I present my Classic French Onion Soup with tender caramelized onions in butter and olive oil, deglazed with white wine. Infused with thyme and bay leaves and blended with hearty beef broth, it comes together with toasted baguette and melted Gruyere cheese for a truly satisfying dish.
I’ve always been fascinated by the power of a good French onion soup. There’s something really special about taking 4 large yellow onions, thinly sliced, and slowly caramelizing them in 2 tablespoons of unsalted butter and a splash of olive oil until they turn unrecognizably rich.
Sometimes I like to add a bit of dry white wine or sherry, and then let the soup simmer with 6 cups of beef broth (or vegetable broth if you’re going vegetarian) along with a couple of bay leaves and some thyme. The magic continues as the flavors meld perfectly, creating a broth that’s both bold and surprisingly simple.
I top each bowl with toasted baguette rounds and melt 1 1/2 cups of Gruyere cheese on top. Trust me, this is a homemade classic that rivals even the best French onion soups out there.
Give it a try and see how easy yet impressive it can be!
Why I Like this Recipe
I really love this recipe because the caramelized onions give it such a sweet, rich flavor that reminds me of home-cooked meals my mom used to make.
I also really like how simple and straight forward it is to make. Even when i’m not feeling super confident in the kitchen, the clear steps make it fun and easy to follow.
Another reason i like it is that the mix of toasted baguette and melted Gruyere cheese on top is just the perfect crunchy and melty combination.
I dig the fact that it’s versatile too since i can try it with or without wine and even swap the broth if i want a vegetarian version.
Lastly, this dish always makes me feel warm and cozy on cold nights, and that comforting vibe is something that i really appreciate.
Ingredients
- Yellow onions add natural sweetness when caramelized and provide vital fiber and vitamins
- Unsalted butter gives a rich creamy taste while keeping salt levels low
- Gruyere cheese offers a tangy burst of protein and melts perfectly into a savory finish
- Beef broth brings deep umami flavors with protein support and a hearty base
- Baguette delivers necessary carbohydrates with a satisfying crust and soft interior
- Thyme infuses an earthy note that balances the soup’s overall savory taste
Ingredient Quantities
- 4 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 cup dry white wine or sherry (optional)
- 6 cups beef broth (or vegetable broth for a vegetarian version)
- 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper, to taste
- 1 baguette, sliced into rounds
- 1 1/2 cups grated Gruyere cheese
How to Make this
1. Slice the onions thinly and set ’em aside. In a big soup pot, heat the butter and olive oil over a medium heat until they melt and bubbly.
2. Add the sliced onions with a pinch of salt to the pot and cook them slowly for around 25-30 minutes. Stir them often so they caramelize nicely and turn a rich, deep brown.
3. If you’re using wine or sherry, pour it in now and let it simmer for a couple minutes until most of the alcohol cooks off.
4. Pour in the broth and toss in the thyme and bay leaves. Bring the mixture to a slow simmer and let it cook for another 30 minutes, stirring occasionally.
5. While the soup simmers, preheat your oven’s broiler and arrange the baguette slices on a baking sheet. Toast them until they’re lightly browned.
6. Sprinkle a generous amount of grated Gruyere cheese on top of the toasted bread slices.
7. Ladle the hot soup into oven-safe bowls, carefully place a cheesy toast on top of each bowl and then put the bowls under the broiler. Keep an eye on it so the cheese melts and gets bubbly without burning.
8. Once the cheese is perfectly melted and a bit golden, take the bowls out (be careful, they’re hot!) and season with extra salt and pepper if you like. Enjoy your homemade French Onion Soup!
