I perfected a French Onion Soup Recipe Without Wine that layers deeply caramelized onions in a savory broth and crowns it with a blistered, cheese-topped baguette, delivering all the hallmarks of the classic without a drop of alcohol.

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I never thought French onion soup without wine could taste this bold but after slowly caramelizing yellow onions it’s become my go to. Sweet ribbons of onion swirl in a rich base and a toasted round gets buried under hot gooey Gruyere that stretches with every spoon.

I call it my French Onion Soup Recipe Without Wine and sometimes the Homemade French Onion Soup that tricks people into thinking it’s fancy. I don’t pretend it’s perfect, i mess up the timing now and then but the result keeps pulling people back for another bowl and I love that.

Ingredients

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Yellow onions: Sweet, high in fiber and antioxidants, theyre the base and add natural sweetness.
Butter: Adds richness and mouthfeel, mostly fat, small vitamins A and D, not much protein.
Olive oil: Healthy monounsaturated fats, heart friendly, helps saute onions and boost flavor.
Beef broth: Provides savory umami, adds protein and sodium, swap vegetable broth to make it meat free.
Balsamic vinegar: Optional tang, sweet and sour notes, cuts richness and brightens the soup.
Gruyere cheese: Melty, nutty, high in protein and calcium, gives classic golden cheese crust.
Baguette: Toasts to crunchy croutons, mostly carbs, soaks up broth and balances textures.

Ingredient Quantities

4 large yellow onions (about 2 lb or 900 g), thinly sliced

2 tbsp unsalted butter

1 tbsp olive oil

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp granulated sugar

2 cloves garlic, minced

2 tbsp all purpose flour

8 cups beef broth (about 2 liters), low sodium or use vegetable broth if you want it meat free

1 tbsp Worcestershire sauce

1 tbsp balsamic vinegar, optional

2 fresh thyme sprigs or 1/2 tsp dried thyme

2 bay leaves

1 French baguette, sliced into 3/4 inch rounds

8 oz Gruyere cheese, grated (about 2 cups)

1/4 cup grated Parmesan cheese, optional

Fresh parsley, chopped for garnish, optional

How to Make this

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1. Slice the onions thinly and set aside. In a large heavy pot melt the butter with the olive oil over medium-low heat, add the onions, kosher salt, black pepper and the sugar. Let them cook low and slow, stirring every few minutes so they don’t burn, about 30 to 45 minutes until deeply golden and sweet. If they begin to stick, splash a little broth or water and scrape up the brown bits.

2. Stir in the minced garlic and cook 30 to 60 seconds until fragrant, don’t let it burn.

3. Sprinkle the flour over the onions, stir well and cook 1 to 2 minutes to remove the raw flour taste.

4. Gradually pour in the beef broth while stirring, scraping the bottom to deglaze. If you want it meat free use vegetable broth instead. Add the Worcestershire sauce, the optional balsamic vinegar, thyme sprigs or dried thyme and the bay leaves. Bring to a simmer.

5. Reduce heat and simmer gently for 20 to 30 minutes so the flavors meld and the soup thickens a bit. Taste and adjust salt and pepper. Remember low sodium broth is recommended so you can season at the end.

6. While the soup simmers, slice the baguette into 3/4 inch rounds, brush lightly with butter or oil if you like, and toast under a hot broiler or in a 425 F oven until golden, about 1 to 3 minutes per side. Watch closely, they brown fast.

7. Preheat the broiler. If you have oven proof bowls, ladle the hot soup into them, place 1 or 2 toasted baguette rounds on top of each bowl, pile on the grated Gruyere and sprinkle the Parmesan if using. If you don’t have oven proof bowls, put the toasts on a baking sheet, top with cheese and broil until bubbly, then float the cheesy toasts on the soup.

8. Put the bowls on a baking sheet and broil until the cheese is melted and bubbling and lightly browned, about 2 to 4 minutes. Keep an eye so it doesn’t burn.

9. Remove thyme sprigs and bay leaves if you left them in, garnish with chopped parsley if desired, and serve immediately. Leftovers keep in the fridge 3 to 4 days and reheat gently on the stove.

Equipment Needed

1. Large heavy pot or Dutch oven for slow caramelizing
2. Sharp chefs knife for thinly slicing the onions
3. Cutting board
4. Wooden spoon or heat proof spatula for stirring so they dont stick
5. Measuring cups and measuring spoons (or a kitchen scale)
6. Box grater or microplane for the Gruyere
7. Ladle for serving the soup
8. Oven proof bowls or small ramekins and a baking sheet if you dont have oven proof bowls
9. Bread knife and tongs for slicing and handling the toasts

FAQ

Can I make this soup vegetarian or meat free?

Yes. Use a good vegetable broth instead of beef, and either omit the Worcestershire or buy a vegetarian Worcestershire or add a splash of soy sauce or tamari for that meaty umami. Balsamic helps deepen flavor too.

How do I get deeply caramelized onions without burning them?

Cook low to medium heat and be patient, 40 to 60 minutes is normal. Salt and a little sugar help. Stir every 5 to 10 minutes, and if bits stick, deglaze with a splash of broth or a little balsamic. Don’t turn up the heat to speed it up or they'll burn.

Can I make the soup ahead of time and reheat it?

Absolutely. The soup keeps in the fridge for 3 to 4 days and freezes well. Store without the bread and cheese. Reheat gently on the stove, then top with baguette slices and cheese and broil just before serving.

What can I use instead of Gruyere, or can I mix cheeses?

