French Onion Soup is a timeless dish that brings comfort, warmth, and a touch of elegance to your table. This classic recipe is perfect for chilly evenings or when you’re craving a hearty, flavorful meal.
Made with caramelized onions, a rich savory broth, and toasted cheesy bread, this soup is easy to prepare, budget-friendly, and far superior to store-bought versions. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe will guide you through creating a restaurant-quality soup at home.
Why You’ll Love This Recipe
French Onion Soup is a celebration of simple ingredients transformed into something extraordinary. The caramelized onions provide a deep, sweet flavor, while the broth is rich, savory, and comforting. Topped with crispy baguette slices and gooey melted Gruyère cheese, every spoonful is a perfect balance of textures and flavors. Plus, this recipe is adaptable for various dietary needs—it can be made vegetarian, gluten-free, or even alcohol-free.
Ingredients You’ll Need
Here’s what you’ll need to make this classic French Onion Soup:
- Butter (4 tablespoons): Use unsalted or salted butter to sauté the onions and enhance their flavor.
- Olive Oil (1 tablespoon): Helps prevent the butter from burning and adds richness.
- Onions (3 pounds): Yellow onions or sweet Vidalia onions work best. Slice them thinly for even cooking.
- Kosher or Sea Salt (¾ teaspoon): Enhances the natural sweetness of the onions.
- Freshly Ground Black Pepper (¼ teaspoon): Adds a subtle kick.
- Dry White Wine (¾ cup): Optional—use broth if you prefer to skip alcohol.
- Dry Sherry (1 tablespoon): Optional—replace with cider vinegar for an alcohol-free version.
- All-Purpose Flour (2 tablespoons): Helps thicken the soup slightly.
- Beef Broth (8 cups): Provides a rich base for the soup. You can substitute with vegetable or chicken broth if desired.
- Bay Leaf (1): Adds depth to the broth.
- Thyme (2 fresh sprigs or ½ teaspoon dried): Infuses the soup with earthy notes.
- Worcestershire Sauce (½ teaspoon): Enhances the umami flavor.
- Baguette (1 small loaf): Slice into ½-inch thick pieces for the cheesy topping.
- Gruyère Cheese (6 ounces, grated): The star of the cheesy topping. Fontina or mozzarella can be used as substitutes.
Optional garnishes include fresh thyme leaves or chopped chives for added freshness and visual appeal.
Step-by-Step Instructions
1. Caramelize the Onions
Start by melting the butter and oil in a large pot or Dutch oven over medium heat. Add the sliced onions, salt, and pepper, stirring to coat them evenly. Cook uncovered, stirring occasionally, until the onions are deep golden brown and caramelized—this process takes about 45 to 55 minutes. If the onions stick to the pot, scrape the bottom with a wooden spoon and deglaze with a tablespoon of water as needed.
2. Add Wine and Sherry
Once the onions are caramelized, raise the heat to medium-high and pour in the wine and dry sherry. Bring to a boil and cook until most of the liquid has evaporated, about 5 to 6 minutes. This step enhances the depth of flavor in the soup.
3. Incorporate Flour and Broth
Sprinkle the flour over the onions and stir constantly for about one minute to cook out the raw taste of the flour. Gradually add one cup of broth while stirring to prevent lumps, then pour in the remaining broth along with the bay leaf, thyme, and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer for 20 minutes to allow the flavors to meld together.
4. Prepare the Bread
While the soup simmers, preheat your oven to 400ºF and place bread slices in a single layer on a baking sheet. Bake until crisp and golden on the edges—this should take about 8 to 10 minutes.
5. Assemble and Broil
Remove the bay leaf and thyme sprigs from the soup and adjust seasoning as needed. Divide the hot soup into individual ovenproof bowls placed on a baking sheet. Top each bowl with one or two slices of toasted bread (depending on size) and generously sprinkle Gruyère cheese over the top. Place under the broiler until the cheese melts and browns slightly around the edges—watch closely as this happens quickly!
If you don’t have ovenproof bowls, simply broil cheese-topped bread slices separately until bubbly and serve them on top of each bowl of soup.
Chef’s Notes
- Onions vary in size; large onions weigh about 8 to 10 ounces each, while medium ones weigh 6 to 8 ounces each. Adjust seasonings accordingly based on your onion quantity and taste preferences.
