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French Onion Soup, Made at Home 🍲
French onion soup feels fancy, but it is really just patience and a few humble ingredients: onions cooked low and slow until they go deep and jammy, a rich broth, and that glorious cap of toasted bread and bubbling cheese on top. It is the soup that makes an ordinary night feel like a night out. Crack the broiler, listen for the cheese to sizzle, and try not to burn your mouth on the first bite. I always do.
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Equipment
- 1 Baking Sheet
- 1 Dutch oven Or Stock Pot
- Oven Safe Bowls
Ingredients
- 8 Slices French Bread Sliced and Brushed with Olive Oil
- 4-5 Large Yellow Onions Sliced Thin
- 5 Tbsp Butter I use salted
- 4 Tbsp Olive Oil
- 3 Tsp Granulated Sugar
- 1 Tsp Kosher Salt
- 1 Tsp Pepper
- 1 Tbsp Thyme
- .25 Cup Red Wine I use Cabernet
- 6 Cups Beef Broth
- 3 Bay Leaves
- 2 Cups Gruyère Cheese
Instructions
Bread
- Preheat oven to 350.
- Brush both sides of bread with olive oil.
- Bake 10 minutes on each side.
- Let cool.
Soup
- In a Dutch oven, heat butter and oil over medium heat until bubbly.
- Add onions and cook until softened (about 10 minutes).
- Add sugar, salt and pepper.
- Cook until onions are deep caramel color (45 minutes) Stir occasionally.
- Stir in thyme and wine and cook until completely reduced.
- Add beef broth and bay leaves.
- Bring to a boil and place on low heat for (5-10 minutes) to simmer.
- Pour soup into oven safe bowls.
- Top with baked sliced bread and 1/2 cup of cheese per bowl.
- Place in broiler until cheese in nice and melted.Enjoy!
Notes
Tips for the Best French Onion Soup
- Patience is Key: Caramelizing the onions properly takes time, but it’s worth every minute.
- Cheese Swap: If Gruyère isn’t available, Emmental or Comté are excellent substitutes.
- Make Ahead: The soup base can be made a day in advance and reheated before adding the toppings.
Nutrition
Tips for Making This Recipe
The onions are everything. Cook them low and slow — 40 minutes or more — until they’re deeply golden and jammy. Don’t rush it. A pinch of sugar helps them caramelize. Use oven-safe bowls so you can broil the cheese right on top, and pile on the gruyère for that classic bubbling crust.
Frequently Asked Questions
What onions should I use?
Yellow onions are classic for their balance of sweet and savory. Give yourself plenty — they cook way down.
Why aren’t my onions caramelizing?
Heat’s too high or the pan’s too crowded. Low and slow is the only way; it takes time.
What cheese is best?
Gruyère is traditional for its nutty melt. A little Swiss or provolone works too.
Can I make it without oven-safe bowls?
Yes — broil the cheesy toasts on a sheet pan, then float them on each bowl.
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This came out absolutely incredible.