The Best French Onion Soup Recipe
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This homemade French onion soup is so easy to make and love. Caramelized onions, garlic, white wine, beef broth, herbs, and spices combine to create a rich and flavorful soup that looks and tastes gourmet. A slice of crispy baguette with melty cheese completes the package! Truly a cozy and comforting dish that deserves a spot on your table.
French onion soup has always been a personal favorite. I used to order it at restaurants often, until I tried making some at home. It’s surprisingly easy for a dish that looks fancy! And while making slow cooker soup recipes like copycat Panera broccoli and cheddar soup is convenient, a recipe like this French onion soup is proof that a little extra time and attention can lead to an incredibly delicious dish.
The slow caramelization of onions and the simmering of flavors on the stove create a flavor and richness that you simply can’t get from a quick fix. Serve this crave-worthy soup as part of your family meals at home, as a starter at a dinner party, or anytime you’re craving a warm and hearty dish. Whether for a weeknight treat or a show-stopping dish for guests, this is a soup that will never fail to impress.
Why You’ll Love This Recipe
- Simple recipe: While this soup looks and tastes like something you’d find at a restaurant, it’s surprisingly easy to make at home. Just 15 minutes of prep time!
- Easy, everyday ingredients: This recipe uses simple pantry staples like onions, beef stock, and herbs, which you can easily find in your kitchen.
- Flavor that builds: The slow simmering process allows the flavors to meld and develop, making each bowl better than the last.
- Cozy comfort food: With its timeless appeal, French onion soup is a recipe that never goes out of style and will always provide that warmth and comfort we all love.
- Crowd-pleaser: A surefire hit with any crowd, whether big or small. Great for cozy family dinners, entertaining guests, or for casual gatherings.
- Adaptable: Adjust the richness by using different types of cheese, or make it lighter by changing your soup base – this recipe can easily be tailored to your taste preferences.
How to Make French Onion Soup
This French onion soup is the kind of dish that checks all the boxes – it’s filling, comforting, and satisfying. It’s a breeze to make, too – just caramelize the onions, combine the ingredients, and season. Prepare the cheesy baguette slices which are the perfect pair to the soup. You’ll have a hearty, satisfying dish to enjoy with your family in no time!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Yellow onions: The star ingredient! They provide sweetness when caramelized and add a delicious savory flavor to the broth. Don’t use red onions because they are spicier and will change the color of your soup.
- Butter and olive oil: For caramelizing the onions and achieving that perfectly golden color and deep flavor.
- Garlic cloves: Add warmth and complement the sweetness of the onions.
- Dry white wine: Helps deglaze the pan and balance the richness of the soup.
- Beef broth: Serves as the base of the soup, helping enhance the flavor of the onions.
- Bay leaves, dried thyme, salt, and ground black pepper: For seasoning. Help balance the soup’s richness and bring all the flavors together.
- Baguette: The base for the cheese-topped crouton, soaking up the broth while providing a crispy texture.
- Gruyère cheese: Grated on top of the baguette slices for that melty cheese factor that perfectly complements the soup.
Step-By-Step Instructions
French onion soup is the right dish to make if you want to impress. This beginner-friendly recipe is simple and straightforward – simply follow the instructions below and your soup is sure to come out perfectly rich and golden!
Step 1: Caramelize the onions
First, caramelize the onions in a large pot or Dutch oven by melting the butter with the olive oil over medium heat. Add the sliced onions and stir to coat them with the butter mixture. Cook for about 15 minutes, stirring frequently, until the onions start to soften and turn translucent.
Step 2: Add the garlic
Reduce the heat to medium-low and continue cooking, stirring occasionally, for about 30 to 40 minutes, or until the onions are deeply caramelized to a rich golden brown color. Add the garlic in the last few minutes of cooking, being careful not to let them burn.
Step 3: Deglaze the pot
Increase the heat to medium-high and pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer until it reduces by half, about 5 minutes.
Step 4: Stir in the seasonings
Next, add the beef stock, bay leaves, and thyme. Season with salt and pepper. Bring the mixture to a simmer, then reduce the heat to low and let it continue simmering for another 30 minutes. This will allow the flavors to meld together. Remove the bay leaves before serving.
Step 5: Prepare the baguettes
Towards the end of the cooking time, preheat the oven broiler. Place the baguette slices on a baking sheet, top with grated cheese and broil them until the cheese is bubbly and golden brown, about 2-3 minutes. Watch carefully to prevent burning.
Step 6: Serve
Remove the bay leaf from the soup and portion it into bowls. Place one slice of cheesy baguette in the bowl of soup and serve immediately. For extra richness, you can stir in a splash of cream or a pat of butter before serving.
Substitutions
You most likely already have most of the ingredients in your kitchen to make this delicious French onion soup. In case you’re missing some or prefer to use an alternative ingredient, here’s what I suggest.
