Easy French Onion Soup Recipe You Can’t Afford to Lose

This easy French onion soup recipe is a cozy, savory classic that I never get tired of making. It features deeply caramelized onions simmered in a rich broth, topped with crusty bread and gooey melted cheese. It’s warm, satisfying, and surprisingly simple to make at home. Every spoonful delivers bold, comforting flavor—and it’s one recipe I always keep in my back pocket.

Why You’ll Love This Recipe

I love this French onion soup because it feels fancy but is made with humble ingredients. The flavor comes from patience—slow-cooked onions turn sweet and golden, then simmer in broth to create a deep, comforting base. Topped with toasted baguette and bubbly cheese, it turns into a one-bowl meal that’s both rustic and elegant. It’s perfect for cold nights or when I want to impress without stressing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• yellow onions, thinly sliced

• butter

• olive oil

• garlic, minced

• dry white wine (optional but recommended)

• beef broth (or vegetable broth for a vegetarian version)

• Worcestershire sauce (or soy sauce for vegetarian option)

• fresh thyme or dried thyme

• bay leaf

• salt and black pepper

• French baguette, sliced

• shredded Gruyère cheese (or Swiss, mozzarella, or provolone)

Directions

1. I heat butter and olive oil in a large pot over medium heat, then add the sliced onions.

2. I cook the onions slowly, stirring often, for 30–40 minutes until they’re deeply golden and caramelized. This step builds most of the flavor, so I don’t rush it.

3. I add the minced garlic and cook for another minute, then pour in the white wine to deglaze the pot, scraping up any browned bits.

4. I stir in the broth, thyme, bay leaf, Worcestershire sauce, salt, and pepper. I let the soup simmer uncovered for 20–25 minutes to deepen the flavor.

5. While the soup simmers, I toast baguette slices in the oven until golden and crisp.

6. I ladle the soup into oven-safe bowls, top each with a slice or two of baguette, and pile on the shredded cheese.

7. I place the bowls under the broiler for 2–4 minutes, until the cheese is melted, bubbly, and starting to brown.

8. I let the bowls cool slightly before serving—they come out piping hot.

Servings and timing

This recipe makes 4 generous servings.
Prep time: 15 minutes
Cook time: 1 hour (including caramelizing onions)
Total time: 1 hour and 15 minutes

Variations

Sometimes I make it vegetarian by using vegetable broth and soy sauce instead of beef broth and Worcestershire. If I don’t have wine, I skip it or use a splash of balsamic vinegar for depth. I’ve used different cheeses too—Swiss, provolone, or even a mix works great. For a heartier version, I’ve added mushrooms or cooked lentils for extra body.

storage/reheating

Leftover soup (without the bread and cheese topping) keeps well in the fridge for up to 4 days. I reheat it on the stovetop or microwave until hot. I toast fresh bread and melt cheese on top just before serving again. I don’t recommend freezing it with the bread, but the soup base freezes well for up to 2 months.

FAQs

Why are my onions not caramelizing?

They need time. I keep the heat at medium-low and stir frequently. If they’re browning too fast, I reduce the heat. It usually takes at least 30–40 minutes.

What’s the best cheese for French onion soup?

Gruyère is my favorite—it melts beautifully and has a nutty flavor. Swiss, provolone, or a mozzarella mix also work well.

Can I use red onions?

Yes, I’ve made it with red onions or a mix. The flavor is slightly different, but still delicious and rich.

What if I don’t have oven-safe bowls?

I toast the bread separately, melt the cheese on it under the broiler, then float it on top of the soup before serving.

Can I make this soup ahead?

Yes, the soup base tastes even better the next day. I reheat it and add fresh toasted bread and cheese before serving.

Conclusion

This easy French onion soup recipe is one of those comforting classics I always come back to. With its deeply savory broth, soft caramelized onions, and golden cheesy topping, it’s the kind of dish that makes any meal feel special. Whether I’m cooking for guests or just making a cozy dinner for myself, this recipe never lets me down.

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