A classic French Onion Soup recipe featuring caramelized onions, rich beef broth, toasted baguette, and melted Gruyère cheese—a warm, flavorful delight.
French onion soup, or soupe à l’oignon, isn’t just a dish—it’s a story simmered slowly over centuries. Legend has it that King Louis XV, after a long night of hunting, found himself in his lodge with only onions, bread, and a splash of wine. From those humble ingredients, the first French onion soup was born.
Fast forward to 18th-century Paris, where tavern keepers served steaming bowls of this savory delight to weary merchants and late-night travelers. The golden caramelized onions, rich broth, and gooey layer of melted cheese atop crispy baguette slices offered warmth, nourishment, and a touch of indulgence.
Today, this iconic soup graces restaurant menus worldwide, celebrated for its taste and ability to transform simple ingredients into something extraordinary. The secret lies in patience—slowly caramelizing onions, enriching them with broth and wine, and finishing with a blanket of melted cheese.
Let’s dive into the recipe and bring this timeless classic to your table.
Key Ingredients and Their Role in the Recipe
Yellow Onions
The heart of the soup. Slowly caramelized, they develop a deep, natural sweetness that forms the soup’s foundation.
Dry White Wine
Adds acidity and balance to the rich, sweet onions, elevating the overall flavor profile.
Baguette Slices
Crispy slices of baguette soak up the savory broth while providing texture and a perfect base for melted cheese.
Gruyère Cheese
The golden crown of the soup. This cheese melts beautifully, creating a gooey, slightly nutty layer on top.
Beef Broth
It adds depth and a robust savory character, complementing the sweetness of the onions.
How to Make the Perfect French Onion Soup: Step-by-Step Guide
Step 1. Caramelize the Onions
Heat olive oil in a large pot over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 10 minutes, until the onions begin to soften.
Add the butter and sugar, then continue to cook for an additional 15–20 minutes, stirring frequently, until the onions are deep golden brown and caramelized.
Step 2. Add Garlic and Wine
Stir in the minced garlic and cook for 1 minute. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for about 5 minutes, until mostly evaporated.
Step 3. Add Broth and Herbs
Pour in the beef broth, add thyme and the bay leaf. Season with salt and black pepper. Reduce heat and let simmer for 20–30 minutes, stirring occasionally.
Step 4. Toast the Baguette
While the soup simmers, toast baguette slices under a broiler until golden and crispy. Optionally, rub them with a clove of garlic for extra flavor.
Step 5. Assemble and Broil
Preheat your broiler. Ladle the soup into oven-safe bowls. Top each with a slice of toasted baguette and a generous amount of grated Gruyère cheese.
Place the bowls under the broiler for 3–5 minutes, or until the cheese is melted and golden brown.
Step 6. Serve Hot
Garnish with fresh thyme if desired and serve immediately.
Pro Tips for the Best French Onion Soup
- Be Patient with the Onions: Slow caramelization is the key to unlocking their full flavor.
- Choose Quality Cheese: Gruyère is the gold standard, but Emmental or Fontina can also work.
- Don’t Skip the Wine: It adds essential acidity and depth to balance the sweetness of the onions.
Variations and Customizations
- Vegetarian Version: Swap beef broth for vegetable broth.
- Extra Flavor Boost: Add a splash of brandy before serving.
- Cheese Experimentation: Try sharp cheddar or mozzarella for a twist.
What to Pair with French Onion Soup?
- Wine: Pair with a crisp Sauvignon Blanc or a light Chardonnay.
- Salad: A fresh green salad with a light vinaigrette balances the richness of the soup.
A Timeless Classic on Your Table
French onion soup isn’t just food—it’s a moment of comfort, history, and culinary elegance. Whether served as a starter for a special dinner or as a cozy meal on a chilly evening, this recipe captures the essence of French cuisine in every spoonful.
Tried this recipe? Share your photos and tag us with #FoodieRoam! Bon appétit!
Ingredients
Servings4 servings
- 4 large yellow onions about 1.5 lbs (700 g), thinly sliced
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (12 g) sugar
- 2 cloves garlic minced (10 g)
- 1 tsp fresh thyme
- 4 cups (950 ml) beef broth
- 1 cup (240 ml) dry white wine
- 1 bay leaf
- Salt and black pepper to taste
- Several slices of baguette
- 1 cup (120 g) grated Gruyère cheese
What will you need?
- Large Pot or Dutch Oven
- Oven-safe soup bowls
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Prep time15 minutes
Cook time1 hour
Total time1 hour 15 minutes
Instructions
- Heat olive oil in a large pot over medium heat. Add sliced onions and a pinch of salt. Cook for 10 minutes until softened. Add butter and sugar, then cook for an additional 15–20 minutes, stirring frequently, until onions are deeply caramelized.
- Stir in minced garlic and cook for 1 minute. Pour in white wine, scrape the pot, and simmer for 5 minutes until the wine reduces.
- Add beef broth, thyme, and bay leaf. Season with salt and pepper. Reduce heat and simmer for 20–30 minutes, stirring occasionally.
- While the soup simmers, toast several slices of baguette until golden and crispy. Optionally, rub with garlic.
- Ladle the soup into oven-safe bowls, place toasted baguette slices on top, and cover with grated Gruyère cheese. Broil for 3–5 minutes until the cheese is melted and golden.
- Garnish with fresh thyme if desired and serve immediately.
Our notes
Caramelize the onions slowly to develop their natural sweetness.
Use high-quality beef broth for the best flavor.
Keep an eye on the soup under the broiler to prevent burning.