Classic French Onion Soup Recipe

Introduction

Classic French Onion Soup is a comforting, rich dish featuring deeply caramelized onions, savory broth, and a golden, cheesy baguette topping. This timeless recipe is perfect for cozy evenings and will impress anyone who loves bold, layered flavors.

Ingredients

• 4 tablespoons butter (unsalted or salted)
• 1 tablespoon olive oil or vegetable oil
• 3 pounds onions (peeled, halved, and thinly sliced; about ⅛-inch thick; yellow or sweet Vidalia onions work best)
• ¾ teaspoon Kosher or sea salt (plus more to taste)
• ¼ teaspoon freshly ground black pepper (plus more to taste)
• ¾ cup dry white wine (replace with broth if preferred)
• 1 tablespoon dry sherry (replace with cider vinegar if preferred)
• 2 tablespoons all-purpose flour
• 8 cups beef broth or beef stock
• 1 bay leaf
• 2 fresh thyme sprigs (or ½ teaspoon dried thyme)
• ½ teaspoon Worcestershire sauce
• 1 small baguette (sliced ½-inch thick)
• 6 ounces Gruyère cheese, grated (about 1 ½ cups; replace with Fontina or Mozzarella if desired)
• Optional: Garnish with fresh thyme leaves or chopped chives

Instructions

1. Step 1: In a large pot or Dutch oven over medium heat, melt the butter with the olive oil. Add the sliced onions, salt, and black pepper, stirring to combine.
2. Step 2: Cook the onions uncovered, stirring occasionally, until they are caramelized and deep golden brown. This will take about 45 to 55 minutes. If they brown too fast, lower the heat; if they stick, scrape the pot and deglaze with a tablespoon of water as needed.
3. Step 3: Add the dry white wine and dry sherry to the caramelized onions. Increase heat to medium-high and boil until almost all the liquid evaporates, about 5-6 minutes. Stir in the flour and cook constantly for 1 minute.
4. Step 4: Gradually stir in one cup of beef broth, followed by the remaining broth, the bay leaf, thyme sprigs, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Step 5: While the soup simmers, preheat the oven to 400ºF. Arrange the baguette slices on a baking sheet and bake until crisp and golden on the edges, about 8-10 minutes.
6. Step 6: Remove the bay leaf and thyme sprigs from the soup. Taste and adjust seasoning with salt and pepper if needed.
7. Step 7: Set an oven rack about 6 inches below the broiler and turn the broiler on (low or high).
8. Step 8: Ladle hot soup into individual ovenproof bowls. Top each with 1-2 slices of toasted baguette, ensuring no overlap. Generously sprinkle grated Gruyère cheese over the bread.
9. Step 9: Broil the soup bowls until the cheese melts and browns around the edges. Watch carefully to avoid burning.
10. Step 10: Serve immediately. If you don’t have ovenproof bowls, broil the cheese on the toasted bread separately, then top the soup bowls with the cheesy toasts.

Tips & Variations

• For a vegetarian version, substitute beef broth with rich vegetable broth and skip Worcestershire sauce or use a vegetarian alternative.
• Use sweet Vidalia onions for a milder, sweeter flavor or yellow onions for a classic taste.
• Try adding a splash of brandy or cognac instead of sherry for a different depth of flavor.
• Replace Gruyère with Fontina or Mozzarella for a creamier, milder cheese melt.
• Scraping and deglazing the pot while caramelizing onions helps develop the soup’s rich flavor and prevents burning.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally. To enjoy the crispy cheese topping later, re-toast baguette slices with cheese under the broiler before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make French Onion Soup ahead of time?

Yes, you can prepare the soup base up to two days in advance. Keep it refrigerated and add the toasted bread and cheese just before serving to maintain crispness.

What can I use if I don’t have Gruyère cheese?

Fontina or Mozzarella are excellent substitutes that melt well and provide a mild, creamy texture. For a sharper taste, aged Swiss cheese can also be used.

