Nothing says comfort like French Onion Soup. Rich, caramelized onions and a savory broth topped with cheesy bread make this timeless classic everyone’s go-to for a cozy night in.
What is French Onion Soup?
French onion soup is a traditional French dish known for its rich, deep flavors. It’s made with caramelized onions cooked slowly in butter or oil to bring out their natural sweetness. The onions are then simmered in a hearty broth, often beef-based, and the soup is topped with a slice of crusty baguette and melted cheese, typically Gruyère or Swiss. This combination creates a delightful mix of savory, sweet, and creamy flavors.
Its origin dates back to the 17th century, possibly earlier, and is traditionally credited to the markets of Paris. Some stories link it to King Louis XV or King Louis XIV, but the modern version we enjoy today was popularized by French chefs in the 19th century.
We love soup recipes, and if you love classics like Minestrone Soup and Beef Stew, you will love this French onion soup.
Table of Contents
Why We Love Onion Soup
- Melted cheese over toasted baguette slices adds a gooey, satisfying topping.
- French Onion Soup has a warm broth and hearty ingredients making it an ultimate comfort food.
- You can prepare the soup in advance, perfect for entertaining or weeknight dinners.
Recipe Ingredients
- Gruyère Cheese: This nutty, slightly salty cheese melts over the baguette slices, creating a creamy, golden crust.
- Beef Stock: The robust, hearty flavor of beef stock serves adds depth to the soup.
- Worcestershire Sauce: Adds a tangy, umami-rich flavor that deepens the broth.
See the recipe card for full information on ingredients and quantities.
Variations
- Cheese Variation: You can experiment with other varieties of cheese like Swiss, Emmental, or Comté. Swiss cheese provides a mild nuttiness, Emmental adds a delicate sweetness, while Comté offers a stronger, earthy flavor. Mozzarella, known for its gooey melt, creates a creamy topping. Parmesan cheese or aged cheddar adds a sharp contrast for an irresistibly cheesy finish.
- Flavor Enhancement: Add a splash of balsamic vinegar to the caramelized onions to enhance their natural sweetness and add a subtle tang.
How to Make French Onion Soup
Step 1: In a wide, heavy-bottomed Dutch oven set over medium heat, add the butter and oil. Once hot, add the onions. Let onions cook for 30 minutes, stirring frequently to prevent them from burning.
Step 2: Sprinkle onions with sugar and salt, and continue cooking until deep brown, about 15 additional minutes.
Step 3: Add minced garlic and sauté for an additional minute.
Step 4: Use a wooden spoon to scoot the onions to one side of the pan. Slowly pour in the white wine to deglaze the pan. Scrape any browned bits on the bottom or sides of the pot.
Step 5: Pour in stock/broth and Worcestershire sauce. Add bay leaf, thyme, and ground black pepper. Bring to a boil, then reduce heat to simmer and cook, covered, for 30 minutes. Discard bay leaf.
Step 6: Meanwhile, toast the bread so that it’s deep golden brown. Add cheese and broil until bubbly.
Step 7: Once soup is done, ladle soup into a bowl and top with cheesy toast. Garnish with additional thyme, if desired.
Expert Tips
- Low and Slow: Maintain a medium-low heat when caramelizing the onions. This prevents them from burning while ensuring they develop a deep, rich taste.
- Use an Oven-Safe Bowl: Use oven-safe bowls to serve the soup. This way, you can broil the cheese-topped toasted bread directly on the soup for an even, bubbly crust that perfectly complements the caramelized onions.
FAQs
Absolutely. Prepare the soup up to two days in advance, refrigerate, and reheat gently on the stovetop before serving.
To thicken French onion soup, stir in a small amount of flour with the caramelized onions. Allow it to cook for a minute or two before adding the broth. Alternatively, simmer the soup longer to reduce it and create a richer consistency.
Pair French onion soup with hearty sides like Perfect Pot Roast, Garlic Parmesan Artisan Bread, Cheesy Garlic Bread, or Orzo Arugula Salad to round out the meal.
Storage Info
To STORE French onion soup, let it cool before transferring it to an airtight container. It will stay good in the refrigerator for up to 4 days. You can also FREEZE the soup for up to 3 months.
REHEAT refrigerated or thawed soup over medium heat on the stovetop, stirring occasionally.
More Soup Recipes to Try
French Onion Soup Recipe
Ingredients
- 6 medium yellow onions, peeled and thinly sliced
- 3 tbsp olive oil
- 3 tbsp unsalted butter
- 1 tsp granulated sugar
- 1/4 tsp kosher sea salt
- 4 tsp minced garlic
- 1/4 cup dry white wine - can swap for additional broth or stock
- 6 cup low-sodium beef stock
- 2 cup low-sodium chicken broth
- 1 tsp Worcestershire sauce
- 1 bay leaf
- 2 tsp loose thyme leaves
- 1/2 tsp ground black pepper
- slices of baguette and gruyere cheese for toasting
Instructions
- In a wide, heavy-bottomed Dutch oven set over medium heat, add the butter and oil. Once hot, add the onions. Let onions cook for 30 minutes, stirring frequently to prevent them from burning.
- Sprinkle onions with sugar and salt, continue cooking until deep brown, about 15 additional minutes.
- Add minced garlic and sauté for an additional minute.
- Use a wooden spoon to scoot the onions to one side of the pan. Slowly pour in the white wine to deglaze the pan. Scrape any browned bits on the bottom or sides of the pot.
- Pour in stock/broth and Worcestershire sauce. Add bay leaf, thyme, and ground black pepper. Bring to a boil, then reduce heat to simmer and cook, covered, for 30 minutes. Discard bay leaf.
- Meanwhile, toast the bread so that it's deep golden brown. Add cheese and broil until bubbly.
- Once soup is done, ladle soup into a bowl and top with cheesy toast. Garnish with additional thyme, if desired.
Thank you so much for this amazing onion soup recipe! It tasted really good and it’s super easy to make! Will surely have this again! Highly recommended!
This soup is an absolute favorite of mine. I love the bread and flavor of the onions.
I love that it is soup weather. The flavor is amazing too.
Lots of flavor in this soup!! We make it all winter long!