I’m so excited to share my French Onion Soup recipe with you! This isn’t just a soup — it’s a warm, cozy hug in a bowl. Imagine sweet caramelized onions simmered in a rich broth, topped with crispy bread and gooey, golden-brown cheese. It’s simple, comforting, and makes your kitchen smell like a French bistro.
Level: Easy
Total Time: 60 minutes
Prep Time: 10 minutes
Cook Time: 50 minutes
Yield: 4–6 servings
Course: Soup, Main Course
Cuisine: French
I still remember the first time I made French Onion Soup at home — my whole house smelled like a little café in Paris. The slow-cooked onions turn silky and sweet, the broth becomes rich and flavorful, and the cheesy toast on top is just irresistible.
What I love about this recipe is how beginner-friendly it is, even though it tastes like something you’d order at a fancy restaurant. With just a handful of ingredients — onions, butter, broth, wine, herbs, and bread — you can make something truly special.
Whether you’re making a cozy dinner for yourself or want to impress guests with a classic French dish, this recipe will instantly become a favorite.
How to Make French Onion Soup
This dish transforms simple pantry ingredients into a showstopper. Here’s how it all comes together:
- Caramelized onions cooked slowly until golden and sweet
- A flavorful broth simmered with garlic, wine, and herbs
- Crusty bread toasted to perfection
- Cheese melted and bubbly on top for the ultimate finish
It’s a classic recipe with simple steps — perfect for anyone who wants to feel like Julia Child in their own kitchen.
Ingredients
- 4 pounds yellow onions (about 5–6 large), peeled and thinly sliced
- 3 tablespoons butter (or olive oil for dairy-free)
- 4 cloves garlic, minced
- 3 tablespoons flour (optional, for thicker soup)
- ½ cup dry white wine (or extra broth if avoiding alcohol)
- 6 cups beef stock (or vegetable stock for vegetarian)
- 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
- 1 baguette, sliced into 1-inch pieces
- 1–2 cups shredded cheese (Gruyere, Asiago, Swiss, Gouda, or Mozzarella)
Directions
1. Caramelize the Onions
- Melt the butter in a large heavy-bottomed pot over medium heat.
- Add the sliced onions and stir so they’re coated with butter.
- Cook slowly for about 25–30 minutes. Stir every 3–5 minutes at first, then more often near the end to keep them from burning.
- When the onions turn a deep golden-brown color, add the garlic and cook for 2 more minutes.
- Sprinkle the flour over the onions and stir for 1 minute to remove the raw taste.
2. Deglaze the Pan
- Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This adds extra flavor!
3. Simmer the Soup
- Add the beef stock (or veggie stock), Worcestershire sauce, bay leaf, and thyme.
- Stir everything together and bring the soup to a simmer.
- Lower the heat, cover, and let it simmer gently for at least 10 minutes.
- Remove the bay leaf and thyme sprigs, then taste and season with salt and pepper as needed.
4. Toast the Bread
- Preheat your oven to 400°F (200°C).
- Arrange the baguette slices on a baking sheet in a single layer.
- Bake for 6–8 minutes until the bread is golden and crisp. Set aside.
5. Broil the Topping
- Switch the oven to the broiler setting.
- Ladle the hot soup into oven-safe bowls placed on a baking sheet.
- Top each bowl with a toasted baguette slice and a generous handful of shredded cheese.
- Broil for 2–4 minutes until the cheese is melted, bubbly, and lightly browned (watch closely so it doesn’t burn).
6. Serve Hot
- Carefully remove from the oven and serve immediately while the soup is hot and the cheese is gooey.
Process Details
- Caramelizing the Onions: This is the heart of the recipe. Low and slow cooking draws out the onions’ natural sugars, turning them sweet and golden.
- Deglazing: Scraping up the browned bits after adding wine adds depth and richness to the soup.
- Toasty Bread & Cheese: The crispy bread holds up against the soup while the cheese melts into a luscious topping.
Tips for Success
- Be Patient with the Onions: Don’t rush caramelizing. This step builds most of the flavor.
- No Oven-Safe Bowls? Just top each serving with cheesy toast separately and add it to the soup bowl.
- Make It Vegetarian or Vegan: Use veggie broth, vegan butter, and vegan cheese if you prefer.
- Use Croutons: Short on time? Toss in homemade or store-bought croutons instead of bread slices.
Serving Ideas
- Pair with a crisp green salad for a balanced meal.
- Serve alongside roasted Brussels sprouts or artichokes for extra veggies.
- Add a glass of white wine or a light rosé for a true French experience.
Storage & Freezing
- Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days. Reheat gently on the stove.
- Freezing: Freeze the soup (without bread or cheese) for up to 3 months. Thaw overnight in the fridge, reheat, then add fresh toast and cheese before serving.
Nutrition Info (Approximate per Serving)
- Calories: ~350
- Protein: 15g
- Carbohydrates: 40g
- Fat: 15g
- Fiber: 3g
- Sodium: 800mg
- Sugar: 8g
My French Onion Soup recipe is everything you want in a cozy, comforting meal — rich caramelized onions, a savory broth, and that irresistible cheesy toast on top. It’s easy enough for a weeknight but elegant enough for company.
I hope you enjoy making (and eating!) this recipe as much as I do. Once you try it, it’ll become one of your go-to favorites for chilly nights or when you just need a warm bowl of comfort.
