This easy French onion soup recipe captures the romance of a bistro in winter. It is rich, warm, and beautifully simple.
This Soup Will Be Your New Favorite Because…
- Flavor: This onion soup is rich and deeply savory, featuring sweet, caramelized onions, a warm, beefy broth, and a golden, cheesy Gruyère topping that adds the perfect finishing touch.
- Skill Level: This recipe carefully guides you step by step through the caramelization process to build a soup with deep, rich flavors.
- Time Saver: Use a mandoline to slice onions quickly and evenly.
- Serving Suggestions: I love serving this delicious soup in cozy heat-safe crocks to friends and family on chilly winter evenings. It pairs so well with a light salad, steak bites, and roasted asparagus.
French Onion Flavor Foundations
- Broth: Make a homemade beef broth or use a store bought low sodium version.
- Cheese: My favorite cheese is still the gruyere because when it melts, it stretches and has a nutty flavor. Swiss and mozzarella also work, but they lack the depth of flavor of Gruyere cheese.
- Onions: The best kind of onions are yellow onions. Red onions and sweet onions will work, but the soup will be less savory.
- Bread: A baguette is the bread of choice because it holds up well in the broth. Stale bread can also be used.
- Wine: Wine is the best for deglazing the pan. A dry white wine like Sauvignon Blanc or Pinot Grigio is the best option.
Variations
- Use a splash of sherry or brandy instead of wine for a deeper French flavor. It can also be replaced with apple cider vinegar or extra stock.
- Swap beef broth for vegetable broth for a lighter, vegetarian-friendly version.
- Add Worcestershire sauce or soy sauce for more flavor if you find the broth to be mild.
How to Make French Onion Soup
- Cut and cook the onions (full recipe below).
- Deglaze the pan with wine. Add the beef stock and seasonings. Simmer.
- Broil baguette pieces with cheese.
- Ladle soup into bowls and top with bread and cheese.
Savory Soup Secrets
- Start cooking the onion 50 minutes before adding the liquid. This will result in a deeper color.
- Stir the onions frequently at the beginning, then less once the moisture evaporates.
- If the onions start browning too quickly and are sticking to the bottom of the pot, add 1 tablespoon of water to slow the process.
- A heavy pot like a large Dutch oven will keep the onions from scorching early.
- If the broth tastes light, simmer longer or add a pinch of sugar to balance acidity.
- Pre-toast baguette slices before adding cheese so they stay crisp under the broiler.
- Finish off the cheese top with a kitchen torch. This isn’t necessary, but it is fun!
Save, Store, and Reheat
- Keep leftovers in an airtight container (without toast topping) up to 4 days in the fridge. Reheat the soup until it is steaming hot, broil fresh cheese toasts, and serve immediately.
- This soup can also be frozen for 3 months in the freezer. Jars work well to store the soup base. Let base thaw overnight and reheat on the stovetop. Add cheese to toast fresh when reheating.
Cozy Winter Comforts
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Easy French Onion Soup Recipe
This French onion soup is made with simple ingredients for a deeply comforting bowl of flavor.
Equipment
Ingredients
- 2½ pounds yellow onions thinly sliced
- 2 Tablespoons unsalted butter
- 1 Tablespoon olive oil
- 2 cloves garlic minced
- ½ cup dry white wine
- 6 cups beef stock or beef broth
- 2 bay leaves
- 1 small bunch fresh thyme or ½ teaspoon dried thyme
- 1 teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
- 8 slices baguette
- 1 cup shredded Gruyère cheese
- thyme leaves optional garnish
Instructions
- Peel and slice the onions, cutting evenly.
- In a Dutch oven or large pot on medium heat, melt butter and olive oil. Add onions and stir to coat. Cook for about 15 minutes, stirring frequently, until onions start to soften and turn translucent.
- Reduce heat to medium-low and continue cooking, stirring occasionally, for about 30-40 minutes, or until the onions are deeply caramelized and are a rich golden brown in color. Add the garlic during the last few minutes of cooking (watch so that the garlic does not burn).
- Increase heat to medium-high. Add white wine and deglaze the pot by scraping any browned bits from the bottom with a wooden spoon. Cook until the wine is reduce by half, about 5 minutes.
- Add beef stock, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat to low. Gently simmer for about 30 minutes to meld flavors together. Remove fresh thyme bunch and bay leaves before serving.
- Meanwhile, preheat the broiler. On a baking tray, place baguette and top with shredded cheese. Broil 2-3 minutes, until the cheese is bubbling and golden brown. Watch carefully to not burn. Remove from the oven.
- Add soup to bowls and top with broiled cheese toasts. Garnish with thyme leaves if desired. Serve immediately.
Notes
- Keep leftovers in an airtight container in the refrigerator for up to 4 days. Store the cheese bread separately from the soup.
- Keep the soup base in the freezer for 3 months.
Nutrition Information
Calories: 571 | Carbohydrates: 63g | Protein: 26g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 1939mg | Potassium: 1219mg | Fiber: 6g | Sugar: 17g | Vitamin A: 509IU | Vitamin C: 22mg | Calcium: 504mg | Iron: 4mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Hot and tasty lunch! Especially with wholesome bread. (OZL family)