French Onion Soup

There’s something magical about a bowl of warm, cheesy French Onion Soup—the deep golden brown caramelized onions, the rich flavor of a savory broth, and that slice of toasted bread on top with melty cheese bubbling under the broiler. It’s one of my all-time favorite comfort foods and this homemade French Onion Soup recipe brings all that goodness to your kitchen with simple steps.

French Onion Soup History

French Onion Soup, or soupe à l’oignon gratinée, has been around since ancient times, but truly earned its fame in 18th-century France. Originally a humble dish made from raw onions and leftover bread, it became elevated thanks to its simplicity and depth of flavor. Julia Child helped popularize the classic French Onion Soup recipe in America, and it’s since become a staple in both French bistros and home kitchens around the world.

Why You'll Love This Recipe

This incredible French Onion Soup recipe is cozy, comforting, and packed with layers of flavor. The onions are slowly cooked over low heat with a mix of butter and olive oil until they turn a deep golden brown. A splash of wine deglazes the bottom of the pot, lifting all the browned bits, followed by a simmer in good quality beef broth infused with herbs. It’s topped with a thick slice of toasted baguette and loads of melty Gruyère or Swiss cheese. Every spoonful is pure comfort.

Equipment

• Large Dutch Oven or heavy-bottomed pot
• Wooden Spoon
• Baking Sheet or sheet pan
• Oven-Safe Bowls or ovenproof bowls
• Ladle

Ingredients

• Olive Oil & Butter: Helps with caramelizing onions evenly and adds rich flavor. Butter adds richness, while olive oil adds a subtle savory note.
• Yellow Onions (or sweet onions): The star of the show! Cooked until soft and deeply golden. Yellow onions have the perfect balance of sweetness and sharpness, and caramelize beautifully over time to create that deep, savory base.
• Garlic Cloves: Adds an aromatic layer of warmth and depth to complement the sweetness of the onions.
• Dry White Wine (or dry sherry, red wine, or dry vermouth): Deglazes the pan and lifts the rich, browned bits left from caramelizing the onions—these bits are flavor gold! The wine also adds acidity and complexity.
• Good Quality Beef Broth (or homemade beef stock, or low sodium chicken broth): The foundation of the soup—its bold, hearty flavor pairs perfectly with the sweetness of the onions. Use a good-quality broth for the best result.
• Fresh Thyme & Bay Leaf: Classic herbs that infuse the broth with earthy, savory undertones. Thyme adds a subtle floral note, while bay leaf contributes a mild, woodsy depth.
• Salt & Sugar: Salt helps draw out moisture from the onions and enhances flavor, while a pinch of sugar can encourage even browning during caramelization.
• Black Pepper: Adds a touch of sharp heat to balance the sweetness of the onions.
• Baguette Slices or slices of French bread: Toasted bread serves as the perfect vehicle for melted cheese and gives the soup its signature rustic charm and satisfying crunch.
• Gruyère Cheese: Nutty, melty, and deliciously rich, Gruyère is the traditional topping for French Onion Soup. It browns beautifully under the broiler and adds that irresistible cheesy layer. If Gruyère is not available in your area, substitute with Swiss cheese.

See recipe card for quantities.

Instructions

• Step 1: In a large Dutch oven, heat olive oil and butter over medium heat. Add thinly sliced yellow onions and stir to coat.

• Step 2: Cook on low heat, stirring occasionally with a wooden spoon, for about 40 minutes until onions are soft, jammy, and deep golden brown. Add garlic cloves in the last 2 minutes.

• Step 3: Turn up to medium-high heat and add a splash of wine to deglaze the bottom of the pot. Scrape up all the browned bits.
• Step 4: Add in beef broth, bay leaf, thyme, salt, and pepper. Bring to a gentle simmer and cook loosely covered for another 30 minutes.

• Step 5: While the soup simmers, toast baguette slices on a baking sheet at 375°F or in a toaster until golden.
• Step 6: Remove the bay leaf. Ladle soup into oven-safe bowls. Top each bowl of soup with a piece of bread and a generous handful of cheese.
• Step 7: Broil the soup bowls on a baking sheet for 2–3 minutes until the top of the soup is bubbling and golden. Keep an eye on it—this goes fast!

