A steaming bowl of French onion soup with cheesy croutons is classic comfort food. The onions become meltingly tender and sweet with cooking. It's easy to make and the ingredients are simple. I've listed substitutions for vegetarian and vegan diners as well as options for onions and broths to make it work for everyone. If you've only had French onion soup at a restaurant, time to make it at home.
French Onion Soup Ingredients
For French onion soup you need the following ingredients:
- 3 pounds of onions (see options below)
- Butter and or olive oil
- Broth of choice
- Garlic
- Herbs (thyme and bay leaf)
- Bread
- Cheese
- Wine (optional)
Broth
Beef broth is the classic choice but you can use chicken broth, vegetable broth or even turkey broth for delicious soup. Choose low or no sodium broth so you control the sodium level. Canned broth is one option but check out bone broths in boxes and in the freezer section.
The better the broth the better the soup so use homemade if possible. I make big batches and freeze in portions. Although the rich brown color of my batch for these photos looks like beef broth it really my roasted turkey broth!
Cheese
The best cheese for French onion soup is the classic Gruyere but I've listed options below in the FAQ section.
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.
Onion 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.
- 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. They 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.
How to Prep Onions
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.
Making French Onion Soup
Cook the sliced onions over medium low heat in a heavy pot (like a Dutch Oven). When browned and soft, deglaze with white wine (optional), add thyme sprigs and a bay leaf. After 45 minutes of cooking, the onions are 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.
FAQ's and Substitutions
Beef is traditional, but chicken and turkey work great too. Choose vegetable for vegetarians.
Yes, you can omit the wine and skip the deglaze step.
Try a raw hard goat milk cheddar cheese.
Use Swiss cheese, Mozzarella, Fontina, or Gouda or a flavorful cheese that melts well.
Yes, freeze without the bread and cheese. Enjoy within 3 months.
It was the French who took the humble onion (peasant food) and elevated it to star status creating this much-loved recipe.
Substitute dried thyme, use ½ teaspoon, adding it half way through cooking the onions and leave it in the soup. For a green garnish, use a little chopped fresh parsley.
Make the soup with vegetable broth and plant-based butter/olive oil. For the cheesy croutons mix my dairy-free cheesy sprinkle with plant butter, spread on bread and toast.
How to Serve French Onion Soup
Top the soup with toasted cheesy croutons. Make them with your bread of choice. I use gluten-free sourdough but you can use baguette slices or other artisan bread. Broil cheese topped bread until golden and bubbly then add to the soup. Sprinkle with fresh chopped thyme or parsley for garnish if desired.
Last updated 2/7/2022
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 optional
- 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
- 4-6 slices artisan bread
- 4 ounces Gruyere cheese
- 2-3 tablespoons grated Parmesan cheese
Instructions
- 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 heat. Add the onions and allow them to cook until soft and golden brown (caramelized) about 45 minutes, stirring occasionally. Watch the onions and if browning too quickly turn your heat down.
- When onions are almost done, make your cheesy croutons. Cut bread so pieces fit inside the bowl. Turn on the broiler. Line a baking sheet with foil. Arrange grated cheese on top of the bread and broil until golden and bubbly. Set aside until serving time.
- 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. If not using wine, skip this step. Cook until wine is reduced by half. Add the salt, thyme and bay leaf. Tip - tie your thyme sprigs together with kitchen twine to make it easier to remove. Turn the heat up a bit and add the broth. Simmer on low until flavors are blended and soup it hot, about 15 minutes. Finish with Worcestershire and top with the cheesy croutons. Sprinkle with fresh thyme or parsley leaves as garnish.
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!
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!
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.
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 🙂
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 http://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!