Classic French Onion Soup with slow-cooked caramelized sweet onions, crisp baked crostini, and plenty of smooth melting Gruyère Cheese. This is the ultimate comfort soup and is so quick and easy to make.
This is one of my husband’s favorite recipes. If you love onions, then this delectable, mouthwatering soup is a must-make recipe. We make this tasty soup at least once a month and love every spoonful. It is such an easy recipe that even the novice chef can handle.
How to make French Onion Soup
Start by heating a little butter and olive oil in a Dutch Oven or stock pot over medium heat. Add the onions and cook for about 45 minutes stirring every few minutes until a rich golden brown. You may need to reduce the heat if they are browning too fast. There is a fine line between stirring too much and not stirring enough. The key is to stir them enough to keep them from burning but not so much that they are not browning. This process is known as caramelizing the onions.
Once browned, stir in the garlic and dried thyme. Add the wine and scrape the bottom of the pan to remove the browned bits. This technique is known as deglazing. Now let the wine and onions simmer for a few minutes. Next, add the beef broth, chicken broth, Worcestershire Sauce, and bay leaf and simmer for about 20-30 minutes. Discard the bay leaf and season with kosher salt and freshly ground black pepper to taste.
Spoon the soup into oven-proof soup bowls, add several crostini to the top, and sprinkle with shredded cheese. Set them on a baking sheet and place them under the broiler for a few minutes to melt the cheese. Plan to serve promptly.
Helpful tips for making French Onion Soup
- Caramelized onions are the star of this show, so don’t cut the process short.
- Either dry red wine or dry white wine can be used. Red adds a more robust flavor, and white is more subtle. If you have a personal preference on which one you prefer to drink, go with that.
- You can use all beef broth for a richer, fuller flavor or if it is just more convenient. I always have beef and chicken broth in the house, so a combination is usually the way I go on this recipe.
- I find Crostini works best for this recipe. They hold up long enough to provide structure and texture without coming off as a soggy piece of bread. Or simply toast or broil baguette slices until golden brown.
- Gruyere is a smooth melting type of Swiss Cheese with fewer and smaller eyes. If it is not available, you can substitute Swiss or Jarlsberg.
- Broilers are very unpredictable. Stay close by and monitor well.
- Store leftover soup in an airtight container in the refrigerator. It is best to wait to add the crostini and cheese until you reheat.
What Cheese Goes on French Onion Soup
Gruyère Cheese is the most flavorful and popular cheese for French Onion Soup. Gruyère is a smooth melting type of Swiss Cheese with fewer and smaller eyes. If it is not available, you can substitute Swiss or Jarlsberg.
I love French onion soup. There is just something dreamy about all those onions slow-cooked to complete perfection, then simmered in broth and spice and topped with crostini and rich cheese! Life just does not get much better than this.
Homemade French Onion Soup Recipe
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 4 large yellow onions sliced in half and cut from pole to pole in no greater than 1/4 inch slices
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 cup dry white or red wine see notes
- 3 cups low sodium beef broth or beef stock
- 1 cup low sodium chicken broth
- 2 teaspoons Worcestershire Sauce
- 1 bay leaf
- kosher salt and freshly ground pepper to taste
- Crostinis or large croutons
- 1 cup shredded Gruyère or Swiss cheese
Instructions
- Heat butter and olive oil in a Dutch Oven or stock pot over medium to medium/low heat. Add the onions and cook for about 45 minutes stirring every few minutes until a rich golden brown.
- Add the garlic and thyme. Cook for 1 minute. Add the wine, and using a spoon or spatula, try to remove as much of the brown glazing from the bottom of the pan as possible. Allow the wine to simmer with the onions for about 5 minutes.
- Add the chicken broth, beef broth, Worcestershire Sauce, and bay leaf. Simmer for 20 minutes. Discard the bay leaf and season with kosher salt and fresh ground black pepper to taste.
- Add the soup to oven-safe bowls or cups. Top with crostini and grated cheese. Slip under the broiler for 2-3 minutes.