Classic French Onion Soup Recipe

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★★★★★

4.8 from 253 reviews

• Author: lina
• Total Time: 1 hour 40 minutes
• Yield: 6 servings 1x

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Description

This Classic French Onion Soup Recipe features caramelized onions simmered in a rich beef broth, enhanced with white wine and dry sherry, topped with toasted baguette slices and melted Gruyère cheese. It’s a comforting, flavorful soup perfect as an appetizer or a satisfying meal on its own.

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Ingredients

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Soup Ingredients

• 4 tablespoons butter (unsalted or salted)
• 1 tablespoon olive oil or vegetable oil
• 3 pounds onions (peeled, halved and thinly sliced – about ⅛ inch thick; yellow onions or sweet Vidalia onions work best)
• ¾ teaspoon Kosher or sea salt (plus more to taste)
• ¼ teaspoon freshly ground black pepper (plus more to taste)
• ¾ cup dry white wine (replace with broth if preferred)
• 1 tablespoon dry sherry (replace with cider vinegar if preferred)
• 2 tablespoons all-purpose flour
• 8 cups beef broth or beef stock
• 1 bay leaf
• 2 fresh thyme sprigs (or ½ teaspoon dried thyme)
• ½ teaspoon Worcestershire sauce

Bread & Cheese Topping

• 1 small baguette, sliced ½-inch thick
• 6 ounces Gruyère cheese, grated (about 1 ½ cups; can substitute Fontina or Mozzarella)
• Optional: Fresh thyme leaves or chopped chives for garnish

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Instructions

1. Prep: Prepare all ingredients as instructed — peel, halve, and thinly slice the onions; slice the baguette; grate the cheese.
2. Sauté Onions: In a large pot or Dutch oven over medium heat, melt the butter with the oil. Add the onions, salt, and black pepper and stir to coat.
3. Caramelize Onions: Cook the onions uncovered, stirring occasionally, until deeply caramelized and golden brown, about 45 to 55 minutes. Adjust heat as needed to prevent burning and stir more frequently midway. Deglaze with a tablespoon of water if onions stick to the pot to loosen browned bits.
4. Add Wine and Sherry: Increase heat to medium-high. Add the white wine and dry sherry, boil until almost all liquid evaporates, about 5 to 6 minutes. Stir in flour and cook for 1 minute, stirring constantly.
5. Add Broth and Simmer: Gradually add 1 cup of beef broth while stirring, then add the remaining broth, bay leaf, thyme, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Preheat Oven and Toast Bread: While soup simmers, preheat oven to 400°F. Place baguette slices in a single layer on a baking sheet and bake until the edges are crisp and golden, about 8 to 10 minutes.
7. Adjust Seasoning: Remove bay leaf and thyme sprigs from soup. Taste and adjust salt and pepper as desired.
8. Prepare for Broiling: Position oven rack about 6 inches from broiler element and turn the broiler on (low or high).
9. Assemble Bowls: Ladle hot soup into ovenproof soup bowls or individual casseroles. Top each with 1–2 toasted bread slices (avoid overlapping) and sprinkle generously with grated Gruyère cheese.
10. Broil Cheese: Broil until the cheese melts, bubbles, and browns around the edges. Watch closely to avoid burning.
11. Serve: Serve immediately, garnished with fresh thyme or chopped chives if desired. If you lack ovenproof bowls, top bread slices with cheese on a baking sheet, broil until bubbly, then place them on the soup bowls before serving.

Notes

• Choosing the right onions is key: yellow or sweet Vidalia onions caramelize well and provide excellent flavor.
• The caramelization process can take time; patience yields the rich, deep flavor classic to this soup.
• If you prefer a vegetarian version, substitute beef broth with vegetable broth and omit Worcestershire sauce or use a vegetarian alternative.
• When broiling cheese, stay near the oven as it can brown quickly.
• Dry white wine can be replaced by broth if you want a non-alcoholic version; dry sherry can be substituted with cider vinegar.
• Gruyère provides authentic flavor and texture, but Fontina or Mozzarella are good alternatives.

• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: French

Keywords: French onion soup, caramelized onion soup, classic French soup, Gruyère soup, winter soups, comforting soup