The Best Homemade French Onion Soup

Indulge in a bowl of classic comfort with this incredible homemade French onion soup. This iconic dish began humbly in French kitchens, transforming simple ingredients into a luxurious, deeply flavorful experience. While onion soups have ancient roots, the modern version of French onion soup’s origins are often attributed to 18th-century France. Our recipe promises rich, savory broth, tender caramelized onions, and a gloriously cheesy, toasted bread topping. Get ready for an easy-to-follow guide to the best French onion soup you will ever make at home.

Why You’ll Love This French Onion Soup Recipe

This classic comfort soup offers an unparalleled culinary experience that will quickly become a family favorite.

• Experience deeply caramelized onions, cooked low and slow for an unparalleled sweet and savory flavor base.
• Enjoy a rich, complex broth, simmered to perfection and undeniably better than any restaurant version.
• Savor the perfect melty blend of three distinct cheeses, creating an irresistible golden crust.
• Relish the satisfying crunch of toasted French bread, perfectly soaked in the savory broth.
• Find it surprisingly easy to make with clear, detailed steps, even if you are a beginner.
• Perfect for cozy, cold-weather meals or an elegant starter, this onion soup is always a winner.

Ingredients

Gather these fresh, simple ingredients to create your best homemade French onion soup. Quality components truly elevate this classic dish.

For the Soup:

• 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 (Merlot or Pinot Noir recommended)
• 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 & 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

Notes & Substitutions

Onions: Yellow onions are traditional and provide the best balance of sweetness and sharpness when caramelized. Sweet onions like Vidalia or Walla Walla can also work, or you can use a combination.

Wine: Dry red wine adds a crucial layer of depth and acidity to the broth. If you prefer not to use alcohol, substitute with an equal amount of additional beef broth and a splash of red wine vinegar or more balsamic vinegar.

Broth: Using low-sodium beef and chicken broths gives you complete control over the final seasoning. High-quality broths make a significant difference to the overall flavor of your savory onion soup.

Cheese: Freshly shredded cheese melts far better and tastes superior to pre-shredded options. The blend of Gruyere, Mozzarella, and Parmesan offers a perfect balance of nutty, stretchy, and sharp flavors.

Vegetarian Option: To make this a vegetarian French onion soup, use vegetable broth instead of beef and chicken broth. Omit the Worcestershire sauce, or substitute with a vegetarian-friendly alternative like tamari or a vegan Worcestershire brand.

Equipment

Having the right tools makes preparing this classic French onion soup a breeze.

• Large pot or Dutch oven (at least 5-quart capacity)
• Sharp knife or mandolin for slicing onions
• Oven-safe French onion soup bowls (15-20 oz capacity, usually ceramic)
• Baking sheet
• Small basting brush

Instructions

Follow these detailed, step-by-step instructions to create your deeply flavorful French onion soup. Patience with the onions is key for the best results.

Caramelize Onions:

• In a large pot or Dutch oven over medium-high heat, melt the butter. Add in the thinly sliced onions and sauté, stirring often, until they soften, which takes about 10 minutes.
• Reduce the heat to medium. Stir in the salt and granulated sugar. Continue to cook for another 35 minutes, stirring occasionally (every 5 minutes or so), until the onions are deeply caramelized and almost syrupy. This slow process develops immense flavor.
• Add in the minced garlic and cook for about 20 seconds, until it becomes fragrant. Be careful not to burn the garlic.

Build the Broth:

• Pour in the dry red wine to deglaze the pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom and sides; these add fantastic flavor to your delicious soup.
• Add in the beef broth, chicken broth, Worcestershire sauce, fresh thyme sprigs, and the bay leaf.
• Gently simmer the mixture over medium to medium-low heat for about 20 minutes, stirring occasionally. This allows the flavors to meld beautifully.
• Remove and discard the thyme sprigs and bay leaf.
• Stir in the balsamic vinegar. Taste the soup and season with additional salt and freshly ground black pepper, if necessary. Adjust to your preference.
• Reduce the heat to low and cover the pot to keep the savory French onion soup warm while you prepare the cheesy bread topping.

