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 cheesy rounds of bread.
This Will Be Your Go-To French Onion Soup Because…
- This French Onion Soup recipe is easy to make.
- It uses simple ingredients you likely have on hand.
- The broth is rich and savory with so much flavor.
- French onion soup freezes beautifully, so double up on the recipe and have extra when the chilly weather hits!
What You Need To Make French Onion Soup
Onions: I use sweet onions, white onions, or a mix of white and yellow for homemade French onion soup. Sweet onion varieties include Vidalia and Walla Walla but almost any variety of onion can be used.
Broth: Beef stock or broth, white wine, and sherry are the base of the broth. balance out the sweet flavor of the onions and add to its full-bodied flavor. Need a non-alcohol substitute for sherry? Use a 1:1 ratio of water and apple cider vinegar.
Wine: Drier wines like Chardonnay, Sauvignon Blanc, or Pinot Gris 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 are ideal.
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 French onion soup and add some sliced mushrooms if you’d like.
How to Make French Onion Soup
This comfort food classic is bistro-worthy but made easily at home!
- Caramelize the sliced onions in butter and brown sugar.
- Add remaining ingredients (except bread and cheese).
- Brush bread slices with oil and broil until golden brown.
- Ladle soup into bowls, top with toasted bread rounds and cheese, and broil until the cheese is browned and bubbly.
Bowls for Broiling
You can order French onion soup bowls but almost any ceramic bowl will work. Ceramic bowls that have been fired at a really high temperature and tend to be oven safe; check the bottom of the bowl.
The bowls with handles in these images are from a dollar store years ago. They’re great for other oven dishes like casseroles or pot pies!
Tips for French Onion Soup
- For the best flavor, low and slow is the way to go.
- Be sure to use a large enough skillet or Dutch oven to cook the onions evenly.
- Use a baking sheet to transfer the soup bowls in and out of the oven.
Storing French Onion Soup
Keep leftover French onion soup separate from cheesy bread in a covered container in the refrigerator for up to 4 days and reheat on the stove. Use leftover soup as a ‘jus’ for pot roast or French Dip sandwiches. Cool the soup and place it in freezer bags. To reheat, thaw in a pot on the stove until hot, top with bread and cheese, and broil.
Did you make this French Onion Soup Recipe? Be sure to leave a rating and a comment below!
French Onion Soup
Equipment
- Large Pot (if no Dutch Oven is available)
Ingredients
- ⅓ cup unsalted butter
- 3 large sweet onions
- ½ teaspoon brown sugar optional
- 8 cups beef broth 64 oz
- ⅓ cup dry white wine
- 3 sprigs fresh thyme or ½ teaspoon dry
- 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 brown sugar 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 bread 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 may not need the sugar.
- Onions will reduce down to a small amount but you’ll need a large pan or dutch oven to begin.
- Cook the onions very slowly, this step should take 30-40 minutes at a low temperature. This is where the flavor comes from.
- For white wine choose a chardonnay, Pinot Gris, or Sauvignon Blanc. You can leave the wine out but it is recommended for the best flavor.
- Leftover chunks of dry bread will work well as the bread in this recipe.
- 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
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.
French Onion is my favorite soup and I’ll never need another recipe. My husband isn’t a soup person and he said it was perfect.
I have used many French Onion soup recipes over the years but my search is over as this is definitely the BEST!!! My only change (actually substitution) was using brandy as I had no sherry.
I have not actually made this yet, but I can’t wait until the we get our first cold front ( about late Nov or Dec. I live waaaaay down south). I am so excited to try it because you are so right about the recipe being straight from France! I had some while in Paris, and I fell in love with it all over again! Thanks for making it possible for me to relive those flavors again!
I hope you love it, Sandy!
I like a little fresh (or jar) garlic in my French Onion soup-just my preference. I also use beef STOCK for a richer soup and cook it more like 3-4 hours to reduce it more, say 15-20% and I also reduce my onions for at least a hour on a gas stove in my BIG stew pot over the smallest flame and a pureed baby carrot or two richens the soup base too. I prefer yellow Vidalia onions and close to a half cup of dark brown sugar, or if available, REALLY high quality LIGHT sorghum molasses (re: Justin Wilson’s 40 year-old recipe) but GOOD molasses seem destined for rum production today. If my soup needs salt, Lowry’s Seasoned Salt is my “go-to”. The other herbs and spices in it means I use about a third as much of it as even Kosher salt.
Can you use cream sherry instead of dry.
I haven’t tried it so I can’t say for sure Karen. It will make the soup slightly sweeter. If you try it I would love to hear how it turns out!
Hi Holly, I noticed you have 2 French onion soup recipes, regular and slow cooker. This might seem like asking you to choose a favorite child, but which do you think is best?
I lived in Montreal for a short time and had outstanding French onion soup there. It didn’t compare to anything I’d ever had before and I’d like to have something like that, if possible. I’ve never made it myself, but you have such delicious recipes, I’d like to try it.
Hi Susan, they are both delicious but I like the slow cooker because you can do the onions in the slow cooker overnight and make the soup the next day with the onions. But either is great!
That sounds easier! Thanks for your delicious recipes!
Oh My God!! This was so GOOD!! I made a few tweaks to the recipe – I replaced two cups of the beef broth out of the container with beef broth I had slow cooked a roast in to give it that extra flavor, and I used 1/3 cup of cooking sherry instead of white wine because that’s what I had on hand. I also used two bay leaves instead of one, and topped it off with parmesan and havarti instead of the gruyere. Sooo Goood! I shared it with my mom and she loved it too. I will make this recipe again and again.
I love Spend with Pennies. This recipe is good but needs more umani.
Thanks, Jo! We hope you enjoyed the soup still.
Outstanding, beats any high end restaurants French Onion Soup we’ve had. Did need to add some bouillon for better beef flavor bur it’s a winner for sure!
Thanks, Michele! Glad you enjoyed it.
Do you have suggestions for making the soup in a crock pot?
We actually have this delicious crockpot version for you to try!
It sounds amazing. We like meats, can I put cut up beef in this soup
Hi Lana, We have only made this recipe as written but I am sure you could. I would brown the beef before adding it to the soup in step 2. You will have to let us know what you think!
We don’t eat red meat. Can I sub chicken broth for the beef broth?
By the way…. I love many of your recipes!
Hi John, we have only made this recipe as listed. But it should be fine, it will change the flavor though.
John, like you, we don’t eat red meat…thus, no beef broth. Holly’s recipe is delicious if you use Lipton Onion Soup mix, made according to pkg. directions instead of beef broth. Then, follow Holly’s recipe and “tips.” Enjoy!
Love this! When does the Parmesan come in? And is the pot covered or not when simmering for an hour? Thanks!
The parmesan is one of the “cheeses” added in step 4. We simmer uncovered. Enjoy the recipe!
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Making it right now and the house smells amazing !! Can’t wait for dinner time . Thank you
I have made this soup many times…with enough to give away and freeze! So far everyone loves it! Thank you for sharing the recipe!
I have tried this amazing homemade onion soup recipe and i found this recipe really eays to make and very delicious in taste. I love this recipe.
This smelled and tasted like muscle rub or medicine. At first the onions smelled amazing, but after adding the wine, worcestershire sauce, thyme, and bay leaf it turned. I will absolutely not be making this again.
Sorry it didn’t work out for you. None of the additions would be expected to have a medicinal smell. What type of wine did you use?
Love this soup! We make it all the time. It is easy and so delicious, with or without the bread and cheese. I use vidalia onions and always add extra!
I have tried this amazing homemade french onion soup recipe and i found this soup recipe really easy to make and very delicious in taste. Thanks for sharing this recipe with all of us.