- Yellow onions: If you’re out of yellow onions, use white onions for a similar mild and sweet flavor.
- Butter and olive oil: Substitute with vegan butter, avocado oil, or just use olive oil if you’re avoiding dairy.
- Garlic cloves: Garlic powder can be used in place of fresh garlic (1/8 tsp per clove). You can also try shallots for a milder flavor.
- Dry white wine: No white wine on hand? Use dry sherry instead, or vegetable broth for a non-alcoholic version.
- Beef broth: If you want a lighter soup, replace beef broth with chicken or vegetable broth.
- Herbs: Use a pinch of dried basil or thyme in place of bay leaves, and fresh thyme or oregano instead of dried thyme.
- Baguette: Any crusty bread like French bread, sourdough, or ciabatta can be used in place of a baguette.
- Gruyère cheese: No Gruyère available? Use Swiss cheese, fontina, or sharp cheddar instead.
Expert Tips
- Adjust the saltiness: Depending on the saltiness of the broth and cheese you use, you may want to taste the soup before adding salt. It’s easy to over-season, especially with the salty cheese and broth.
- Adjust the consistency: If your soup is too thick, add a little more broth or water to loosen it up. If it’s too thin, let it simmer for a bit longer to concentrate the flavors.
- Dunk the baguette slices: Before serving the soup, dunk the bread slices in the soup for a moment. This helps the bread soak up some of the broth, so it doesn’t soak up all the liquid when you add it to your bowl. It’s a clever way to keep the perfect balance of soup and bread!
- Let the soup rest: After serving, let the soup sit for a minute or two before digging in. This allows the cheese to set slightly and the flavors to meld together more.
- Make it ahead: French Onion Soup actually gets better the longer it sits, so feel free to make it 1 to 2 days ahead. Just store it in the fridge and reheat when you’re ready to serve.
How to Store This Recipe
Cool the soup completely and transfer to an airtight container. Keep in the refrigerator for up to 2 days or in the freezer for up to 1 month. When ready to enjoy, warm the soup on the stove and toast the baguette slices in the oven.
What to Serve with French Onion Soup
French onion soup served with cheesy baguette slices is a hearty meal on its own, so I pair it with lighter dishes like a mixed green salad or a serving of roasted vegetables.
Serve a smaller portion or pair the soup (without the baguette slices) with steak, roasted turkey or chicken, or grilled meat. This soup makes a delicious pair with drinks like chardonnay, white or red wine, or bourbon.
More Easy Side Dishes To Try
- Outback potato soup
- Baked potato soup (Chilis copycat recipe)
- Broccoli rice casserole
- Pumpkin pasta
- Make-ahead mashed potatoes
If you make this French onion soup, please leave a review. I really appreciate each and every 5-star rating and review comment!
Easy French Onion Soup Recipe
Ingredients
- 2.5 pounds yellow onions thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ½ cup dry white wine
- 6 cups beef broth or stock
- 2 whole bay leaves
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 slices baguette or French bread
- 1 cup Gruyère cheese grated
Instructions
- Caramelize the onions in a large pot or Dutch oven by melting the butter with the olive oil over medium heat. Add the sliced onions and stir to coat them with the butter mixture. Cook for about 15 minutes, stirring frequently, until the onions start to soften and turn translucent.
- Reduce the heat to medium-low and continue cooking, stirring occasionally, for about 30-40 minutes, or until the onions are deeply caramelized to a rich golden brown color. Add the garlic in the last few minutes of cooking, being careful not to let them burn.
- Increase the heat to medium-high and pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer until it reduces by half, about 5 minutes.
- Add the beef stock, bay leaves, and thyme. Season with salt and pepper. Bring the mixture to a simmer, then reduce the heat to low and let it continue simmering for another 30 minutes. This will allow the flavors to meld together. Remove the bay leaves before serving.
- Towards the end of the cooking time, preheat the oven broiler. Place the baguette slices on a baking sheet, top with grated cheese and broil them until the cheese is bubbly and golden brown, about 2-3 minutes. Watch carefully to prevent burning.
- Remove the bay leaf from the soup and portion it into bowls. Place one slice of cheesy baguette in the bowl of soup and serve immediately.
Notes
- Depending on the saltiness of the broth and cheese you use, taste the soup before adding salt. It’s easy to over-season, especially with the salty cheese and broth.
- If your soup is too thick, add a little more broth or water to loosen it up. If it’s too thin, let it simmer for a bit longer to concentrate the flavors.
- Before serving the soup, dunk the bread slices in the soup for a moment. This helps the bread soak up some of the broth, so it doesn’t soak up all the liquid when you add it to your bowl.
- After serving, let the soup sit for a minute or two before digging in. This allows the cheese to set slightly and the flavors to meld together more.
- French Onion Soup actually gets better the longer it sits, so feel free to make it a day ahead. Just store it in the fridge and reheat when you’re ready to serve.
