This easy French Onion Soup combines rich caramelized onions, savory beef broth, and melted Gruyere cheese for a simple yet delicious meal. It is perfect for any occasion and brings deep flavors and hearty texture to your table.
You'll love my other easy soup recipes like this creamy chicken and wild rice soup, creamy tomato and tortellini soup, and turkey noodle soup. Serve all these soups with my easy bread rolls.
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⭐️ Why this recipe works
- Deep caramelization: Slowly caramelizing the onions develops a rich, sweet flavor that's essential for a classic French onion soup.
- Gruyère cheese: Melting Gruyère cheese on top adds a savory, creamy finish that perfectly complements the soup.
- Broiling the soup: Broiling the cheese-topped soup creates a bubbly, golden crust, adding incredible texture.
🧾 Ingredient notes
- Onions: The star of the soup, providing sweetness and depth when caramelized.
- Butter and olive oil: Used for sautéing and adding richness.
- Fresh thyme: Adds an aromatic, earthy flavor.
- Bay leaf: Enhances the soup's complexity with subtle, herbal notes.
- White wine: Deglazes the pan, adding acidity and depth.
- Beef broth: Forms the base of the soup, adding richness and savory flavor.
- Baguette slices: Provide a crunchy base for the melted cheese topping.
- Gruyère cheese: Melts to form a creamy, savory topping.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy French Onion Soup recipe step-by-step
- Caramelize the onions: Heat butter and oil in a large skillet over medium heat. Add sliced onions, thyme leaves, and bay leaf. Cook on low heat, stirring every 10 minutes until onions are deeply caramelized, about 45 minutes.
- Deglaze with wine: Once onions are caramelized, increase heat and deglaze the pan with white wine. Bring to a boil, letting the alcohol evaporate.
- Simmer the soup: Add beef broth, bring the mixture back to a boil, then reduce heat to simmer while preheating the broiler.
- Prepare for broiling: Ladle the soup into oven-safe bowls, top each with a toasted baguette slice.
- Broil the soup: Divide grated cheese among bowls, place under broiler until cheese is melted and bubbly, about 3-5 minutes.
- Garnish and serve: Garnish with additional thyme leaves if desired, serve immediately.
📖 Substitutions and variations
- Vegetarian option: Use vegetable broth instead of beef broth.
- Different cheese: Substitute Gruyère with Swiss or mozzarella for a different flavor profile.
- Gluten-free: Use gluten-free bread for the topping.
- Additional herbs: Add rosemary or bay leaves for extra aromatic depth.
- Low-sodium: Use low-sodium broth and adjust salt to taste.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Onion Cutting Technique: Slice onions pole-to-pole (from root to stem) for more uniform pieces that caramelize evenly.
- Consistent stirring: Stir the onions regularly to prevent burning and ensure even cooking.
- Deeper Flavor: Add a splash of balsamic vinegar or a teaspoon of brown sugar during caramelization for extra depth and sweetness.
- Alcohol-free: If avoiding alcohol, substitute white wine with an equal amount of apple cider vinegar or additional broth.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled soup in an airtight container in the fridge for up to 3 days.
- Freezer: For longer storage, place the soup in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To reheat, warm the soup on the stove over medium heat until hot. For the cheese topping, broil fresh slices of baguette with cheese and add to the reheated soup.
❓Recipe FAQ's
Yes, simply substitute the beef broth with vegetable broth to make a vegetarian version of this soup.
Yes, red onions can be used, though they will provide a slightly different flavor and color to the soup. Mixing different types of onions can also add complexity to the taste.
You can broil the cheese-topped baguette slices separately on a baking sheet and place them on the soup just before serving.
If your onions are burning, lower the heat and add a bit more oil or butter. Stir more frequently to prevent sticking.
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The BEST Easy French Onion Soup
Ingredients
- 6 cups thinly sliced onions
- 2 tablespoons butter
- 2 tablespoons olive oil
- 6 sprigs fresh thyme
- 1 bay leaf
- ½ cup white wine
- 4 cups high-quality beef broth
- 4 slices baguette, toasted
- 1 ½ cups grated Gruyere or similar cheese
Instructions
Caramelize the Onions:
- In a large skillet with high sides, heat the butter and oil over medium heat.
- Add the sliced onions, thyme leaves (removed from sprigs), and bay leaf.
- Cook the onions on low heat until they are deeply caramelized, stirring every 10 minutes to prevent sticking. This process can take up to 45 minutes but is essential for developing the soup's rich flavor.
Deglaze and Simmer:
- Once the onions are a deep caramel color, deglaze the pan with the white wine. Increase the heat to bring the mixture to a boil, allowing the alcohol to evaporate.
- Add the beef broth and bring the soup back to a boil, then reduce the heat and let it simmer while you preheat your broiler.
Prepare for Broiling:
- Ladle the soup into four oven-safe bowls. Top each bowl with a toasted baguette slice.
- Divide the grated cheese evenly among the bowls, ensuring each has a generous amount on top.
Broil the Soup:
- Place the bowls under the broiler until the cheese is melted, golden, and bubbly, typically 3-5 minutes. Keep a close eye on them to avoid burning.
Garnish and Serve:
- Garnish with additional fresh thyme leaves if desired. Serve immediately and enjoy!
Notes
- Onion Choice: Yellow onions are traditional, but you can use a mix of yellow, white, and red onions for added complexity.
- Wine Substitute: If you prefer not to use wine, you can substitute it with an equal amount of beef broth with a splash of vinegar.
- Cheese Options: Gruyere is classic, but other options include Emmental, Swiss, or a mix of cheeses for a unique flavor.
- Broiler Tip: Always watch the soup closely under the broiler to prevent the cheese from burning.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Janet says
Yummy so tasteful. I made with vegetable broth, im vegetarian and added a dash of Worcestershire sauce.
Debs says
So happy this recipe was a hit! 🙂
Mary says
This was delicious. I did add Worcestershire sauce and balsamic vinegar a splash of each. With a pinch of sugar. Yummy
Debs says
So happy you loved the recipe. And thank you so much for taking the time to leave a comment and a rating. It is so appreciated! 🙂
sharon furminger says
As far as broth goes is any boxed broth acceptable? I look for one without many ingredients.
Thank you for the method you present with your recipes which allows for the least mistakes assuring good results.
Debs says
Any boxed broth will do. So happy you love the recipe. 🙂
Natasha @ Salt & Lavender says
This looks awesome, Debs! Love those copper pots too.