Name: French Onion Soup Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: French
Ingredients: 4 large yellow onions (thinly sliced); 3 tablespoons unsalted butter; 1 tablespoon olive oil; 1 teaspoon salt; 1/2 teaspoon sugar; 1/4 teaspoon black pepper; 2 cloves garlic (minced); 1/4 cup dry white wine (optional); 6 cups beef broth (low-sodium); 2 teaspoons Worcestershire sauce; 1 bay leaf; 1/2 teaspoon dried thyme; 1 baguette (sliced); 2 cups shredded Gruyère cheese

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Classic comfort and pure coziness come alive with French Onion Soup, a luscious bowl of deeply caramelized onions bathed in savory broth, topped with crusty bread and clouds of bubbling Gruyère. Savoring this dish is like an edible hug, its rich aroma filling the kitchen and promising a soul-warming meal. Whether you’re longing for a special starter or a simple yet stunning main, this soup’s blend of sweet onions, toasty cheese, and golden baguette makes it an unforgettable favorite to share with family and friends.

Ingredients You’ll Need

The magic of French Onion Soup truly lies in its simplicity: everyday ingredients, each one playing a crucial role in the final flavor and texture. Quality onions, fresh bread, and good cheese come together for a cozy, unforgettable bowl.

Yellow onions: Thinly slice 4 large ones; their natural sweetness is the heart and soul of the soup.
Unsalted butter: 3 tablespoons give the onions richness as they caramelize.
Olive oil: 1 tablespoon helps prevent the butter from burning and adds depth of flavor.
Salt: 1 teaspoon, to draw moisture from the onions and enhance all the flavors.
Sugar: 1/2 teaspoon, which helps the onions caramelize beautifully.
Black pepper: 1/4 teaspoon, for a gentle hint of heat and balance.
Garlic: 2 cloves, minced, for a hint of pungency and warmth.
Dry white wine (optional): 1/4 cup, perfect for deglazing and adding an elegant note (skip for alcohol-free).
Beef broth: 6 cups, choose low-sodium for better control over saltiness in your soup.
Worcestershire sauce: 2 teaspoons, bringing a subtle umami depth (find vegetarian versions if you need).
Bay leaf: 1 whole, infuses the broth with herbal complexity as it simmers.
Dried thyme: 1/2 teaspoon brings a traditional earthy essence to the soup.
Baguette: 1, sliced; its crusty exterior turns irresistibly soggy-tender under the cheese.
Gruyère cheese: 2 cups shredded, the nutty melt that makes every spoonful crave-worthy (Swiss or provolone work in a pinch).

How to Make French Onion Soup

Step 1: Caramelize the Onions

Start with patience: in a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add those sliced onions, then sprinkle them with salt, sugar, and black pepper. Let them cook slowly, stirring often, for 30 to 40 minutes. Don’t rush! You’re looking for deep golden brown—caramelized magic that transforms the onions into a sweet, deeply savory base for your French Onion Soup.

Step 2: Add Garlic and Deglaze

Once the onions are beautifully caramelized, stir in the minced garlic; give it a quick minute to bloom, perfuming the pot. If you’re using wine, pour it in to deglaze the pan, scraping up those rich, flavorful browned bits stuck at the bottom. Simmer for two minutes until the alcohol cooks off, leaving a layer of flavor behind.

Step 3: Simmer with Broth and Seasonings

Now add the beef broth, Worcestershire sauce, bay leaf, and dried thyme. Bring the soup up to a boil, then reduce the heat to low and simmer uncovered for 20-25 minutes. This is where all the flavors meld together, and your kitchen really starts to smell amazing. Don’t forget to fish out the bay leaf when you’re finished simmering, and taste for any last tweaks in seasoning.

Step 4: Toast the Baguette Slices

While the soup simmers, preheat your broiler and arrange sliced baguette on a baking sheet. Toast each side under the broiler for 1 to 2 minutes until golden and crisp. This gives you a sturdy base to soak up the soup without turning instantly soggy.

Step 5: Assemble and Broil the French Onion Soup

Ladle the hot soup into oven-safe bowls, then float one (or two!) toasted baguette slices on each. Pile on the shredded Gruyère cheese until the bread is covered like a tasty little raft, then slide the bowls under your broiler. Watch closely—just 2 to 4 minutes, and the cheese will bubble and brown, becoming gooey and irresistible. Serve your French Onion Soup piping hot, with extra baguette on the side if you like.

