French Onion Soup Recipe is a rich, flavorful classic that embodies the essence of comfort food. With its deeply caramelized onions, hearty beef broth, and the indulgent topping of melted cheese over crispy bread, this dish is perfect for cozy evenings or as a starter for a special meal. French Onion Soup is simple to make, but its complex flavors make it taste like you’ve spent hours in the kitchen. Whether you’re warming up on a cold day or indulging in a timeless favorite, this soup never fails to satisfy!
Easy French Onion Soup Recipe
This soup is a celebration of bold, comforting flavors. It starts with slow-cooked caramelized onions that bring out their natural sweetness and depth. The onions are simmered in beef broth, enriched with a splash of balsamic vinegar (a healthy alternative to wine or sherry) for complexity. Topped with a slice of toasted French baguette and gooey melted Gruyère cheese, every spoonful is a delightful combination of savory, sweet, and cheesy goodness.
Perfect for a cozy dinner, a romantic meal, or a sophisticated appetizer, French Onion Soup brings elegance and warmth to any table.
Why Our French Onion Soup Is the Best
Our French Onion Soup combines the richness of perfectly caramelized onions with the bold flavor of beef broth and the creamy indulgence of melted cheese. It’s an irresistible blend of textures and flavors that’s both comforting and gourmet.
Ingredients Notes for French Onion Soup
Each ingredient in this French Onion Soup Recipe is carefully chosen to bring out the best flavors:
- 5 large yellow onions, thinly sliced – The star of the dish, bringing sweetness and depth.
- 3 tablespoons unsalted butter – Helps caramelize the onions to perfection.
- 1 tablespoon olive oil – Prevents the butter from burning while adding flavor.
- 1 teaspoon sugar – Enhances the onions’ natural sweetness.
- 2 garlic cloves, minced – Adds a subtle garlicky aroma.
- 2 tablespoons balsamic vinegar – A healthy and flavorful substitute for wine or sherry, adding a slight tang and depth.
- 6 cups beef broth – The base of the soup, providing a rich and savory foundation. For a vegetarian option, use vegetable broth.
- 2 bay leaves – Infuses the soup with subtle herbal notes.
- 1 teaspoon dried thyme – Adds warmth and earthiness.
- Salt and pepper to taste – Balances the flavors.
- 1 French baguette, sliced – Creates the crispy, golden topping.
- 1 ½ cups shredded Gruyère cheese – Melts into a bubbly, golden layer of deliciousness.
Ingredient Substitution Tip: For a vegetarian version, use vegetable broth instead of beef broth, and replace Gruyère with a plant-based cheese.
Kitchen Tools Needed for French Onion Soup
To make this delicious soup, you’ll need:
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Ladle
- Baking sheet
- Oven-safe soup bowls or ramekins
How to Make French Onion Soup
Making this iconic soup is simple but requires some patience to achieve perfectly caramelized onions. Here’s how to do it:
1. Caramelize the Onions
In a large pot or Dutch oven, melt 3 tablespoons butter with 1 tablespoon olive oil over medium heat. Add the sliced onions and stir to coat. Cook for 10 minutes, then sprinkle with 1 teaspoon sugar and a pinch of salt. Reduce the heat to low and cook for 35–40 minutes, stirring occasionally, until the onions are golden brown and caramelized.
2. Add Garlic and Balsamic Vinegar
Stir in the minced garlic and cook for 1 minute. Add 2 tablespoons balsamic vinegar to the pot, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes to infuse the flavor.
3. Simmer the Soup
Add the beef broth, bay leaves, and thyme to the pot. Bring the soup to a gentle simmer and let it cook for 20–25 minutes. Season with salt and pepper to taste. Remove and discard the bay leaves.
4. Toast the Baguette
While the soup simmers, preheat your oven to 400°F. Arrange baguette slices on a baking sheet and toast them in the oven for 5–7 minutes until golden and crisp.
5. Assemble and Broil
Ladle the soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl and sprinkle generously with Gruyère cheese. Place the bowls on a baking sheet and broil in the oven for 2–3 minutes, or until the cheese is melted and bubbly.
6. Serve and Enjoy
Carefully remove the bowls from the oven (they’ll be hot!) and serve immediately. Enjoy your homemade French Onion Soup with a side of extra bread for dipping.
How To Store French Onion Soup
To store leftover French Onion Soup, transfer it to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if needed. To freeze, cool the soup completely and store in a freezer-safe container for up to 3 months. When reheating frozen soup, thaw overnight in the refrigerator before warming.
