French onion soup is a rich flavorful soup made with caramelized onions and beef broth, topped with bread and lots of melted gruyere cheese.
This is the sixth recipe in my Fall Soup Series. This comforting flavorful soup is perfect for a cozy Fall evening. Make this restaurant quality French Onion Soup in the comfort of your own home.
How To Make French Onion Soup
Note: This is a summary. The full printable recipe and step by step video are located at the bottom of this post.
- Add butter and olive oil to a large soup pot.
- Add sliced onions.
- Add sugar, salt, garlic powder, and pepper.
- Cook until the onions are caramelized.
- This will take 45-55 minutes to get a deep brown color.Â
- Add dry white wine.
- Cook until most of the wine has evaporated.
- Add beef broth, Worcestershire sauce, thyme, and bay leaves.
- Simmer for 20 minutes.
- Ladle the soup into oven-safe bowls.
- Top each bowl with 2 slices of French baguette bread.*
Bread Tip
Traditionally, this soup is topped with whole slices of bread. But, I like to cut each slice of bread into smaller bite-size pieces, making the soup easier to eat.
- Top the bread with grated gruyere cheese.
- Place the soup under a broiler until the cheese is melted and bubbling.
Place the bowls on a baking sheet before placing them in the oven to prevent the cheese from bubbling over and making a mess in the oven.
How To Store
Store leftover soup in a sealed container in the refrigerator for up to 5 days. Keep the bread and cheese in separate sealed containers. Reheat the soup, either on the stove top or microwave. Place in an oven-safe bowl. Top with bread and cheese. Then, broil.
To freeze, store the leftover soup (without the bread and cheese) in a freezer-safe sealed container for up to three months. Transfer the soup to the refrigerator to thaw the day before you want to reheat it.
More Great Soup Recipes
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French Onion Soup Recipe
Video
Ingredients
- 4 Tbsp unsalted butter
- 2 Tbsp olive oil
- 3 lbs yellow onions -sliced
- 1/2 tsp granulated sugar
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- 1 cup dry white wine (ex: chardonnay, pinot grigio, etc.)
- 8 cups beef broth
- 1 Tbsp Worcestershire sauce
- 8 sprigs fresh thyme
- 2 bay leaves
- 12 (1 inch thick) slices of French baguette bread
- 2 cups grated gruyere cheese
Instructions
- Add the butter and olive oil to a large soup pot and place over medium heat. Once the butter has melted, add the onions. Stir to coat the onions in the butter.
- Add the sugar, salt, garlic powder, and pepper. Cook, stirring occasionally, until the onions are caramelized. This will take 45-55 minutes to get a deep brown color.
- Add the wine to the pot. Increase the heat to high. Cook, stirring often, for 5 minutes, until most of the wine has evaporated.
- Add the beef broth, Worcestershire sauce, thyme, and bay leaves. Bring the liquid to a boil. Then, reduce the heat to simmer. Cook for 20 minutes. Remove the bay leaves and thyme sprigs.
- Ladle the soup into oven-safe bowls, filling ¾ full. Place the bowls on a baking sheet. Top each bowl with 2 slices of bread.* Top the bread with ⅓ cup of cheese.
- Place the soup under a broiler until the cheese is melted and bubbling.
Looks amazing. Please share the info about total carb at 44 @ 1/6 of recipe. Does it include bread? Onion in large quantity will have higher carb apparently. Thanks.
I tried to caramelize the onions according to the directions. They turned into a watery, soggy mess.
Please tell me how this process can be successful.
Thank you
This is restaurant quality – it is SO good! Thanks for sharing!
This French Onion Soup recipe is pure comfort in a bowl! The rich, caramelized onions, the savory broth, and that perfect layer of gooey, melted cheese on top make every spoonful a taste sensation. I’ve tried several French Onion Soup recipes, but this one is an absolute winner. The flavors are perfectly balanced, and it’s surprisingly simple to make. It’s my go-to on a chilly day, and I love how it fills my kitchen with that incredible aroma. Thank you for sharing this recipe; it’s a classic that never goes out of style!