French Onion Soup Recipe

I’m so excited to share this French Onion Soup Recipe with you because it’s truly a soul-warming classic. There’s something magical about those deeply caramelized onions simmered in savory broth, crowned with bubbly, golden cheese toast. Whether you’re craving comfort food on a chilly night or looking to impress friends with minimal fuss, this soup won’t disappoint.

Over the years, I’ve found that mastering this French Onion Soup Recipe teaches you the art of slow cooking onions just right, which is worth the effort. Plus, it’s incredibly versatile—you can make it ahead or whip it up for a cozy dinner. Trust me, once you try it, you’ll keep coming back to this recipe for all those chilly evenings.

Ingredients You’ll Need

The ingredients in this French Onion Soup Recipe work together to create layers of flavor—from the sweetness of caramelized onions to the richness of the beef and chicken broth duo. A quick tip: use yellow onions for their perfect balance of sweetness and depth.

• Unsalted butter: Essential for caramelizing onions evenly without added salt interfering.
• Yellow onions: Their natural sweetness shines when slowly cooked, forming the soup’s base.
• Salt: Enhances flavor and helps draw moisture from onions as they cook.
• Granulated sugar: Just a touch to encourage caramelization and deepen sweetness.
• Garlic cloves: Adds subtle aromatic depth—don’t overpower, just a pinch!
• Dry red wine: Brings acidity and complexity; if you don’t drink wine, a splash of dry sherry works too.
• Low-sodium beef broth: The soul of the soup—richness and umami come from here.
• Low-sodium chicken broth: Lightens up the beef broth and balances flavors.
• Worcestershire sauce: Intensifies the savory notes, adding a hint of tang.
• Fresh thyme: Classic herb that pairs beautifully with onion and broth.
• Bay leaf: Adds subtle herbaceous perfume while simmering.
• Balsamic vinegar: Just a splash lifts and brightens the deep flavors.
• Salt and freshly ground black pepper: To taste, since seasoning is key!
• French bread slices: Thick enough to hold cheese yet crisp up nicely for the topping.
• Olive oil: Helps toast the bread perfectly without soaking it.
• Gruyere Swiss cheese: The star for gooey, melty, savory topping.
• Mozzarella cheese: Adds extra stretch and creaminess when melted.
• Parmesan cheese: A final sprinkle to add an umami punch on top.

Variations

I often tweak this French Onion Soup Recipe depending on who I’m serving it to or what I have on hand—don’t hesitate to personalize it yourself. This soup is a great canvas for creativity.

• Vegetarian version: I swap beef broth for extra vegetable broth and omit Worcestershire sauce or use a vegetarian version—still flavorful but lighter.
• Cheese blend: Sometimes I add a bit of sharp cheddar or fontina to the Gruyere for a fun twist on the traditional topping.
• Wine substitution: If you don’t have red wine, dry white wine or sherry works well to maintain acidity.
• Herb swap: Thyme and bay leaf are classic, but occasionally I throw in a rosemary sprig for a different aroma.

How to Make French Onion Soup Recipe

Step 1: Caramelize Those Onions to Perfection

This is the heart and soul of your French Onion Soup Recipe, so take your time here! Melt butter over medium heat in a large, heavy-bottomed pot. Add the thinly sliced yellow onions along with salt and sugar to speed up caramelization. Stir occasionally for about 30-40 minutes—the key is patience, allowing the onions to soften and become deeply golden brown but not burnt. Stay engaged, scraping the pot as needed to prevent sticking and to build that wonderful fond (those brown bits) that boost flavor.

Step 2: Add Garlic and Deglaze with Wine

Once your onions are beautifully caramelized, stir in the minced garlic and cook it for about a minute until fragrant. Then, pour in the dry red wine to deglaze the pot, scraping up those flavorful bits from the bottom. Let the wine reduce by half—this concentrates flavor and cooks off the raw alcohol bite, making the base richer and more complex.

Step 3: Simmer Your Soup with Broth and Herbs

Now add the beef broth, chicken broth, Worcestershire sauce, thyme sprigs, and bay leaf. Bring everything to a gentle simmer, then lower the heat and cover partially. Let it cook for about 30 minutes to marry all those flavors together. Towards the end, stir in balsamic vinegar and adjust salt and pepper to taste. This step turns your soup from good to unforgettable.

Step 4: Prepare the Cheese Toasts

While your soup simmers, prep your French bread slices. Brush each side with olive oil and toast them in a hot skillet or oven until crispy and golden. I like to get a little char on mine for extra texture. Once toasted, evenly sprinkle the Gruyere, mozzarella, and Parmesan cheeses on top—they’ll melt perfectly once the soup is broiled.

Step 5: Assemble and Broil

Ladle the hot soup into oven-safe bowls, then float one cheesy toast on top of each. Pop the bowls under the broiler for 3-5 minutes or until the cheese bubbles up and turns gorgeous golden brown. Keep a close eye to avoid burning—this is a spot where quick hands pay off. Serve immediately for the best experience.

How to Serve French Onion Soup Recipe

Garnishes

I usually stick with fresh thyme sprigs as a simple garnish; it adds a lovely herbal aroma that pairs beautifully with melted cheese. Sometimes I dust a light sprinkle of extra Parmesan right after broiling to add a salty zing. It’s those little touches that make your presentation feel special, especially if you’re serving guests.