Notes
- Caramelized onions are the star of this show, so don't cut the process short.
- Either dry red wine or dry white wine can be used. Red adds a more robust flavor, and white is more subtle. If you have a personal preference on which one you prefer to drink, go with that.
- You can use all beef broth for a richer, fuller flavor or if it is just more convenient. I always have beef and chicken broth in the house, so a combination is usually the way I go on this recipe.
- I find Crostini works best for this recipe. They hold up long enough to provide structure and texture without coming off as a soggy piece of bread. Or simply toast or broil baguette slices until golden brown.
- Gruyere is a smooth melting type of Swiss Cheese with fewer and smaller eyes. If it is not available, you can substitute Swiss or Jarlsberg.
- Broilers are very unpredictable. Stay close by and monitor well.
- Store leftover soup in an airtight container in the refrigerator. It is best to wait to add the crostini and cheese until you reheat.
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Shelley
This French Onion Soup was so Delicious! Thank you for the recipe. You’re recipes do not disappoint.
Beth Pierce
Thank you, Shelley! So glad that you liked it!
Robert L Hileman
I like French Onion soup!
Beth Pierce
Me too!
Sherri
Very good recipe. Can you use chedder cheese for the top??
Beth Pierce
It is not going to melt the same. You could use Swiss Cheese.
Taylor
This french onion soup is an absolute winner! Packed with flavor and easy to make!
Beth Pierce
Thanks, Taylor! So glad that you liked it.
Roxana
This is my favorite soup, and most recipes make it so complicated. This recipe was so much easier and delicious.
Beth Pierce
Thanks, Roxana! So glad that you liked the French Onion soup.
Sandhya Ramakrishnan
The most comforting soup ever and yes the caramelized onions is the star of the soup and that is my favorite part. Can I use vegetable broth to make the soup vegetarian?
Beth Pierce
Yes you sure can.
Anita Metcalfe
made your wonderful recipe today and it was exactly what I was hoping for. hearty, great flavors and cheesy. 1 out 10 in flavor, 10 is given. yummy!
Beth Pierce
Thanks so much, Anita! I am so glad that you liked the soup. French Onion is one of my husband’s favorites.
Carol Gleason
This was AMAZING soup!! Loved it! Can I freeze the leftovers?
Beth Pierce
Yes you can but I would wait until reheating to add the crostini and cheese.
Sue Woodall
I have a hard time finding bowls that will withstand the heat of the broiler. Most specify 350° or 400°. The soup sounds fantastic!
Beth Pierce
Thanks Sue. Did you try looking on Amazon. Broiler Safe Soup Bowls I like the looks and reviews on these. I am think about ordering a set myself.
Teresa
Really confused how the sodium is so high! How to make mower sodium? Salt-free butter, anything else?
Beth Pierce
There is a disclaimer on the nutritional analysis as the software I use is only so good. Unfortunately I think the sodium is overstated. Bloggers only have so many options for software and non of them are ideal.
Anaiah
This french onion soup recipe was amazing and definitely worth the time it took to prepare. I loved the addition of gruyere cheese on top!
Maike
There’s one soup I love above all others – French Onion. And this recipe was truly amazing. I used dried sherry, and it was wonderful. We’ll definitely be making this recipe again.
Taylor Kiser
Comfort food for the win! This will be on repeat!
Lynda Bowman
I love French onion soup and I want to make it. There lie’s the problem. Every time I print your recipes It is so small that I can’t see it without using a magnify and do change the size with my zoom to 250 and still the same. I don’t have a problem with any other sites. Do you know what I can do.?
Beth Pierce
Is it possible to copy and paste them a to a word or google? I am not getting any other reports of this. Please advise so we can try to help more.
Donna
I do that for my notebook. I copy & paste into a word document
Bintu | Budget Delicious
French onion soup is definitely my comfort food – it tastes so good and is so warming and fulfilling. Definitely need to try your recipe out.