French Onion Soup Variations
Get creative with this classic recipe by trying these variations:
- Vegetarian French Onion Soup: Use vegetable broth and a plant-based cheese for a meatless version.
- Cheese Blend Topping: Combine Gruyère with Parmesan or mozzarella for a more complex cheesy flavor.
- Herb-Infused: Add fresh thyme or rosemary to the onions while caramelizing for extra herbal notes.
- Gluten-Free Soup: Use gluten-free bread for the topping, and ensure your broth is gluten-free.
What To Serve With French Onion Soup
French Onion Soup pairs beautifully with a crisp green salad or a slice of crusty artisan bread for dipping. For a heartier meal, serve alongside a roast chicken or a plate of charcuterie and cheese. For drink options, try pairing it with a warm cup of herbal tea or sparkling water with lemon for a refreshing contrast.
Top Tips for Perfect French Onion Soup
- Be Patient with Caramelizing: Don’t rush the process—it’s the key to the soup’s rich flavor.
- Use Good Quality Broth: A flavorful broth makes all the difference in the final taste.
- Toast the Bread Well: This prevents the baguette from getting soggy under the cheese.
- Broil Carefully: Keep an eye on the cheese under the broiler—it melts quickly!
- Customize the Flavor: Adjust the salt, pepper, and thyme to your taste for the perfect bowl.
Helpful Notes
- If your onions start to stick while caramelizing, add a splash of water to deglaze the pot.
- Gruyère is traditional, but Swiss or provolone can be substituted if needed.
- Preheat your soup bowls before ladling the soup to keep it warm longer.
Tips from Well-Known Chefs
- Julia Child: “Take the time to caramelize the onions slowly—this builds the depth of flavor.”
- Ina Garten: “Use homemade beef stock if you can—it will make the soup taste even more special.
- Thomas Keller: “Toast your bread with a touch of olive oil for extra crispness before adding it to the soup.”
Frequently Asked Questions (FAQ)
1. Can I use a different type of onion?
Yes, yellow onions are traditional, but white or sweet onions work well too.
2. Can I make French Onion Soup ahead of time?
Absolutely! Prepare the soup up to the point of assembling, then refrigerate. Reheat and add the bread and cheese just before serving.
3. Can I freeze French Onion Soup?
Yes, the soup (without bread and cheese) freezes well. Add the toppings fresh when ready to serve.
4. What if I don’t have oven-safe bowls?
Broil the cheese-topped bread separately and place it on the soup just before serving.
5. Can I make it gluten-free?
Use gluten-free bread for the topping, and ensure your broth is gluten-free.
French Onion Soup Recipe
Ingredients
For the Soup:
- – 5 large yellow onions thinly sliced
- – 3 tablespoons unsalted butter
- – 1 tablespoon olive oil
- – 1 teaspoon sugar
- – 2 garlic cloves minced
- – 2 tablespoons balsamic vinegar
- – 6 cups beef broth or vegetable broth for vegetarian option
- – 2 bay leaves
- – 1 teaspoon dried thyme
- – Salt and pepper to taste
For the Topping:
- – 1 French baguette sliced
- – 1 ½ cups shredded Gruyère cheese or Swiss/provolone as substitutes
Instructions
- Caramelize the Onions: In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add the sliced onions and stir to coat. Cook for 10 minutes, then sprinkle with sugar and a pinch of salt. Reduce the heat to low and cook for 35-40 minutes, stirring occasionally, until golden brown and caramelized.
- Add Garlic and Vinegar: Stir in the minced garlic and cook for 1 minute. Add balsamic vinegar to the pot, scraping up any browned bits from the bottom. Simmer for 2-3 minutes.
- Simmer the Soup: Add the beef broth, bay leaves, and thyme. Bring to a gentle simmer and cook for 20-25 minutes. Season with salt and pepper to taste. Remove and discard the bay leaves.
- Toast the Baguette: Preheat your oven to 400°F. Arrange the baguette slices on a baking sheet and toast for 5-7 minutes, or until golden and crisp.
- Assemble and Broil: Ladle the soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl and sprinkle generously with shredded Gruyère cheese. Place the bowls on a baking sheet and broil in the oven for 2-3 minutes, or until the cheese is melted and bubbly.
- Serve and Enjoy: Carefully remove the bowls from the oven (they’ll be hot!). Serve immediately and enjoy with extra bread for dipping.
Notes
- For a vegetarian version, use vegetable broth and plant-based cheese.
- Toast your bread with a drizzle of olive oil for extra crispness.
- Store leftovers (without bread and cheese) in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.
