French Onion Soup is the ultimate comfort in a bowl—rich, savory, and topped with golden, cheesy bread that makes every spoonful irresistible. If you’ve ever longed to recreate that restaurant-worthy classic at home, this recipe gives you everything you need. With deeply caramelized onions, a flavorful broth, and a crown of melty cheese, it transforms humble ingredients into something extraordinary.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Rich & Flavorful: Slow-caramelized onions create a deep, sweet-savory base you won’t forget.
- Restaurant-Worthy at Home: Achieve that authentic bistro-style experience without leaving your kitchen.
- Comfort in a Bowl: Warm, hearty, and soul-soothing—perfect for chilly evenings.
- Crowd-Pleaser: Impress guests with a classic French dish that looks and tastes luxurious.
- Customizable: Swap cheeses or broths to suit your taste while keeping it delicious.
Ingredients Needed
For the Soup Base
- 100 g (3.5 oz) unsalted butter
- 1.25 kg (2.5 lb) yellow or brown onions, peeled, halved, and thinly sliced from root to tip
- ¾ cup (185 ml) dry white wine (optional, for deglazing and added depth)
- 2 tbsp plain/all-purpose flour
- 1.5 litres (6 cups) beef or chicken stock, preferably low-sodium and high quality
- 2 dried bay leaves (or 3 fresh)
- 3 sprigs fresh thyme (optional)
- Salt and freshly ground black pepper, to taste
For the Cheesy Toast
- 6–8 slices French baguette or another crusty bread
- 100 g (3.5 oz) Gruyère, mozzarella, or another good melting cheese
- Fresh parsley or thyme leaves for garnish (optional)
How to Make French Onion Soup
Step 1: Caramelize the Onions
- In a heavy-bottomed pot, melt the butter over medium heat until it foams.
- Add the sliced onions, stirring to coat. Cook over medium-low heat for about 30 minutes, stirring occasionally, until they soften and turn translucent.
- Increase the heat to medium-high, sprinkle with salt, and continue cooking another 20–30 minutes, stirring frequently, until the onions are deeply golden, jammy, and fragrant. This step builds the soup’s rich, sweet flavor base.
Step 2: Deglaze the Pot
- Pour in the wine (if using), scraping up any browned bits stuck to the bottom. Let it bubble rapidly for 2 minutes until mostly reduced.
Step 3: Build the Soup
- Sprinkle flour over the onions and stir well. Cook for 1–2 minutes to eliminate the raw flour taste.
- Slowly pour in the broth, stirring to combine. Add bay leaves and thyme sprigs.
- Reduce heat, cover partially, and let the soup gently simmer for 30 minutes, allowing flavors to meld.
Step 4: Prepare the Cheesy Toast
- While the soup simmers, toast the bread slices until crisp. Top each slice with grated cheese and broil until melted and bubbly.
Step 5: Serve
- Season the soup with additional salt and pepper to taste. Ladle into bowls, top with 1–2 cheesy toasts, and garnish with fresh herbs if desired.
Serving and Storage Tips
- Serving: Serve piping hot with the cheesy bread perched on top or on the side for dipping. Pair with a simple green salad or a glass of crisp white wine.
- Storage: Refrigerate leftover soup (without bread) in an airtight container for up to 4 days.
- Reheating: Warm gently on the stove. Add fresh cheesy toast just before serving.
- Freezing: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Helpful Notes
- Cheese Swap: Gruyère is traditional, but Swiss, Provolone, or even mozzarella make excellent alternatives.
- Make it vegetarian: Use vegetable broth instead of beef or chicken.
- Wine-Free Option: Skip the wine and deglaze with a splash of broth for a non-alcoholic version.
- Slow Cooker Shortcut: You can caramelize onions in a slow cooker on low for 8–10 hours, then transfer to the stovetop to finish the soup.
French Onion Soup
Ingredients
Method
- Step 1: In a heavy pot, melt butter over medium heat. Add onions, stir to coat, and cook 30 minutes until softened. Raise heat, season with salt, and cook another 20–30 minutes until deeply caramelized.
- Step 2: Deglaze with white wine, scraping up browned bits. Simmer 2 minutes until reduced.
- Step 3: Sprinkle flour over onions, stir, and cook 1–2 minutes. Slowly add stock, stirring. Add bay leaves and thyme. Simmer gently, partially covered, for 30 minutes.
- Step 4: While soup simmers, toast bread slices. Top with grated cheese and broil until melted and bubbly.
- Step 5: Season soup with salt and pepper. Ladle into bowls, top with cheesy toasts, and garnish with fresh herbs.
Notes
Conclusion
This French Onion Soup is proof that simple ingredients can create extraordinary flavors when treated with care. With golden caramelized onions, a savory broth, and irresistible cheesy bread, it’s the kind of dish that warms hearts as much as it fills stomachs. Perfect for cozy dinners or impressing guests, it’s a recipe you’ll return to again and again.
If you try this recipe, please leave a comment and a star rating below—I’d love to hear your experience! Don’t forget to share your bowl of comfort on Pinterest or Facebook.
👉 What twist would you add to make this soup your own?
Frequently Asked Questions (FAQ)
Can I use red onions instead of yellow?
Yes, but they’ll give a slightly sharper, less sweet flavor. Yellow onions are best for that classic caramelized sweetness.
How do I make this gluten-free?
Simply skip the flour or use a gluten-free flour blend. The soup will still be deliciously rich.
Can I freeze French Onion Soup?
Yes! Freeze the soup (without bread) in freezer-safe containers for up to 3 months. Add fresh cheesy toast after reheating.
Why is my soup too bitter?
This usually happens if the onions were cooked too quickly and burned. Keep the heat moderate and stir often for even caramelization.
What’s the best cheese for French Onion Soup?
Gruyère is traditional, but Swiss, Fontina, or even sharp cheddar work beautifully, depending on your taste.