This French onion soup recipe is a bistro-worthy classic.
Sweet caramelized onions and herbs are simmered in a rich and savory broth and topped with cheesy rounds of bread.
- This French Onion Soup recipe is easy to make.
- It uses simple ingredients you likely have on hand.
- The broth is rich and savory with so much flavor.
- French onion soup freezes beautifully, so double up on the recipe and have extra when the chilly weather hits!
What You Need To Make French Onion Soup
Onions: I use sweet onions, white onions, or a mix of white and yellow for homemade French onion soup. Sweet onion varieties include Vidalia and Walla Walla but almost any variety of onion can be used.
Broth: Beef stock or broth, white wine, and sherry are the base of the broth. balance out the sweet flavor of the onions and add to its full-bodied flavor. Need a non-alcohol substitute for sherry? Use a 1:1 ratio of water and apple cider vinegar.
Wine: Drier wines like Chardonnay, Sauvignon Blanc, or Pinot Gris will produce the best broth. While wine is recommended for the best flavor, you can replace it with additional broth.
Cheese: This dish is all about the melty, cheesy bread ‘cap’ on top. Gruyere or any combo of Gruyere, Emmentaler, Swiss, or parmesan are ideal.
Bread: Baguettes can be cut into any thickness and are the perfect size to create two rounds per bowl of soup. Thicker slices of sourdough, brioche, or challah can be cut to size as well.
Variations: Bulk French onion soup and add some sliced mushrooms if you’d like.
How to Make French Onion Soup
This comfort food classic is bistro-worthy but made easily at home!
- Caramelize the sliced onions in butter and brown sugar.
- Add remaining ingredients (except bread and cheese).
- Brush bread slices with oil and broil until golden brown.
- Ladle soup into bowls, top with toasted bread rounds and cheese, and broil until the cheese is browned and bubbly.
You can order French onion soup bowls but almost any ceramic bowl will work. Ceramic bowls that have been fired at a really high temperature and tend to be oven safe; check the bottom of the bowl.
The bowls with handles in these images are from a dollar store years ago. They’re great for other oven dishes like casseroles or pot pies!
Tips for French Onion Soup
- For the best flavor, low and slow is the way to go.
- Be sure to use a large enough skillet or Dutch oven to cook the onions evenly.
- Use a baking sheet to transfer the soup bowls in and out of the oven.
Storing French Onion Soup
Keep leftover French onion soup separate from cheesy bread in a covered container in the refrigerator for up to 4 days and reheat on the stove. Use leftover soup as a ‘jus’ for pot roast or French Dip sandwiches. Cool the soup and place it in freezer bags. To reheat, thaw in a pot on the stove until hot, top with bread and cheese, and broil.
Did you make this French Onion Soup Recipe? Be sure to leave a rating and a comment below!Â
French Onion Soup
This classic French Onion Soup recipe is made with rich caramelized onions floating in savory beef broth, and baked with golden bubbly cheese on top.
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Slice onions ¼” thick. In a large soup pot or dutch oven, melt the butter over low heat. Add the onions and brown sugar and cook for 30 to 45 minutes, stirring occasionally.
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Add the beef broth, wine, thyme, bay leaf, black pepper, Worcestershire, and dry sherry. Bring to a boil, reduce heat, and simmer uncovered for 1 hour. Remove bay leaf and thyme sprig and discard.
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Meanwhile, slice the bread ½-inch thick, brush with olive oil, and place on a baking sheet. Broil under high heat for 1 to 2 minutes per side or until golden.Â
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Place 6 ceramic bowls on a baking sheet and ladle the soup into the bowls. Add 2 slices of bread to each bowl and divide both cheeses evenly over the bowls. Broil until cheese is golden and bubbly, about 1 to 2 minutes.
- Choose sweet Vidalia, Walla Walla, or yellow onions for this recipe. Sweeter varieties may not need the sugar.
- Onions will reduce down to a small amount but you’ll need a large pan or dutch oven to begin.
- Cook the onions very slowly, this step should take 30-40 minutes at a low temperature. This is where the flavor comes from.
- For white wine choose a chardonnay, Pinot Gris, or Sauvignon Blanc. You can leave the wine out but it is recommended for the best flavor.
- Leftover chunks of dry bread will work well as the bread in this recipe.
- Place the bowls on a baking sheet, this makes them easier to transfer in and out of the oven.
- If you don’t have oven-safe bowls, place the dry bread or crostini on a sheet pan and top with cheese. Broil until the cheese is browned and bubbly. Remove from the oven and transfer the bread to the top of each bowl of soup.
- French onion soup freezes beautifully. Cook and cool onions and broth and place in freezer bags. Thaw in a pot on the stove until hot and top with bread and cheese. Broil until cheese is golden and bubbly.
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Calories: 581 | Carbohydrates: 34g | Protein: 32g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 103mg | Sodium: 1448mg | Potassium: 988mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1009IU | Vitamin C: 9mg | Calcium: 813mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Side Dish, Soup
Cuisine American, French© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
