French Onion Soup is a classic soup recipe for good reason! Sweet caramelized onions are simmered in a rich beefy broth to create a soup base that is loved by everyone!
Of course the best part of any french onion soup is the crusty bread crouton topped with gruyere or swiss cheese and broiled until golden and bubbly! Who could ever resist?
Onions for French Onion Soup
Walla Walla onions and Vidalia’s are large and sweet and meaty so a few will go a long way. I prefer to use half sweet onions and half regular yellow onions for just the right amount of sweetness.
Be sure to cook the onions slowly so they are uniformly golden and soft without browning. (Although you can also caramelize onions in the slow cooker the night before too)! If you’re using a sweeter onion, you can eliminate the bit of brown sugar.
What Kind of Cheese
Gruyere, which is a type of mild swiss cheese, is commonly added to top a french onion soup recipe. It has a mild flavor and melts perfectly over the bread.
There are no hard and fast rules for a cheese option; many people use a combination of mozzarella and parmesan cheese. Why not experiment with other soft, melty cheeses like Brie or Havarti, or even blue cheese crumbles?
Broiling: French onion soup can be broiled in almost any bowl on low. You can find french onion soup crocks online or at the dollar store. If you don’t have an oven safe bowl, simply broil the cheese over toast and add to your soup.
How to Make French Onion Soup
While I often make Slow Cooker Onion Soup, this stovetop French onion soup is one of my husband’s favorites! It does take a bit of time, but most of the time spent is hands off (simmering etc).
- Caramelize Onions: Low heat, nice and slow is the way to go. This step takes a while but the results are worth it.
- Add Wine/Seasoning: Any variety of wine works, French onion soup is very forgiving and the wine is really just an acidic base that helps marry all the flavors. If you have leftover red, use that. Even sherry or cognac will do!
- Simmer: Allowing time to simmer adds great flavor to this soup recipe! French onion soup broth should have a transparent caramel color.
- Broil Cheese: The best part of course! Ladle the soup into bowls (almost any ceramic bowl should be fine under a low broil) and top with bread and cheese. Broil until golden.
The. Best. Ever.
What to Serve with French Onion Soup
We serve it as a starter to a steak dinner or roasted pork tenderloin.
Eaten as a meal of it’s own, it can be paired simply with a salad, a side of sliced apples, pears and cheese or it can stand alone with extra crusty bread or seasoned croutons! Any way you serve it, a classic French onion soup will be a go-to recipe all year round!
More Classic Soups
- Chicken Rice Soup
- Beef Stew Recipe – Reader favorite!
- Classic Chicken Noodle Soup
- Easy Hamburger Soup
- Creamy Seafood Chowder
French Onion Soup
- 3 large onions peeled and sliced
- ½ teaspoon brown sugar optional
- ⅓ cup butter
- 8 cups beef broth 64 oz
- ⅓ cup dry white wine
- 3 sprigs fresh thyme or ½ teaspoon dry
- 1 bay leaf
- ¼ teaspoon pepper
- 1 tablespoon Worcestershire sauce
- 1 baguette
- 3 cups gruyere cheese
- 6 tablespoons fresh parmesan cheese
- Slice onions ¼" thick. Cook onions stirring occasionally over low heat in melted butter (with sugar if using) until golden, about 30-45 minutes.
- Add wine, beef broth, bay leaf, thyme, black pepper and worcestershire. Bring to a boil, reduce heat and simmer for 1 hour. Remove bay leaf and thyme and discard.
- Meanwhile, slice bread and brush with olive oil. Broil 2 minutes per side or until golden.
- Ladle soup into ceramic bowls. Add 2 slices of bread in each bowl. Divide cheeses over bowls and broil until golden and bubbly.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)