- For deeper flavor, add a few dashes of Worcestershire sauce or beef bouillon granules during cooking.
- If your soup tastes slightly bitter, balance it with ¼ to ½ teaspoon of sugar.
- Ensure your soup is hot when pouring it into ovenproof bowls for broiling—the heat helps melt the cheese evenly.
Dietary Adaptations
This recipe is versatile enough to suit various dietary needs:
- Vegetarian: Replace beef broth with vegetable broth for a vegetarian-friendly version.
- Gluten-Free: Use gluten-free flour and bread for those avoiding gluten.
- Alcohol-Free: Substitute wine with extra broth and sherry with cider vinegar for an alcohol-free option.
Nutrition Information
Each serving provides approximately 691 calories, making this soup hearty enough as a standalone meal or paired with a light salad on the side. It contains 32 grams of protein, 28 grams of fat (16 grams saturated), and 72 grams of carbohydrates, including 7 grams of fiber and 21 grams of sugar.
Final Thoughts
Classic French Onion Soup is more than just a dish—it’s an experience that brings people together around the table with its comforting aromas and rich flavors. Whether you’re serving it for dinner or hosting guests, this recipe is sure to impress everyone who takes a bite. With its simple ingredients and easy-to-follow instructions, you’ll master this timeless recipe in no time!
So grab your apron, slice up some onions, and let’s get cooking—you’re about to create something truly delicious!
PrintClassic French Onion Soup Recipe
Learn how to make Classic French Onion Soup like a restaurant chef! Caramelized onions, savory broth, and toasted cheesy bread come together in this cozy and rich French dish. Vegetarian and gluten-free adaptable.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 4 servings
- Category: Dinner, Soup
- Method: Stovetop, Broiled
- Cuisine: French
- Diet: Gluten Free
Ingredients
- 4 tablespoons butter (unsalted or salted)
- 1 tablespoon olive oil or vegetable oil
- 3 pounds yellow or sweet Vidalia onions, thinly sliced
- 3/4 teaspoon kosher or sea salt
- 1/4 teaspoon ground black pepper
- 3/4 cup dry white wine (or broth)
- 1 tablespoon dry sherry (or cider vinegar)
- 2 tablespoons all-purpose flour
- 8 cups beef broth (or vegetable/chicken broth)
- 1 bay leaf
- 2 fresh thyme sprigs (or 1/2 tsp dried thyme)
- 1/2 teaspoon Worcestershire sauce
- 1 small baguette, sliced 1/2-inch thick
- 6 ounces Gruyère cheese, grated (or Fontina/Mozzarella)
- Optional: fresh thyme or chopped chives for garnish
Instructions
1. In a large pot, heat butter and oil over medium heat. Add onions, salt, and pepper. Stir occasionally and cook uncovered for 45–55 minutes until caramelized and deep golden brown.
2. Deglaze with wine and sherry. Cook until nearly evaporated, about 5–6 minutes. Stir in flour and cook for 1 minute.
3. Slowly add one cup of broth while stirring constantly. Then add remaining broth, bay leaf, thyme, and Worcestershire sauce. Bring to a boil, reduce heat, and simmer for 20 minutes.
4. Meanwhile, preheat oven to 400ºF. Toast baguette slices for 8–10 minutes until crisp.
5. Remove bay leaf and thyme from soup. Adjust seasoning to taste.
6. To broil: pour hot soup into oven-safe bowls. Top each with toasted bread and sprinkle with cheese.
7. Place under broiler 6 inches from heat until cheese is melted and bubbly. Serve garnished with thyme or chives if desired.
Notes
• If onions brown too quickly, reduce heat and deglaze the pot with water.
• Use sweet or yellow onions, sliced thinly.
• Add a bit of sugar if the soup tastes bitter.
• Substitute wine and sherry with broth and vinegar for alcohol-free version.
• Use vegetable broth to make it vegetarian.
• Broil cheese-topped toasts separately if using non-ovenproof bowls.
Nutrition
- Serving Size: 1 bowl
- Calories: 691
- Sugar: 21g
- Sodium: 2104mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 72g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 77mg
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