Prepare Cheesy Bread:

• Preheat your oven broiler, positioning the oven rack 6 inches from the heat source. Arrange the 1-inch thick French bread slices on a baking sheet.
• Brush both sides of each bread slice generously with olive oil. Broil for 2-3 minutes total, flipping once, until the bread is well toasted and lightly golden on both sides. Watch it carefully to prevent burning, as broiler temperatures vary greatly. Remove the bread from the oven but leave the broiler on.

Assemble and Broil:

• Arrange your oven-safe French onion soup bowls or crocks on a clean, rimmed baking sheet. Carefully ladle the hot soup into each bowl, filling them about two-thirds full.
• Top each bowl with one slice of the toasted French bread. Generously sprinkle the mixed shredded Gruyere, Mozzarella, and Parmesan cheeses over the bread.
• Return the baking sheet with the assembled bowls to the broiler. Broil for 2-4 minutes, or until the cheese is beautifully bubbly, melted, and golden brown. As the cheese softens, it will wonderfully fall over the sides of the crock, creating a delicious crusty seal.

Serve:

• Carefully remove the baking sheet from the broiler. Let the bowls cool for a minute or two before handling, as they will be extremely hot. Serve your homemade French onion soup immediately and enjoy!

Pro Tips for Perfect French Onion Soup

Achieving the perfect French onion soup is simple with a few key techniques.

• Patience is Key for Onions: The longest step is caramelizing the onions. Do not rush this process; cooking them low and slow for at least 35-45 minutes ensures deep, complex flavor development. Learning the science behind caramelization can help you master this crucial step.
• Don’t Rush the Broiler: Keep a close eye on your bread and cheese under the broiler. They can go from perfectly golden to burnt in seconds.
• Quality Ingredients: Opt for good quality low-sodium broths and fresh cheese. These foundational elements significantly impact the final taste of your onion soup.
• Balsamic Boost: The balsamic vinegar added at the end is a secret weapon. It brightens and enhances the overall depth of flavor in the broth.
• Seasoning: Always taste and adjust the salt and pepper levels at the very end. Different broths have varying sodium content, so season to your preference.

Serving Suggestions, Storage, and Variations

Make the most of your delicious French onion soup with these helpful tips.

Serving Suggestions

• Enjoy this hearty French onion soup as a satisfying meal on its own, especially on a chilly evening.
• Pair it with a light, simple side salad or some sautéed mushrooms for a complete experience.
• Complement the rich flavors with a skillet steak, honey glazed salmon, or a classic French dip sandwich.
• Serve it in traditional oven-safe ceramic crocks for an authentic presentation.

Storage

• Cool any leftover soup completely to room temperature before storing.
• Transfer the cooled soup (without the bread and cheese topping) to an airtight container.
• Store it in the refrigerator for up to 3 days.

Reheating

• Reheat the soup gently in a saucepan on the stovetop over medium-low heat, or in a preheated oven until warmed through.
• For the best experience, prepare freshly toasted and broiled cheesy bread just before serving the reheated soup.

Freezing

• Freeze the soup base (without the bread and cheese) in freezer-safe containers or bags.
• It will keep well in the freezer for up to 3 months.
• Thaw frozen soup overnight in the refrigerator before reheating.
• Always prepare the cheesy bread fresh when you are ready to serve the thawed and reheated soup.

Variations

• Onions: Experiment with different types like Vidalia onions for extra sweetness, or a mix of yellow and red onions for more color and a nuanced flavor.
• Cheese: While Gruyere is classic, try Fontina, sharp white cheddar, or even Provolone for a different cheesy flavor profile.
• Heartier Soup: For a more substantial meal, add cooked beef such as leftover shredded brisket or prime rib to the soup base.

Nutrition Information

This estimated nutritional information helps you understand the components of your homemade French onion soup.

Disclaimer: Nutritional information is an estimate based on the ingredients and preparation methods specified. Actual values may vary depending on brands, portion sizes, and specific ingredient choices.

Frequently Asked Questions (FAQ)

Here are answers to common questions about making delicious French onion soup.

• Can I use white cooking wine instead of red wine?
  Yes, you can use dry white wine, but red wine offers a deeper, richer flavor profile that is more traditional for this classic soup.
• How much dried thyme should I use if I don’t have fresh?
  If you do not have fresh thyme sprigs, use 1/2 teaspoon of dried thyme instead. Add it to the broth with the other seasonings.
• What brand of beef broth is recommended?
  For the best flavor in your homemade onion soup, look for high-quality, low-sodium brands like Pacific Foods or Kitchen Basics.
• Can I prepare the caramelized onions a day in advance?
  Yes, you can caramelize the onions a day ahead of time. Store them in an airtight container in the refrigerator and gently reheat before continuing with the soup instructions.
• Can I use only beef broth, or only chicken broth?
  You certainly can use only one type of broth; however, combining both beef and chicken broths creates a more complex and balanced flavor profile for your French onion soup.
• Can I make French Onion Soup in a slow cooker?
  While possible, caramelizing onions effectively is challenging in a slow cooker. You might need to pre-caramelize them on the stove for the best flavor, then transfer to the slow cooker for simmering.
• What is the best temperature to reheat French Onion Soup?
  Reheat the soup gently on the stovetop over medium-low heat or in an oven preheated to 300°F (150°C) until it is hot and steaming throughout.

Conclusion

You now have everything you need to create the most incredible, comforting French onion soup right in your own kitchen. This recipe delivers a luxurious taste with rich, sweet caramelized onions, a savory broth, and that iconic cheesy crust. Don’t hesitate to gather your ingredients and try this delightful homemade French onion soup for yourself. If you love this recipe, please share your experience and leave a star rating and comment below! For more delicious, easy-to-follow recipes, explore our other comforting dishes.

The Best Homemade French Onion Soup

This classic French Onion Soup features perfectly caramelized onions in a rich, savory broth, topped with toasted French bread and a generous layer of bubbly, golden-brown cheese.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 13 minutes mins

Total Time 1 hour hr 38 minutes mins

Servings: 5 servings

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 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 salt and freshly ground black pepper to taste

Topping

• 5 French bread 1-inch thick slices
• 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

Equipment

• Large Pot
• Oven Broiler
• Baking Sheet
• Oven Safe Bowls or Crocks

Method

 

Preparation

1. Melt butter in a large pot over medium-high heat, then add and sauté the thinly sliced onions until softened, about 10 minutes.
2. Reduce heat to medium, stir in salt and sugar, and cook for 35 minutes, stirring occasionally, until the onions are caramelized and syrupy.
3. Add minced garlic and cook for about 20 seconds until fragrant.
4. Pour in red wine to deglaze the pot, scraping up any brown bits from the bottom and sides.

Simmering

1. Add beef broth, chicken broth, Worcestershire sauce, thyme, and bay leaf to the pot.
2. Gently simmer the soup over medium/medium-low heat for approximately 20 minutes, stirring occasionally.
3. Remove and discard the fresh thyme sprigs and bay leaf from the soup.
4. Stir in balsamic vinegar, then taste and season with additional salt and pepper as necessary.
5. Reduce heat to low and cover the pot to keep the soup hot while you prepare the bread.

Toasting & Broiling

1. Preheat your oven broiler with the rack 6 inches from the heat source. Arrange French bread slices on a baking sheet, brush both sides with olive oil, and broil for 2-3 minutes total, flipping once, until well toasted (monitor closely to prevent burning).
2. Arrange oven-safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup, top with a toasted bread slice, and sprinkle generously with Gruyere Swiss, Mozzarella, and Parmesan cheeses.
3. Broil until the cheese is bubbly and golden brown, allowing it to soften and form a wonderful crusty seal over the sides of the crock.
4. Serve the French Onion Soup immediately and enjoy while hot.

Notes

Keep a close eye on the bread and cheese while broiling, as oven temperatures can vary and they can burn quickly. Serve immediately for the best experience.