Learn how to make restaurant quality French onion soup at home with my easy French onion soup recipe. Onions slowly caramelize to become meltingly tender and sweet, infusing the broth with rich, savory flavors. Golden cheesy croutons crown the top. It's surprisingly easy to make with just a few simple ingredients. Customize it with different broths and cheeses to meet your needs. It's classic, comforting, indulgent simplicity.
With that first bite, you'll understand why French onion soup is so beloved. Making it at home takes a little patience to slowly caramelize and coax the onions to perfection but it's worth it. It's amazing how incredible rich broth, humble onions, and crispy cheesy croutons can taste.
Why You'll Like This Recipe
- Simple, rich flavors.
- Substitutions for vegetarian and vegan diners.
- Options for onions and cheese.
- Make it up to 3 days ahead or freeze.
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French Onion Soup Ingredients
For French onion soup you need the following ingredients:
- Onions: See notes below, use yellow, brown or sweet onions for the best flavor.
- Fat: Both butter and olive oil work for this soup and the combination tastes delicious. Another option is plant-based butter for dairy-free.
- Broth: Beef broth is the classic choice, but there are excellent substitutions (see below). Buy good broth or use homemade for the best flavor. Skip stuff like bullion cubes and pastes. Choose low or no sodium broth to control the sodium level. Check out the freezer section for broths, not just cans or boxes. The better the broth, the better the soup.
- Garlic: The flavor of garlic and onions is classic, not just in this soup but in many recipes. Use fresh and chop it fine or use a microplane zester.
- Herbs: You need thyme and bay leaf. Parsley is for garnish if desired.
- Deglazing liquid: Use a dry white wine, dry sherry, or a dry red wine. If you don't cook with wine, use a little broth or water.
- Bread: Use your favorite bread for the cheesy croutons. A slightly stale French baguette is traditional (if you are not GF). As we eat gluten-free, I use either gluten-free sourdough bread or this gluten-free white bread.
- Cheese: The best cheese for French onion soup is classic Gruyere but I've listed options in the FAQ section.
Please see the recipe card for measurements, salt and pepper.
Substitutions and Variations
- To substitute dried thyme for fresh, use ⅓ the amount of dried, adding it half way through cooking the onions so it has a chance to rehydrate.
- If you're out of thyme, a good substitute is oregano.
- What broths can I use? Instead of beef broth you can use chicken broth or turkey broth for delicious French onion soup. In the photos, I used my homemade turkey broth! It's deep, dark, and delicious.
The Best Onions for French Onion Soup
Let's talk onions! Onions are flavor powerhouses in the kitchen, sweet, savory and pungent all at the same time. What are the best onions for French onion soup? Although yellow onions are traditional you have options.
- Yellow onions (aka brown onions) are your standard onions with golden-brownish papery skins and strong flavor that mellows with cooking.
- Spanish onions are a milder relative to yellow onions.
- White onions are similar to yellow onions but milder and a bit sweeter with a white papery skin.
- Sweet onions have a higher sugar content and less sulfur, which is why you cry less when cutting them. They caramelize well and have yellow or light brown papery skin and higher water content (juicier). Varieties are seasonal, including Walla Walla, Maui, Oso Sweet, Mayan Sweet, Texas Sweets, and Vidalia.
Recipe Instructions
Cut onions in half stem to root and slice crosswise into ¼" half rounds. For a rich flavor, I use both olive oil and butter to cook the onions but you can use all butter (regular or plant-based) or all olive oil if you prefer.
Cook the sliced onions (called caramelizing) over medium-low heat in a heavy pot like a Dutch Oven. When deeply browned and soft, deglaze with white wine (or use water or broth). Watch your heat, don't rush and burn the onions. The flavor won't be as good (and might be bitter). It takes about 45 minutes. The onions become so tender they almost melt in your mouth. I know it seems like a long time, but this coaxes the best flavors out of the onions. It's worth the wait. Patience is a virtue when caramelizing onions.
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When onions are done, add the broth, thyme sprigs, and bay leaf and simmer for 15 minutes to blend the flavors. Remove the herbs and it's ready to serve.
While the onions are cooking, make the cheesy croutons.
Broil cheese topped bread (croutons) until golden and bubbly. Make them with your bread of choice. I use gluten-free sourdough but you can use baguette slices or other artisan bread. Keep warm in the oven until serving. Sprinkle with fresh chopped parsley for garnish if desired.
Chef's note: Traditionally French onion soup is served with a cheese covered top that has been broiled and melts over the edges of the bowl, but I prefer not to do this. First, you need to have the right bowls that are broiler safe. Second, cleaning off the cheese melted all over the bowl is messy. I love the croutons route. Delicious, no wasted cheese, and easier clean up, plus you can make extra cheesy croutons.
