I share my Best Ever French Onion Soup recipe with sliced yellow onions, garlic, butter, and beef broth melding into a rich, savory base. A splash of white wine and a dash of Gruyere on crispy French baguette bring remarkable flavor. Every spoonful reveals a taste that surprises and delights.

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I’m excited to share my favorite recipe for a Rich & Flavorful French Onion Soup that really shows off the magic of slow-cooked onions. I start off with 4 large yellow onions which I thinly slice, then let them cook in 2 tbsp unsalted butter and 1 tbsp olive oil along with a bit of salt and 1/2 tsp sugar until they’re beautifully caramelized.

When I add in 3 cloves of minced garlic and 1/4 cup of dry white wine, the aroma starts building some serious anticipation. After that, I mix in 8 cups of beef broth, a bay leaf, and 1/4 tsp of dried thyme before seasoning with extra salt and pepper.

I’m a huge fan of finishing it with toasted French baguette slices and 2 cups of grated Gruyere cheese. This soup, reminiscent of those iconic recipes by some famous names in French Onion Soup culture, is a total game changer on a chilly day.

Enjoy and dig in!

Why I Like this Recipe

I love this recipe because it gives me the warmest, most comforting vibe when it’s super cold outside. The onions caramelize in such a stunning way that they bring out the best kind of sweet flavor, and i just can’t get enough of it. I also appreciate how simple it is to put together yet it tastes gourmet, making me feel like i’ve really nailed it every time i make it. Plus, the mix of crispy toasted baguette and gooey, melted Gruyere cheese adds that extra bit of indulgence that makes me smile every time i dig in.

Hey everyone, here is my all-time fav French onion soup recipe! It’s really simple and full of flavor. First, i slowly caramelize thinly sliced yellow onions in butter and olive oil with a pinch of salt and sugar until they’re super soft and deeply golden. then i toss in minced garlic which fills the kitchen with the best, comforting smell, and add a splash of white wine to lift all those tasty bits from the bottom of the pot. Next, i pour in beef broth along with a bay leaf and a little dried thyme. Let it all simmer on low heat for a bit so the flavours can really mix together. While that’s going on, i toast some slices of French baguette in the oven until they are just crispy enough. Then i ladle the hot soup into bowls, top each with a piece of the warm baguette, and generously sprinkle grated Gruyere cheese over the top. A few minutes under the broiler and its ready to serve when the cheese is bubbly and lightly browned. This recipe never fails to make me feel both cozy and impressed with my own cooking, even on those rough days when i just need a little extra comfort. Enjoy!

Ingredients

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Yellow onions: They are high in fibre and vitamins, turning sweet when caramelized in the soup.
Unsalted butter: Adds a creamy, rich flavor and helps blend the taste, giving a smooth consistency.
Olive oil: Provides healthy monounsaturated fats and enhances the overall flavor without being too heavy.
Garlic: Infuses a warm aroma and slight pungency that deepens the taste, exciting your palate.
Gruyere cheese: Melts onto toasted baguette, adding a nutty flavor and smooth, irresistible texture.
Beef broth: A savory base that brings umami and deep flavor with essential minerals for a hearty taste.
Dry white wine: Adds acidic brightness and subtle aromatic depth enhancing other flavors in the dish.
French baguette: Provides crispy texture and mild flavor, perfect for absorbing the rich soup broth.

Ingredient Quantities

4 large yellow onions – thinly sliced

2 tbsp unsalted butter

1 tbsp olive oil

1 tsp salt

1/2 tsp sugar

3 cloves garlic – minced

1/4 cup dry white wine

8 cups beef broth

1 bay leaf

1/4 tsp dried thyme

Additional salt and pepper to taste

6 slices French baguette

2 cups grated Gruyere cheese

How to Make this

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1. Start by heating 2 tbsp of unsalted butter and 1 tbsp of olive oil in a large pot over medium heat then add 4 thinly sliced large yellow onions along with 1 tsp of salt and 1/2 tsp sugar. Stir them constantly until they get really soft and nicely caramelized, about 30-40 minutes.

2. Once the onions are golden and a bit sticky, mix in 3 cloves of minced garlic and cook for another minute or two until you can smell the garlic.

3. Pour in 1/4 cup of dry white wine into the onions and use a wooden spoon to scrape off all the brown bits stuck to the bottom of the pot.

4. Now add 8 cups of beef broth, 1 bay leaf, and 1/4 tsp of dried thyme. Bring the soup to a simmer.

5. Let the soup simmer on low heat for about 20 minutes. Taste and add extra salt and pepper if needed.

6. While the soup is simmering, preheat your broiler and arrange 6 slices of French baguette on a baking tray.

7. Toast the baguette slices in the oven just until they start to get a little crispy.

8. Ladle the hot soup evenly into oven-safe bowls. Place one toasted baguette on top of each bowl.

9. Sprinkle 2 cups of grated Gruyere cheese on top of the baguette and soup.

10. Place the bowls under the broiler for a couple of minutes until the cheese is bubbly and lightly browned. Enjoy your warm, rich, and comforting French onion soup!

