If there’s anything better than French onion soup with sticky-sweet onions, rich beef broth, crunchy bread, and melty Gruyère cheese, I haven’t found it.
Yes, it takes a bit of time. And yes, you’ll need to babysit those onions.
But trust me, it’ll all be worth it after one bite.
This classic French soup is rich, textural, and about as cozy as it gets. Plus, it never fails to impress!
Why You’ll Love This French Onion Soup
Comfort Classic: The combination of warm, hearty soup and cheesy bread topping makes this dish the ultimate comfort food, perfect for cozy nights in or entertaining guests on chilly evenings.
Elegant Presentation: Serving the soup in oven-safe bowls with a golden, bubbling cheese topping makes for an impressive and visually appealing dish.
Culinary Tradition: The recipe has a rich history, offering a taste of traditional French cuisine.
Versatile Pairing: This soup pairs beautifully with a variety of wines, making it an excellent choice for a sophisticated dinner party.
Ingredients
- Large Sweet Onions: I like Vidalia, but you use regular yellow onions, too.
- Unsalted Butter & Olive Oil: The perfect duo to kick-start the caramelization process.
- Granulated Sugar: Aids in caramelizing the onions.
- Salt & Black Pepper: Essential seasonings enhance the flavors of the soup. Add them early to allow the onions to release their moisture.
- Dry White Wine (or Sherry): A splash of acidity deglazes the pot and adds depth to the soup’s flavor.
- Beef Broth: The savory liquid base that transforms caramelized onions into a comforting soup. Choose a high-quality broth for the best results.
- Worcestershire Sauce: It adds a subtle umami flavor and complements the beef broth perfectly.
- Bay Leaf, Fresh Thyme, & Rosemary: Aromatic herbs infuse the soup with a delightful, earthy flavor. Remove the bay leaf and sprigs before serving.
- All-Purpose Flour: Thickens the broth slightly.
- Balsamic Vinegar: A final touch of acidity balances the richness of the soup and adds a complex sweetness.
- Toppings: Toasted baguette pieces, grated Gruyère cheese, and garlic for the crowning glory.
How to Make French Onion Soup
This soup requires some patience, but it’s well worth it in the end!
Seriously, that first spoonful, breaking through the cheesy crust into the flavorful depths below, is a moment to savor.
Here are the steps:
1. MELT: Heat the butter and olive oil in a large pot over medium-low. Add the onions, sugar, salt, and pepper, stirring to coat.
2. CARAMELIZE: Cook the onions for 40-45 minutes, stirring occasionally until golden brown. Deglaze with water or wine if needed.
3. DEGLAZE: Increase heat to medium-high and pour in the white wine, scraping the browned bits. Reduce by half.
4. COOK: Sprinkle in the flour and cook for 1-2 minutes, stirring constantly. Add beef broth, Worcestershire sauce, bay leaf, thyme, and rosemary. Bring to a boil, then simmer for 30-40 minutes.
5. TOAST: Preheat the broiler. Toast the baguette slices on both sides and rub with garlic.
6. FINISH: Remove the herbs from the soup and stir in balsamic vinegar. Ladle soup into oven-safe bowls.
7. BROIL: Top each bowl with toasted baguette and cheese. Broil for 2-4 minutes until cheese is bubbling and golden.
8. SERVE: Carefully remove from the oven, garnish with thyme, and enjoy.
Tips for the Best French Onion Soup
As dreamy as this soup is, the best part of French Onion Soup is that glorious cheesy topping!
Thick slices of crunchy baguette topped with a generous handful (or two) of Gruyère. Under the broiler it goes until the cheese is bubbling and golden.
Are you drooling too?
But before you get cooking, check out these tips:
- Quality is key. Opt for homemade or high-quality beef broth to ensure a rich and savory base.
- Choose your favorite cheese. Gruyère is traditional, but Comté or Swiss can be used for a different flavor profile. Be sure to shred it yourself.
- Make the bread nice and toasty. Toast the baguette slices until golden and crispy before topping with cheese. This will prevent the bread from getting too soggy in the soup.
- Be careful! Watch the cheese under the broiler closely to prevent burning.
- Make it a feast. Pair with a simple salad or a side like roasted vegetables or a French dip sandwich for a complete meal.
How to Store
Keep leftover soup fresh for days with these tips.
To Store: Place the cooled soup in an airtight container and refrigerate for 3-4 days. I don’t recommend storing the cheese and bread toppings as they will harden in the fridge.
To Freeze: Cool the soup completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating and adding fresh toppings.
To Reheat: Warm the soup in a pot over medium heat, stirring occasionally until hot throughout. Add fresh toppings and broil as per the original recipe for best results.
More Soup Recipes Perfect for Fall
Tuscan White Bean Soup
Italian Wedding Soup
Cream of Celery Soup
Beef Barley Soup
French Onion Soup
4-6
servings20
minutes1
hour30
minutes616
kcalIf there’s anything better than French onion soup with sticky-sweet onions, rich beef broth, crunchy bread, and melty Gruyère cheese, I haven’t found it.
Ingredients
- For the Soup
3 tablespoons olive oil
2 tablespoons unsalted butter
5-6 large sweet onions, thinly sliced
1 teaspoon granulated sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup dry white wine
2 tablespoons all-purpose flour
7 cups beef broth
1 tablespoon Worcestershire sauce
1 bay leaf
2-3 sprigs fresh thyme
1 sprig fresh rosemary
1 tablespoon balsamic vinegar
- For the Topping
1 small baguette, sliced into 1-inch rounds
2 cups grated Gruyère cheese
1 garlic clove, cut in half
Instructions
- Melt the butter and olive oil in a large heavy-bottomed pot or Dutch oven over medium-low heat. Add the sliced onions, sugar, salt, and pepper, and stir until well coated in the fat.
- Cook the onions slowly, stirring occasionally, for about 40-45 minutes. They should become deeply caramelized and golden brown. If they stick, deglaze the pot with a splash of water or white wine.
- Increase the heat to medium-high and pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Cook until reduced by about half, then sprinkle in the flour and cook for an additional 1-2 minutes, stirring constantly to avoid lumps.
- Add the beef broth, Worcestershire sauce, bay leaf, thyme, and rosemary. Bring the soup to a boil, then lower the heat and let it cook (covered) for another 30-40 minutes.
- While the soup cooks, preheat the broiler. Arrange the bread slices on a baking sheet and toast on both sides until golden and crispy. When hot, rub the garlic clove over one side of each piece of bread for extra flavor.
- When the soup is ready, remove the bay leaf and herb sprigs. Stir in the balsamic vinegar for a touch of acidity and added depth, then ladle into oven-safe bowls or ramekins.
- Place a toasted baguette slice on top of each bowl, then generously cover with grated Gruyère cheese. Broil for about 2-4 minutes, or until the cheese is bubbling and golden brown. Watch carefully to keep the cheese from burning.
- Carefully remove the bowls from the oven. Garnish with a little fresh thyme, if desired. Serve immediately and enjoy the rich, cheesy goodness of your French onion soup.
Notes
- Don’t rush the onions. Slow cooking over medium-low heat is key to bringing out the natural sweetness.
- A good beef broth is essential, so go for a good, high-quality brand.
- Gruyère is traditional for French onion soup, but you can use a mix of cheeses like Comté or Emmental for variation.
- The calories listed are an estimate based on the brands used at the time of making and a total of 4 servings.
