There’s nothing quite like a steaming bowl of French Onion Soup; rich, comforting, and deeply savory with that irresistible combination of caramelized onions, melted Gruyère cheese, and golden toasted baguette. This classic French favorite is the kind of cozy dish that feels like a warm hug on a chilly evening.
Whether you’re looking to impress guests or simply craving a bowl of pure comfort, this French Onion Soup recipe delivers restaurant level flavor with easy to follow steps you can make right in your kitchen.
Why You’ll Love This Recipe
- Deep, rich flavor: Slow cooked onions and red wine create an incredible depth of flavor.
- Cheesy perfection: Melted Gruyère gives every spoonful a luscious, indulgent finish.
- Homemade and comforting: Every element; from the caramelized onions to the crispy cheese croutons; brings a touch of homemade warmth.
Ingredients You’ll Need
- ½ cup unsalted butter
- 4 onions, sliced
- 2 garlic cloves, chopped
- 2 bay leaves
- 2 fresh thyme sprigs
- Kosher salt and freshly ground black pepper
- 1 cup red wine (about ½ bottle)
- 3 heaping tablespoons all purpose flour
- 2 quarts beef broth
- 1 baguette, sliced
- ½ pound Gruyère cheese, grated
How to Make French Onion Soup
1Caramelize the Onions: In a large pot, melt butter over medium heat. Add the onions, garlic, bay leaves, thyme, and a generous pinch of salt and pepper. Cook slowly for about 25 minutes, stirring occasionally, until the onions are soft and beautifully caramelized.
2Add the Wine: Pour in the red wine, bring to a boil, then reduce the heat. Let it simmer for about 5 minutes until the wine has mostly evaporated and the onions are dry. Discard the bay leaves and thyme sprigs.
3Add Flour and Broth: Sprinkle the flour over the onions and stir well. Reduce heat to medium low and cook for about 10 minutes to eliminate the raw flour taste. Slowly add the beef broth, stir, and bring to a gentle simmer for another 10 minutes. Taste and adjust seasoning with salt and pepper.
4Prepare the Topping: Preheat your broiler. Arrange baguette slices on a baking sheet and sprinkle with Gruyère cheese. Broil for 3–5 minutes, until golden and bubbly.
5Serve and Enjoy: Ladle the soup into bowls, top with the cheesy baguette slices, and serve hot. Alternatively, you can top each soup bowl with bread and cheese, then place the bowls under the broiler until the cheese melts and bubbles.
Tips for Perfect French Onion Soup
- Patience is key: The secret to that deep, sweet flavor lies in slow caramelizing the onions; don’t rush it.
- Wine matters: Choose a dry red wine that you’d enjoy drinking. It enhances the flavor beautifully.
- Cheese alternatives: Gruyère is classic, but Swiss or Provolone work well too.
- Make it ahead: This soup actually tastes even better the next day as the flavors deepen overnight.
Serving Ideas
Pair this French Onion Soup with:
- A crisp green salad with vinaigrette
- A glass of red wine
- Or simply enjoy it as a cozy, satisfying meal on its own!
Final Thoughts
This Classic French Onion Soup is the ultimate comfort dish; elegant, soulful, and made for slow, cozy dinners. The buttery onions, savory broth, and melted cheese create layers of flavor that are simply unforgettable.
So next time you crave something warm and nostalgic, grab your soup pot and make this French masterpiece right at home.
French Onion Soup
Ingredients
- 1/2 cup unsalted butter
- 4 onions thinly sliced
- 2 garlic cloves chopped
- 2 bay leaves
- 2 fresh thyme sprigs
- Kosher salt and freshly ground black pepper to taste
- 1 cup red wine about 1/2 bottle
- 3 heaping tablespoons all purpose flour
- 2 quarts beef broth
- 1 baguette sliced
- 1/2 pound Gruyère cheese grated
Instructions
- Caramelize the onions: In a large pot, melt the butter over medium heat. Add sliced onions, garlic, bay leaves, thyme, salt, and pepper. Cook slowly, stirring often, until the onions are soft and deeply caramelized; about 25 minutes.
- Deglaze with wine: Pour in the red wine and bring to a boil. Reduce heat and simmer until most of the liquid evaporates and the onions look jammy, about 5 minutes. Remove the bay leaves and thyme sprigs.
- Add flour: Sprinkle flour over the onions and stir to coat evenly. Reduce the heat to medium low and cook for about 10 minutes to remove the raw flour taste.
- Add broth: Pour in the beef broth, stir, and bring the soup back to a simmer. Cook for another 10 minutes. Taste and adjust seasoning with salt and pepper as needed.
- Prepare the cheesy toasts: Preheat your broiler. Arrange baguette slices on a baking sheet, sprinkle with grated Gruyère, and broil until bubbly and golden brown; about 3–5 minutes.
- Serve: Ladle the hot soup into bowls, then top each serving with cheesy toasts.
- Alternative method: You can also float 2 slices of bread topped with cheese directly on the soup and broil until melted and golden.
Notes
- For a deeper flavor, use homemade beef stock or roast the onions slightly longer.
- Leftovers can be refrigerated for up to 3 days; reheat gently over low heat.
- Swap Gruyère with Swiss or provolone if needed.
