French onion soup is a timeless classic that brings comfort and elegance to the table. With caramelized onions, a savory broth, and gooey melted cheese atop crispy baguette slices, this recipe delivers rich flavors that are sure to impress. Perfect for a cozy evening or a special meal, this dish is the ultimate homemade indulgence.
Why You’ll Love This Recipe
- Rich and Flavorful: The caramelized onions and combination of sherry, wine, and beef broth create an incredibly deep and savory flavor.
- Comfort in a Bowl: Perfect for chilly evenings or when you’re craving something warm and hearty.
- Customizable: You can easily adapt the recipe to fit your preferences with different cheeses or breads.
- Restaurant-Quality at Home: Skip the expensive restaurant versions; this recipe delivers authentic flavor right in your kitchen.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 3 lbs onions, thinly sliced
- 4 tbsp butter (unsalted or salted)
- 1 tbsp olive oil or vegetable oil
- 8 cups beef broth or beef stock
- 3/4 cup dry white wine
- 1 tbsp dry sherry
- 2 tbsp all-purpose flour
- 1/2 tsp Worcestershire sauce
- 1 bay leaf
- 2 sprigs fresh thyme
- 3/4 tsp kosher or sea salt
- 1/4 tsp freshly ground black pepper
- 1 small baguette, sliced
- 6 oz Gruyere cheese, shredded or sliced
Directions
- Caramelize the Onions: In a large pot, melt butter and oil over medium heat. Add the sliced onions and cook, stirring frequently, until they turn a deep golden brown. This process takes about 30–40 minutes, but the flavor is worth the time.
- Deglaze the Pan: Stir in the dry white wine and sherry, scraping up any browned bits from the bottom of the pot. Simmer for 2–3 minutes until the alcohol reduces slightly.
- Build the Broth: Sprinkle the flour over the onions and cook for 1–2 minutes, stirring constantly. Slowly add the beef broth while stirring. Add the Worcestershire sauce, bay leaf, and thyme sprigs.
- Simmer: Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for about 30–40 minutes. Season with salt and pepper to taste.
- Prepare the Topping: While the soup simmers, preheat your oven to 400°F (200°C). Arrange baguette slices on a baking sheet and toast for 5–7 minutes until golden brown.
- Assemble: Ladle the soup into oven-safe bowls, place a toasted baguette slice on top, and generously sprinkle Gruyere cheese over it.
- Broil: Place the bowls under the broiler until the cheese is melted and bubbly. Serve immediately and enjoy!
Servings and Timing
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
Variations
- Cheese Options: Swap Gruyere for Swiss, Emmental, or even mozzarella for a different flavor.
- Vegetarian Version: Use vegetable broth instead of beef broth for a meat-free version.
- Gluten-Free: Substitute gluten-free flour and bread for a gluten-free alternative.
- Herb Substitutions: Use dried thyme if fresh isn’t available, but reduce the quantity to 1/2 tsp.
Storage/Reheating
- Storage: Store leftover soup (without bread and cheese) in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the soup on the stove over medium heat until warmed through. Toast fresh baguette slices and add cheese just before serving.
- Freezing: The soup can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
FAQs
1. Can I use sweet onions instead of yellow onions?
Yes, sweet onions can work, but they may make the soup slightly sweeter. Yellow onions are traditional for their balance of flavor.
2. Do I have to use Gruyere cheese?
No, Gruyere is classic, but you can substitute Swiss, mozzarella, or even Parmesan cheese.
3. Can I make this soup in advance?
Absolutely! The soup tastes even better the next day as the flavors meld. Just wait to add the bread and cheese until serving.
4. What kind of wine should I use?
A dry white wine like Sauvignon Blanc or Chardonnay works best. Avoid sweet wines.
5. Can I skip the wine and sherry?
Yes, but they add depth of flavor. Substitute with an equal amount of beef broth or water.
6. How do I prevent the cheese from sinking?
Use a sturdy baguette slice that can hold the cheese as it melts. Toasting the bread helps, too.
7. Is this soup spicy?
No, it’s savory and rich. If you want heat, add a pinch of red pepper flakes.
8. Can I use pre-sliced onions?
While convenient, fresh-sliced onions caramelize better and develop more flavor.
9. What kind of broth is best?
Beef broth or stock is ideal for its rich flavor, but chicken broth can work in a pinch.
10. Can I use a slow cooker?
Yes! Caramelize the onions on the stove first, then transfer everything to a slow cooker and cook on low for 6–8 hours.
Conclusion
Homemade French onion soup is a labor of love that rewards you with a dish full of bold flavors and comforting textures. Whether you’re serving it as an appetizer or a main course, this recipe is sure to become a favorite in your home. Give it a try, and experience the joy of crafting this classic dish from scratch!
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Homemade Delicious French Onion Soup
- Total Time: 1 hour 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Warm up with this comforting Homemade French Onion Soup, a blend of caramelized onions, savory broth, and gooey Gruyere cheese. With a cooking time of under 2 hours, this classic recipe transforms simple ingredients into a rich, flavorful dish that outshines any store-bought version.
Ingredients
Produce:
- 3 lbs onions (thinly sliced)
- 1 bay leaf
- 2 sprigs fresh thyme
Canned Goods:
- 8 cups beef broth or beef stock
Condiments:
- 1/2 tsp Worcestershire sauce
Baking & Spices:
- 2 tbsp all-purpose flour
- 3/4 tsp kosher or sea salt
- 1/4 tsp freshly ground black pepper
Oils & Vinegars:
- 1 tbsp olive oil or vegetable oil
Bread & Baked Goods:
- 1 small baguette (sliced into rounds)
Dairy:
- 4 tbsp butter (unsalted or salted)
- 6 oz Gruyere cheese (grated)
Beer, Wine & Liquor:
- 1 tbsp dry sherry
- 3/4 cup dry white wine
Instructions
- Caramelize the Onions:
- Heat butter and oil in a large pot over medium heat.
- Add sliced onions and cook, stirring occasionally, for 30–40 minutes until deep golden brown and caramelized.
- Deglaze the Pot:
- Stir in the flour and cook for 2 minutes.
- Add white wine and sherry, scraping up the browned bits. Simmer for 2–3 minutes.
- Simmer the Soup:
- Add beef broth, thyme, bay leaf, Worcestershire sauce, salt, and pepper.
- Bring to a simmer, reduce heat, and cook uncovered for 30–40 minutes to develop the flavors. Remove thyme and bay leaf.
- Prepare the Baguette:
- Preheat the broiler. Toast baguette slices until golden.
- Assemble and Broil:
- Ladle soup into oven-safe bowls. Place toasted baguette rounds on top and sprinkle generously with Gruyere cheese.
- Broil until the cheese is melted and bubbly, about 3–5 minutes.
- Serve:
- Carefully remove bowls from the oven and serve hot.
Notes
- Use yellow onions for a sweeter flavor, or mix in red onions for depth.
- For extra cheesiness, layer a slice of baguette with cheese in the middle of the soup.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: French