Home » Easy Homemade French Onion Soup Recipe

Easy Homemade French Onion Soup Recipe

I’m sharing my Homemade French Onion Soup with sweet caramelized onions, a flavorful broth, and gooey melted cheese over toasted bread that’s surprisingly simple to make at home.

A photo of Easy Homemade French Onion Soup Recipe

I call this my take on the Best French Onion Soup because one spoonful flips the script. Those yellow onions turn unexpectedly sweet and quietly loud at the same time, and when molten Gruyere meets the bowl it does this ridiculous pull that makes you smile without really knowing why.

It’s simple but sneaky, like it hides a little trick that makes you curious to taste again. I swear I never planned to love it this much, yet here I am, making excuses to serve it.

Try it and tell me which part surprised you most, I wanna know.

Ingredients

Ingredients photo for Easy Homemade French Onion Soup Recipe

  • Yellow onions: become sweet and caramelized add fiber and rich savory sweet flavor
  • Unsalted butter and olive oil give richness fat for flavor helps browning
  • Gruyere cheese melty nutty full of protein and calcium adds gooey top
  • Beef broth savory umami backbone provides protein and deep meaty flavor
  • Baguette crunchy toast carbs for comfort and to hold the cheese
  • Dry white wine bright acidity lifts sweetness adds subtle fruity notes
  • Thyme and bay leaf earthy herbs aromatic balance sweetness without adding calories
  • Garlic sharp when raw mellows when cooked adds depth and slight pungency
  • Parmesan salty umami packed a little goes a long way for savory boost

Ingredient Quantities

  • 4 large yellow onions (about 2 1/2 lb), thinly sliced
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp kosher salt, plus more if needed
  • 1/2 tsp granulated sugar
  • 2 cloves garlic, minced
  • 1 tbsp all-purpose flour
  • 1/2 cup dry white wine (optional like sauvignon blanc)
  • 6 cups beef broth (low sodium)
  • 2 sprigs fresh thyme or 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp Worcestershire sauce (optional)
  • freshly ground black pepper to taste
  • 1 small baguette (about 8 slices), toasted
  • 2 cups grated Gruyere (about 8 oz)
  • 1/4 cup grated Parmesan (optional)

How to Make this

1. Peel and thinly slice 4 large yellow onions, about 2 1/2 lb total. In a large heavy pot melt 3 tbsp unsalted butter with 1 tbsp olive oil over medium heat, add the onions, 1 tsp kosher salt and 1/2 tsp granulated sugar, stir to coat and cook, stirring every few minutes so they brown evenly, until the onions are deep golden and sweet, about 30 to 40 minutes, don’t rush this part or you’ll miss the flavor.

2. Add 2 cloves minced garlic and cook 1 to 2 minutes until fragrant, scraping up any browned bits from the bottom.

3. Sprinkle in 1 tbsp all purpose flour and stir well, cook another 1 to 2 minutes to get rid of the raw flour taste.

4. Pour in 1/2 cup dry white wine if using, scrape the pan to deglaze and let the wine reduce by about half, this takes 2 to 3 minutes; if you skip wine just move to the next step.

5. Add 6 cups beef broth (low sodium), 2 sprigs fresh thyme or 1 tsp dried thyme, 1 bay leaf, and 1 tsp Worcestershire sauce if using, bring to a gentle simmer and cook uncovered for 20 to 25 minutes so the flavors marry, season with freshly ground black pepper and taste for salt, add more kosher salt if needed.

6. While the soup simmers, preheat your oven broiler and toast 8 slices of baguette until golden and crisp, about a few minutes per side, watch closely so they don’t burn.

7. Grate about 2 cups Gruyere (about 8 oz) and 1/4 cup Parmesan if using, set aside.

8. Remove the thyme sprigs and bay leaf from the soup. Ladle the hot soup into oven safe bowls, place a toasted baguette slice or two on top of each bowl and pile on the grated Gruyere and a sprinkle of Parmesan.

9. Put the bowls on a baking sheet and slide under the broiler until the cheese is bubbly and browned in spots, 2 to 4 minutes, keep an eye on them because broilers vary and it goes fast.

10. Carefully remove the bowls, let cool for a couple minutes so you don’t burn your mouth, finish with a grind of black pepper and serve right away, enjoy the sweet caramelized onions and gooey cheese.

Equipment Needed

1. Large heavy pot or Dutch oven (for caramelizing onions and simmering the soup)
2. Sharp chef’s knife, you’ll use it to thinly slice the onions
3. Cutting board
4. Wooden spoon or heatproof spatula, for stirring and scraping browned bits
5. Measuring cups and measuring spoons
6. Box grater or microplane, for grating Gruyere and Parmesan
7. Oven-safe bowls or crocks plus a rimmed baking sheet, for broiling the cheese-topped bowls
8. Ladle and sturdy oven mitts or tongs, for serving and handling hot bowls

FAQ

Easy Homemade French Onion Soup Recipe Substitutions and Variations

  • Onions: use sweet onions (Vidalia or Walla Walla) for a milder sweeter soup, or shallots if you want a delicate flavor, or mix yellow + red onions for more depth.
  • Beef broth: swap for low sodium chicken broth if you want it lighter, or use a rich vegetable or mushroom broth to make it vegetarian, or dissolve beef bouillon cubes/paste if fresh stock isn’t available.
  • Gruyere: substitute Emmental, Comte, or Jarlsberg for similar melt and nuttiness; on a budget mix mozzarella with a little sharp cheddar to get good melt and flavor.
  • Baguette / Parmesan: use sourdough, ciabatta, or thick-cut country bread instead of baguette; swap Parmesan for Pecorino Romano or just skip it and add a bit more Gruyere.