How to Serve French Onion Soup

Garnishes

After broiling and bubbling up that perfect cheesy crown, consider a sprinkle of fresh thyme leaves or a grind of black pepper to finish your French Onion Soup. A little extra Gruyère or even a dusting of chopped chives brings gorgeous color and an herbal lift to every spoonful.

Side Dishes

While French Onion Soup can absolutely shine as a main course, it’s also beautiful served alongside a bright green salad with zippy vinaigrette, roasted asparagus, or even a simple plate of sliced fruit. Pairing it with fresh, crisp flavors cuts through the soup’s richness and rounds out the meal.

Creative Ways to Present

Get creative by making mini servings in espresso cups or ramekins for an appetizer spread, or try serving your soup in hollowed-out bread bowls for a rustic twist. For a more dramatic effect, let guests add their own toasted baguette and cheese before broiling, turning your French Onion Soup into a delicious DIY experience.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, the soup (without bread or cheese on top) can be stored in the refrigerator for up to three days. Keep any leftover baguette slices and shredded cheese separate so you can freshly assemble and broil each serving.

Freezing

French Onion Soup base freezes surprisingly well! Just ladle the cooled soup into airtight containers, leaving a bit of room for expansion, and freeze for up to three months. Skip freezing bread and cheese, which fare better fresh once you’re ready to reheat and serve.

Reheating

When ready to enjoy, thaw the soup in the fridge overnight if frozen. Warm it gently on the stovetop, stirring occasionally. Once hot, transfer to broiler-safe bowls, add your toasted baguette and cheese, and finish under the broiler for that signature melty top.

FAQs

What’s the best type of onion for French Onion Soup?

Yellow onions are the classic choice thanks to their perfect balance of sweetness and savoriness when caramelized. You can mix in a sweet onion if you like, but avoid using red or white onions as their flavor is less traditional.

Can I make French Onion Soup vegetarian?

Absolutely! Swap the beef broth for quality vegetable broth, skip the Worcestershire sauce (or choose a vegetarian-friendly alternative), and your soup will still have tremendous depth.

How do I get perfectly caramelized onions?

Go low and slow—use medium heat, stir often, and don’t rush the process! The onions should slowly turn golden brown over 30-40 minutes. This step is where your French Onion Soup gets its incredible flavor.

What cheese can I use if I don’t have Gruyère?

Swiss cheese is a classic alternative, while provolone or even mozzarella will do in a pinch. The key is to use a cheese that’s melty, flavorful, and forms that gorgeous brown crust.

Is it necessary to use oven-safe bowls for broiling?

Oven-safe bowls are safest and give that bubbly, browned cheese topping. If you don’t have them, you can broil the bread with cheese separately, then add to your bowl of French Onion Soup just before serving.

Final Thoughts

There’s something truly special about pulling a bubbling bowl of homemade French Onion Soup from the oven and diving into its gooey, hearty comfort. Give this recipe a try and treat yourself and your loved ones to a timeless French classic—you’ll be amazed just how simple (and swoon-worthy) it can be!

French Onion Soup Recipe

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4.8 from 23 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A classic French Onion Soup recipe that features deeply caramelized onions in a flavorful beef broth, topped with toasted baguette slices and melted Gruyère cheese. This comforting soup is perfect for a cozy meal on a chilly day.

Ingredients

Scale

Onion Mixture:

4 large yellow onions (thinly sliced)
3 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
2 cloves garlic (minced)
1/4 cup dry white wine (optional)

Soup Base:

6 cups beef broth (low-sodium)
2 teaspoons Worcestershire sauce
1 bay leaf
1/2 teaspoon dried thyme

For Serving:

1 baguette (sliced)
2 cups shredded Gruyère cheese

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Instructions

Caramelize Onions: In a large pot, melt butter with olive oil over medium heat. Add onions, salt, sugar, and pepper. Cook slowly until caramelized.
Add Flavors: Stir in garlic, deglaze with white wine, then add beef broth, Worcestershire sauce, bay leaf, and thyme.
Simmer: Bring to a boil, then simmer for 20–25 minutes. Adjust seasoning.
Prepare Toppings: Toast baguette slices under the broiler until golden.
Serve: Ladle soup into bowls, top with baguette slice and Gruyère. Broil until cheese is melted.

Notes

For a vegetarian version, use vegetable broth and skip Worcestershire or use a vegetarian substitute.
You can also use Swiss or provolone cheese if Gruyère is unavailable.

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Category: Soup
Method: Stovetop, Broiling
Cuisine: French