Side Dishes

Because this soup is so rich and satisfying on its own, I tend to pair it with a crisp green salad dressed with lemon vinaigrette or simple roasted vegetables. A light side cuts through the richness and adds a fresh contrast. Crusty bread to dip beyond the cheesy toast is also a crowd-pleaser.

Creative Ways to Present

For special occasions, I love serving the French Onion Soup Recipe in mini cast iron crocks. It’s charming and feels so cozy. You can even add a festive touch by sprinkling finely chopped chives or a drizzle of truffle oil on top just before serving to wow your guests. Presentation makes the experience memorable.

Make Ahead and Storage

Storing Leftovers

I like to cool leftover soup completely and store it in airtight containers in the fridge for up to 3 days. Keep the toasted bread and cheese separate to avoid sogginess. When you’re ready to eat, just reheat the soup gently on the stove and toast fresh bread with cheese.

Freezing

French Onion Soup freezes well without the bread topping. I portion the soup into freezer-safe containers and freeze for up to 2 months. When thawing, do so overnight in the fridge and reheat slowly on the stovetop to retain that rich flavor and prevent separation.

Reheating

When reheating, I prefer warming the soup on low to medium heat while stirring occasionally. Avoid boiling to keep the broth clear and flavors bright. Toast your bread fresh and melt the cheese on top right before serving to maintain the delicious contrast of textures.

FAQs

Final Thoughts

This French Onion Soup Recipe holds a special place in my heart because it reminds me of cozy nights spent with friends and family, sharing warmth from a bowl packed with loving layers of flavor. It’s worth taking the time to perfect those caramelized onions because the payoff is incredible. I truly hope you give this recipe a go—you’ll find it’s a comforting classic that never gets old and always impresses.

French Onion Soup Recipe

★★★★★ 4.7 from 73 reviews

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Total Time: 1 hour 45 minutes
• Yield: 5 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: French

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Description

This classic French Onion Soup recipe features caramelized yellow onions simmered in a rich blend of beef and chicken broth, enhanced with red wine, fresh herbs, and a touch of balsamic vinegar. Topped with toasted French bread slices, olive oil, and a melty combination of Gruyere, Mozzarella, and Parmesan cheeses, this soup offers a perfect balance of deep, savory flavors and cheesy goodness, ideal for a comforting and elegant appetizer or meal.

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Ingredients

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Sauce and Soup Base

• 4 tablespoons unsalted butter
• 5 large yellow onions, thinly sliced
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• 2 cloves garlic, minced
• 1/2 cup dry red wine
• 32 ounces low-sodium beef broth
• 24 ounces low-sodium chicken broth
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh thyme
• 1 bay leaf
• 1/2 tablespoon balsamic vinegar
• Pinch of salt and freshly ground black pepper, to taste

For the Bread and Cheese Topping

• 5 1-inch thick slices of French bread
• 2 tablespoons olive oil
• 1 1/2 cups shredded Gruyere Swiss cheese, room temperature
• 1/4 cup shredded Mozzarella cheese, room temperature
• 2 tablespoons finely grated Parmesan cheese, room temperature

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Instructions

1. Caramelize the Onions: Melt the unsalted butter in a large heavy-bottomed pot over medium heat. Add the thinly sliced yellow onions, sprinkle with salt and granulated sugar to encourage caramelization. Cook, stirring frequently, until the onions are deeply golden brown and soft, about 40-50 minutes. This slow caramelization brings out the sweet and rich flavors essential to the soup.
2. Add Garlic and Deglaze: Stir in the minced garlic and cook for an additional minute until fragrant. Pour in the dry red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to reduce by half, intensifying its flavor.
3. Simmer the Soup: Add the low-sodium beef broth, chicken broth, Worcestershire sauce, fresh thyme sprigs, and bay leaf to the pot. Bring the mixture to a gentle simmer and cook uncovered for at least 30 minutes to meld the flavors. Stir in the balsamic vinegar and season with a pinch of salt and freshly ground black pepper to taste. Remove the thyme sprigs and bay leaf before serving.
4. Prepare the Bread: While the soup simmers, preheat the oven to 350°F (175°C). Brush each slice of French bread with olive oil on both sides and place them on a baking sheet. Toast in the oven until golden and crisp, about 10-12 minutes. This creates the perfect base to hold the melted cheese on top of the soup.
5. Assemble and Broil: Ladle the hot soup into oven-safe bowls or crocks. Place one toasted French bread slice on the surface of the soup in each bowl. Combine the shredded Gruyere, Mozzarella, and finely grated Parmesan cheeses, then generously sprinkle this cheese mixture on top of the bread slices.
6. Melt the Cheese: Place the bowls on a baking sheet and broil in the oven for 3-5 minutes, or until the cheese is bubbly, melted, and golden brown. Watch closely to prevent burning. Carefully remove the bowls from the oven and allow to cool slightly before serving.

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Notes

• For the red wine, a dry variety such as Cabernet Sauvignon or Merlot works best to avoid overpowering the soup’s flavors.
• Using low-sodium broths helps control the saltiness of the soup, important since the cheese adds additional salt.
• Allow the cheese to come to room temperature before shredding for better melting and texture.
• Be cautious while broiling the cheese topping as it can quickly burn; stay nearby and watch the process.

Keywords: French onion soup, caramelized onions, beef broth soup, cheesy soup, French bread soup, Gruyere soup, classic French recipes