French Onion Soup

Our delicious French Onion Soup recipe is made with caramelized onions in a rich beef broth. It's simple, authentic, and the perfect warm and cozy dish for winter.

Looking for more French cuisine? Try a Croque Madame, Potato Leek Soup, or a Monte Cristo Sandwich!

Why I love this soup:

Comforting – This classic French Onion Soup recipe is made with caramelized onions and beef stock then topped with toasted bread and cheese. It has a delicious sweet onion taste and it's irresistible on a chilly day!

Authentic – This recipe comes from our family friend who is a phenomenal cook, and lived in France. It's every bit as delicious as French Onion Soup I've enjoyed on my visits to Paris. Serve it as a main course with a simple green salad, or a side dish to Croque Monsieur, Croque Madame, or 40 cloves garlic chicken.

How to make French Onion Soup:

Caramelize Onions: Add butter and onions to a large pot and cook until they are softened. Pour in sugar and stir until the onions become golden brown and caramelized, about 25 minutes.

Add flour and cook for a couple more minutes. Add beef stock, wine, thyme, celery, and bay leaves then cook for 30 minutes.

Toast Bread: Brush the bread with melted butter and broil until toasted.

Sprinkle with Cheese: To assemble, place bread on top of a bowl of soup, sprinkle with cheese and broil until cheese is melted!

Recipe Variations:

• Croutons: Croutons are often used on top of French onion soup. If you don't want to bother broiling a baguette, they work great too.
• Vegetarian: Substitute vegetable broth for the beef broth along with 1 tablespoons of soy sauce. This will add a richness that will help mimic the richness of the beef broth.
• Vegan: Make the same substitution listed for Vegetarian, substitute olive oil for the butter, and use hemp seed crumble cheese and vegan gruyere.
• Gluten Free: Substitute gluten-free flour and gluten free artisan bread.

Make Ahead and Freezing Instructions:

• Make Ahead Instructions: The soup base can be made a day in advance, stored in the fridge. Wait to add the bread and cheese until ready to serve. Reheat the soup on the stove, and then ladle into oven-safe bowls, add the bread and cheese. and broil.
• Freezing Instructions: Store the soup, without bread and cheese, in a freezer safe container and freeze for up to 3 months. (The shredded cheese and bread may also be frozen separately).

More Classic Soup Recipes:

• Matzo Ball Soup
• Lentil Soup
• Roasted Cauliflower Soup
• Chicken Tortilla Soup
• Chicken and Dumplings
• Beef Noodle Soup

Recipe

4.86 from 61 votes

French Onion Soup

The BEST French Onion Soup recipe is easier than you'd think! This authentic, simple and flavorful soup is the perfect warm dish for winter.

Print Pin Review

Author Lauren Allen

Course Appetizer, Main Course, Side Dish, Soup

Cuisine French

Servings 4

Calories 628

Prep 15 minutes mins

Cook 1 hour hr 20 minutes mins

Total 1 hour hr 35 minutes mins

Save Recipe

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 1/2 pounds onions (about 3 large onions), thinly sliced
• ▢ 3 Tablespoons butter
• ▢ 1/4 teaspoon granulated sugar
• ▢ 1/4 teaspoon salt
• ▢ 2 Tablespoons all-purpose flour
• ▢ 6 cups low-sodium beef broth
• ▢ 1/2 cup white wine
• ▢ 1/2 teaspoon dried thyme
• ▢ 1 piece celery , just a small chunk, not the whole rib
• ▢ 2 bay leaves
• ▢ 8 slices French Baguette
• ▢ 4 Tablespoons butter , melted
• ▢ 2 cloves garlic , halved
• ▢ 1 cup Gruyere cheese* , fresh grated
• ▢ 1/3 cup freshly grated parmesan cheese

Instructions

 

• Caramelize onions: Add butter and onions to a large pot over medium heat. Season with a little salt and pepper and cook until softened. Add sugar and continue to gently stir until onions become golden brown and caramelized, about 25 minutes. Careful to not let them burn! Maintain a medium to medium-low heat.
• Add the flour and cook for 3 more minutes. Add beef stock, wine, thyme, celery, and bay leaves. Cook partially covered for 30 minutes.
• Preheat oven to 350 degrees F. 
• Toast bread: Arrange bread on a baking sheet and brush with melted butter on both sides. Bake for 15 minutes, flipping to the other side half way through. Remove from oven and rub a cut clove of garlic onto each piece of bread.
• Broil: Turn oven to High broil. Remove bay leaves and the piece of celery from the soup and ladle soup into 4 oven proof bowls. Place the toasted bread on top of each bowl. Depending on the size of your bowls you may need two slices of bread. Sprinkle the tops generously with both types of cheese. Broil until the cheese is browned and bubbling.

Notes

Cheese: Could substitute Swiss.

Make Ahead Instructions: The soup base can be made a day in advance, stored in the fridge. Wait to add the bread and cheese until ready to serve. Reheat the soup on the stove, and then ladle into oven-safe bowls, add the bread and cheese. and broil,

Freezing Instructions: Store the soup, without bread and cheese, in a freezer safe container and freeze for up to 3 months. (The shredded cheese and bread may also be frozen separately).

Croutons: Croutons may be substituted for the bread slices.

Vegetarian: Substitute vegetable broth for the beef broth along with 1 tablespoons of soy sauce. This will add a richness that will help mimic the richness of the beef broth.

Vegan: Make the same substitution listed for Vegetarian, substitute olive oil for the butter, and use hemp seed crumble cheese and vegan gruyere.

Gluten Free: Substitute gluten-free flour and gluten free artisan bread.

•  

Nutrition

Calories: 628kcalCarbohydrates: 52gProtein: 27gFat: 35gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 96mgSodium: 1757mgPotassium: 1145mgFiber: 5gSugar: 11gVitamin A: 1054IUVitamin C: 14mgCalcium: 531mgIron: 3mg

Email This Recipe

Follow Me

Get recipe ideas weekly!

Please enable JavaScript in your browser to complete this form.

Your Email Address *

Yes, please!

I originally shared this recipe November 2016. Updated February 2020 and February 2024.

This post contains affiliate links.