Serving Suggestions
Serve French onion soup piping hot topped with homemade cheesy croutons and an extra sprinkle of grated Parmesan cheese. You might want to make extra cheesy croutons because they are addictive, delicious soaked in the soup's rich broth.
Use French onion soup as a starter before a bigger meal, or use it as part of a lighter meal with a green salad on the side. An entree salad with protein works well too.
Storage
Can I freeze this soup? Yes, freeze French onion without the bread and cheese croutons and make those fresh. Enjoy within 3 months.Remember to label and date!
Recipe FAQs
It was the French who took the humble onion (peasant food) and elevated it to star status creating this much-loved recipe.
Try a raw hard goat milk cheddar cheese.
Use Swiss cheese, Mozzarella, Emmenthaler, Fontina, or Gouda or a flavorful cheese that melts well.
French onion soup is easily made up to 3 days ahead of time. Make the soup base (broth and onions) and store it in an airtight container. When ready to serve, re-heat the soup over low heat with a lid. While soup is heating, make the cheesy croutons. Serve when hot.
More Soup Recipes
For more soup recipes, try one of these or check the soup category for more options.
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📖 Recipe
Easy French Onion Soup Recipe
Equipment
- 5 ½ quart Dutch oven or heavy pot
Ingredients
French Onion Soup
- 3 pounds onions
- 1 tablespoon unsalted butter or all olive oil
- 1 tablespoon olive oil or all butter
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ cup dry white wine or dry sherry, red wine, water, or broth
- 3 sprigs fresh thyme or ½ teaspoon dried thyme
- 1 bay leaf
- 5 cups low sodium broth beef, chicken, turkey or vegetable
- 1 teaspoon Worcestershire optional
Cheesy Croutons
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ½ teaspoon granulated or powdered garlic
- 4-6 slices artisan bread or baguette regular or gluten-free
- 4 ounces Gruyere cheese
- 2-3 tablespoons grated Parmesan cheese
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Instructions
Slice and cook onions
- Cut onions in half through the stem end, peel and slice into ¼"thick half rounds. In a large heavy pot (5 ½ quart Dutch oven), melt the butter and olive oil over medium-low heat. Add the onions and allow them to cook until soft and deeply golden brown (caramelized) about 45 minutes, stirring occasionally. Watch the onions and if browning too quickly turn your heat down. Don't rush this step.
- When onions are a rich golden brown, de-glaze the pan with the wine, scraping up and tasty bits on the bottom of the pan. Cook until wine is reduced by half. Add the salt, thyme and bay leaf. Turn the heat up a bit and add the broth. Simmer on low until flavors are blended and soup is hot, about 15 minutes. While soup is finishing, make the croutons.
Make cheesy croutons
- Melt the olive oil, butter, and garlic together in the microwave using low power. When its all melted and smooth, use it to brush on the bread before broiling (optional step).
- Trim the bread so pieces fit inside the bowl. Turn on the broiler and set the rack to the second level down from the top (not too close). Line a baking sheet with foil. Lightly brush the bread with the melted garlic butter blend. Arrange grated cheese on top of the bread and broil until golden and bubbly. Keep warm until serving time.
Finish the soup and serve
- When soup and croutons are ready, stir in the Worcestershire sauce and top with the cheesy croutons. Sprinkle with fresh parsley leaves as garnish if desired.
Megan says
Found your post on Tastespotting. I love your blog and your photos are lovely! Hope you enjoy the Christmas season. Feel free to pop over and say hi or subscribe sometime at www.scrambledmegs.com
I am always looking for new friends, especially if they are into food!
x
Sally says
Thanks Megan! You too. From Sydney, Australia? Wonderful place! Read your about. Keep cooking!
Suzanne says
yum this soup looks great, I love onion soup but haven't seen one with chicken broth before. I'm putting this on my list to make soon thanks 🙂
Madonna says
I just love your food, and your presentation, and all the other info you provide. I think I read that your husband takes your photos. Any chance he would submit a remedial lesson or two ever once in awhile.
Sally says
Thanks for the kind words Madonna. He is talented and I am lucky to have him to collaborate with. He would be a terrific teacher, but has no time at this point in his life. I hope he will have time to teach in the future.
Karen says
This recipe looks wonderful! I love french onion soup, and can't wait to try this recipe. This is definitely one I am going to make over the Christmas holiday!
Heidi @ Food Doodles says
This looks amazing. I use a very (very!) basic recipe for french onion soup, but I'm very interested in trying this. It looks delicious!
Sally says
It's really good Heidi! In fact, I just finished a bowl for a late lunch. It's even better the next day. You can make it ahead and it heats up beautifully. The croutons really make it good. I do the cubed version as it's easier to eat. Any questions please let me know, and report back after you've made it!