This post may contain affiliate links. Please read our disclosure policy.
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.
As an Amazon Associate, I earn from qualifying purchases.
Equipment
- 1 Baking Sheet
- 1 Dutch oven Or Stock Pot
- Oven Safe Bowls
Ingredients
- 8 slices French bread Brushed with Olive Oil
- 4-5 large yellow onions sliced thin
- 6 tbsp butter I use salted
- 2 tbsp olive oil
- 3 tsp granulated sugar
- 1 tsp kosher salt more to taste
- 1 tsp pepper more to taste
- 3 tbsp all purpose flour
- 1/4 cup dry red or white wine I use Cabernet
- 6 cups beef broth
- 2 sprigs fresh thyme
- 3 bay leaves
- 2 cups Gruyere cheese or swiss
Instructions
For the bread
- Preheat oven to 350 degrees F.
- Brush both sides of bread with olive oil. Bake 10 minutes on each side. Allow to cool.
For the soup
- In a Dutch oven or large stock pot, heat butter and oil over medium heat until bubbly.
- Add onions, sugar, salt and pepper and mix. Cook onions until they are a deep caramel color (about 45 minutes). Stir often. *Be sure to babysit the onions, as they can burn easily.
- After the onions are cooked to deep, caramel color, turn heat to low. Add flour and mix until flour is incorporated into onions. Cook for about 2 minutes.
- Add wine and cook until completely reduced (about 1-3 minutes).
- Increase heat to medium-high. Add beef broth, bay leaves and fresh thyme. Bring to a boil and once boiling, reduce heat to low and simmer for 10 minutes. Taste for salt, and add more if needed.
- 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.
Never Run Out of Dinner Ideas
One new family-favorite dinner in your inbox each week, made with love.
My 5 Most-Loved Pastas, yours when you join
This came out absolutely incredible.