There’s nothing quite like a steaming bowl of French Onion Soup on a chilly day—the sweet, slow-cooked onions mingling with a deeply savory broth, all crowned with a golden halo of bubbling, melty cheese and a hunk of toasted baguette. Whether you’re craving classic comfort or a showstopping dinner party starter, this French Onion Soup delivers layers of flavor and old-world charm in every spoonful. The simple, honest ingredients transform with time and care into a soul-warming dish that’s as perfect for quiet nights as it is for celebrating with friends.
Ingredients You’ll Need
French Onion Soup is proof that sometimes the most magical dishes spring from the humblest staples. Each ingredient here plays a starring role, creating that signature rich taste, irresistible aroma, and gorgeous golden finish you know and love.
- Yellow Onions: Use 4 large, thinly sliced yellow onions—their natural sweetness and texture are the backbone of this soup.
- Unsalted Butter: 3 tablespoons give the onions a luscious, silky caramelization and infuse a creamy richness.
- Olive Oil: 1 tablespoon helps balance the butter and aids in evenly browning the onions.
- Salt: 1 teaspoon draws out moisture from the onions and helps soften them evenly while intensifying flavor.
- Sugar: Just 1/2 teaspoon nudges the caramelization along and enhances the onions’ natural sweetness.
- Garlic: 2 minced cloves bring a gentle aromatic lift without overtaking the onion’s starring role.
- Dry White Wine (optional): 1/2 cup adds acidity and brightens the brothy base; feel free to skip if you prefer.
- Beef Broth: 6 cups of low-sodium broth form the hearty foundation—vegetable broth works too for a lighter or vegetarian version.
- Bay Leaf: Just one, but it gives a subtle herbal depth that perfumes the whole pot.
- Dried Thyme: 1/2 teaspoon is all you need to lend a whisper of earthy, French countryside aroma.
- Pepper: Add to taste at the end to wake up all the warm, deep flavors.
- Baguette: A classic French loaf, sliced into 1-inch rounds, for that toasty, soak-up-every-drop perfection.
- Gruyère Cheese: 2 cups grated—nutty, savory, melty heaven that gets all deliciously golden under the broiler.
How to Make French Onion Soup
Step 1: Caramelize the Onions
Start by melting the butter and olive oil together in a large heavy-bottomed pot or Dutch oven over medium heat. Add all those sliced onions along with the teaspoon of salt and a sprinkle of sugar. Stir often and don’t rush this step—the onions should cook for 30 to 40 minutes until they’re deeply golden and sweet. As they caramelize, their flavor transforms from sharp and raw to complex and irresistibly mellow, laying the foundation for a great French Onion Soup.
Step 2: Add Garlic and Deglaze
Once your onions have reached that gorgeous brown color, stir in the minced garlic and cook for just one minute—enough time to release fragrance but not burn. Next, pour in the white wine (if using) and use your spoon to scrape up any browned bits from the bottom of the pan. These bits are flavor gold! Let the wine simmer away for 2 to 3 minutes, mellowing out as it infuses the onions.
Step 3: Build the Broth
Now it’s time to deepen the soup’s character. Pour in the beef broth, tuck in that bay leaf, and sprinkle in the dried thyme. Bring the whole pot to a gentle boil, then drop the heat and let it simmer, uncovered, for 30 minutes. This lets all the flavors mingle and creates that beautiful, complex base that French Onion Soup is famous for. Before moving on, taste and add a little more salt and pepper if you think it needs it.
Step 4: Toast the Baguette
While your soup simmers, preheat your broiler. Arrange those sliced baguette rounds on a baking sheet and toast them under the broiler for 1 to 2 minutes on each side until they’re golden and crisp. These chunky croutons will hold up beautifully when floating on your soup and soaking up all that savory broth.
Step 5: Assemble and Broil
Fish out the bay leaf from the soup and get ready for the grand finale. Ladle the hot soup into oven-safe bowls (or wide mugs!), nestle a toasted baguette slice on top of each, then shower generously with Gruyère cheese. Set the bowls on your baking sheet and slide them under the broiler for 2 to 3 minutes. Watch as the cheese melts, bubbles, and turns a burnished gold—absolute bliss! Serve immediately and savor the warmth straight from the oven.
How to Serve French Onion Soup
Garnishes
Tradition doesn’t need much tampering, but sometimes a sprinkle of finely chopped fresh chives or a crack of black pepper on top adds a little pop of color and extra aroma. If you have extra Gruyère, a light dusting after broiling is a treat, too.
