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, quick and easy to make.
This is one of my husband’s favorite recipes. If you love onions, then this mouthwatering soup is a must-make. 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 it.
I love French onion soup. There is 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 does not get much better than this.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Butter: Salted or unsalted. Just adjust any added seasoning accordingly.
- Onions: Sweet yellow onion or Vidalia onions
- Thyme: I use dried thyme in the soup and then sprinkle with chopped fresh thyme.
- Wine: You can use dry red or dry white wine. Red adds a more robust flavor, and white is more subtle. If you have a personal preference, go with that.
- Broth: 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 I usually use a combination for this recipe.
- Crostini: I find they work best for this recipe. They hold up long enough to provide structure and texture without coming off as soggy bread. Alternatively, you can simply toast or broil baguette slices until golden brown.
- Gruyere cheese: 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.
How to make French Onion Soup
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
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 they turn rich golden brown. If they are browning too fast, you may need to reduce the heat.
There is a fine line between stirring too much and not stirring enough. The key is to stir the onions enough to keep them from burning but not so much that they do not brown. 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.
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 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.
Preparation Tips
- Caramelized onions are the star of this show, so don’t cut the process short.
- Broilers are very unpredictable. Stay close by and monitor well.
- Leftover soup should be stored in an airtight container in the refrigerator. Waiting to add the crostini and cheese is best until you reheat.
Serving Suggestions
I like to serve a salad with many textures and flavors, like mandarin orange salad with orange vinaigrette or pear salad with candied walnuts and mixed greens. For a heartier meal, try chicken cordon bleu or roasted pork loin.
Frequently Asked Questions
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.
Yes, prepare the onion broth mixture and store it in an airtight container in the refrigerator for up to 3 days. For serving, reheat the mixture on the stovetop over low heat or microwave at reduced power.
Spoon the soup into oven-proof 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.
More Soup Recipes
Homemade French Onion Soup Recipe
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 large yellow onions sliced in half and cut from pole to pole in no greater than ¼ inch slices
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- ½ cup dry white or red wine see notes
- 4 cups low sodium beef broth or beef stock
- 2 cups 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 they are a rich golden brown. If the onions are browning too fast reduce the heat.
- Reduce the heat to low. Add the garlic and thyme. Cook for 1 minute while stirring. 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.
- Broilers are very unpredictable. Stay close by and monitor well.
- Leftover soup should be stored in an airtight container in the refrigerator. Waiting to add the crostini and cheese is best until you reheat.
Nutrition
Are you 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
Renee Goerger
You can never go wrong with French onion soup. This is a winning recipe.
Mirlene
Finally a recipe I can follow. I have been wanting to make this soup but never new how. Thank you for sharing your method.
Bhawana
My husband loves french onion soup, but having it in restaurants is not a good Exp so far. bookmarking it to try once at home. Looking so mouthwatering.
Tara
One of my favorites! This looks absolutely incredible with all those onions and melty cheese.
Michelle
So delicious! Perfect recipe for a classic
Abigail Raines
Chilly weather or not this is my kind of comfort food! Love to have some crusty bread with this tasty soup!
Kimberly
One of all-time favorite soups, I just can’t get enough of it!
Beti | easyweeknightrecipes
I LOVE french onion soup, its my favorite! This looks SO delicious!
katerina @ diethood.com
This is such an incredible soup!! I can’t wait to try it!
Erin
Looks French Onion Soup delicious and so easy to make! !
Amanda
One of my all time favorite soups!
Suzy
Turned out great!! Love the flavors of the onions and the cheese together!
Joanna Neff
I am making this tonight! I am so glad I found your page. I love your recipes and already have several of them saved to make in the future. They are homey and remind me of my mother’s cooking. I love that they are not pretentious, in the writing or the execution, and that you are flexible with people making suggestions or variations. My variation on the Onion Soup is that I only have cooking sherry on hand for the white wine, and that the chicken broth part will be bouillon. I think it will be fine though, and have a feeling you will say it should be fine, too! Thanks for your great contribution of helping every day cooks create great meals. Subscribed!
Beth Pierce
Thanks so much Joanna! I really appreciate your kind words. They mean a lot to me. I would have responded earlier but we went out to dinner. You are correct those substitutions will be just fine…those are substitutions I would make myself. I mean honestly who wants to run to the grocery store yet again. I love a cook that can improvise since there are a dozen ways to make every single recipe taste good. Have a fabulous evening.
Linda
This is just like mine, only difference is I use fresh parsley and thyme …. sooooo good ? One time I even used leftover Champagne!
Rita Mallory
Why does the picture of the food never ever print out on the print sheet when one has it set to print it…That should be corrected….
bpierce
I will see what I can do. Thanks!
Jimmie Robinson
Save in your computer-When you want to make then pull up on your phone-tablet or laptop from a 68 year old man that loves food and have every recipe at my fingertips
devi
Hi why must use two type of broth. I do not take beef so can i use any other broth beside chicken broth
bpierce
Just use all chicken broth. It will still be delicious!