French Onion Soup Recipe

French onion soup has a surprisingly modest origin, starting its life long ago as a simple, inexpensive dish for those who couldn’t afford much more than onions and water.

It was in 18th century Paris that this peasant food got its glorious upgrade, transforming into the rich, cheesy, soul-warming masterpiece we know and crave today.

Why Homemade is a Game Changer

If you’ve only ever had French onion soup from a can or a takeout container, you are in for a genuine treat.

Making it from scratch unlocks a depth of flavor that store-bought versions can only dream of, with a broth that is deeply complex and onions that are truly, properly caramelized.

Ingredients Needed for the Recipe

• Unsalted Butter & Yellow Onions: The foundation of our soup, providing a rich, sweet, and savory base once the onions slowly caramelize.
• Salt & Granulated Sugar: The salt enhances all the flavors, while the sugar is a little cheat that helps the onions caramelize beautifully and efficiently.
• Garlic & Dry Red Wine: Garlic adds a pungent aroma, and the red wine deglazes the pot, lifting all the tasty browned bits into the broth for extra flavor.
• Beef Broth & Chicken Broth: Using a combination creates a more nuanced and rich broth than using just one type, forming the liquid heart of the soup.
• Worcestershire Sauce, Fresh Thyme, & Bay Leaf: These are our flavor boosters, adding savory, umami, and subtle herbal notes that make the broth irresistible.
• Balsamic Vinegar: A secret weapon that adds a touch of sweetness and acidity, balancing the richness of the soup perfectly.
• French Bread, Olive Oil, & Cheeses: The glorious topping—toasted bread gets topped with a trio of room-temperature Gruyère, Mozzarella, and Parmesan for the ultimate melty, golden-brown crust.

The Secret to the Perfect Broth

The soul of any great French onion soup is, without a doubt, its broth.

Using a mix of high-quality beef and chicken broth creates a more complex and rounded flavor profile, something far superior to a single-note stock.

How to make French Onion Soup?

Step 1- Soften the Onions

Begin by melting the butter in a large pot over medium-high heat.

Add all of your thinly sliced onions and sauté them, stirring quite often, until they have wilted and become soft, which should take about ten minutes.

Step 2- The Caramelization Process

Now, reduce the heat to medium and stir in the salt and sugar.

This is where patience pays off; cook the onions for another 35 minutes, stirring only occasionally, until they turn a deep, rich brown and become almost syrupy in texture.

Step 3- Add Aroma and Deglaze

Stir in the minced garlic and cook for just about 20 seconds, until its fragrance fills your kitchen.

Pour in the red wine to deglaze the pot, using your spoon to scrape up all the delicious browned bits from the bottom and sides.

Step 4- Build the Broth

Add the beef broth, chicken broth, Worcestershire sauce, fresh thyme sprigs, and the single bay leaf to the pot.

Give everything a good stir to combine all those incredible flavors.

Step 5- Simmer for Depth

Let the soup gently simmer over a medium or medium-low heat for about 20 minutes, stirring it now and then.

This allows the flavors to meld together and the broth to become rich and concentrated.

Step 6- Final Broth Adjustments

Fish out and discard the thyme sprigs and the bay leaf.

Stir in the balsamic vinegar, then taste the soup and season with additional salt and freshly ground black pepper until it’s just right for you.

Step 7- Prepare the Cheesy Topping

Preheat your oven’s broiler and position a rack about six inches from the heat source.

Arrange your slices of French bread on a baking sheet, brush both sides with olive oil, and broil for 2-3 minutes total, flipping once, until they are nicely toasted.

Step 8- Assemble and Broil

Place your oven-safe bowls on a rimmed baking sheet and ladle the hot soup into each one, filling them about two-thirds of the way.

Top each bowl with a slice of the toasted bread and then generously cover with the mixed cheeses.

Step 9- Achieve Golden Perfection

Carefully place the baking sheet under the broiler and watch as the cheese transforms.

Broil until the cheese is magnificently bubbly, melted, and spotted with a gorgeous golden-brown color.

Tips

• Do not rush the caramelization; those 35 minutes are non-negotiable for developing the deep, sweet flavor that defines this soup.
• Always shred your own cheese from a block, as pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly.
• Letting the cheese come to room temperature before broiling helps it melt evenly and quickly, creating that perfect, fluid blanket over the soup.
• Use oven-safe bowls exclusively for the broiling step, as regular ceramic bowls can crack under the intense, direct heat of the broiler.

Choosing Your Soup Bowls

While any bowl will technically work, using traditional French onion soup crocks truly completes the experience.

