Go Back

Classic French Onion Soup

The onions are the whole freaking thing, and once you've cooked them down until they're deep golden and sweet, the rest is surprisingly simple.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

For The Soup
  • 4 large yellow onions thinly sliced
  • 3 tbsp butter
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp sugar
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup dry white wine optional
  • 6 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
For The Topping
  • 1 baguette sliced
  • 1½-2 cups shredded Gruyère or Swiss cheese
  • ½ cup shredded Parmesan cheese optional

Method
 

  1. Caramelize the onions: Melt butter and olive oil in a large pot over medium heat. Add the sliced onions, sugar, and salt. Cook for 35–45 minutes, stirring occasionally, until the onions are deeply golden brown and caramelized.
  2. Add the garlic: Stir in the garlic and cook for 1 minute.
  3. Deglaze the pot: Add the white wine, if using, and scrape up the browned bits from the bottom. Simmer for 2–3 minutes.
  4. Make the soup: Add the beef broth, Worcestershire sauce, thyme, bay leaves, and black pepper. Bring to a simmer and cook uncovered for 20–25 minutes.
  5. Toast the bread: While the soup simmers, heat the oven to 400°F. Arrange baguette slices on a baking sheet and toast for 5–7 minutes, until lightly golden.
  6. Assemble: Remove the bay leaves. Ladle the soup into oven-safe bowls. Place 1–2 toasted baguette slices on top of each bowl and generously cover with Gruyère or Swiss cheese.
  7. Broil: Place the bowls on a baking sheet and broil for 2–4 minutes, until the cheese is melted, bubbly, and golden brown.
  8. Serve: Carefully remove the bowls—they’ll be very hot! Let them cool for a few minutes before serving.
  9. Cook: 1 hour and 15 min

Notes

*Make It Extra Cozy
For the best flavor, don’t rush the onions. The deep caramelization is what gives French onion soup that rich, sweet, savory flavor. Serve it with a simple green salad or alongside a roast for the perfect fall dinner.