French Onion Soup

Why You’ll Love This Recipe

I love how this soup turns humble ingredients into something spectacular. Slowly caramelizing the onions brings out their natural sweetness, while the broth, wine, and herbs give the soup layers of depth. The crusty bread and melty cheese topping are what make it extra special—each spoonful delivers a mix of silky broth, tender onion, and gooey cheese. It’s perfect for cold nights, dinner parties, or when I want to treat myself with something timeless and soul-warming.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 pounds yellow onions, peeled and thinly sliced (about 5–6 large onions)
3 tablespoons butter
4 cloves garlic, minced
3 tablespoons flour
½ cup dry white wine
6 cups beef stock (or veggie stock)
1 teaspoon Worcestershire sauce
1 bay leaf
3 sprigs fresh thyme (or 1 teaspoon dried thyme)
Fine sea salt and freshly cracked black pepper, to taste
Baguette
Grated or sliced cheese (Gruyere, Asiago, Swiss, Gouda, or Mozzarella)

Directions

1. Caramelize the onions
In a large heavy-bottomed pot, I melt the butter over medium-high heat. I add the sliced onions and sauté for about 30 minutes, stirring every few minutes. As they begin to caramelize, I stir more frequently to prevent burning. Once they’re deeply golden and fragrant, I stir in the garlic and cook for 2 more minutes.

2. Add flour and wine
I sprinkle in the flour and stir for 1 minute to cook out the raw taste. Then I pour in the white wine, using a wooden spoon to scrape up the browned bits from the bottom of the pot—this step adds even more flavor.

3. Simmer the soup
I stir in the beef stock, Worcestershire sauce, bay leaf, and thyme. Once it comes to a gentle simmer, I reduce the heat, cover the pot, and let it simmer for at least 10 minutes. After that, I remove the bay leaf and thyme sprigs and season the soup with salt and pepper to taste.

4. Toast the bread
While the soup simmers, I slice the baguette into 1-inch thick rounds and toast them in a 400°F oven for 6–8 minutes until golden and crisp. These will hold up beautifully when topped with cheese and broiled.

5. Broil the topping
I switch the oven to broil. I ladle the hot soup into oven-safe bowls, top each with a toasted baguette slice, and cover it with shredded cheese (I usually use about ¼ cup per bowl). I place the bowls on a baking sheet and broil for 2–4 minutes, just until the cheese is melted and bubbly. Then I serve immediately, while everything is hot and gooey.

Servings and Timing

Servings: 4–6
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 60 minutes

This recipe makes a restaurant-quality soup in just one hour, making it perfect for both weeknight dinners and special occasions.

Variations

Vegetarian Version
I use vegetable broth instead of beef stock. I like to add a splash of soy sauce or extra Worcestershire (vegan version) for a deeper umami flavor.

Cheese Options
While Gruyere is traditional, I’ve used Asiago, Swiss, and even a mix of Gouda and Mozzarella. Each brings its own personality to the dish.

No Wine Option
If I don’t have wine on hand, I substitute with extra stock and a small splash of white wine vinegar or apple cider vinegar to bring acidity.

Herb Variations
I sometimes add a pinch of herbes de Provence or a bay leaf and rosemary combo for a slightly different herbal note.

Thicker Soup
For a heartier texture, I reduce the amount of broth slightly or let it simmer longer to concentrate the flavors.

storage/reheating

Refrigerator Storage
I store the soup (without bread or cheese) in an airtight container in the fridge for up to 4 days. The flavors deepen and improve over time.

Freezer Storage
French onion soup freezes well. I freeze it without the bread and cheese in individual portions and thaw overnight in the fridge before reheating.

Reheating Instructions
I reheat the soup gently on the stovetop until simmering. When I’m ready to serve, I toast fresh bread, ladle the soup into oven-safe bowls, top with cheese, and broil as usual.

Make-Ahead Tip
I often make the soup base a day ahead and store it in the fridge. When it’s time to serve, I just reheat, toast the bread, and melt the cheese under the broiler.

FAQs

What type of onions should I use?

I use yellow onions—they’re perfect for caramelizing and develop a sweet, rich flavor that’s ideal for this soup.

Can I make this soup without wine?

Yes. I substitute it with extra broth and a small splash of vinegar or lemon juice for acidity.

What’s the best cheese for topping?

Gruyere is the traditional choice, but I’ve used Swiss, Asiago, and Gouda with great results. I go with whatever melts well and has bold flavor.

Do I need oven-safe bowls?

Yes, especially for broiling. If I don’t have any, I broil the bread slices topped with cheese separately on a baking sheet and place them on the soup right before serving.

Why are my onions taking so long to caramelize?

Caramelizing onions takes time and patience. I cook them low and slow, and stir often once they start to brown to avoid burning.

Conclusion

French Onion Soup is a timeless recipe that proves simple ingredients can create something truly special. With its rich caramelized onions, flavorful broth, and gooey cheese-topped toast, this soup brings a little luxury to any meal. Whether I’m cooking it for a cozy night in or serving guests something elegant and satisfying, this recipe always impresses—and always disappears fast.

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