Gruyere is classic for melt and flavor but Swiss, Emmental, Comte or a mix with a bit of mozzarella will work. Add some grated Parmesan for extra bite if you like. Avoid pre-shredded cheese if possible, it melts worse.

How do I make this gluten free?

Substitute a gluten free flour for the all purpose, or skip the flour and simmer a bit longer to reduce. Use gluten free baguette or toast for the topping and check your Worcestershire for hidden gluten.

My soup turned out too salty. What can I do?

Dilute with unsalted broth or water a little at a time until it tastes right. Adding extra bread or unsalted mashed potato to the pot can help absorb salt but diluting is simplest. Taste as you go.

French Onion Soup Without Wine Recipe Substitutions and Variations

Onions (4 large yellow): Vidalia or other sweet onions for a milder, sweeter soup, shallots for a more delicate flavor, red onion for color and a bit more bite, white onion if thats what you have
Beef broth (8 cups): low sodium chicken broth, vegetable broth to keep it meat free, mushroom or umami-rich veg stock for deeper savory notes, or diluted beef bouillon in water if youre short on stock
Gruyere (8 oz): Emmental or Comte for the same nutty melt, fontina or provolone for extra creaminess, aged cheddar for a sharper finish, or a vegan melting cheese if you need dairy-free
French baguette: ciabatta or a crusty country loaf, sourdough for a tangy twist, thick sliced Italian bread, or store-bought croutons in a pinch for crunch

Pro Tips

1. Caramelize low and slow, patience is everything here. Use a mix of butter and olive oil so the butter wont burn, stir every few minutes and if they start to stick splash a little broth or water and scrape up the brown bits, dont try to speed it with high heat or you’ll get bitter bits not sweet onions.

2. Taste as you go, start with low sodium broth and season at the end. A splash of sherry, wine, Worcestershire or even a little balsamic brightens the soup, and remember to pull out the thyme sprigs and bay leaves before serving or they’ll keep releasing bitter flavors.

3. Toast and cheese tricks matter more than you think. Use day old baguette and dry the slices first so they dont go soggy, grate the Gruyere fine and mix a little Parmesan for better browning, press the cheese onto the toast so it melts evenly. If you dont have oven proof bowls broil the toasts on a sheet then float them on top of the soup.

4. Make ahead and store smart. Caramelized onions keep in the fridge for several days or freeze in portions, the soup actually tastes better the next day, but only broil the cheese right before serving so it stays gooey. When reheating add a splash of broth and heat gently so you dont scorch the flavor.

French Onion Soup Without Wine Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

424

kcal

Equipment: 1. Large heavy pot or Dutch oven for slow caramelizing
2. Sharp chefs knife for thinly slicing the onions
3. Cutting board
4. Wooden spoon or heat proof spatula for stirring so they dont stick
5. Measuring cups and measuring spoons (or a kitchen scale)
6. Box grater or microplane for the Gruyere
7. Ladle for serving the soup
8. Oven proof bowls or small ramekins and a baking sheet if you dont have oven proof bowls
9. Bread knife and tongs for slicing and handling the toasts

Ingredients

4 large yellow onions (about 2 lb or 900 g), thinly sliced
2 tbsp unsalted butter
1 tbsp olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp granulated sugar
2 cloves garlic, minced
2 tbsp all purpose flour
8 cups beef broth (about 2 liters), low sodium or use vegetable broth if you want it meat free
1 tbsp Worcestershire sauce
1 tbsp balsamic vinegar, optional
2 fresh thyme sprigs or 1/2 tsp dried thyme
2 bay leaves
1 French baguette, sliced into 3/4 inch rounds
8 oz Gruyere cheese, grated (about 2 cups)
1/4 cup grated Parmesan cheese, optional
Fresh parsley, chopped for garnish, optional

Directions

Slice the onions thinly and set aside. In a large heavy pot melt the butter with the olive oil over medium-low heat, add the onions, kosher salt, black pepper and the sugar. Let them cook low and slow, stirring every few minutes so they don't burn, about 30 to 45 minutes until deeply golden and sweet. If they begin to stick, splash a little broth or water and scrape up the brown bits.
Stir in the minced garlic and cook 30 to 60 seconds until fragrant, don't let it burn.
Sprinkle the flour over the onions, stir well and cook 1 to 2 minutes to remove the raw flour taste.
Gradually pour in the beef broth while stirring, scraping the bottom to deglaze. If you want it meat free use vegetable broth instead. Add the Worcestershire sauce, the optional balsamic vinegar, thyme sprigs or dried thyme and the bay leaves. Bring to a simmer.
Reduce heat and simmer gently for 20 to 30 minutes so the flavors meld and the soup thickens a bit. Taste and adjust salt and pepper. Remember low sodium broth is recommended so you can season at the end.
While the soup simmers, slice the baguette into 3/4 inch rounds, brush lightly with butter or oil if you like, and toast under a hot broiler or in a 425 F oven until golden, about 1 to 3 minutes per side. Watch closely, they brown fast.
Preheat the broiler. If you have oven proof bowls, ladle the hot soup into them, place 1 or 2 toasted baguette rounds on top of each bowl, pile on the grated Gruyere and sprinkle the Parmesan if using. If you don't have oven proof bowls, put the toasts on a baking sheet, top with cheese and broil until bubbly, then float the cheesy toasts on the soup.
Put the bowls on a baking sheet and broil until the cheese is melted and bubbling and lightly browned, about 2 to 4 minutes. Keep an eye so it doesn't burn.
Remove thyme sprigs and bay leaves if you left them in, garnish with chopped parsley if desired, and serve immediately. Leftovers keep in the fridge 3 to 4 days and reheat gently on the stove.

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.