This easy French onion soup is a comforting, rich, and deeply flavorful dish made with caramelized onions, savory beef broth, and gooey melted cheese over crispy toasted bread. It’s a classic French favorite that’s surprisingly simple to make at home with just a handful of ingredients.
Why You’ll Love This Recipe
I love how this recipe transforms basic ingredients into something elegant and satisfying. The slow-cooked onions bring out a natural sweetness, while the beef broth creates a hearty, comforting base. The best part? That cheesy, golden crust on top makes every bite irresistible. Whether it’s for a cozy dinner or a special starter, I find myself coming back to this recipe again and again.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
In a large pot or Dutch oven, I melt the butter and olive oil over medium heat. I add the sliced onions, sugar, salt, and pepper, and cook, stirring often, until the onions are deeply golden and caramelized, about 30-40 minutes.
I stir in the garlic and cook for another minute until fragrant. Then I sprinkle the flour over the onions and stir for another 2-3 minutes to cook off the raw flour taste.
I add the beef broth, thyme, and bay leaf. I bring the soup to a simmer and let it cook uncovered for 20-30 minutes to develop more flavor.
While the soup simmers, I preheat the oven to 400°F (200°C). I arrange the baguette slices on a baking sheet and toast them until golden, about 5-7 minutes per side.
I remove the bay leaf from the soup and ladle the hot soup into oven-safe bowls. I place one or two toasted baguette slices on top of each bowl and sprinkle generously with shredded Gruyère cheese.
I place the bowls on a baking sheet and broil them in the oven until the cheese is melted and bubbly with a golden crust, about 3-5 minutes.
I let the bowls cool slightly before serving.
Servings and timing
This recipe serves 4 to 6 people. It takes about 15 minutes of prep time and 1 hour and 15 minutes of cooking time, so I plan for approximately 1 hour and 30 minutes from start to finish.
Variations
Sometimes I switch up the cheese and use mozzarella or provolone for a milder flavor. For a vegetarian version, I use vegetable broth instead of beef broth. If I want to add depth, I splash in a bit of balsamic vinegar or Worcestershire sauce. And when I feel fancy, I add a splash of balsamic vinegar before broiling the soup.
storage/reheating
I store leftover soup (without the bread and cheese topping) in an airtight container in the refrigerator for up to 4 days. When I’m ready to reheat, I warm it on the stovetop over medium heat until hot. I toast fresh bread and add cheese before broiling again for that fresh-out-of-the-oven taste.
FAQs
How do I caramelize onions properly?
I cook the onions low and slow, stirring often. It takes 30-40 minutes, but it’s worth it. Adding a bit of sugar helps the caramelization process.
Can I make this soup ahead of time?
Yes, I often make the soup base a day in advance. I just store it in the fridge and reheat when ready to serve, then add the bread and cheese topping.
What can I use instead of Gruyère cheese?
When I don’t have Gruyère, I use Swiss, mozzarella, or even a mix of cheeses like provolone and Parmesan.
Is this soup freezer-friendly?
Yes, I freeze the soup (without the bread and cheese) in containers for up to 2 months. I thaw it overnight in the fridge and reheat on the stove.
Can I use red onions instead of yellow?
I prefer yellow onions for their balance of sweetness and depth, but red onions can work in a pinch. The flavor will be slightly different but still delicious.
Conclusion
This easy French onion soup recipe brings together simple ingredients to create a dish that feels gourmet and comforting at the same time. I love how each spoonful is rich, warm, and filled with deep flavor, especially with that cheesy topping. It’s a classic recipe I always come back to whenever I need a cozy meal that impresses without the stress.
This easy French onion soup is rich, comforting, and packed with deep flavor from caramelized onions, savory beef broth, and a golden cheesy topping over toasted baguette slices.
In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
Add the sliced onions, sugar, salt, and pepper. Cook, stirring often, until the onions are deeply golden and caramelized, about 30-40 minutes.
Stir in the garlic and cook for another minute until fragrant.
Sprinkle the flour over the onions and stir for 2-3 minutes to cook off the raw flour taste.
Add the beef broth, thyme, and bay leaf. Bring the soup to a simmer and let it cook uncovered for 20-30 minutes.
While the soup simmers, preheat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and toast until golden, about 5-7 minutes per side.
Remove the bay leaf from the soup. Ladle the hot soup into oven-safe bowls.
Place one or two toasted baguette slices on top of each bowl and sprinkle generously with shredded Gruyère cheese.
Place the bowls on a baking sheet and broil in the oven until the cheese is melted and bubbly with a golden crust, about 3-5 minutes.
Let the bowls cool slightly before serving.
Notes
Use low-sodium broth to control saltiness.
For a vegetarian version, use vegetable broth instead of beef broth.
Try different cheeses like mozzarella or provolone for variety.
To store, refrigerate soup without bread and cheese for up to 4 days.
Freeze soup base (without toppings) for up to 2 months.
