Easy French Onion Soup

This deeply satisfying French Onion Soup highlights caramelized onions simmered in savory beef broth then topped with toasted baguette slices and bubbling Gruyere cheese. This recipe brings out all the rich, layered flavors you expect from a classic bistro favorite using straightforward ingredients and a patient cooking technique. It has become a cozy go-to whenever I crave comfort food that feels fancy but is so easy to prepare at home.

The first time I made this, the whole kitchen smelled incredible and now family and friends ask me to make it for gatherings.

Ingredients

• Six cups thinly sliced onions: essential for a sweet caramelized base, use yellow onions for best flavor
• Two tablespoons butter: adds richness and helps caramelize the onions evenly
• Two tablespoons olive oil: combines with butter to increase smoking point and add depth
• Six fresh thyme sprigs: fresh herbs deliver a subtle aromatic note that brightens the soup
• One bay leaf: provides earthy undertones enhancing the broth’s flavor
• Half cup white wine: deglazes the pan lifting browned bits for extra savoriness
• Four cups high-quality beef broth: choosing a rich homemade or good store-bought broth makes a big difference
• Salt and pepper to taste: seasoning balanced throughout cooking to bring all flavors forward
• Four slices toasted baguette: the crusty bread layer that absorbs broth and adds texture
• One and a half cups grated Gruyere cheese: the melty, nutty topping that completes each serving

Instructions

Caramelize the Onions:

In a large skillet with high sides, melt the butter and olive oil over medium heat. Add the thinly sliced onions along with leaves stripped from the thyme sprigs and the bay leaf. Lower the heat to low and stir the onions every 10 minutes to avoid sticking. Cook slowly until onions turn a deep golden brown often about 45 minutes. Sprinkle in a teaspoon of salt partway through to help the onions release moisture and to build flavor.

Deglaze and Simmer:

Turn the heat up and pour in the white wine to deglaze the pan. Scrape the bottom with a wooden spoon to lift all those flavorful browned bits. Boil gently to cook off the alcohol. Then add the beef broth and bring everything back to a boil. Reduce heat to a simmer. Taste and adjust salt and pepper as needed while preheating your broiler for finishing.

Prepare for Broiling:

Ladle the hot soup evenly into four oven-safe bowls. Top each bowl with one toasted baguette slice. Generously scatter grated Gruyere cheese all over the bread ensuring full coverage to get a perfectly melted topping.

Broil the Soup:

Place the bowls under the broiler for about three to five minutes. Watch carefully as the cheese melts, bubbles, and turns golden brown. Remove promptly to avoid burning once the cheese reaches a beautiful color and texture.

Garnish and Serve:

Optionally garnish each bowl with fresh thyme leaves before serving. Serve immediately to enjoy the contrast between savory broth, sweet caramelized onions, crunchy bread, and gooey cheese.

I remember making this on a chilly evening when my partner and I curled up with bowls of soup and crusty bread. It instantly felt like a warm hug from the inside.

Storage Tips

This soup reheats beautifully on the stove though the bread topping is best prepared fresh. You can store the soup base separately in airtight containers in the refrigerator for up to three days. If you want to freeze it, keep it broth and onions only. Reheat gently and add fresh bread and cheese right before serving.

Ingredient Substitutions

If you don’t have Gruyere, a good quality Swiss or mozzarella cheese melts well with similar texture. For broth, substitute with vegetable broth for a vegetarian version, but add a splash of soy sauce or Worcestershire for umami. White wine can be replaced with dry sherry or even apple cider vinegar in a pinch.

Serving Suggestions

Serve this soup as a starter to impress guests or paired with a light green salad and roast chicken for a comforting weeknight meal. Garnish with a pinch of fresh thyme or a crack of fresh black pepper for a little extra freshness.

This classic French Onion Soup is a perfect balance of patience and flavor and makes any meal feel special with its comforting layers.

FAQs about Recipes

→ How do you caramelize onions properly?

Cook thinly sliced onions slowly over low heat with butter and olive oil, stirring occasionally, until deep golden and sweet, which takes about 45 minutes.

→ What broth is best for this soup?

A high-quality beef broth adds rich, savory depth that balances the sweetness of the caramelized onions.

→ Why is white wine added during cooking?

White wine deglazes the pan, lifts flavorful browned bits, and adds a subtle acidity to enhance the soup’s complexity.

→ What type of cheese works well for topping?

Gruyere cheese melts beautifully and browns under the broiler, creating a bubbly, savory crust on the soup.

→ Can the soup be made ahead of time?

Yes, the caramelized onions and broth can be prepared in advance and assembled just before broiling the cheese topping.

→ What bread is ideal for this dish?

Toasted baguette slices hold up well under the hot soup and cheese topping, providing a perfect crunchy texture.