The Best French Onion Soup Recipe
There’s something special about a warm bowl of French onion soup. The rich, caramelized onions, the deep, savory broth, and the crispy, cheesy bread on top make it one of the most comforting dishes ever. Whether you’re enjoying it on a chilly evening or just craving something hearty, this soup is a classic that never goes out of style.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Sharp Knife and Cutting Board
- Wooden spoon
- Ladle
- Baking Sheet
- Oven-safe soup bowls
Ingredients
For the Soup
- 4 large yellow onions thinly sliced
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon sugar to help caramelize the onions
- 3 cloves garlic minced
- ½ cup dry white wine optional, but adds depth of flavor
- 6 cups beef broth or vegetable broth for a vegetarian version
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 3 sprigs fresh thyme or ½ teaspoon dried thyme
For the Topping
- 1 small baguette sliced into thick rounds
- 2 tablespoons butter melted
- 1 ½ cups grated Gruyère cheese or Swiss cheese
Instructions
Step 1: Caramelize the Onions
- In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
- Add the sliced onions and cook, stirring often, for about 10 minutes until they soften.
- Sprinkle in the salt, black pepper, and sugar. Continue cooking for 30-40 minutes, stirring occasionally, until the onions turn a deep golden brown. Be patient—this step is key to getting that rich flavor!
- Add the minced garlic and cook for another minute until fragrant.
Step 2: Deglaze and Simmer
- Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pot. Let it cook for 2-3 minutes until the wine reduces slightly.
- Add the beef broth, Worcestershire sauce, bay leaf, and thyme. Bring to a gentle simmer and let it cook for 20-25 minutes to allow the flavors to meld.
- Remove the bay leaf and thyme sprigs before serving.
Step 3: Prepare the Topping
- While the soup simmers, preheat your oven to 375°F (190°C).
- Arrange the baguette slices on a baking sheet and brush them with melted butter. Toast for about 10 minutes until golden and crisp.
Step 4: Assemble and Broil
- Ladle the soup into oven-safe bowls, place a toasted baguette slice on top of each, and generously sprinkle with grated Gruyère cheese.
- Place the bowls under the broiler for 2-4 minutes, or until the cheese is melted and bubbly with golden brown edges.
- Carefully remove from the oven (the bowls will be hot!) and let the soup cool slightly before enjoying.
Notes
Nutritional Value (Per Serving)
- Calories: ~350-400 kcal
- Protein: ~12g
- Carbohydrates: ~35g
- Fat: ~18g
- Saturated Fat: ~9g
- Fiber: ~3g
- Sugar: ~10g (from caramelized onions)
- Sodium: ~900mg (varies with broth and cheese choice)
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.