This French onion soup recipe is a bistro-worthy classic. Sweet caramelized onions and herbs are simmered in a rich and savory broth and topped with crispy, cheesy bread.
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Holly’s Recipe Highlights
- Flavor: French onion soup tastes rich and savory with sweet caramelized onions, a hearty broth, and melty cheese on top.
- Skill Level: Easy to moderate; simple steps, but patience is key for perfectly caramelized onions.
- Swaps: No sherry? Use a 1:1 ratio of water and apple cider vinegar. Instead of wine, use extra beef broth instead. Gruyère can be swapped for Emmentaler, Swiss, or fresh Parmesan if you’d like.
- Freezing: French onion soup freezes beautifully, so double up on the recipe and have extra when the chilly weather hits!
Simple Soup Staples
- Onions: Use sweet, white, or yellow onions for the best flavor. Vidalia or Walla Walla are great choices, but skip the red ones for this recipe. Ensure the onions are sliced thinly for the best caramelization.
- Broth: Beef broth, white wine, and sherry balance out the sweet flavor of the onions and add to their full-bodied flavor. Need a non-alcoholic substitute for sherry? Use a 1:1 ratio of water and apple cider vinegar. Drier wines like Chardonnay, Sauvignon Blanc, or Pinot Grigio will produce the best broth. While wine is recommended for the best flavor, you can replace it with additional broth.
- Cheese: This dish is all about the melty, cheesy bread ‘cap’ on top! Gruyere or any combo of Gruyere, Emmentaler, Swiss, or Parmesan will taste great.
- Bread: Baguettes can be cut into any thickness and are the perfect size to create two rounds per bowl of soup. Thicker slices of sourdough, brioche, or challah can be cut to size as well.
- Variations: Bulk up French onion soup by adding some sliced mushrooms, cooked rice, or barley if you’d like. Feel free to use croutons or toasted French bread in place of bread rounds.
How to Make French Onion Soup
- Caramelize the Onions: Caramelize the sliced onions in butter (full recipe below).
- Simmer the Soup: Add remaining ingredients except bread and cheese and allow to simmer for one hour for maximum flavor development.
- Toast the Bread: Brush bread slices with oil and broil until golden brown.
- Assemble the Soup: Ladle soup into bowls, top with toasted bread rounds and cheese. Place under the broiler until the cheese is browned and bubbly.
Make Ahead and Storage
- Make the soup base ahead (leaving off the bread and cheese) and store it in a covered container in the fridge for up to 4 days. When ready to serve, reheat the soup on the stovetop, prepare the cheesy bread, and add it to individual bowls set on a baking sheet to catch any drips while broiling.
- Use leftover soup as au jus for pot roast or French dip sandwiches.
- To freeze, cool the soup and place it in freezer bags for up to 3 months. To reheat, thaw in a pot on the stove until hot, top with bread and cheese, and broil.
More Comforting Soup Recipes
Did you make this French Onion Soup Recipe? Leave a rating and comment below.
Equipment
- Dutch Oven or large pot
Ingredients
- ⅓ cup unsalted butter
- 3 large sweet onions
- 8 cups beef broth
- ⅓ cup dry white wine
- 3 sprigs fresh thyme
- 1 bay leaf
- ¼ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dry sherry optional
- 1 loaf baguette
- 3 cups shredded Gruyere cheese
- 6 tablespoons shredded Parmesan cheese
Instructions
- Slice onions ¼" thick. In a large soup pot or Dutch oven, melt the butter over low heat. Add the onions and cook for 30 to 45 minutes, stirring occasionally.
- Add the beef broth, wine, thyme, bay leaf, black pepper, Worcestershire, and dry sherry. Bring to a boil, reduce heat, and simmer uncovered for 1 hour. Remove bay leaf and thyme sprig and discard.
- Meanwhile, slice the baguette ½-inch thick, brush with olive oil, and place on a baking sheet. Broil under high heat for 1 to 2 minutes per side or until golden.
- Place 6 ceramic bowls on a baking sheet and ladle the soup into the bowls. Add 2 slices of bread to each bowl and divide both cheeses evenly over the bowls. Broil until cheese is golden and bubbly, about 1 to 2 minutes.
Video
Notes
- Choose sweet Vidalia, Walla Walla, or yellow onions for this recipe. Sweeter varieties do not need sugar. You can add ½ teaspoon brown sugar if you’d like for quicker browning but it will make the soup sweeter.
- Swap fresh thyme for ½ teaspoon dried thyme leaves.
- Onions will reduce to a small amount, but you’ll need a large pan or Dutch oven to begin.
- For white wine, choose a Chardonnay, Pinot Grigio, or Sauvignon Blanc. You can leave the wine out, but it is recommended for the best flavor.
- Place the bowls on a baking sheet; this makes them easier to transfer in and out of the oven.
- If you don’t have oven-safe bowls, place the dry bread or crostini on a sheet pan and top with cheese. Broil until the cheese is browned and bubbly. Remove from the oven and transfer the bread to the top of each bowl of soup.
- French onion soup freezes beautifully. Cook and cool onions and broth, and place in freezer bags. Thaw in a pot on the stove until hot and top with bread and cheese. Broil until cheese is golden and bubbly.
Nutrition Information
Calories: 583 | Carbohydrates: 35g | Protein: 31g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 103mg | Sodium: 2052mg | Potassium: 521mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1009IU | Vitamin C: 9mg | Calcium: 832mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Side Dish, Soup
Cuisine American, French© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
all looks great cant wait to get sarted.
I followed the recipe exactly. To me the wine ruined the flavor. And 8 cups of broth was way too much. I removed about three cups of it and added another large onion.
Unless I’m blind, I didn’t see a measurement for the brown sugar.
I don’t like it when people leave negative comments and ratings but I felt compelled to this time.
I usually love your recipes and use them often.
I’m sorry to hear you didn’t love this recipe.
There was comments the soup was too sweet so I moved the brown sugar to be optional and it is in the notes: You can add ½ teaspoon brown sugar if you’d like for quicker browning but it will make the soup sweeter. I hope this helps.
LOVE all the Pennies recipes but this one is special! My son text me from college c this year asking for “my” french onion soup recipe so he could make it for his friends. and he always requests it as part of our “week of Reese meals” before he goes back. thank you!!
Great tasting French Onion Soup. I only used beef broth; no dry sherry. I will make it again.
what can I use instead of the alcohol?
I have only made this recipe as listed. You can try leaving out the wine or replacing it with additional broth, let us know how it turns out!
I am going to make it tomorrow. I live on Emerald Isle NC. All your recipes sound yummy.
Great recipes. I will be trying many of them.
Thanks.
I Love everything Holly!!! Every recipe is up my alley! Thank you Holly !!!
I love this soup recipe it’s automatic for me!! LOVE IT!!