This French Onion Soup is rich, cozy, and full of sweet caramelized onion flavor. You get a deep, savory broth, toasted bread, and a bubbly cheese topping that’s irresistible. It’s the kind of soup that feels restaurant-fancy, but you can absolutely make it at home.
Introduction
The magic of French Onion Soup is simple: onions + time. This recipe is a fan-favorite because it teaches you the easy way to caramelize onions without stress, and the final bowl tastes like a cozy bistro dinner at home.
The standout trick is deglazing the pot once the onions are deep brown. Those browned bits on the bottom hold so much flavor. Trust me, don’t skip scraping the pot—your French Onion Soup broth will taste richer and more balanced.
Why You’ll Love This French Onion Soup
- Better than restaurant: Deep onion flavor with a gooey cheese top.
- Cozy and comforting: Perfect for chilly nights.
- Simple ingredients: Onions do most of the work.
- Make-ahead friendly: Tastes even better the next day.
- Perfect for gatherings: Everyone loves the cheesy toast topping.
Ingredients for French Onion Soup
Soup
- Yellow onions, thinly sliced (4 large): The star—turns sweet and deep as it caramelizes.
- Swap: A mix of yellow and sweet onions.
- Butter (4 tbsp): Adds richness.
- Olive oil (1 tbsp): Helps butter not burn.
- Garlic, minced (2 cloves): Adds depth.
- Low-sodium beef broth (8 cups): Savory base.
- Swap: Use chicken broth for a lighter version.
- Worcestershire sauce (1 tsp): Adds savory depth.
- Swap: Soy sauce (1 tsp).
- Dried thyme (1 tsp): Cozy flavor.
- Bay leaf (1): Adds simmered depth.
- Salt (to taste) + black pepper (1/2 tsp)
Cheesy Toast Topping
- Baguette slices (8): Toasted bread for the top.
- Shredded Swiss or Gruyere-style cheese (2 cups): Melty, classic topping.
- Tip: Freshly shredded melts smoother than pre-shredded.
How to Make French Onion Soup
- 1. Melt butter with olive oil in a large pot over medium heat. Add onions and a pinch of salt.
- 2. Caramelize onions for 35–45 minutes, stirring every few minutes. Lower heat if they brown too fast. You want deep golden brown, soft onions.
- 3. Add garlic and cook 30 seconds, until fragrant.
- 4. Deglaze by splashing in a little broth and scraping up the browned bits from the bottom of the pot.
- 5. Pour in remaining broth, Worcestershire sauce, thyme, bay leaf, and pepper. Simmer 15–20 minutes on low.
- 6. Toast baguette slices at 400°F for 6–8 minutes, until crisp.
- 7. Ladle soup into oven-safe bowls, top with toast, then pile on cheese. Broil 1–3 minutes until bubbly and lightly browned (watch closely).
- 8. Serve hot. If it looks too thick, stir in a splash of broth until it’s perfect.
Tips for Perfect French Onion Soup
- Go slow on onions: Time = sweetness and depth.
- Stir regularly: Prevents scorching.
- Deglaze the pot: Those browned bits are flavor gold.
- Use low-sodium broth: Helps you control salt.
- Broil carefully: Cheese can brown fast.
Variations & Substitutions
- Extra herby: Add a small sprig of fresh thyme while simmering.
- Lighter broth: Use chicken broth for a gentler flavor.
- No broiler: Melt cheese on toast separately and set on top of the soup.
- Gluten-free: Use gluten-free bread for the topping.
- Leftover idea: Use the onions as a topping for burgers or sandwiches.
Storing & Reheating
Store soup (without bread and cheese) in the fridge for up to 5 days. Reheat on the stove over medium-low.
Freeze soup base for up to 2 months. Thaw overnight and reheat. Add fresh toast and cheese right before serving.
Serving Suggestions & Pairings
- Pair with a crisp green salad.
- Serve with roasted vegetables on the side.
- Great as a starter for pasta night.
- Perfect for cozy weekends and dinner parties.
Reader Review: “The onions caramelized perfectly and the cheesy top was unreal. This French onion soup tasted like a restaurant bowl!”
If you make this French Onion Soup, leave a rating and comment! Are you team extra cheese, or extra onions?
Print
French Onion Soup (Best Ever, Easy, Cozy)
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This French onion soup has deeply caramelized onions and a rich broth topped with toasted bread and melty cheese.
Ingredients
4 tablespoons unsalted butter
2 tablespoons olive oil
4 large yellow onions, thinly sliced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon granulated sugar (optional, helps browning)
2 cloves garlic, minced
1/2 cup dry white wine (optional)
8 cups beef broth
2 bay leaves
1 teaspoon dried thyme
Baguette slices, toasted
2 cups shredded Gruyère (or Swiss)
Instructions
Melt butter and oil in a pot over medium. Add onions, salt, pepper, and sugar.
Cook 35 to 45 minutes, stirring often, until deep golden and jammy.
Add garlic 30 seconds. Add wine and scrape browned bits; simmer 2 minutes.
Add broth, bay leaves, and thyme. Simmer 20 minutes. Remove bay leaves.
Ladle into oven-safe bowls, top with toasted baguette and cheese. Broil 2 to 3 minutes until bubbly.
Notes
Best flavor: Don’t rush the onions—deep caramelization is the whole point.
No broiler bowls: Toast bread + melt cheese on a sheet pan, then float on soup.
Tools: Heavy pot, ladle, broiler-safe bowls.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop + Broil
- Cuisine: French