).
Time: PT5M
Temperature: broil
Garnish and serve
Remove from oven, discard any remaining herbs, garnish with freshly chopped chives, and serve immediately while hot.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 20g
- Carbohydrates
- 30g
- Fat
- 25g
- Fiber
- 3g
Dietary info: Contains meat, High protein, Contains alcohol (optional)
Allergens: Dairy, Gluten, Fish
Ingredient Substitutions
- Instead of Yellow Onion: White onion, Sweet onion
- Instead of Unsalted Butter: Margarine, Olive oil
- Instead of All-Purpose Flour: Gluten‑free flour
- Instead of Tomato Paste: Ketchup
- Instead of Beef Bone Broth: Store‑bought beef stock, Homemade broth
- Instead of Cabernet Sauvignon: Dry sherry
- Instead of Brandy: Calvados, Applejack
- Instead of Fish Sauce: Soy sauce, Anchovy paste
- Instead of Worcestershire Sauce: Soy sauce
- Instead of Soy Sauce: Tamari
- Instead of Marmite: Vegemite
- Instead of Fresh Thyme: Dried thyme
- Instead of Fresh Parsley: Cilantro
- Instead of Gruyère Cheese: Swiss cheese, Emmental
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Baguette: Italian bread
- Instead of Bone Marrow Bones: Beef marrow from grocery
- Instead of Garlic: Garlic powder
Equipment Needed
- Oven
- Baking sheet
- Aluminum foil
- Tongs
- Heat‑resistant gloves
- Chef's knife
- Cutting board
- 12‑inch sauté pan
- Saucepan
- Wooden spoon or spatula
- Ladle
- Whisk
- Mixing bowls
- Cheese grater
- Measuring spoons
- Butcher's twine
- Broiler pan or oven‑safe skillet
- Serving bowls
Critical Steps — Do Not Skip
- Prepare and roast bone marrow bones
- Caramelize onions
- Make roux and add tomato paste
- Deglaze and simmer the soup
- Assemble and broil
Chef Tips from the Video
- A razor‑sharp knife reduces onion tears and makes slicing faster
- Use the rendered marrow fat as the sole oil for toasting – it adds unbeatable beefy flavor
- Wrap the bouquet garni in leek leaves and butcher’s twine for easy removal
- Grate the Gruyère into long strands; they melt into a beautiful stringy layer on top
Troubleshooting
Onions are not caramelizing and remain pale
Increase the heat slightly and continue cooking uncovered; add a splash of water if they start to stick.
Soup is too thin after simmering
Mix a little extra flour with butter (a slurry) and stir in, then simmer until thickened.
Cheese does not melt under the broiler
Place the bowls closer to the broiler element and broil for an additional 1‑2 minutes, watching closely.
Toasts become soggy in the soup
Toast the bread until very crisp and add the marrow spread just before broiling so the crust stays firm.
Storage
Refrigerator: Store soup in an airtight container for up to 3 days
Freezer: Freeze in portion‑sized containers for up to 2 months
Room temperature: Do not leave out at room temperature for more than 2 hours
Make-Ahead Tips
- Roast the marrow bones a day ahead and store the rendered fat in the fridge
- Prepare the broth and keep it chilled; reheat before final assembly
- Toast the baguette slices and store in a dry place; they’ll crisp up further when reheated
Frequently Asked Questions
What is the cultural significance and history of French Onion Soup in French cuisine?
French Onion Soup dates back to Roman times but became a staple of French peasant cooking in the 18th century, celebrated for turning simple onions and stale bread into a hearty, comforting dish often served in brasseries during winter.
What are the traditional regional variations of French Onion Soup in France?
In Lyon, the soup is often finished with a poached egg; in the Alsace region, a splash of white wine is common; and in Parisian bistros, the classic version uses beef stock, Gruyère, and a toasted baguette slice.
How is French Onion Soup traditionally served in French bistros?
It is ladled into shallow oven‑proof bowls, topped with a thick slice of toasted baguette, a generous layer of melted Gruyère, and then briefly broiled until the cheese forms a golden crust.
What occasions or celebrations is French Onion Soup traditionally associated with in French culture?
It is a popular starter for holiday meals, especially Christmas and New Year’s Eve, and is also served in winter markets as a warming street‑food classic.
How does French Onion Soup fit into the broader French cuisine tradition?
The soup exemplifies French cuisine’s emphasis on technique (caramelizing, deglazing) and using humble ingredients to create deep, layered flavors, a hallmark of classic French cooking.
What are the authentic traditional ingredients for French Onion Soup versus acceptable substitutes?
Traditional ingredients include yellow onions, beef stock, dry white wine, butter, thyme, bay leaf, baguette, and Gruyère. Acceptable substitutes are red wine for extra richness, bone marrow fat for added beefiness, and Parmesan for a sharper cheese note.
What other French dishes pair well with French Onion Soup?
A crisp green salad with vinaigrette, a simple roasted chicken, or a classic coq au vin complement the soup’s richness without overwhelming the palate.
What makes this French Onion Soup version special or unique in French cuisine?
The addition of rendered bone marrow fat and a spread of bone marrow on the toast adds an intense beefy depth not found in traditional recipes, while the umami boosters (fish sauce, Worcestershire, soy) create a modern flavor complexity.
What are the most common mistakes to avoid when making French Onion Soup?
Common errors include burning the onions, using too much wine which can turn the broth purple, under‑seasoning before adding the cheese, and letting the toasted bread sit too long, which makes it soggy.
What does the YouTube channel Binging with Babish specialize in?
The YouTube channel Binging with Babish specializes in recreating iconic dishes from movies, TV shows, and pop culture while also offering original, technique‑focused recipes that teach home cooks how to execute classic and modern dishes with clear, step‑by‑step guidance.
Last updated: August 21, 2026
