French Onion Soup

Why You’ll Love This Recipe

French Onion Soup is a classic, rich, and deeply flavorful dish that combines caramelized onions, a savory beef broth, and a crispy, cheesy topping. It’s the perfect comfort food for chilly nights, offering a restaurant-quality taste with simple ingredients. Whether you’re making it for a cozy dinner or as an elegant appetizer, this soup will impress every time.

Ingredients

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

• 4 large yellow onions, thinly sliced
• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon sugar (optional, to enhance caramelization)
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 6 cups beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• 1 bay leaf
• 1 baguette, sliced into thick pieces
• 1 1/2 cups shredded Gruyère cheese (or Swiss cheese)
• 1/2 cup Parmesan cheese (optional)

Directions

1. Caramelize the Onions: In a large pot or Dutch oven, melt the butter and olive oil over medium heat. Add the sliced onions, salt, and pepper. Cook, stirring occasionally, for about 30-40 minutes until the onions are golden brown and caramelized. Add sugar to speed up the process if desired.
2. Add Garlic & Wine: Stir in the minced garlic and cook for 1 more minute. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it cook for 2-3 minutes until slightly reduced.
3. Simmer the Soup: Add the beef broth, Worcestershire sauce, thyme, and bay leaf. Bring to a simmer and cook for 20 minutes. Remove the bay leaf.
4. Prepare the Bread: While the soup simmers, preheat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and toast them for 5 minutes per side until golden.
5. Assemble & Broil: Ladle the soup into oven-safe bowls. Place a slice or two of toasted bread on top of each bowl and sprinkle generously with Gruyère and Parmesan cheese.
6. Broil Until Golden: Place the bowls on a baking sheet and broil in the oven for 2-3 minutes, or until the cheese is bubbly and golden brown.
7. Serve: Carefully remove from the oven and serve hot.

Servings and Timing

• Servings: 4-6
• Prep time: 15 minutes
• Cook time: 50 minutes
• Total time: 1 hour 5 minutes

Variations

• Vegetarian Option: Use vegetable broth instead of beef broth for a meat-free version.
• Cheese Choices: Swap Gruyère for Swiss, Provolone, or even mozzarella.
• No Wine? You can substitute it with extra broth or a splash of balsamic vinegar.
• Extra Flavor: Add a dash of brandy or sherry for more depth.

Storage/Reheating

• Storage: Keep leftover soup (without bread and cheese) in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat on the stovetop over low heat. Toast fresh bread and add cheese before serving.
• Freezing: Freeze the soup (without bread) for up to 3 months. Thaw overnight in the fridge and reheat.

FAQs

1. Can I use red onions instead of yellow onions?

Yes, but yellow onions provide the best balance of sweetness and depth of flavor.

2. What can I substitute for white wine?

You can use extra beef broth, apple cider vinegar, or balsamic vinegar instead.

3. How do I get my onions to caramelize properly?

Cook them low and slow, stirring often. Adding a pinch of sugar can help speed up the process.

4. Can I make this soup without an oven-safe bowl?

Yes, toast the bread separately, melt the cheese on top, and place it over the soup when serving.

5. What’s the best bread for French Onion Soup?

A crusty baguette works best as it holds up well in the soup without getting too soggy.

6. Can I use chicken broth instead of beef broth?

Yes, but the soup will have a lighter flavor. Beef broth gives it a more traditional taste.

7. Is this soup gluten-free?

Use gluten-free bread or skip the bread entirely for a gluten-free version.

8. Can I prepare this soup ahead of time?

Yes! Make the soup in advance and store it in the fridge. Add the bread and cheese just before serving.

9. How can I make the soup extra thick?

You can mix in a little cornstarch slurry or flour while cooking the onions for a thicker consistency.

10. What can I serve with French Onion Soup?

It pairs well with a fresh green salad, roasted vegetables, or a simple grilled cheese sandwich.

Conclusion

French Onion Soup is a rich and flavorful dish that’s easy to make yet feels gourmet. With deeply caramelized onions, a savory broth, and gooey melted cheese over crispy bread, it’s the ultimate comfort food. Whether you’re making it for a casual dinner or a special occasion, this soup will always be a crowd-pleaser!

French Onion Soup

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• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4-6 servings
• Category: Soup, Appetizer
• Method: Stovetop & Broiler
• Cuisine: French
• Diet: Vegetarian

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Description

This French Onion Soup is a classic, rich, and deeply flavorful dish made with caramelized onions, savory beef broth, and a crispy, cheesy topping. Perfect for cozy nights, this restaurant-quality soup is easy to make at home with simple ingredients. Serve it as a comforting main course or an elegant appetizer!

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Ingredients

• 4 large yellow onions, thinly sliced
• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon sugar (optional, to enhance caramelization)
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 6 cups beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• 1 bay leaf
• 1 baguette, sliced into thick pieces
• 1 1/2 cups shredded Gruyère cheese (or Swiss cheese)
• 1/2 cup Parmesan cheese (optional)

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Instructions

• Caramelize the Onions: In a large pot or Dutch oven, melt the butter and olive oil over medium heat. Add the sliced onions, salt, and pepper. Cook, stirring occasionally, for about 30-40 minutes until the onions are golden brown and caramelized. Add sugar to speed up the process if desired.
• Add Garlic & Wine: Stir in the minced garlic and cook for 1 more minute. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it cook for 2-3 minutes until slightly reduced.
• Simmer the Soup: Add the beef broth, Worcestershire sauce, thyme, and bay leaf. Bring to a simmer and cook for 20 minutes. Remove the bay leaf.
• Prepare the Bread: While the soup simmers, preheat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and toast them for 5 minutes per side until golden.
• Assemble & Broil: Ladle the soup into oven-safe bowls. Place a slice or two of toasted bread on top of each bowl and sprinkle generously with Gruyère and Parmesan cheese.
• Broil Until Golden: Place the bowls on a baking sheet and broil in the oven for 2-3 minutes, or until the cheese is bubbly and golden brown.
• Serve: Carefully remove from the oven and serve hot.

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Notes

• Vegetarian Option: Use vegetable broth instead of beef broth.
• Cheese Choices: Swap Gruyère for Swiss, Provolone, or mozzarella.
• No Wine? Substitute with extra broth or balsamic vinegar.
• Extra Flavor: Add a splash of brandy or sherry for depth.