Delicious french Onion Soup Focaccia Recipe-15 min

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Why I Love This Onion Soup Focaccia

If you love a steaming bowl of French Onion Soup but sometimes wish you could hold it in your hands instead of balancing a spoon, this Onion Soup Focaccia will change your life. It’s everything I love about the soup — caramelized onions, melty Gruyère, and rich savory flavor — baked right into fluffy, golden focaccia. I like to think of it as French Onion Soup’s cozy cousin who moved to Italy and fell in love with bread.

This recipe takes a little time, but every step is worth it. I’ll show you exactly how to handle the onions (so they don’t get bitter), how to keep your focaccia pillowy instead of soggy, and even how to sneak in some broth reduction for that deep, authentic onion-soup punch.

Recipe Summary

  • Prep Time: 30 mins (plus optional overnight rise)
  • Cook Time: 1 hr 15 mins
  • Additional Time: 2 hrs (rising, resting, cooling)
  • Total Time: About 4 hrs (hands-off for most of it)
  • Servings: 12 squares
  • Yield: One 11×15-inch pan of focaccia

Ingredients

Dough

  • 2 cups lukewarm water (500 g)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 tablespoon honey (or sugar)
  • 2 tablespoons olive oil, plus more for greasing and drizzling
  • 4 cups bread flour (about 520 g)
  • 1 ½ teaspoons kosher salt

Onion Soup Topping

  • 4 large yellow onions (about 2 pounds), thinly sliced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • ½ teaspoon salt (plus more to taste)
  • ½ cup reduced beef or vegetable broth (optional but adds authentic onion soup flavor)
  • 1 teaspoon balsamic vinegar (optional, brightens flavor)
  • 2 cups shredded Gruyère cheese (about 8 oz)
  • ½ cup shredded sharp white cheddar or Comté cheese (optional, for punchy flavor)
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
  • Flaky sea salt, for finishing
French Onion Soup

Directions

Step 1: Bloom the yeast

I like to start by whisking the lukewarm water, yeast, and honey together in a large mixing bowl. Let it sit for 5–10 minutes until the surface looks foamy — that means your yeast is alive and happy.

Step 2: Make the dough

Stir in the olive oil, then add the flour and salt. Mix until a shaggy dough forms. You don’t need to knead it much now — just combine. Cover the bowl with plastic wrap or a damp towel. Let it rest 30 minutes.

Step 3: Stretch and fold

Every 30 minutes for about 2 hours, I give the dough a few gentle “stretch and folds.” Just grab an edge, pull it up, and fold over. This develops gluten without kneading. After about 2 hours, the dough should be smooth and a little bubbly.

Cook’s Tip: For even better flavor, I often pop the dough into the fridge overnight after this step. The cold rise builds complex flavor and makes the focaccia easier to digest.

Step 4: Caramelize the onions

While the dough rises, melt butter with olive oil in a wide skillet over medium heat. Add onions and salt. Cook slowly, stirring often, for 30–40 minutes until the onions are deep golden and jammy.

If they start sticking, splash in a tablespoon of water or broth and scrape up the brown bits. Right at the end, stir in the reduced broth and balsamic vinegar if you’re using them. Let onions cool slightly.

Step 5: Prep the pan

Grease a 11×15-inch baking pan generously with olive oil. Gently transfer the dough into the pan and stretch it to fit. If it resists, let it rest 10 minutes, then stretch again. Cover and let rise 30–40 minutes, until puffy.

Step 6: Top and bake

Preheat your oven to 450°F (230°C). Drizzle the dough lightly with olive oil and use your fingers to dimple it all over. Scatter half the onions and half the cheese over the surface, then repeat with the rest. Sprinkle thyme and flaky salt on top.

Bake for 25–30 minutes, until the cheese is bubbling and the bottom is crisp and golden. If the cheese browns too fast, I loosely cover with foil for the last 10 minutes.

Step 7: Rest and serve

Let the focaccia cool 10–15 minutes before slicing. I like to serve it warm, cut into squares.

Cook’s Notes

  • Make ahead: You can refrigerate the dough up to 24 hours before baking.
  • Onion variety: Yellow onions give a classic flavor, but sweet onions (like Vidalia) work beautifully too.
  • Cheese swap: Gruyère is traditional, but I sometimes mix in mozzarella for meltiness or even provolone for a sharper kick.
  • Broth glaze: Don’t skip the broth reduction if you want true French Onion Soup vibes — it adds umami depth.

Nutrition Facts (per serving, 1/12 of pan)

  • Calories: ~395
  • Protein: 14 g
  • Fat: 18 g
  • Carbohydrates: 48 g
  • Fiber: 3 g
  • Sodium: ~640 mg

(Nutrition estimates are approximate.)

Extended Guide for Food Lovers (Beyond the Recipe)

Now that you’ve got the recipe, let’s go deeper into the secrets, stats, and foodie details that most recipe sites don’t tell you.

A Quick History of French Onion Soup

French Onion Soup dates back to at least the 18th century in Paris. It started as a humble peasant dish (onions were cheap and plentiful), then rose to fine-dining fame. The hallmark is slow-caramelized onions in beef broth, topped with toasted bread and melted cheese (Wikipedia).

By turning it into focaccia, we skip the broth but capture everything else — the onions, cheese, and that bread-plus-cheese topping.

Why Caramelized Onions Make This Work

Onions are about 89% water and contain natural sugars (≈4.7 g per 100 g raw onion) (USDA). When cooked slowly, those sugars undergo the Maillard reaction, producing the deep brown, sweet-savory flavor we crave.

That’s why patience is key: if you rush onions at high heat, they burn instead of caramelize, leaving a bitter edge.

Fun Stats for Food Lovers

  • A 2021 survey found that 63% of Americans listed French Onion Soup as one of their top 5 comfort soups (YouGov).
  • The average focaccia loaf contains 20–25% olive oil by flour weight, which is why it’s richer than sandwich bread.
  • Gruyère cheese provides ~8 g protein and ~200 mg calcium per ounce (Cheese.com). That makes this dish indulgent but also nutritious.

Serving Suggestions and Pairings

I love to serve Onion Soup Focaccia as:

  • A side with roast chicken or steak.
  • A snack with a glass of dry white wine or a malty beer.
  • A hearty base for sandwiches — pile on roast beef or turkey.
  • Cubed into croutons for salad (yes, cheesy onion croutons are next-level).

For wine pairings, try a Chardonnay (its buttery notes echo the onions) or a Pinot Noir (acidity cuts the richness).

Variations I’ve Tested

  • Vegan: Caramelize onions in olive oil only, skip the butter, use mushroom broth reduction, and top with vegan mozzarella shreds.
  • Sweet-savory twist: Add a few thin apple slices under the onions for a French-apple-onion vibe.
  • Mini focaccia bites: Bake in muffin tins for portable snacks.
  • Herbed dough: Mix chopped rosemary directly into the dough for extra fragrance.

FAQs

Q: Can I use store-bought focaccia dough?
Yes — if you’re short on time, grab a 1-lb ball of pizza or focaccia dough. You’ll lose some flavor depth, but it works.

Q: How do I store leftovers?
Wrap tightly in foil. Reheat in a 350°F oven for 10 minutes. Avoid the microwave — it makes the bread chewy.

Q: Can I freeze it?
Yes! Freeze slices individually wrapped. Thaw at room temp and reheat in the oven.

Q: Why add broth to onions if there’s no soup?
It concentrates that authentic French Onion Soup flavor and makes the topping taste like the broth soaked into the bread.

External Resources for Food Lovers