Equipment Needed
1. A large soup pot
2. A sharp knife and a cutting board
3. A set of measuring spoons and cups
4. A wooden spoon for stirring
5. A baking sheet safe for the oven
6. Oven-safe soup bowls
7. An oven with a broiler setting
8. A ladle for serving
9. A cheese grater (if your Gruyere isn’t already grated)
FAQ
Easy Recipe For French Onion Soup Substitutions and Variations
- Unsalted butter: If you’re out, you can swap it with a bit more olive oil or even use margarine if that’s what you have on hand
- Dry white wine or sherry: You might try a splash of Sauvignon Blanc or even a dash of apple cider vinegar mixed with water as a no-alcohol jump start
- Beef broth: For a lighter taste or a meat-free version, use a good quality vegetable broth instead
- Fresh thyme: No fresh thyme? Dried basil or rosemary can also work to add a nice herb flavor its not exactly the same but gets the job done
- Gruyere cheese: If you dont have Gruyere, try Swiss or even another hard cheese like provolone for a similar melty texture
Pro Tips
1. When you caramelize the onions, be patient and keep stirring them almost constantly so they dont burn; a little extra pinch of salt early on can help draw out the natural sugars and give ’em a richer flavor.
2. Use a good quality broth, because that is really key in building the flavor of the soup. If you have time, letting the soup simmer a little longer can really intensify the taste even more.
3. If you’re using that wine or sherry, be sure not to rush it – let it cook off enough of the alcohol so it adds a subtle tang without being overpowering.
4. Keep an eye on the cheesy toast under the broiler; ovens run differently and you dont want it to turn into a burnt mess so check it like every minute.
Easy Recipe For French Onion Soup
I present my Classic French Onion Soup with tender caramelized onions in butter and olive oil, deglazed with white wine. Infused with thyme and bay leaves and blended with hearty beef broth, it comes together with toasted baguette and melted Gruyere cheese for a truly satisfying dish.
6
servings
320
kcal
Equipment: 1. A large soup pot
2. A sharp knife and a cutting board
3. A set of measuring spoons and cups
4. A wooden spoon for stirring
5. A baking sheet safe for the oven
6. Oven-safe soup bowls
7. An oven with a broiler setting
8. A ladle for serving
9. A cheese grater (if your Gruyere isn’t already grated)
Ingredients
-
4 large yellow onions, thinly sliced
-
2 tablespoons unsalted butter
-
1 tablespoon olive oil
-
1/2 cup dry white wine or sherry (optional)
-
6 cups beef broth (or vegetable broth for a vegetarian version)
-
2 sprigs fresh thyme or 1/2 teaspoon dried thyme
-
2 bay leaves
-
Salt and pepper, to taste
-
1 baguette, sliced into rounds
-
1 1/2 cups grated Gruyere cheese
Directions
- Slice the onions thinly and set 'em aside. In a big soup pot, heat the butter and olive oil over a medium heat until they melt and bubbly.
- Add the sliced onions with a pinch of salt to the pot and cook them slowly for around 25-30 minutes. Stir them often so they caramelize nicely and turn a rich, deep brown.
- If you're using wine or sherry, pour it in now and let it simmer for a couple minutes until most of the alcohol cooks off.
- Pour in the broth and toss in the thyme and bay leaves. Bring the mixture to a slow simmer and let it cook for another 30 minutes, stirring occasionally.
- While the soup simmers, preheat your oven's broiler and arrange the baguette slices on a baking sheet. Toast them until they're lightly browned.
- Sprinkle a generous amount of grated Gruyere cheese on top of the toasted bread slices.
- Ladle the hot soup into oven-safe bowls, carefully place a cheesy toast on top of each bowl and then put the bowls under the broiler. Keep an eye on it so the cheese melts and gets bubbly without burning.
- Once the cheese is perfectly melted and a bit golden, take the bowls out (be careful, they're hot!) and season with extra salt and pepper if you like. Enjoy your homemade French Onion Soup!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 6
- Calories: 320kcal
- Fat: 13g
- Saturated Fat: 7g
- Trans Fat: 0g
- Polyunsaturated: 3g
- Monounsaturated: 5g
- Cholesterol: 23mg
- Sodium: 800mg
- Potassium: 400mg
- Carbohydrates: 55g
- Fiber: 3g
- Sugar: 5g
- Protein: 15g
- Vitamin A: 300IU
- Vitamin C: 8mg
- Calcium: 300mg
- Iron: 2mg
