French Onion Soup Recipe

Rich, savory, and deeply comforting, French Onion Soup is a timeless classic that brings together caramelized onions, flavorful broth, and melted cheese over crusty bread. Perfect as a starter or a cozy main course, this soup is all about layers of flavor and elegant simplicity.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

yellow onionsunsalted butterolive oilsaltgranulated sugardry white winebeef stock (or a mix of beef and chicken stock)bay leaffresh thymegarlicblack pepperbaguette (or crusty French bread)Gruyère cheese (or Swiss cheese)

directions

Slice the onions thinly and set aside.

In a large pot or Dutch oven, melt the butter with olive oil over medium heat.

Add the sliced onions and a pinch of salt. Cook slowly, stirring often, for 30–40 minutes until deeply golden and caramelized.

Sprinkle the sugar over the onions midway through to help them brown evenly.

Add minced garlic and cook for 1–2 minutes more.

Deglaze the pot with the white wine, scraping up any browned bits. Simmer for 5–7 minutes until the wine reduces.

Pour in the beef stock, add the bay leaf and thyme, and season with salt and black pepper to taste.

Simmer uncovered for 20–30 minutes to let the flavors meld. Remove bay leaf and thyme sprigs.

While the soup simmers, slice the baguette and toast the slices until crisp.

Ladle the hot soup into oven-safe bowls, place toasted baguette slices on top, and generously sprinkle with grated Gruyère cheese.

Place the bowls under a broiler until the cheese is melted and bubbling.

Servings and timing

Serves: 4–6
Preparation time: 15 minutes
Caramelizing time: 40 minutes
Simmering time: 30 minutes
Total time: 1 hour 25 minutes

Variations

Use vegetable broth for a vegetarian version.
Add a splash of brandy or sherry for depth.
Swap Gruyère for mozzarella or provolone if preferred.
Top with garlic-rubbed croutons instead of baguette slices.
Include a Parmesan rind in the broth while simmering for extra umami.

storage/reheating

Store soup (without bread and cheese) in the fridge for up to 4 days or freeze for up to 2 months.
Reheat on the stovetop until hot. Toast fresh bread and broil with cheese when ready to serve.
Avoid storing with the bread and cheese already in to prevent sogginess.

FAQs

What onions are best for French Onion Soup?
Yellow onions are traditional, but a mix of yellow and sweet onions can add depth.

Can I use chicken stock instead of beef?
Yes, though beef stock provides a richer, more traditional flavor.

Do I have to use wine?
Wine adds acidity and depth, but you can substitute with more stock if needed.

What’s the best cheese to use?

Gruyère is classic for its meltability and nutty flavor, but Swiss or Emmental work too.

Can I make this ahead of time?
Absolutely—just reheat the soup and broil the cheese-topped bread before serving.

Is French Onion Soup gluten-free?
It can be if made with gluten-free bread and stock.

Can I caramelize onions faster?
Low and slow is best for flavor, but adding a pinch of baking soda can speed up the process slightly.

What wine pairs well with this soup?
A dry white wine like Sauvignon Blanc or a light red like Pinot Noir works beautifully.

Conclusion

French Onion Soup is the epitome of comfort in a bowl—deeply caramelized onions, savory broth, and a golden cap of cheesy bread. Whether served as a cozy appetizer or a light meal, it’s a dish that never goes out of style.

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