Side Dishes
Pair French Onion Soup with a crisp green salad tossed in a tangy vinaigrette to balance the richness, or add a platter of charcuterie and fresh fruit for a Parisian-inspired meal. For a satisfying lunch, serve with a simply dressed arugula salad alongside.
Creative Ways to Present
For a fun twist, try making mini versions in espresso cups or ovenproof ramekins as a party appetizer. You can also offer a self-serve soup bar where guests can top their bowls with croutons and cheese just how they like it. Little touches like a swirl of crème fraîche or different cheeses for topping (like Swiss or Emmental) make French Onion Soup night extra memorable.
Make Ahead and Storage
Storing Leftovers
If you have leftover French Onion Soup, transfer it to an airtight container (without the bread and cheese on top). It will keep happily in the fridge for up to 4 days. When stored properly, the flavors deepen and get even better by the next day, making for a quick and truly delicious meal later in the week.
Freezing
French Onion Soup freezes beautifully—just cool the soup completely, then pour into freezer-safe containers, leaving a little room at the top for expansion. It will last for up to 3 months. For best results, freeze without the baguette or cheese, and add those fresh right before serving.
Reheating
To reheat, simply thaw overnight in the fridge if frozen, then warm gently in a pot over medium heat until steaming hot. When ready to serve, assemble with toasted bread and cheese and broil as usual for that irresistible golden crust, giving your leftovers a just-made feel.
FAQs
What type of onions should I use for French Onion Soup?
Yellow onions are the classic choice because they’re naturally sweet and mellow once caramelized, but you can use a combination of yellow and sweet onions for extra depth. Avoid red onions, as their flavor can be too sharp and their color less appealing in this soup.
Can I make French Onion Soup vegetarian?
Absolutely! Just swap the beef broth for a high-quality vegetable broth—the flavor will be slightly lighter but still delicious. To amp up the richness, add a splash of soy sauce or a bit of miso paste to mimic that deep umami flavor of the original.
Do I need special oven-safe bowls?
While traditional French Onion Soup is served in broiler-proof crocks, you can absolutely use any oven-safe ramekins or wide mugs you have. If you don’t have something broiler-safe, simply toast the bread with the cheese separately and float it on top of the hot soup right before serving.
What’s the best bread for French Onion Soup?
A classic baguette is ideal—it’s crusty enough to stand up to the broth without getting too soggy. If you can’t find a baguette, any rustic, crusty loaf cut into thick slices will work. Day-old bread is actually best because it toasts up extra sturdy!
Can I make French Onion Soup ahead of time?
Definitely! The soup base only improves as it rests, so feel free to prepare it up to two days ahead—just store without the bread and cheese on top. When you’re ready to eat, reheat the soup, assemble with toppings, broil, and celebrate your fuss-free, flavorful dinner!
Final Thoughts
If you’ve been longing for a cozy classic that delivers nostalgic comfort and serious wow factor, there’s nothing quite like homemade French Onion Soup. Take your time with the onions, savor the process, and treat yourself to a bowlful of pure French bistro bliss—you’re honestly in for a real treat!
Print
French Onion Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop, Broiling
- Cuisine: French
- Diet: Non-Vegetarian
Description
Indulge in the rich and comforting flavors of this classic French Onion Soup, topped with toasted baguette slices and melted Gruyère cheese. Perfect for a cozy night in or impressing guests with its gourmet flair.
Ingredients
Onion Mixture:
- 4 large yellow onions, thinly sliced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp sugar
Soup Base:
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 6 cups beef broth (preferably low sodium)
- 1 bay leaf
- 1/2 tsp dried thyme
- Salt and pepper to taste
For Serving:
- 1 baguette, sliced into 1-inch rounds
- 2 cups grated Gruyère cheese
Instructions
- Caramelize Onions: In a large pot, cook onions, butter, olive oil, salt, and sugar until caramelized.
- Add Flavors: Stir in garlic, deglaze with white wine, then add beef broth, bay leaf, and thyme.
- Simmer: Cook the soup for 30 minutes, adjust seasoning with salt and pepper.
- Prepare Toppings: Toast baguette slices until golden.
- Assemble: Ladle soup into bowls, top with baguette and Gruyère.
- Broil: Melt cheese under the broiler until bubbly.
- Serve: Enjoy this delicious soup hot!
Notes
- Caramelizing the onions low and slow is key for flavor.
- If bowls aren’t oven-safe, toast bread and cheese separately.
- Vegetable broth can be used for a vegetarian version.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 8g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 55mg
