This classic French onion soup is rich, cozy, and packed with deep, savory flavor thanks to slowly caramelized onions. With crusty bread and melty cheese on top, it's pure comfort in a bowl.
This French Onion soup may not be flashy, but one spoonful is all it takes. Still, I'm singing praises because a warm bowl of this soup is not only comforting, it proves that simple ingredients can create something truly special-and it's why it's one of my favorite winter soup recipes along with minestrone soup and sausage tortellini soup.
If French onion soup is a favorite, add this French onion burger to your list next!
Why You'll Love This French Onion Soup Recipe
- Fresh and bold homemade flavor-so much better than store-bought!
- Makes a big batch for any occasion
- Robust and satisfying, especially for a soup filled with onions
- Simple to make on the stove
Ingredients You Need & Why
- Onion: You need 6 large white or yellow onions to add sweetness to the soup. They should be thinly sliced to allow the onions to cook evenly and carmalize.
- Butter: There's no better way to caramelize onions than in unsalted butter. If needed, you can use dairy-free butter or olive oil.
- Beef Broth: The base of any good French onion soup is beef broth to provide deep, rich flavor.
- Flour: Adding all-purpose flour helps thicken the soup slightly. You can omit or use gluten-free flour, if needed.
- Garlic: You need 5 cloves garlic finely diced.
- Worcestershire Sauce: Just like in my baked chicken meatballs, adding Worcestershire sauce adds a ton of flavor.
- Thyme & Bay Leaf: Key for extra flavor.
- Bread: The best type of bread to use is a crusty baguette but any type will work. I recommend leaving the bread slices out overnight so they hold up in the soup.
- Cheese: The best cheese to use is Gruyère or Gouda for its creamy texture and meltability which creates a rich, bubbly, golden crust.
- Salt & Pepper: A must for base flavor!
In Photos: How to Make French Onion Soup
The first step is to transform the raw onions into sweet, caramelized onions that will be the rich base of the soup. While caramelization is overall simple, it does take time and a process that you can't rush.
Begin by melting the butter in a large pot, like a dutch oven, over medium heat. Add the onions and toss to coat. Let them cook slowly, stirring every 5-10 minutes until caramelized and a rich golden brown color. Add in the garlic.
Sprinkle in the flour, letting it cook to remove the flour taste. Stir in the beef broth, Worcestershire sauce, thyme, bay leaf, salt, and pepper and bring to a simmer.
If your bread isn't stale, give it a quick toast. Ladle the soup into oven-safe bowls, top with the bread and cheese.
Broil for 2-4 minutes-keeping a close eye on it so it doesn't burn.
FAQs
Gruyère is the traditional cheese used in most French onion soup recipes because it melts perfectly. Given the high cost, you could substitute with swiss, gouda or even provolone.
It's no secret at all that the caramelized onions are what make the soup. It's a process that can't be rushed and should only be done until they are a rich golden brown but not dark or else it will taste bitter.
At least 15 minutes, but no more than 30 minutes. Simmering the broth and caramelized onions together help blend the flavors and further soften the onions.
French Onion Soup
Description
Ingredients
- ¼ cup unsalted butter
- 6 large sweet onions, sliced
- 5 cloves garlic
- 3 Tablespoons all-purpose flour
- 7 cups low sodium beef broth
- 1 ½ teaspoon Worcestershire sauce
- 1 bay leaf
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme
- 1 baguette, sliced
- 2 cups cheese, shredded or sliced, like Gruyere, Swiss, Gouda or Provolone
Instructions
- Melt the butter in a 5-quarter or larger pot, like a dutch oven, over medium heat. Add the sliced onions and toss to coat. Let them cook for 30 minutes, stirring every 5-10 minutes, until caramelized and golden brown. (It's important to keep a close eye on the onions to prevent them from burning).
- Add the garlic and sauté for 2 minutes until fragrant. Then, stir in the flour and cook for 1 minute until the flour has absorbed the liquid from the onions.
- Adjust the heat to medium-high. Slowly add the beef broth. Using a wooden spoon gently scrape the bottom of the pan to get the brown bits of flavor. Stir in the Worcestershire sauce, bay leaf, thyme, salt, and pepper. Bring to a simmer, then reduce the heat to medium, cover, and let simmer for 10 minutes. Discard the bay leaf.
- Set the oven to broil. Place the oven-safe bowls on a baking sheet for easy transfer. Add the soup into each bowl, then top with 1-3 baguette slices (depending on the bowl size) and your desired amount of cheese (typically 1-2 slices or ¼-1/3 cup shredded for each). Broil for 2-4 minutes, or until the cheese is melted, bubbly and slightly golden brown. (Keep an eye on the bowls as browning will happen quickly).
- Remove from the oven and serve immediately while the soup is hot and bubbly. Leftovers stay fresh covered in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: This soup can be made through step 3 and refrigerated for up to 5 days or frozen for up to 3 months. Allow the soup to cool completely before freezing. Reheat soup as desired, then begin at step 4.
- Bowls: It's extremely important to use oven-safe bowls, if you don't they will break in the oven.
- Cheese: You can use sliced or shredded cheese-1-2 slices or ¼-1/3 cup per bowl. Feel free to use Gruyere, Swiss, Gouda or Provolone.
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