This French Onion Soup is one of those warm, cozy meals that makes you feel like you’re getting a hug in a bowl. It’s rich, cheesy, and full of deep, sweet onion flavor. If you’ve never made it before, don’t worry — it’s easier than it looks, and I’ll walk you through every step. Plus, the reward at the end is worth it: golden, cheesy, toasty bread floating on top of that rich, flavorful broth. Yes, please.
Why I Love This Recipe
This is the soup I make when I want to feel comforted and cozy, like I’m sitting in a little café in France with soft jazz playing. It takes simple ingredients and turns them into something restaurant-level good.
- It’s made with everyday ingredients
- Super satisfying, even as a main dish
- Smells amazing while cooking
- Leftovers reheat beautifully
- Tastes even better the next day
What You’ll Need
- 5 large onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 6 cups beef broth (low-sodium preferred)
- 1 bay leaf
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 baguette, sliced into 1-inch thick pieces
- 2 cups shredded Gruyère cheese
Pro Tips
- Slice the onions evenly so they cook at the same rate
- Stir the onions often to keep them from burning
- Use Gruyère — it melts well and adds that perfect cheesy stretch
- If using wine, choose something dry like Sauvignon Blanc
- Toast your bread slices first so they don’t get soggy in the soup
Tools You’ll Need
- Large heavy-bottomed pot or Dutch oven
- Chef’s knife
- Wooden spoon
- Baking sheet
- Oven-safe bowls (broiler safe)
- Box grater (if shredding cheese yourself)
Substitutions and Variations
- Swap Gruyère for Swiss or provolone if needed
- Use vegetable broth for a vegetarian version
- Skip the wine and add an extra splash of broth
- Add a splash of balsamic vinegar for depth
Make Ahead Tips
- Caramelize the onions a day ahead and store them in the fridge
- Make the full soup ahead — it reheats beautifully
- Slice and toast the bread the day before
Cooking Time & Servings
Servings: 4 large bowls
Cook Time: About 1 hour 15 minutes
Instructions
Step 1: Caramelize the Onions
In a large pot, melt 4 tablespoons butter with 1 tablespoon olive oil over medium heat. Add 5 sliced onions, 1 teaspoon salt, and 1/2 teaspoon sugar. Cook, stirring often, for 35–40 minutes until deep golden and soft.
Step 2: Add Garlic and Wine
Add 2 minced garlic cloves and stir for 1 minute. Pour in 1/2 cup white wine, scraping the bottom of the pot. Cook until wine has mostly evaporated, about 5 minutes.
Step 3: Simmer the Soup
Pour in 6 cups beef broth. Add 1 bay leaf and 1/2 teaspoon thyme. Bring to a boil, then lower heat and simmer for 20 minutes. Season with salt and pepper to taste.
Step 4: Toast the Bread
While soup simmers, place baguette slices on a baking sheet. Toast under the broiler for 2–3 minutes per side until golden and crisp.
Step 5: Broil the Cheese
Ladle soup into oven-safe bowls. Top with toasted bread and a generous handful of shredded Gruyère cheese (about 1/2 cup per bowl). Broil until cheese is bubbly and golden brown, 2–4 minutes.
Step 6: Serve
Carefully remove bowls from oven and let cool slightly before serving. The cheese should be gooey and the broth piping hot.
Leftovers and Storage
Let soup cool completely, then store in the fridge in an airtight container for up to 4 days. Reheat on the stove. Store the bread and cheese separately and assemble just before serving. Don’t freeze — the onions can get mushy.
Macros (Per Serving, approx.)
- Calories: 420
- Protein: 17g
- Carbs: 35g
- Fat: 24g
- Fiber: 3g
- Sugar: 7g
Why This Recipe Works (Quick Science)
Caramelizing the onions slowly breaks down their natural sugars, creating that deep, sweet flavor. Adding wine adds acidity to balance the richness, and simmering the broth blends all the flavors. Toasted bread holds up to the soup, and the cheese on top locks everything in and gets all bubbly and golden from the broiler.
Common Mistakes
- Rushing the onions – Don’t turn up the heat; they need time to caramelize
- Skipping the bread toast – Untoasted bread will turn to mush
- Using pre-shredded cheese – It doesn’t melt as well and can be grainy
- Adding too much salt early – The broth reduces and can become too salty
What to Serve With
- A simple green salad with vinaigrette
- Roasted Brussels sprouts or green beans
- Glass of dry white wine or sparkling water
- Crusty French bread (yes, more bread!)
FAQ
Can I make this vegetarian?
Yes! Just swap the beef broth for vegetable broth.
Can I make this without wine?
Absolutely. Just use a little more broth or a splash of balsamic vinegar.
Do I need special bowls?
Oven-safe bowls are best since you’ll be broiling the cheese.
What cheese can I use instead of Gruyère?
Swiss, provolone, or even mozzarella in a pinch — just make sure it melts well.
Hope you give this French Onion Soup a try! It’s one of those dishes that makes you feel like a pro in the kitchen. If you make it, I’d love to hear how it turned out — drop a comment and let me know!
