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. If you've only had French onion soup at a restaurant, time to make it at home. Homemade is best!
Why You'll Like This Recipe
- Simple, rich flavors
- Substitutions for vegetarian and vegan diners
- Options for onions and cheese
- Freezes
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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. Onions are the highlight of this soup.
- Fat: Both butter and olive oil work for this soup. Another option is plant-based butter.
- Broth: Beef broth, chicken broth, vegetable broth and turkey broth all work great for this soup. This recipe is all about onions and broth, so get good broth or use homemade.
- 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. To substitute dried thyme for fresh, use ⅓ the amount of dried. That is the standard conversion.
- Bread: Use your favorite bread for the cheesy croutons. 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 below in the FAQ section.
Recipe Substitutions and Variations
What broths can I use? Beef broth is the classic choice but you can use chicken broth or turkey broth for delicious soup. Choose low or no sodium broth so you control the sodium level. Check out bone broths in the freezer section. The better the broth, the better the soup.
What if I don't have fresh thyme? Substitute dried thyme, use ½ teaspoon, adding it half way through cooking the onions.
What are the best onions for French Onion Soup? Glad you asked.
Onion Options:
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.
- 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.
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 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. While the onions are cooking, make the cheesy croutons.
Broil cheese topped bread 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 von until serving. Sprinkle with fresh chopped parsley for garnish if desired.
Add broth, top with cheesy croutons and you're ready for a terrific bowl of onion soup.
Chef's Tip: Can I make French onion soup without wine? Yes, you can omit the wine and skip the deglaze step or deglaze with a little extra broth.
How to Serve
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, soaked in the soup's delicious broth.
Storage
Can I freeze this soup? Yes, freeze without the bread and cheese and make those fresh. Enjoy within 3 months.
FAQ's
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, Fontina, or Gouda or a flavorful cheese that melts well.
More Soup Recipes
For more soup recipes, try one of these or check the soup category for more options.
⭐️Did you Make This Recipe?
If you make this recipe, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers. If you had an issue with it, let me help you figure it out.
📖 Recipe
Classic French Onion Soup
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
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 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.
Make cheesy croutons
- 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 and keep warm until serving time.
Finish the soup and serve
- 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. Turn the heat up a bit and add the broth. Simmer on low until flavors are blended and soup is hot, about 15 minutes. Finish with Worcestershire and top with the cheesy croutons. Sprinkle with fresh parsley leaves as garnish.
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!