Pro Tips

1) Be patient with the onions. Use a wide, heavy pot and cook on medium low heat, stir every few minutes so they brown evenly. Dont crank the heat to hurry it, you’ll just get bitter bits instead of that sweet deep flavor.

2) Deglaze and layer flavors, dont rush the reduction. When you add wine or a splash of sherry or even a little balsamic vinegar, scrape up the browned bits and let it reduce almost completely so the soup tastes concentrated. Also cook the flour a minute or two so it loses that raw flour taste.

3) Make the bread extra crisp before it ever meets the soup. Toast the baguette until well browned, rub with a cut clove of garlic if you like, then pile on the cheese and broil fast. If your bowls arent oven safe, melt the cheese on a sheet pan and drop the toasts on top of bowls after.

4) Taste and finish smartly. Start with low sodium broth and hold back on salt since the cheese and reductions concentrate saltiness, then adjust at the end. This soup actually gets better the next day, so make ahead, cool fast, refrigerate or freeze in portions, and add a little extra broth when reheating if it looks too thick.

Easy Homemade French Onion Soup Recipe

Easy Homemade French Onion Soup Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m sharing my Homemade French Onion Soup with sweet caramelized onions, a flavorful broth, and gooey melted cheese over toasted bread that’s surprisingly simple to make at home.

Servings

6

servings

Calories

457

kcal

Equipment: 1. Large heavy pot or Dutch oven (for caramelizing onions and simmering the soup)
2. Sharp chef’s knife, you’ll use it to thinly slice the onions
3. Cutting board
4. Wooden spoon or heatproof spatula, for stirring and scraping browned bits
5. Measuring cups and measuring spoons
6. Box grater or microplane, for grating Gruyere and Parmesan
7. Oven-safe bowls or crocks plus a rimmed baking sheet, for broiling the cheese-topped bowls
8. Ladle and sturdy oven mitts or tongs, for serving and handling hot bowls

Ingredients

  • 4 large yellow onions (about 2 1/2 lb), thinly sliced

  • 3 tbsp unsalted butter

  • 1 tbsp olive oil

  • 1 tsp kosher salt, plus more if needed

  • 1/2 tsp granulated sugar

  • 2 cloves garlic, minced

  • 1 tbsp all-purpose flour

  • 1/2 cup dry white wine (optional like sauvignon blanc)

  • 6 cups beef broth (low sodium)

  • 2 sprigs fresh thyme or 1 tsp dried thyme

  • 1 bay leaf

  • 1 tsp Worcestershire sauce (optional)

  • freshly ground black pepper to taste

  • 1 small baguette (about 8 slices), toasted

  • 2 cups grated Gruyere (about 8 oz)

  • 1/4 cup grated Parmesan (optional)

Directions

  • Peel and thinly slice 4 large yellow onions, about 2 1/2 lb total. In a large heavy pot melt 3 tbsp unsalted butter with 1 tbsp olive oil over medium heat, add the onions, 1 tsp kosher salt and 1/2 tsp granulated sugar, stir to coat and cook, stirring every few minutes so they brown evenly, until the onions are deep golden and sweet, about 30 to 40 minutes, don’t rush this part or you'll miss the flavor.
  • Add 2 cloves minced garlic and cook 1 to 2 minutes until fragrant, scraping up any browned bits from the bottom.
  • Sprinkle in 1 tbsp all purpose flour and stir well, cook another 1 to 2 minutes to get rid of the raw flour taste.
  • Pour in 1/2 cup dry white wine if using, scrape the pan to deglaze and let the wine reduce by about half, this takes 2 to 3 minutes; if you skip wine just move to the next step.
  • Add 6 cups beef broth (low sodium), 2 sprigs fresh thyme or 1 tsp dried thyme, 1 bay leaf, and 1 tsp Worcestershire sauce if using, bring to a gentle simmer and cook uncovered for 20 to 25 minutes so the flavors marry, season with freshly ground black pepper and taste for salt, add more kosher salt if needed.
  • While the soup simmers, preheat your oven broiler and toast 8 slices of baguette until golden and crisp, about a few minutes per side, watch closely so they don't burn.
  • Grate about 2 cups Gruyere (about 8 oz) and 1/4 cup Parmesan if using, set aside.
  • Remove the thyme sprigs and bay leaf from the soup. Ladle the hot soup into oven safe bowls, place a toasted baguette slice or two on top of each bowl and pile on the grated Gruyere and a sprinkle of Parmesan.
  • Put the bowls on a baking sheet and slide under the broiler until the cheese is bubbly and browned in spots, 2 to 4 minutes, keep an eye on them because broilers vary and it goes fast.
  • Carefully remove the bowls, let cool for a couple minutes so you don't burn your mouth, finish with a grind of black pepper and serve right away, enjoy the sweet caramelized onions and gooey cheese.

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: 536g
  • Total number of serves: 6
  • Calories: 457kcal
  • Fat: 24.1g
  • Saturated Fat: 11.8g
  • Trans Fat: 0.25g
  • Polyunsaturated: 1.7g
  • Monounsaturated: 8.3g
  • Cholesterol: 49.5mg
  • Sodium: 738mg
  • Potassium: 617mg
  • Carbohydrates: 36.1g
  • Fiber: 5.9g
  • Sugar: 8.8g
  • Protein: 18.5g
  • Vitamin A: 367IU
  • Vitamin C: 14mg
  • Calcium: 365mg
  • Iron: 1mg

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