At one point in my life, I was that girl that was always out and about. My favorite thing to do was try out new restaurants. And since my job at the time was in a prime area for new and upcoming restaurants, well, you can imagine how many times I was going out to eat.

Fast forward to present day, I’ve become a homebody who loves to cook at home. Home-cooked meals that are cozy and comforting like soups or comfort foods from my childhood are truly my favorite. And a hot bowl of classic french onion soup is no exception!

This homemade french onion soup recipe is one of my faves and it comes together fairly easily. Let me show you.

onion soup in cocotte and crusty bread with melty cheese

How to Make The Best French Onion Soup

  • Brown the onions. First things first, in a large pot or dutch oven, melt butter over medium heat then add onions. Sauté until onions are soft, golden brown, and caramelized for approximately 20-30 minutes.
  • Saute the aromatics. Stir in garlic, thyme sprigs, bay leaf, salt, and pepper. Cook for 5 minutes.
  • Time to make the soup. Add white and red wines then bring to a boil. Reduce heat, remove thyme sprigs and bay leaf then add in beef stock. Bring to a simmer and cook for another 10 minutes. Re-season with salt and pepper, if necessary.
  • Make the melty cheese toasts for the soup. Preheat broiler. Place oven-safe ramekins or cast iron cocottes in a sheet pan. Ladle soup into each one then top with a slice of thick crusty bread and grated cheese. Place under broiler on high for about 2-3 minutes until cheese is melted.
    • Alternatively, you can broil the crusty bread slices with olive oil, separately, on a sheet pan for 2-3 minutes until crispy then serve with the soup.
mini cocotte with onion soup with cheesy, toasty bread

What are the best onions to use for French onion soup?

I like using yellow onions for this soup because it has lots of sweet and slightly bitter flavor. Perfect combo!

What type of cheese can I use instead of Gruyere?

You can use Swiss or fontina instead of Gruyere. Either will melt nicely!  You can also use mozzarella.

How do you keep bread from getting soggy in French onion soup?

To keep bread from getting soggy, you can broil the crusty bread slices with olive oil, separately, on a baking sheet for 2-3 minutes until crispy before adding to the soup.

Does French onion soup taste better the next day?

Yes! You can make the french onion soup (steps 1+2) up to 2 days in advance.

How long does French onion soup last in the fridge?

3 days! Make sure to cool the soup completely before transferring it to an airtight container and placing in the fridge.

This rich, flavorful, classic french onion soup is easy-to-make with caramelized onions, beef broth, toasty bread and melty cheese. Perfect weeknight meal or for date night in!
4.54 from 15 reviews

Classic French Onion Soup

French onion soup is an easy-to-make rich and flavorful soup made with caramelized onions, beef broth, and melty cheese on crusty bread.

Ingredients
 

  • 3 tablespoons unsalted butter
  • 4 large yellow onions, thinly sliced
  • 3 cloves garlic, minced
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1/2 cup dry white wine
  • 1/3 cup red wine
  • 4 cups beef stock
  • 4 slices thick crusty bread
  • 2 cups gruyere, grated

Instructions
 

  • In a large pot or dutch oven, melt butter over medium heat then add onions. Sauté until onions are soft, golden brown, and caramelized for approximately 20-30 minutes.
  • Stir in garlic, thyme sprigs, bay leaf, salt, and pepper. Cook for 5 minutes.
  • Add white and red wines then bring to a boil. Reduce heat, remove thyme sprigs and bay leaf then add in beef stock. Bring to a simmer and cook for another 10 minutes. Re-season with salt and pepper, if necessary.
  • Preheat broiler. Place oven-safe ramekins or cast iron cocottes in a sheet pan. Ladle soup into each one then top with a slice of thick crusty bread and grated cheese. Place under broiler on high for about 2-3 minutes until cheese is melted.
  • Alternatively, you can broil the crusty bread slices with olive oil, separately, on a sheet pan for 2-3 minutes until crispy then serve with the soup. Serve and enjoy!
Serving: 1serving, Calories: 480kcal, Carbohydrates: 27g, Protein: 22.5g, Fat: 27g, Saturated Fat: 15.7g, Cholesterol: 82mg, Sodium: 784mg, Potassium: 376mg, Fiber: 5.8g, Sugar: 8.1g, Calcium: 490mg, Iron: 1.6mg
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