These sturdy, handle-equipped ceramic bowls are designed to withstand the broiler’s high heat, and they keep your soup wonderfully hot from oven to table.

Storing and Reheating Your Masterpiece

You can store leftover soup, without the bread and cheese topping, in an airtight container in the refrigerator for up to three days.

To reheat, simply warm the soup in a pot on the stove or in the microwave, then transfer to an oven-safe bowl, add a fresh slice of toasted bread and cheese, and broil until bubbly.

Print Recipe

French Onion Soup Recipe

Author: Kelsey Perez Cooking Method: Broiling Cuisine: French Courses: Soup

Difficulty: medium Prep Time 15 mins Cook Time 60 mins Rest Time 5 mins Total Time 1 hr 20 mins

Cooking Temp: 200  C Servings: 5 Estimated Cost: $ moderate Calories: 320

Best Season: Fall, Winter

Description

This homemade French Onion Soup recipe will knock your socks off! Made with the richest broth, perfectly caramelized onions, and topped with three different types of melted cheese, this soup delivers deep, comforting flavor in every spoonful. Originating in 18th-century Paris, this once humble “poor man’s soup” now shines as a bistro favorite—rich, aromatic, and unforgettable.

ingredients

Servings

Soup Base

• 4 tablespoons unsalted butter
• 5 large yellow onions (thinly sliced)
• 1 teaspoon salt (for caramelizing)
• 1 teaspoon granulated sugar
• 2 cloves garlic (minced)
• ¹⁄₂ cup dry red wine (such as Cabernet Sauvignon)
• 32 ounces low-sodium beef broth
• 24 ounces low-sodium chicken broth
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh thyme
• 1 bay leaf
• ¹⁄₂ tablespoon balsamic vinegar
• pinch salt and freshly ground black pepper (to taste)

Topping

• 5 1-inch thick slices French bread
• 2 tablespoons olive oil
• 1.5 cups shredded Gruyere Swiss cheese (room temperature)
• ¹⁄₄ cup shredded Mozzarella cheese (room temperature)
• 2 tablespoons finely grated Parmesan cheese (room temperature)

Instructions

1. In a large pot over medium-high heat, melt the butter. Add the onions and sauté, stirring often, until softened (about 10 minutes).
2. Reduce heat to medium. Stir in salt and sugar. Cook for 35 minutes, stirring every 5 minutes, until onions are deeply caramelized and syrupy.
3. Add minced garlic and cook until fragrant (about 20 seconds).
4. Pour in red wine to deglaze the pot, scraping up browned bits from the bottom.
5. Add beef broth, chicken broth, Worcestershire sauce, thyme, and bay leaf. Bring to a gentle simmer.
6. Simmer uncovered over medium-low heat for 20 minutes, stirring occasionally.
7. Remove and discard thyme sprigs and bay leaf.
8. Stir in balsamic vinegar. Taste and adjust seasoning with salt and pepper as needed.
9. Reduce heat to low, cover, and keep soup warm while preparing the bread.
10. Preheat oven broiler with rack 6 inches from heat source. Arrange bread slices on baking sheet and brush both sides with olive oil. Broil 2–3 minutes total (flipping once) until golden and crisp. Watch closely to prevent burning.
11. Place 5 oven-safe soup bowls on a rimmed baking sheet. Fill each 2/3 full with hot soup.
12. Top each bowl with one toasted bread slice. Evenly distribute Gruyere, Mozzarella, and Parmesan cheeses over the bread.
13. Broil until cheese is melted, bubbly, and golden brown (2–4 minutes). Watch carefully.
14. Let rest 5 minutes before serving to avoid burns. Enjoy immediately!

Nutrition Facts

Servings 5

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 15.5g24%

Saturated Fat 9g45%

Cholesterol 45mg15%

Sodium 890mg38%

Potassium 620mg18%

Total Carbohydrate 28g10%

Dietary Fiber 3g12%

Sugars 12g

Protein 18g36%

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Calcium 350 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Wine Substitute: Replace red wine with extra beef broth and 1 tsp red wine vinegar if needed.
• Cheese Tip: Always use freshly shredded cheese—it melts better than pre-shredded varieties.
• Make Ahead: Soup base (without bread/cheese) can be made 3 days ahead or frozen for up to 3 months.
• Serving Suggestion: Pair with a simple green salad or crusty baguette for a complete meal.

Keywords: French onion soup, caramelized onion soup, cheesy onion soup, beef broth soup, comfort food soup