Warm, rich, and deeply flavorful, French Onion Soup is the ultimate comfort food. Made with caramelized onions, a savory broth, and topped with cheesy, crusty bread, this classic soup is surprisingly simple to make at home. Whether it’s for a cozy dinner or an elegant starter, this recipe will become a go-to favorite.
Why You’ll Love This Recipe?
- Perfectly caramelized onions give the soup its signature depth of flavor.
- Easy to make with simple pantry staples.
- Topped with gooey, melty cheese and crusty bread for an irresistible finish.
Ingredients
Here’s what you’ll need:
- Yellow onions, thinly sliced
- Butter and olive oil for caramelizing
- Beef or vegetable broth
- Dry white wine or sherry (optional, but adds depth)
- Fresh thyme and bay leaf for seasoning
- Baguette slices and shredded Gruyère or Swiss cheese
The full list of ingredients with exact measurements is included below.
Directions
Step 1: Caramelize the Onions
In a large pot, heat butter and olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 30–40 minutes, or until the onions are deeply caramelized and golden brown.
Step 2: Deglaze the Pot
Once the onions are caramelized, pour in the wine or sherry (if using) to deglaze the pot. Scrape up any browned bits from the bottom, as these add incredible flavor.
Step 3: Add the Broth and Herbs
Pour in the beef or vegetable broth, and add the thyme and bay leaf. Bring the soup to a gentle simmer and let it cook for 20–30 minutes to meld the flavors.
Step 4: Prepare the Bread
While the soup simmers, toast baguette slices until golden. Sprinkle shredded cheese on top and broil until melted and bubbly.
Step 5: Assemble and Serve
Ladle the hot soup into bowls, top each with a cheesy baguette slice, and enjoy immediately.
Expert Tips and Tricks
- Caramelize slowly: Don’t rush the onions—they’re the heart of the soup and need time to develop their rich flavor.
- Use good-quality broth: Since the broth is a major component, opt for a high-quality one for the best results.
- Cheese matters: Gruyère is traditional, but Swiss or a mix of cheeses like Parmesan can also work.
Recipe Variations and Possible Substitutions
- Substitute chicken or vegetable broth for beef broth to suit your preference.
- For a gluten-free version, use gluten-free bread and ensure your broth is gluten-free.
- Add a splash of balsamic vinegar for an extra tangy note.
Serving and Pairing Suggestions
French Onion Soup is a meal in itself but pairs wonderfully with a fresh green salad or roasted vegetables. For drinks, a glass of white wine, like Sauvignon Blanc, or a light red, like Pinot Noir, complements the soup beautifully.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat. If you have extra cheesy bread, broil it fresh for the best texture.
FAQs
Q1: Can I make this soup ahead of time?
Yes, the soup base can be made a day in advance and reheated before serving. Add the cheesy bread fresh.
Q2: What if I don’t have wine?
You can skip the wine and deglaze with a bit of extra broth or apple cider vinegar.
Q3: How can I make this vegetarian?
Use vegetable broth instead of beef broth, and ensure the cheese is vegetarian-friendly.
Q4: Can I freeze French Onion Soup?
Yes, freeze the soup (without the bread) in an airtight container for up to 3 months. Thaw and reheat when ready to serve.
Conclusion
This easy French Onion Soup recipe brings the classic flavors of France to your table with minimal effort. The caramelized onions, savory broth, and cheesy, crusty topping make it a dish to remember. Perfect for any occasion, this soup is sure to impress!
Print
The BEST Easy French Onion Soup
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering and Broiling
- Cuisine: French
- Diet: Vegetarian
Description
This easy French Onion Soup is a rich and flavorful classic. Made with sweet caramelized onions in a savory beef broth, topped with toasted baguette slices and melted Gruyère cheese, it’s a comforting dish perfect for any occasion.
Ingredients
For the Soup:
- 4 large yellow onions, thinly sliced
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tsp sugar (optional, for faster caramelization)
- 4 garlic cloves, minced
- 1/2 cup dry white wine (optional)
- 8 cups beef broth (or a mix of beef and chicken broth)
- 2 sprigs fresh thyme (or 1/2 tsp dried thyme)
- 1 bay leaf
- Salt and pepper, to taste
For the Topping:
- 1 baguette, sliced into 1-inch thick rounds
- 2 cups Gruyère cheese, grated (or Swiss cheese)
Instructions
- Caramelize the Onions:
- Heat butter and olive oil in a large pot over medium heat. Add the sliced onions and cook, stirring occasionally, for 25–30 minutes, until deeply golden and caramelized. Add sugar for a quicker caramelization, if desired.
- Build the Soup Base:
- Stir in the garlic and cook for 1–2 minutes until fragrant. Deglaze the pot with white wine, scraping up any browned bits. Let it simmer for 3–5 minutes to reduce slightly.
- Simmer the Soup:
- Add the beef broth, thyme, and bay leaf. Bring to a boil, then reduce the heat and let it simmer uncovered for 20–30 minutes. Season with salt and pepper to taste.
- Prepare the Baguette Slices:
- Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and toast for 8–10 minutes until lightly golden.
- Assemble and Broil:
- Ladle the soup into oven-safe bowls. Top each with a toasted baguette slice and a generous amount of grated Gruyère cheese. Place the bowls under a broiler for 3–5 minutes, or until the cheese is melted and bubbly.
- Serve:
- Remove from the oven carefully, and serve immediately with fresh thyme or parsley for garnish.
Notes
- For a deeper flavor, use homemade beef stock if available.
- Substitute Gruyère with mozzarella or provolone if needed.
- The soup can be made ahead and stored without the toppings for up to 3 days.
Nutrition
- Serving Size: 1 bowl with topping
- Calories: 480
- Sugar: 8g
- Sodium: 900mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg