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French Onion Soup Recipe

French Onion Soup Recipe

Deeply caramelized onions, rich broth, and a bubbling layer of melted cheese come together in this classic French onion soup recipe. You’ll love how a few simple ingredients transform into something elegant, comforting, and perfect for chilly evenings or casual dinners.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

For the Caramelized Onions
  • 4 (Large) Pcs yellow onions, thinly sliced
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp sugar (optional, helps caramelization)
For the Soup Base
  • 4 cups beef broth (or a mix of beef and chicken broth)
  • 1/2 cup dry white wine (optional but recommended)
  • 2 pcs cloves garlic, minced
  • 1 tsp fresh thyme (or 1/2 teaspoon dried)
  • 1 bay leaf
  • Salt and black pepper to taste
For the Topping
  • 1 baguette, sliced into rounds
  • 1-1/2 cups grated Gruyère cheese (or Swiss cheese)

Method
 

  1. Slice onions thinly and evenly to ensure consistent cooking and proper caramelization throughout the process.
  2. Cook onions slowly in butter and oil over medium heat for 30–40 minutes until they develop a deep golden color and rich flavor.
  3. Add garlic and deglaze with white wine, scraping the pot to incorporate all the browned bits into the soup base.
  4. Pour in broth and herbs, then simmer for about 30 minutes to fully develop the flavor and blend the ingredients.
  5. Toast baguette slices until crisp so they hold their structure when placed on the soup.
  6. Assemble the soup with bread and cheese, then broil until the cheese melts and forms a golden crust.

Notes

  • Keep the heat controlled while caramelizing onions so they develop sweetness without burning, which is crucial for authentic flavor.
  • Always taste and adjust seasoning gradually, as the soup reduces and intensifies over time.
  • Toasting bread properly ensures it doesn’t become soggy, maintaining a satisfying texture in every bite.
  • Watch closely while broiling to avoid burning the cheese, as it can quickly go from golden to overdone.