French Onion Soup

French Onion Soup is such a classic and SO easy to make! Onions are slowly caramelized until soft and sweet, simmered with beef broth, thyme, sherry, and white wine. It’s topped with a crispy crouton, loads of shredded gruyere cheese and broiled into a crispy, cheesy oblivion. So good!

Soups are our jam, be sure to check out this Award Winning Cheeseburger Soup, this Broccoli Cheese Soup, or this Minestrone Soup. They’re all so amazing and perfect for when it gets chilly!

French Onion Soup Recipe

I still remember the first time I had French Onion Soup. It was at a fancy steak restaurant when I was about seven years old, and when I saw the next table’s bubbling hot, cheesy soup being delivered to their table, it was love at first sight.

This cheesy, brothy, onion-forward soup may seem hard to make, but it’s actually super easy to prepare. Win! The only thing you need is a little bit of patience both to let the onions caramelize and to keep yourself from inhaling the broth before the cheese goes on to be melted into a gooey oblivion. Let’s get into all of the ingredients you’ll need:

French Onion Soup Ingredients

This classic dish is pure comfort in a bowl, with rich, savory broth simmered with caramelized onions for an unforgettable flavor. Top it off with melted Gruyère and a toasted baguette for the ultimate experience. Let’s dive into the simple ingredients that make the magic happen!

• Unsalted Butter: Creates a smooth base for sautéing the onions.
• Onions: Lots and lots of onions. When you let onions cook look and slow, they downsize tremendously. I used about 6 1/2 cups of sliced onions, which equals about 3 large onions. Slice them thin.
• Salt: Enhances the delicious natural flavor of the onions.
• All-Purpose Flour: I like to add just a few tablespoons of flour to my French onion soup to thicken it up just a touch.
• Sherry and Dry White Wine: Deglazes the pan after caramelizing the onions. They also add acidity and complexity to the soup’s flavor. I recommend using sauvignon blanc or pinot Grigio for the white wine.
• Beef Broth: Use a good-quality beef broth or stock. I also like to use low-sodium, so I can control the amount of salt that goes into the dish.
• Thyme: Fresh thyme if you’ve got it. About five sprigs.
• Baguette Slices: Toast nicely and absorbs the soup’s broth.
• Gruyere Cheese: This is arguably the best part of French onion soup. Gruyere cheese is nutty, salty, and melts PERFECTLY. I would not substitute anything for this. It can be a little bit pricey, but the other ingredients are pretty cheap so it makes up for it.

How to Make It

Once you’ve got your ingredients ready, here’s how to make that delicious, ooey-gooey bowl of French onion soup. Once you know how to make it from scratch, you’ll want it all the time!

1. Melt Butter: Heat a large heavy-bottomed pot over medium heat. Add the butter and let it melt. Add the onions and salt and stir.
2. Sauté Onions: Let the onions sauté for 5-10 minutes, until they begin to turn translucent. Reduce the heat to medium-low and continue to cook the onions for another 45 minutes, string every 5-10 minutes to prevent them from burning. If they are burning instead of caramelizing, turn the heat to low and stir more frequently. They should be fragrant and turn a deep golden brown. The size will reduce drastically.
3. Add Flour, Sherry, and Wine: Turn the heat back to medium and stir the flour into the onions and cook for 1 minute. Slowly stir in the broth, sherry, and wine. Then bring to a simmer. Simmer until the soup begins to thicken and reduce, about 4-5 minutes. Stir in the thyme. Adjust the salt as needed.
4. Toast Baguette: While the onions cook, toast the pieces of bread in the oven. Brush both sides with olive oil then bake at 350 degrees Fahrenheit for 6-8 minutes, flipping the bread halfway through. Remove from the oven and set aside.
5. Broil and Serve: Ladle the soup into four oven-safe bowls. Place a slice or two of toasted bread on top of the soup and cover with cheese. Place the bowls on a large sheet pan and broil until the cheese has melted and started to turn brown and bubbly, about 2-3 minutes. Keep a close eye on them as they broil, as some broilers can cook faster than others. Serve immediately.

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