French Onion Soup

Classic French Onion Soup with slow-cooked caramelized sweet onions, crisp baked crostini, and plenty of smooth melting Gruyère Cheese. This is the ultimate comfort soup, quick and easy to make.

This is one of my husband’s favorite recipes. If you love onions, then this mouthwatering soup is a must-make. We make this tasty soup at least once a month and love every spoonful. It is such an easy recipe that even the novice chef can handle it.

I love French onion soup. There is something dreamy about all those onions, slow-cooked to complete perfection, then simmered in broth and spice and topped with crostini and rich cheese! Life does not get much better than this.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Butter: Salted or unsalted. Just adjust any added seasoning accordingly.
• Onions: Sweet yellow onion or Vidalia onions
• Thyme: I use dried thyme in the soup and then sprinkle with chopped fresh thyme.
• Wine: You can use dry red or dry white wine. Red adds a more robust flavor, and white is more subtle. If you have a personal preference, go with that.
• Broth: You can use all beef broth for a richer, fuller flavor or if it is just more convenient. I always have beef and chicken broth in the house, so I usually use a combination for this recipe.
• Crostini: I find they work best for this recipe. They hold up long enough to provide structure and texture without coming off as soggy bread. Alternatively, you can simply toast or broil baguette slices until golden brown. 
• Gruyere cheese: Gruyere is a smooth melting type of Swiss Cheese with fewer and smaller eyes. If it is not available, you can substitute Swiss or Jarlsberg.

How to make French Onion Soup

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

Start by heating a little butter and olive oil in a Dutch Oven or stock pot over medium heat. Add the onions and cook for about 45 minutes, stirring every few minutes, until they turn rich golden brown. If they are browning too fast, you may need to reduce the heat.

There is a fine line between stirring too much and not stirring enough. The key is to stir the onions enough to keep them from burning but not so much that they do not brown. This process is known as caramelizing the onions.

Once browned, stir in the garlic and dried thyme. Add the wine and scrape the bottom of the pan to remove the browned bits—this technique is known as deglazing. Now, let the wine and onions simmer for a few minutes.

Add the beef broth, chicken broth, Worcestershire Sauce, and bay leaf, and simmer for about 20-30 minutes. Discard the bay leaf and season with kosher salt and freshly ground black pepper to taste.

Spoon the soup into oven-proof bowls, add several crostini to the top, and sprinkle with shredded cheese. Set them on a baking sheet and place them under the broiler for a few minutes to melt the cheese. Plan to serve promptly.

Preparation Tips

• Caramelized onions are the star of this show, so don’t cut the process short.
• Broilers are very unpredictable. Stay close by and monitor well.
• Leftover soup should be stored in an airtight container in the refrigerator. Waiting to add the crostini and cheese is best until you reheat.

Serving Suggestions

I like to serve a salad with many textures and flavors, like mandarin orange salad with orange vinaigrette or pear salad with candied walnuts and mixed greens. For a heartier meal, try chicken cordon bleu or roasted pork loin.

Frequently Asked Questions

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