I made this french onion soup on a Tuesday night last winter when the heat went out and we needed something that felt like a warm blanket in a bowl. My sister Amanda stopped by, took one look at the bubbling pot, and said, "Oh, we're doing this right." The caramelized onions swimming in that rich beef broth, topped with crusty bread and melted Gruyère it's the kind of homemade French onion soup that makes you forget about takeout.
If you're in the mood for more stick-to-your-ribs dinners, this Best Pork Tenderloin Recipe | 30-Minute Dinner never disappoints, and these 7-Step Sausage Stuffed Shells That'll Make Your Family beg for seconds.
Why You Will love this French Onion Soup
This homemade French onion soup checks all the boxes. It's the kind of recipe that feels fancy but doesn't require any special skills just a little time and patience. The caramelized onion soup base is naturally sweet and savory, and when you top it with that oven-broiled cheese soup goodness, it becomes pure magic.
It's perfect for cold winter nights, dinner parties, or whenever you want something cozy and soul-warming. Plus, it makes your kitchen smell absolutely amazing. You can even prep it ahead and just add the cheese toasts when you're ready to serve. Pair it with these Best 5-Ingredient Brown Sugar Glazed Carrots Recipe for a complete, comforting meal.
Jump to:
French Onion Soup Ingredients
These simple ingredients come together to create a rich, deeply flavorful soup that tastes like it took all day.
See Recipe Card Below This Post For Ingredient Quantities
- Unsalted butter: Adds richness and helps the onions caramelize beautifully without burning.
- Yellow onions: The star of the show. Thinly sliced onions cook down into sweet, golden, jammy perfection.
- Garlic: Adds a subtle savory depth that complements the sweetness of the onions.
- Bay leaves: Bring an earthy, slightly floral note to the broth as it simmers.
- Fresh thyme sprigs: Add a gentle herbal aroma that makes the soup taste restaurant-quality.
- Kosher salt and freshly ground black pepper: Balance and enhance all the flavors.
- Red wine: Adds depth and richness, and helps deglaze the pot for extra flavor.
- All-purpose flour: Thickens the soup slightly and gives it a velvety, hearty texture.
- Beef broth: The savory base that brings everything together. Use good-quality broth for the best results.
- Baguette: Sliced and toasted, it's the perfect vehicle for that melted cheese.
- Grated Gruyère cheese: The traditional cheese for French onion soup. It melts beautifully and has a nutty, slightly sweet flavor that's absolutely perfect.
HOW TO MAKE French Onion Soup
This traditional French onion soup comes together in a few simple steps, and the slow-cooked onions make all the difference.
Caramelize the onions: Melt the butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and a generous pinch of salt and pepper. Stir everything together and let it cook, stirring occasionally, until the onions are very soft, golden brown, and caramelized, about 25 to 30 minutes. Don't rush this part the deep, sweet flavor comes from patience.
Add the wine: Pour in the red wine, bring it to a boil, then reduce the heat and let it simmer until the wine has mostly evaporated and the onions look dry, about 5 minutes. Fish out the bay leaves and thyme sprigs and discard them.
Thicken with flour: Sprinkle the flour over the onions and stir to coat everything evenly. Reduce the heat to medium-low so the flour doesn't burn, and cook for about 10 minutes, stirring often. This cooks out the raw flour taste and gives the soup a slightly thicker, richer texture.
Add the broth: Pour in the beef broth, bring the soup back to a gentle simmer, and let it cook for 10 minutes to let all the flavors meld together. Taste and add more salt and pepper if needed.
Prepare the cheese toasts: Preheat your broiler. Arrange the baguette slices on a baking sheet in a single layer, top each one with a generous amount of grated Gruyère, and slide them under the broiler. Watch them closely they'll get bubbly and golden brown in about 3 to 5 minutes.
Serve: Ladle the hot soup into oven-safe bowls and float one or two of those cheesy toasts on top. Serve immediately while everything's hot and bubbly.
Substitutions and Variations
This French onion soup recipe is flexible, so feel free to adjust based on what you have on hand.
- No red wine? Use white wine or even a splash of balsamic vinegar mixed with a little extra broth. You'll still get that depth of flavor.
- Vegetarian version: Swap the beef broth for a rich vegetable broth. It won't taste exactly the same, but it'll still be delicious and comforting.
- Different cheese: If you can't find Gruyère, try Swiss cheese, Comté, or even a mix of mozzarella and Parmesan. Gruyère is traditional, but other melty cheeses work too.
- No fresh thyme? Use half a teaspoon of dried thyme instead.
