The Best French Onion Soup Recipe

Introduction

If you’ve ever tasted truly great French onion soup—the kind with deep caramelized-onion sweetness, rich beef broth, and a satisfying cheese pull—you know why it’s so beloved. This recipe will guide you to make the best French onion soup of your life with simple ingredients and patience.

Ingredients

• 5–6 large yellow onions, sliced
• 4 tbsp unsalted butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp sugar
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp flour
• 8 cups beef broth
• ½ cup dry white wine (optional)
• 1 bay leaf
• Fresh thyme sprigs
• Sliced French bread, toasted
• Gruyère cheese, shredded
• Optional: Parmesan, Swiss, or fontina for a cheese blend

Instructions

1. Step 1: Melt butter and olive oil in a heavy-bottomed Dutch oven over medium-low heat. Add the sliced onions and season with salt, pepper, and sugar. Stir occasionally, allowing onions to caramelize slowly for 40–50 minutes until deep golden brown.
2. Step 2: Sprinkle flour over the caramelized onions and stir for one minute to cook out the raw flavor. Add minced garlic and cook until fragrant.
3. Step 3: Pour in beef broth, white wine (if using), bay leaf, and thyme sprigs. Bring to a gentle simmer and cook uncovered for 20–25 minutes to let flavors meld.
4. Step 4: Toast slices of French bread until golden and crisp. Rub warm toasts with raw garlic if desired. Shred Gruyère cheese fresh using a box grater.
5. Step 5: Ladle soup into oven-safe bowls, ensuring plenty of caramelized onions per serving. Place toasted bread on top and cover generously with cheese. Using kitchen tongs, transfer bowls to a baking sheet and broil until cheese bubbles and browns. Serve hot.

Tips & Variations

• Use yellow onions for the best caramelization; avoid red or overly sweet onions.
• Patience is key—caramelize onions slowly on medium-low heat to avoid burning.
• Choose a rich beef broth for full flavor.
• Use fresh bread or day-old that’s not too hard to achieve a perfect crunch.
• Try adding sautéed mushrooms with the onions for extra umami.
• For a vegetarian version, substitute beef broth with vegetable broth and add a splash of soy sauce.
• Mix Gruyère with Parmesan, Swiss, or fontina for a complex cheese flavor.
• Add a splash of brandy for warmth and added depth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop until simmering. Toast fresh bread and broil with cheese again just before serving; avoid reheating bread in the soup to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why does caramelizing onions take so long?

Caramelizing onions slowly over low heat allows their natural sugars to develop a rich, sweet flavor and deep color without burning. Rushing this process risks bitterness and uneven cooking.

Can I use pre-shredded cheese for the topping?

Freshly shredded cheese melts better and creates a superior texture. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting, so it’s best to grate your own.

The Best French Onion Soup Recipe

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★★★★★

4.9 from 119 reviews

• Author: Julian
• Total Time: 1 hour 30 minutes
• Yield: 6 to 8 servings 1x

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Description

This French Onion Soup recipe delivers deeply caramelized onions, a rich and flavorful beef broth, and a gooey cheese topping for the perfect cozy dish. Slow-cooked onions provide a jammy sweetness, complemented by a savory broth enhanced with thyme, bay leaf, and dry white wine. Finished under the broiler with toasted French bread and melted Gruyère cheese, this soup offers the classic cheesy pull in every spoonful. Ideal for a comforting starter or main, it evokes the feel of a Parisian bistro with authentic techniques and simple ingredients.

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Ingredients

Scale 1x2x3x

Soup Base

• 5–6 large yellow onions, thinly sliced
• 4 tbsp unsalted butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp sugar
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp all-purpose flour
• 8 cups beef broth
• ½ cup dry white wine (optional)
• 1 bay leaf
• Fresh thyme sprigs (about 3-4 sprigs)

Toppings

• Sliced French bread, toasted
• Gruyère cheese, freshly shredded (about 2 cups)
• Optional: freshly grated Parmesan, Swiss, or fontina cheese for blending

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Instructions

1. Caramelize the Onions: Melt butter and olive oil in a heavy-bottomed Dutch oven over medium-low heat. Add thinly sliced onions, season with salt, pepper, and sugar. Stir occasionally but allow onions to slowly caramelize for 40–50 minutes until deep golden-brown and jammy, avoiding burning by keeping heat low.
2. Build the Flavor Base: Sprinkle flour over the caramelized onions and stir for about 1 minute to cook out raw taste. Add minced garlic and cook until fragrant, about 30 seconds.
3. Add Broth and Wine: Pour in the beef broth and dry white wine (if using). Add bay leaf and thyme sprigs. Bring the mixture to a gentle simmer and cook for 20–25 minutes to allow flavors to meld.
4. Prep the Toppings: While the soup simmers, toast slices of French bread in the oven until golden and crisp. Optionally rub each toast with raw garlic. Shred Gruyère cheese (and any optional cheese blend) fresh using a box grater.
5. Assemble and Broil: Ladle soup with plenty of caramelized onions into oven-safe bowls. Place a toasted bread slice on top of each bowl, then cover generously with shredded Gruyère and optional cheese. Using kitchen tongs, transfer bowls to a baking sheet and broil until the cheese is melted, bubbly, and golden brown, about 3–5 minutes. Serve immediately.

Notes

• Use yellow onions for best caramelization; avoid red or sweet onions.
• Low and slow cooking of onions ensures deep flavor without burning.
• Invest in a heavy-bottomed Dutch oven or enameled cast iron pot for even heat distribution.
• Use a rich beef broth; homemade or high-quality store-bought preferred.
• Toast French bread until crisp but not burnt for the best texture under cheese.
• Freshly shred Gruyère and Parmesan cheeses for optimal melting and flavor.
• Use oven-safe soup bowls to prevent cracking under the broiler.
• Soup keeps well refrigerated up to 4 days; reheat gently on stovetop and re-toast bread with cheese before serving.

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: French

Keywords: French onion soup, caramelized onion soup, beef broth soup, cheesy soup, comfort food, classic French recipe