Equipment Needed

1. Large pot – for cooking down the onions and simmering the soup
2. Wooden spoon – to stir the onions and scrape the brown bits from the pot
3. Measuring spoons – to accurately add the salt, sugar, and thyme
4. Knife – for slicing the onions and mincing the garlic
5. Cutting board – to prep the onions and garlic
6. Broiler-safe baking tray – for toasting the baguette slices
7. Oven – set to broiler mode so that the cheese gets all bubbly and browned
8. Ladle – for evenly spooning the soup into bowls
9. Oven-safe bowls – to finish the soup under the broiler

FAQ

Question: Can I use red onions instead of yellow onions?

Answer: It's better to use yellow onions cause they become sweet when caramelized, but you can try red onions if you dont mind a little change in flavor.

Question: Should I deglaze the pan after caramelizing the onions?

Answer: Yes, definitely! Deglazing helps pick up all those tasty bits to add more flavor to your soup.

Question: Can I make the soup ahead of time?

Answer: Yep, you can make it a day in advance and warm it up later. Just add the baguette and cheese right before serving so they stay crispy and melty.

Question: Do I really need both butter and olive oil?

Answer: Using both adds a richer taste and stops the butter from burning, but if you dont have olive oil, you can make do with just butter.

Question: What if I dont have Gruyere cheese?

Answer: While Gruyere gives you that classic flavor and melt, you can use Swiss cheese as a substitute if necessary, though it might taste a bit different.

Rich & Flavorful French Onion Soup Recipe Substitutions and Variations

If you dont have unsalted butter you can use margarine instead, it gives a similar richness though the taste might be just a tad different.
If dry white wine is out of your reach try using dry vermouth or a splash of lemon juice mixed with chicken broth to keep that tangy hint.
For the beef broth, you can substitute with chicken broth or mushroom broth if you want a slightly earthier flavor without compromising on depth.
Not finding Gruyere cheese? Swiss or Emmental make great alternatives that melt well and carry a nutty flavor.
If a French baguette isnt available opt for any crusty bread like sourdough so as to still achieve that perfect cheesy crust.

Pro Tips

1. Give the onions lots of time in the pan so they get really sweet and golden. Slow cooking them over medium heat makes a big difference in taste, so don’t rush it, keep stirring every now and then.

2. When you add the wine, make sure to scrape up all those tasty brown bits from the bottom. It might seem like a small step but it really boosts the flavor in your soup.

3. Be extra careful when toasting your baguette slices. They only need just a little crisp time in the oven so they dont burn and ruin the delicate flavors.

4. Taste as you go with the seasoning. Sometimes the broth can be a bit different so add extra salt or pepper gradually instead of dumping it all at the end.

Rich & Flavorful French Onion Soup Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

450

kcal

Equipment: 1. Large pot – for cooking down the onions and simmering the soup
2. Wooden spoon – to stir the onions and scrape the brown bits from the pot
3. Measuring spoons – to accurately add the salt, sugar, and thyme
4. Knife – for slicing the onions and mincing the garlic
5. Cutting board – to prep the onions and garlic
6. Broiler-safe baking tray – for toasting the baguette slices
7. Oven – set to broiler mode so that the cheese gets all bubbly and browned
8. Ladle – for evenly spooning the soup into bowls
9. Oven-safe bowls – to finish the soup under the broiler

Ingredients

4 large yellow onions – thinly sliced
2 tbsp unsalted butter
1 tbsp olive oil
1 tsp salt
1/2 tsp sugar
3 cloves garlic – minced
1/4 cup dry white wine
8 cups beef broth
1 bay leaf
1/4 tsp dried thyme
Additional salt and pepper to taste
6 slices French baguette
2 cups grated Gruyere cheese

Directions

Start by heating 2 tbsp of unsalted butter and 1 tbsp of olive oil in a large pot over medium heat then add 4 thinly sliced large yellow onions along with 1 tsp of salt and 1/2 tsp sugar. Stir them constantly until they get really soft and nicely caramelized, about 30-40 minutes.
Once the onions are golden and a bit sticky, mix in 3 cloves of minced garlic and cook for another minute or two until you can smell the garlic.
Pour in 1/4 cup of dry white wine into the onions and use a wooden spoon to scrape off all the brown bits stuck to the bottom of the pot.
Now add 8 cups of beef broth, 1 bay leaf, and 1/4 tsp of dried thyme. Bring the soup to a simmer.
Let the soup simmer on low heat for about 20 minutes. Taste and add extra salt and pepper if needed.
While the soup is simmering, preheat your broiler and arrange 6 slices of French baguette on a baking tray.
Toast the baguette slices in the oven just until they start to get a little crispy.
Ladle the hot soup evenly into oven-safe bowls. Place one toasted baguette on top of each bowl.
Sprinkle 2 cups of grated Gruyere cheese on top of the baguette and soup.
Place the bowls under the broiler for a couple of minutes until the cheese is bubbly and lightly browned. Enjoy your warm, rich, and comforting 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.