Serving Suggestions

Serve hot and bubbly straight from the oven. This stovetop French Onion Soup pairs beautifully with a crisp green salad, roasted veggies, or a charcuterie board. It’s also a great recipe to make ahead for entertaining.

Pairing Suggestions

• Side Salad: A light, crisp salad with a simple vinaigrette, like arugula, frisée, or baby greens, balances the richness of the soup beautifully.
• Glass of Wine or Spritzer: Pair with a dry white like Sauvignon Blanc or a light red like Pinot Noir. For something a little sweater and bubby, pair with a lemon and mint white wine spritzer.
• Rustic Bread: Extra slices of crusty baguette on the side are perfect for dipping and soaking up every last drop.
• Roasted Vegetables: For a heartier meal, serve alongside roasted root veggies or a layered. ratatouille.
• Charcuterie Board: If you’re entertaining, a small board of cheeses, baked brie, cured meats, and fruit makes a lovely companion to the soup. diet.

Storage

• Storing: Let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. For best results, store the broth and caramelized onion mixture separately from the bread and cheese to keep everything fresh and prevent sogginess.
• Reheating: Warm the soup gently on the stovetop over medium heat, stirring occasionally, until hot. If you’d like to recreate the classic cheesy topping, ladle the hot soup into an oven-safe bowl, top with a toasted baguette slice and shredded Gruyère, then broil for 2–3 minutes until the cheese is bubbly and golden.
• Freezing: You can freeze the soup without the bread and cheese topping for up to 3 months. Let it thaw overnight in the fridge before reheating. Freshly toast the bread and melt the cheese just before serving.

This homemade French Onion Soup recipe is truly one of the best things to make when you’re craving something cozy and nourishing. It’s a beautiful balance of rustic charm and French elegance. Next time you’re looking for soup recipes that satisfy on every level, this one’s for you. If you make it, tag me on Instagram or leave a comment below. I’d love to know what you think!

Pairing

These are my favorite dishes to serve with this recipe:

Print Recipe

French Onion Soup

A warm and savory classic, perfect for cozy weekends. This French Onion Soup is made with deeply caramelized onions, a splash of wine, and rich beef broth, topped with crusty bread and gooey melted cheese.

Prep Time10 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr

Course: Lunch

Servings: 6 People

Author: Tiffany

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon
• Ladle
• Oven-safe soup bowls or ramekins
• Baking Sheet

Ingredients

• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 large yellow onions thinly sliced
• 1 teaspoon salt
• ½ teaspoon sugar optional to help caramelize
• 3 cloves garlic minced
• ½ cup dry white wine or dry sherry
• 8 cups beef broth preferably low-sodium
• 2 teaspoons fresh thyme leaves or 1 teaspoon dried
• 1 bay leaf
• Salt and black pepper to taste
• 1 baguette sliced into 1-inch rounds
• 2 cups grated Gruyère cheese or a mix of Gruyère and Swiss

Instructions

• In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
• Add the sliced onions, salt, and sugar. Cook slowly, stirring often, for 30–40 minutes, until onions are golden brown and caramelized.
• Stir in the minced garlic and cook for 1–2 minutes until fragrant.
• Pour in the wine and deglaze the pot, scraping up any browned bits. Simmer until the wine reduces by half.
• Add the beef broth, thyme, and bay leaf. Bring to a boil, then reduce to a gentle simmer. Cover loosely and cook for 30 minutes.
• Remove the bay leaf. Taste and adjust salt and pepper as needed.
• While the soup simmers, toast the baguette slices on a baking sheet in a 375°F oven until crisp, about 10 minutes.
• Ladle soup into oven-safe bowls. Top each with a baguette slice and a generous handful of cheese.
• Place the bowls on a baking sheet and broil for 2–3 minutes until cheese is bubbly and golden.
• Serve hot, with extra toasted bread on the side if desired.

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