Go Back
french onion soup recipe

french onion soup recipe

This classic French Onion Soup is a rich and flavorful dish made with caramelized onions, beef broth, and topped with melted cheese and toasted bread. It's perfect for warming up on a chilly day!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine French
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large heavy-bottomed pot or Dutch oven
  • 1 wooden spoon
  • 1 cutting board
  • 1 ladle
  • Oven-safe soup bowls
  • 1 baking sheet
  • 1 broiler

Ingredients
  

  • 4 large onions (yellow or white), thinly sliced
  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 8 cups beef broth (preferably low-sodium)
  • ½ cup dry white wine (optional)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • 4 slices baguette (about 1-inch thick)
  • 1 ½ cups grated Gruyère cheese (or Swiss cheese)

Instructions
 

  • In a large heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium heat.
  • Add the sliced onions and sprinkle with sugar, salt, and pepper. Cook, stirring frequently, for about 30-35 minutes until the onions are caramelized and golden brown.
  • Stir in the minced garlic and cook for another 2 minutes.
  • Sprinkle the flour over the onions, stirring well to combine, and cook for an additional minute.
  • Slowly add the beef broth and white wine, if using, scraping the bottom of the pot to release any browned bits. Stir in the thyme.
  • Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes. Adjust seasoning as needed.
  • While the soup is simmering, preheat your oven to 375°F (190°C). Place the baguette slices on a baking sheet and toast them in the oven for about 10 minutes or until light golden brown.
  • Once the soup is ready, ladle it into oven-safe soup bowls, top each with a slice of toasted baguette, and sprinkle with a generous amount of grated cheese.
  • Place the bowls on a baking sheet and broil in the oven until the cheese is melted and bubbly, about 3-5 minutes (watch closely to prevent burning).
  • Carefully remove the bowls from the oven and let cool slightly before serving.

Notes

For a vegetarian version, substitute the beef broth with vegetable broth.
You can add a splash of sherry or brandy for additional flavor.
French onion soup is best served immediately, but it can be stored in the refrigerator for up to 3 days. Reheat gently on the stove.