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.
Ingredient You’ll Need
- Unsalted butter. We use this for the caramelized onions.
- Yellow onions. This is the most suitable for this soup.
- Garlic.
- Fresh thyme sprigs.
- Bay leaf.
- Dry white wine.
- Red wine.
- Beef stock. This is a must!
- Thick crusty bread or baguette slices. Because you can’t have soup without bread, duh.
- Gruyere cheese. The best cheese! If you can’t find Gruyere, you can use Swiss, fontina, or mozzarella.
- Kosher salt + black pepper.
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.
Common Questions about French Onion Soup
I like using yellow onions for this soup because it has lots of sweet and slightly bitter flavor. Perfect combo!
You can use Swiss or fontina instead of Gruyere. Either will melt nicely! You can also use mozzarella.
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.
Yes! You can make the french onion soup (steps 1+2) up to 2 days in advance.
3 days! Make sure to cool the soup completely before transferring it to an airtight container and placing in the fridge.
You may also like:
- Easy Tom Kha Soup (Thai Coconut Soup)
- Chicken Noodle Soup (Sopa de Pollo Cubana)
- Quick + Easy 30-Minute Chicken Tortilla Soup
- Easy Cuban Black Bean Soup (Dairy-Free, Vegetarian)
Classic French Onion Soup
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!
Nutrition
I was not compensated for this post but was provided with the mini cocottes pictured above by Staub. All opinions are my own. This page also contains affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for your support.
nancy says
Oh wow! This soup looks delicious! French onion is one of my faves.
Alison says
best french onion soup ever!!! it was different in that it calls for gruyere rather than plain swiss, and a slice of bread rather than croutons. we used homemade glazed french bread slices and homemade beef broth, both of which definitely contributed to the wow factor. wow this was absolutely amazing. it was so good, we plan to serve it to the adults at an upcoming family gathering- doubt the kids will touch it. thank you so much for the amazingness!!!!
Gail A Gabel says
Mmm-mmm this recipe looks good and easy! My favorite thing is French onion soup…especially
when I go out to dinner. I’ve made it before but it’s been a while. :) Will try this soon…
Terry says
Add a pinch of sugar to the onions to make them extra sweet. I make French onion soup all the time at home for the very same reasons you mentioned. :-)