French Onion Soup
Is there anything more comforting than a steaming bowl of French onion soup? I doubt it.
This is the kind of food I reach for when the weather turns cold, when I want to impress friends, or honestly—just when I want dinner to taste like a big hug.
Rich beef broth, silky-sweet onions, gooey Gruyère, and crusty toasted baguette. If that doesn’t sound like a good time, I don’t know what does.
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French onion soup may be classic French fare, but at its core, it’s simple. Everyday ingredients, a little patience, and it all comes together perfectly.
That glorious smell of caramelizing onions wafting through the kitchen is reason enough to make it.
Let’s talk about what you need and how to get that irresistible golden brown cheese pull every time.
Ingredients
Great soup starts with solid ingredients. Here’s what you need for four mouthwatering bowls—and a few thoughts on getting the best from each part:
- 2.5 lbs of yellow onions, thinly sliced
Yellow onions are the way to go here. They have the perfect balance of sweetness and bite. Slice them evenly for even cooking. - 2 tablespoons of unsalted butter
Butter adds that signature French richness. If you only have salted, skip extra salt until the end. - 1 tablespoon of olive oil
Prevents the butter from burning and adds another layer of flavor. - 2 cloves of garlic, minced
Garlic rounds everything out. Don’t let it burn—add it toward the end. - 1/2 cup of dry white wine
A splash of wine brings acidity, which balances the sweet onions. Sauvignon Blanc or Pinot Grigio work great, but don’t stress over the label. - 6 cups of beef stock
Beef stock gives real body and savory depth. Skip the boxed stuff if you can and go for a high-quality broth. Use vegetable or chicken stock if needed, but beef is classic. - 2 bay leaves
They bring a subtle herbal kick. Just remember to yank them out before serving. No one enjoys crunching on one. - 1/2 teaspoon of dried thyme
Earthy and fragrant, thyme is almost non-negotiable here. - Salt, to taste
Taste as you go—no one likes soup that’s too salty or bland. - Ground black pepper, to taste
Freshly cracked has a bite that makes these flavors pop. - 8 slices of baguette
Go for slightly stale bread. Fresh bread will get soggy fast, but toasted baguette stays crunchy in the soup. - 1 cup of grated Gruyère cheese
Gruyère melts well and brings a nutty note that takes the soup over the top. Comté or Swiss cheese will work if Gruyère is out of reach.
If you’ve got vegetarian friends coming over, swap beef stock for a robust veggie broth. Want to keep it dairy-free? Try a plant-based butter and your go-to cheese swap—just know, the classic’s tough to beat.
How to Make French Onion Soup
If you’ve ever caramelized onions, you know it’s almost therapy. Yes, it’s slow. But trust me, the flavor is next-level. Once you nail down the basics, you’ll be ladling this out like a pro.
1. Peel and Slice Those Onions
Grab your sharpest knife. Slice those onions nice and thin. Don’t worry about tears—the payoff is worth a little onion-induced weeping.
2. Caramelize the Onions
Heat the butter and olive oil together in a big pot or Dutch oven over medium heat. Toss in all those sliced onions. Stir to coat every bit in that glossy butter-oil combo.
These onions will need attention for the first chunk of cooking. Stir often so they don’t stick or burn.
After about 15 minutes, the onions will soften and turn translucent.
Now lower the heat to medium-low. Patience is really key here—let them cook for another 30-40 minutes. Stir occasionally. The color gets deep and golden brown; the smell is unreal.
If you rush, they won’t develop those sweet, jammy flavors, and we don’t want watery onions here.
With about 5 minutes left, toss in the garlic and let it get fragrant.
3. Deglaze and Simmer
Crank the heat up to medium-high. Pour in the white wine. Right away, scrape up the brown bits from the bottom of the pot with a wooden spoon. Those bits? That’s pure flavor.
Let the wine cook down by half—should take about 5 minutes. It’s all about reducing the liquid, concentrating the taste.
Now pour in the beef stock.
Drop in the bay leaves and thyme. Season well with salt and pepper, but don’t go crazy—always taste before adding more.
Bring everything up to a simmer, then drop the heat and let it bubble away for about 30 minutes. This is when the onions soak up all that savory broth while the herbs work their magic.
Don’t forget to fish out the bay leaves before serving.
4. Broil the Cheesy Bread
Now preheat your broiler.
Lay out the baguette slices on a baking sheet. Pile a generous mound of grated Gruyère onto each slice.
Slide them under the broiler and watch closely. Two to three minutes is all you need for bubbling, gooey, golden cheese.
If you’ve ever burned toast, don’t walk away—keep your eyes glued to the oven.
5. Assemble and Serve
Ladle the hot soup into bowls. Top each bowl with two slices of that cheesy bread.
Grab a spoon and dig in while the cheese is super melty. There’s no elegant way to eat this, so go ahead and embrace the mess!
French Onion Soup
Ingredients
- 2.5 lbs yellow onions thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1/2 cup dry white wine
- 6 cups beef stock
- 2 bay leaves
- 1/2 teaspoon dried thyme
- Salt to taste
- Ground black pepper to taste
- 8 slices baguette
- 1 cup grated Gruyère cheese
Instructions
- Peel and slice the onions. Make sure they are cut evenly.
- In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced onions and stir to coat them with the butter mixture. Cook for about 15 minutes, stirring frequently, until the onions start to soften and turn translucent.
- Reduce the heat to medium-low and continue cooking, stirring occasionally, for about 30-40 minutes, or until the onions are deeply caramelized to a rich golden brown color. Add the garlic in the last few minutes of cooking, being careful not to let it burn.
- Increase the heat to medium-high and pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine reduce by half, which will take around 5 minutes.
- Add the beef stock, bay leaves, and thyme. Season with salt and pepper. Bring the mixture to a simmer, then reduce the heat to low and let it gently simmer for about 30 minutes. This will allow the flavors to meld together. Remove the bay leaves before serving.
- Preheat your broiler. Place the baguette slices on a baking sheet, top with grated cheese and broil them in the preheated oven until the cheese is bubbly and golden brown, about 2-3 minutes. Watch carefully to prevent burning.
- Carefully remove the baguette from the oven and place them in the bowl of soup. Serve immediately.
