French Onion Soup

French Onion Soup

A classic French comfort dish featuring caramelized onions simmered in a rich beef broth, topped with toasted bread and melted Gruyère cheese. Deeply flavorful and wonderfully hearty, this soup is perfect for cozy dinners or special occasions.

Ingredients

• 4 large yellow onions, thinly sliced

• 4 tbsp unsalted butter

• 1 tbsp olive oil

• 2 cloves garlic, minced

• 1 tsp sugar

• 1/2 tsp salt

• 1/4 tsp black pepper

• 2 tbsp all-purpose flour

• 8 cups beef broth (or a mix of beef and chicken broth)

• 1/2 cup dry white wine or sherry (optional)

• 1 bay leaf

• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)

• 1 baguette, sliced into 1/2-inch rounds

• 2 cups shredded Gruyère cheese (or Swiss cheese)

Instructions

1. Caramelize Onions: In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add onions, sugar, salt, and pepper. Cook, stirring frequently, for 30–40 minutes until onions are golden brown and caramelized.

2. Add Garlic and Flour: Stir in garlic and cook for 1 minute. Sprinkle flour over onions and cook for another 2–3 minutes to remove raw flour taste.

3. Add Liquids and Herbs: Slowly stir in wine (if using), scraping up browned bits from the bottom of the pot. Add broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer uncovered for 20–30 minutes.

4. Prepare Bread: While soup simmers, preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet and toast until lightly golden, about 5–7 minutes.

5. Assemble and Broil: Preheat the broiler. Ladle soup into oven-safe bowls or crocks. Top each bowl with a toasted baguette slice and a generous amount of shredded Gruyère. Broil until cheese is melted and bubbly, about 2–3 minutes.

6. Serve: Carefully remove from oven and serve hot.

Equipment

• Large pot or Dutch oven

• Wooden spoon

• Cutting board

• Chef’s knife

• Measuring cups and spoons

• Baking sheet

• Oven-safe soup bowls or crocks

Timing

• Prep Time: 15 minutes

• Cook Time: 50 minutes

• Total Time: 1 hour 5 minutes

Serving Size
Serves 6

French Onion Soup

A classic French comfort dish featuring caramelized onions simmered in a rich beef broth, topped with toasted bread and melted Gruyère cheese. Deeply flavorful and wonderfully hearty, this soup is perfect for cozy dinners or special occasions.

Print Recipe

Prep Time:15 minutes mins

Cook Time:50 minutes mins

Total Time:1 hour hr 5 minutes mins

Equipment

• Large pot or Dutch oven
• Wooden spoon
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Baking sheet
• Oven-safe soup bowls or crocks

Ingredients

• 4 large yellow onions thinly sliced
• 4 tbsp unsalted butter
• 1 tbsp olive oil
• 2 cloves garlic minced
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp all-purpose flour
• 8 cups beef broth or a mix of beef and chicken broth
• 1/2 cup dry white wine or sherry optional
• 1 bay leaf
• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
• 1 baguette sliced into 1/2-inch rounds
• 2 cups shredded Gruyère cheese or Swiss cheese

Instructions

• Caramelize Onions: In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add onions, sugar, salt, and pepper. Cook, stirring frequently, for 30–40 minutes until onions are golden brown and caramelized.
• Add Garlic and Flour: Stir in garlic and cook for 1 minute. Sprinkle flour over onions and cook for another 2–3 minutes to remove raw flour taste.
• Add Liquids and Herbs: Slowly stir in wine (if using), scraping up browned bits from the bottom of the pot. Add broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer uncovered for 20–30 minutes.
• Prepare Bread: While soup simmers, preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet and toast until lightly golden, about 5–7 minutes.
• Assemble and Broil: Preheat the broiler. Ladle soup into oven-safe bowls or crocks. Top each bowl with a toasted baguette slice and a generous amount of shredded Gruyère. Broil until cheese is melted and bubbly, about 2–3 minutes.
• Serve: Carefully remove from oven and serve hot.

Servings: 6 servings

Frequently Asked Questions (FAQs)

Can I make this soup ahead of time?
Yes. The soup can be made a day or two in advance. Reheat on the stove and assemble with bread and cheese just before serving.

Can I use a different type of cheese?
Yes. Gruyère is traditional, but Swiss, Emmental, or mozzarella can be used.

Can I make it vegetarian?
Yes. Use vegetable broth instead of beef broth and omit optional wine or use a vegetarian-friendly substitute.

Do I have to caramelize the onions for 30–40 minutes?
Yes. Slow caramelization develops the deep, sweet flavor essential for authentic French onion soup.

Can I use yellow onions only, or a mix?
Yellow onions are preferred, but mixing in sweet onions or Vidalia can add extra sweetness.

Can I freeze French onion soup?
Yes. Freeze the soup without bread and cheese for up to 3 months. Add fresh bread and cheese when reheating.

Can I use store-bought broth?
Yes. Low-sodium broth is recommended so you can adjust salt to taste.

Can I skip the wine or sherry?
Yes. The soup will still be flavorful, but wine adds depth. Replace with a splash of extra broth if desired.

Can I prepare the bread and cheese ahead of time?
Yes. Toast the bread in advance and shred the cheese; assemble just before serving.

How do I prevent the bread from becoming soggy?
Toast the bread well and add it to the soup just before broiling with cheese to maintain a slightly crisp top.

How To Store French Onion Soup

Refrigerator:
Store soup (without bread and cheese) in an airtight container for up to 3–4 days. Reheat on the stove before serving.

Freezer:
Cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating:
Reheat gently on the stove over medium heat. Add extra broth if needed to restore desired consistency. Assemble with toasted bread and cheese only before serving.