- Slow cooker version: Caramelize the onions in a skillet first, then transfer everything to a slow cooker with the broth and cook on low for 4 to 6 hours.
Expert Tips
Watch the broiler closely. Cheese can go from perfectly golden to burnt in seconds, so don't walk away.
Low and slow wins the race. Don't rush the caramelization. If the onions start to burn, lower the heat and add a splash of water.
Use good broth. Since the broth is such a big part of this soup, using a high-quality beef broth makes a noticeable difference.
Don't skip the flour step. Cooking the flour for 10 minutes might seem unnecessary, but it removes that raw, pasty taste and makes the soup taste more refined.
Equipment for French Onion Soup
Having the right tools makes this recipe easier and more enjoyable.
- Large heavy-bottomed pot or Dutch oven: Essential for even heat distribution while caramelizing the onions.
- Wooden spoon: Perfect for stirring without scratching your pot.
- Chef's knife: For slicing all those onions.
- Cutting board: A sturdy surface makes prep work safer.
- Baking sheet: To toast the baguette slices with cheese.
- Oven-safe soup bowls, ramekins, or crocks: Traditional French onion soup bowls work best, but any oven-safe bowl will do.
- Ladle: For serving the soup without making a mess.
Storage and Make-Ahead Tips
This soup actually tastes even better the next day, making it perfect for meal prep.
- Refrigerator: Store the soup (without the cheese toasts) in an airtight container in the fridge for up to 4 days. Reheat on the stovetop and make fresh cheese toasts when you're ready to serve.
- Freezer: The soup freezes beautifully for up to 3 months. Let it cool completely, then freeze in individual portions. Thaw in the fridge overnight and reheat gently.
- Make-ahead: You can caramelize the onions a day or two ahead and store them in the fridge. When you're ready to make the soup, just pick up from the flour step.
- Cheese toasts: These are best made fresh, but you can slice and toast the baguette ahead of time and just add the cheese and broil when you're ready to eat.
Serving Suggestions
This rich beef broth soup is hearty enough to be a meal on its own, but here are some delicious ways to round it out.
Serve alongside a cheese and charcuterie board for a cozy dinner party.
Serve with a simple green salad dressed with a light vinaigrette to balance the richness.
Pair with roasted vegetables like Brussels sprouts or green beans for a complete dinner.
Enjoy with a glass of the same red wine you used in the soup.
FAQ
What is the secret to a good French onion soup?
The secret is patience. Take your time caramelizing the onions until they're deeply golden and sweet that's where all the flavor comes from. Also, use good-quality beef broth and don't skip the step of cooking the flour to remove the raw taste. My grandma always said, "If you rush the onions, you'll taste it later."
What are the ingredients for French onion soup?
You'll need butter, yellow onions, garlic, bay leaves, thyme, salt, pepper, red wine, flour, beef broth, a baguette, and Gruyère cheese. It's a simple list, but when everything comes together, the result is pure comfort.
What is the difference between onion soup and French onion soup?
French onion soup is a specific style that features slowly caramelized onions in beef broth, topped with toasted bread and melted Gruyère cheese, then broiled until bubbly. Regular onion soup can be made many different ways and doesn't always have the cheese toast or the long caramelization process.
What is the traditional cheese for French onion soup?
Gruyère is the classic choice. It melts beautifully, has a nutty, slightly sweet flavor, and gets wonderfully golden and bubbly under the broiler. If you can't find it, Swiss cheese or Comté are good substitutes.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with French Onion Soup
french onion soup
Ingredients
Method
- Melt the butter in a large pot over medium heat until fully liquefied.
- Add the sliced onions, garlic, bay leaves, thyme sprigs, salt, and pepper, then cook slowly while stirring until the onions collapse and turn deeply golden, about 25 minutes.
- Pour in the red wine, bring the mixture to a boil, then lower the heat and simmer until the liquid cooks off and the pan looks nearly dry, about 5 minutes; remove and discard the bay leaves and thyme stems.
- Sprinkle the flour evenly over the onions, stir well, reduce the heat slightly, and cook while stirring for 10 minutes so the flour loses its raw taste.
- Add the beef broth, bring the soup back to a gentle simmer, and cook for 10 minutes, tasting and adjusting seasoning as needed.
- Preheat the broiler and place the baguette slices in a single layer on a baking sheet, top with grated Gruyère, and broil until melted and golden, 3 to 5 minutes.
- Ladle the hot soup into bowls and gently place a cheese toast on top of each serving before serving.
Leave a Reply