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This classic French onion soup recipe is made with caramelized onions and wine-beef broth. Topped off with a toasted baguette and lots of melted cheese!
I love cozy soup recipes like tomato basil and lemon chicken orzo but French onion is my absolute favorite. It’s rich in flavor, sweet and savory, and super cheesy. For extra crunch, I like serving it with French fried onions on top!
What Is French Onion Soup?
French onion soup is simply beef broth and caramelized onions. It originated in Paris, France in the 18th century.
Ingredient Notes
Onions – I highly recommend using yellow onions for this recipe because it gives it a naturally sweet taste. Although feel free to use white or red onions if you have them on hand.
Broth – Beef broth is what is used in authentic French onion soup but chicken stock works too. Homemade or store-bought beef broth is fine.
Wine – Any good quality red wine.
Cheese – I like to use a combination of gruyere cheese and fresh parmesan cheese. Make sure to grate your own cheese! Swiss cheese works too.
Bread – Old-day baguette is key here. However, feel free to use croutons if you prefer.
Worcestershire Sauce – Adds so much flavor!
How To Make
- Add oil and butter to a soup pot and heat over medium-low heat. Stir in the thinly sliced onions and cook for 30-40 minutes, stirring frequently.
- Once the onions are caramelized, stir in the garlic, bay leaf, and thyme. Cook for 30 seconds and then add the flour. Cook for 2-3 minutes.
- Add the wine and deglaze the pot by scraping the bottom with a wooden spoon. Allow the wine to reduce by half and then add the beef broth and Worcestershire sauce.
- Increase the heat to medium-high and let the soup come to a boil, once it comes to a boil, reduce the heat to medium and cook for 15 minutes. Season generously with salt and pepper.
- Preheat oven to 400 degrees F. and slice baguette to 1/2 inch slices. Drizzle the baguette slices with olive oil and bake for 5 minutes.
- Pour the soup into individual oven-safe bowls, and then add 1 or 2 slices of baguette to each bowl. Top it off with gruyere cheese and parmesan cheese. Broil for 1-2 minutes or until the cheese is completely melted.
Top Tips For The Best French Onion Soup
- Don’t take any shortcuts to caramelize the onions such as adding sugar or cooking them over high heat. Long and slow is best when caramelizing onions.
- Not a fan of wine? Simply omit the wine and deglaze the pot with beef stock.
- Want to make it vegetarian? Use vegetable stock instead of beef stock and omit the Worcestershire sauce.
- Season the soup generously with salt and pepper but remember that the cheese is salty so keep that in mind when seasoning the broth.
- Use the freshest ingredients you can get your hands on!
- Good French onion soup is always served piping hot.
Make Ahead
You can definitely make this soup ahead of time, just make sure you add the sliced baguette and cheese topping right before serving it.
Storage And Reheating Instructions
Allow the soup to cool completely and then place it in an air-tight container without the bread and cheese. Refrigerate for up to 4 days or freeze for up to 3 months. To reheat, warm the soup in a saucepan until hot.
Adding crispy fried onions on top is completely optional but it adds so much flavor and crunch! I highly recommend it.
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French Onion Soup
Ingredients
- 6 yellow onions , thinly sliced
- 5 garlic cloves , finely minced
- 8 cups beef broth
- 1/2 cup red wine , optional
- 1 bay leaf
- 2 sprigs thyme , fresh
- 1 tsp Worcestershire sauce
- 4 tbsp butter
- 1 tbsp olive oil
- 2 tbsp all-purpose flour
- salt and pepper to taste
Topping
- Gruyere cheese
- Fresh Parmesan Cheese
- Baguette
- French fried onions , optional
Instructions
- Add oil and butter to a soup pot and heat over medium-low heat. Stir in the thinly sliced onions and cook for 30-40 minutes, stirring frequently.
- Once the onions are caramelized, stir in the garlic, bay leaf, and thyme. Cook for 30 seconds and then add the flour. Cook for 2-3 minutes.
- Add the wine and deglaze the pot by scraping the bottom with a wooden spoon. Allow the wine to reduce by half and then add the beef broth and Worcestershire sauce.
- Increase the heat to medium-high and let the soup come to a boil, once it comes to a boil, reduce the heat to medium and cook for 15 minutes. Season generously with salt and pepper.
- Preheat oven to 400 degrees F. and slice baguette to 1/2 inch slices. Drizzle the baguette slices with olive oil and bake for 5 minutes.
- Pour the soup into individual oven-safe bowls, and then add 1 or 2 slices of baguette to each bowl. Top it off with gruyere cheese and parmesan cheese. Broil for 1-2 minutes or until the cheese is completely melted.
- If topping the soup off with French fried onions, do so after you broil the cheese.
Notes
- Don’t take any shortcuts to caramelize the onions such as adding sugar or cooking them over high heat. Long and slow is best when caramelizing onions.
- Not a fan of wine? Simply omit the wine and deglaze the pot with beef stock.
- Want to make it vegetarian? Use vegetable stock instead of beef stock and omit the Worcestershire sauce.
- Season the soup generously with salt and pepper but remember that the cheese is salty so keep that in mind when seasoning the broth.
- Use the freshest ingredients you can get your hands on!
- Good French onion soup is always served piping hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
