French Onion Soup
French Onion Soup is one of those timeless dishes that never fails to impress. With its deep, caramelized onion base, rich beef broth, and that irresistible topping of crusty bread smothered in melted cheese, it’s comfort in a bowl.
Whether it’s a cozy night in or you’re serving up something special for guests, this soup delivers a burst of flavor that’s both hearty and elegant. My family is always delighted when I pull out the soup bowls and ladle up this golden, savory dish. If you’re seeking a meal that warms your heart as much as it does your stomach, you’re in for a treat with this recipe.
Questions I Often Get Asked About This Recipe
Q: What kind of onions work best for French Onion Soup?
A: Yellow onions are the classic choice for their balanced sweetness and depth of flavor when caramelized. However, you can mix in some red or sweet onions for a twist.
Q: Can I use a different cheese?
A: While Gruyère is traditional due to its perfect melting properties and nutty taste, you can use Swiss cheese, provolone, or even a blend of cheeses.
Q: Is it possible to make this vegetarian?
A: Absolutely! Substitute the beef broth with a rich vegetable broth and consider adding a splash of soy sauce or Worcestershire (check if it’s vegetarian) for added umami.
Q: How do I get the cheese perfectly melted and browned?
A: Place the soup bowls on a baking sheet and broil them in the oven until the cheese is bubbly and golden. Watch closely to prevent burning!
Q: Can I prepare this in advance?
A: Yes! The soup base can be made a day or two ahead and stored in the refrigerator. Just reheat, assemble with the bread and cheese, and broil when you’re ready to serve.
What You Need to Make French Onion Soup
- 6 large yellow onions – peeled and thinly sliced.
- 3 tablespoons unsalted butter – for caramelizing the onions.
- 1 tablespoon olive oil – to prevent the butter from burning.
- 2 cloves garlic – minced.
- 1/2 cup dry white wine – optional but adds depth.
- 6 cups beef broth – for a rich base (or use vegetable broth for a vegetarian version).
- 2 sprigs fresh thyme – or 1/2 teaspoon dried thyme.
- 1 bay leaf.
- Salt and freshly ground black pepper – to taste.
- French baguette – sliced into 1/2-inch thick rounds.
- 2 cups Gruyère cheese – freshly grated.
- Optional – 1/4 cup grated Parmesan for an extra cheesy finish.
How to Make French Onion Soup
- Caramelize the Onions
In a large, heavy pot or Dutch oven, heat the butter and olive oil over medium-low heat. Add the sliced onions and cook, stirring occasionally, for 30-40 minutes or until they are deep golden brown and caramelized. - Add Garlic and Deglaze
Stir in the minced garlic and cook for 1-2 minutes until fragrant. Add the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for a few minutes until the wine has reduced by half. - Simmer the Broth
Pour in the beef broth, add the thyme sprigs and bay leaf, and season with salt and black pepper. Simmer the soup for 20-30 minutes to let the flavors meld. - Prepare the Bread
While the soup simmers, preheat your oven to 400°F (200°C). Place the baguette slices on a baking sheet and toast for 5-7 minutes or until golden and crisp. - Assemble and Broil
Ladle the hot soup into oven-safe bowls, place a toasted baguette slice on top, and generously sprinkle with Gruyère and a bit of Parmesan if desired. Broil in the oven until the cheese is bubbly and slightly browned. - Serve
Carefully remove from the oven and serve immediately. Enjoy with a sprinkle of fresh thyme if you like!
Tips for the Best French Onion Soup
- Low and slow caramelization is key to perfect onions. Don’t rush this step, as it builds the soup’s rich, sweet flavor.
- Deglaze the pot with wine or even a splash of balsamic vinegar if you prefer a deeper sweetness.
- Broth quality matters – use a high-quality beef broth or homemade stock for the best results.
- For a vegetarian twist, try adding a splash of soy sauce to mimic the depth of beef broth.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This soup was a huge hit! The onions caramelized beautifully, and the Gruyère melted perfectly. So comforting!” – John E
⭐️⭐️⭐️⭐️ “I made this without the wine and it still turned out amazing. Rich and full of flavor!” – Robert L
⭐️⭐️⭐️⭐️⭐️ “Added a touch of balsamic during the deglazing step. It brought out a wonderful depth to the soup. Will make again!” – Patrick T
⭐️⭐️⭐️⭐️ “Great recipe, but it took a bit longer to caramelize my onions than expected. Worth the wait though!” – Lisa U
⭐️⭐️⭐️⭐️⭐️ “I used a mix of Gruyère and provolone, and it was perfect. Loved how it turned out!” – Gary C
Printable Recipe
French Onion Soup
This classic French Onion Soup features deeply caramelized onions in a rich broth, topped with toasted baguette slices and melted Gruyère cheese. Perfect for cozy nights!
Ingredients
- 6 large yellow onions – peeled and thinly sliced.
- 3 tablespoons unsalted butter – for caramelizing the onions.
- 1 tablespoon olive oil – to prevent the butter from burning.
- 2 cloves garlic – minced.
- 1/2 cup dry white wine – optional but adds depth.
- 6 cups beef broth – for a rich base (or use vegetable broth for a vegetarian version).
- 2 sprigs fresh thyme – or 1/2 teaspoon dried thyme.
- 1 bay leaf.
- Salt and freshly ground black pepper – to taste.
- French baguette – sliced into 1/2-inch thick rounds.
- 2 cups Gruyère cheese – freshly grated.
- Optional – 1/4 cup grated Parmesan for an extra cheesy finish.
Instructions
- Caramelize the Onions In a large, heavy pot or Dutch oven, heat the butter and olive oil over medium-low heat. Add the sliced onions and cook, stirring occasionally, for 30-40 minutes or until they are deep golden brown and caramelized.
- Add Garlic and Deglaze Stir in the minced garlic and cook for 1-2 minutes until fragrant. Add the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for a few minutes until the wine has reduced by half.
- Simmer the Broth Pour in the beef broth, add the thyme sprigs and bay leaf, and season with salt and black pepper. Simmer the soup for 20-30 minutes to let the flavors meld.
- Prepare the Bread While the soup simmers, preheat your oven to 400°F (200°C). Place the baguette slices on a baking sheet and toast for 5-7 minutes or until golden and crisp.
- Assemble and Broil Ladle the hot soup into oven-safe bowls, place a toasted baguette slice on top, and generously sprinkle with Gruyère and a bit of Parmesan if desired. Broil in the oven until the cheese is bubbly and slightly browned.
- Serve Carefully remove from the oven and serve immediately. Enjoy with a sprinkle of fresh thyme if you like!
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If this French Onion Soup brought warmth and joy to your table, I’d love it if you could share it with friends and family or post a picture on social media! Tag your cooking adventures so I can see how it turned out. Sharing helps spread the love of home-cooked meals and encourages others to try their hand at comforting, classic recipes like this one.
