Easy Homemade French Onion Soup Recipe

Introduction

French Onion Soup is a classic comfort dish featuring caramelized onions simmered in rich broth, topped with crusty bread and melted cheese. This easy homemade version brings deep, savory flavors to your table with simple ingredients and straightforward steps.

Ingredients

• 4 tablespoons butter
• 6 cups thinly sliced onions (⅛ to ¼ inch thick, any kind)
• 1 clove garlic, minced
• 2 tablespoons all-purpose flour
• ½ cup dry sherry or white wine (Pinot Grigio or Sauvignon Blanc)
• 4 cups beef stock or broth
• ¼ teaspoon dried thyme
• Salt and pepper, to taste
• 4 to 8 slices crusty bread (such as ciabatta or French baguette)
• ½ cup shredded mozzarella cheese
• ½ cup shredded Gruyere cheese

Instructions

1. Step 1: Melt the butter in a large pot over low heat. Add the thinly sliced onions and cook, uncovered, stirring often, for 30 to 45 minutes until soft and caramelized to a golden brown. Keep the heat low to avoid burning the onions; you can increase slightly if necessary to speed things up, but patience is key.
2. Step 2: Add the minced garlic and cook, stirring, for about one minute until fragrant.
3. Step 3: Pour in the sherry or white wine and deglaze the pan by scraping any browned bits off the bottom with a wooden spoon. Simmer until most of the wine evaporates.
4. Step 4: Stir in the flour and cook for one minute to remove the raw taste, mixing well with the onions.
5. Step 5: Add the beef stock and dried thyme. Stir to combine, then bring the soup to a boil. Reduce the heat and let it simmer for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
6. Step 6: Preheat your oven’s broiler and position the rack in the middle.
7. Step 7: Toast the bread slices either in a toaster or under the broiler until lightly browned.
8. Step 8: Place 4 oven-safe bowls on a baking sheet. Ladle the hot soup evenly into the bowls.
9. Step 9: Top each bowl with 1 or 2 slices of toasted bread, cutting to fit the bowls if necessary.
10. Step 10: Sprinkle 2 tablespoons of mozzarella and 2 tablespoons of Gruyere cheese over each bowl.
11. Step 11: Broil the bowls until the cheese is melted and bubbly. Serve immediately and enjoy!

Tips & Variations

• For a vegetarian version, substitute beef stock with vegetable broth and omit the wine if preferred.
• Use sweet onions like Vidalia for a milder, sweeter flavor, or yellow onions for a classic taste.
• Mix different cheeses such as Comté or Emmental with Gruyere for extra depth.
• Caramelize onions slowly to develop a rich flavor; resist turning up the heat to speed it up.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. To enjoy the cheesy top, re-toast the bread and cheese separately just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use yellow onions instead of other types?

Yes, yellow onions are traditional and widely used for French Onion Soup. They offer a balanced sweetness and work well for caramelizing.

What can I substitute for Gruyere cheese?

If Gruyere isn’t available, Swiss cheese or Emmental are good alternatives that melt well and have a similar nutty flavor.

Easy Homemade French Onion Soup Recipe

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4.5 from 317 reviews

A classic French Onion Soup recipe featuring slow-cooked caramelized onions, enriched with dry sherry and beef broth, topped with toasted crusty bread and a melty cheese crust of mozzarella and Gruyere. This comforting soup combines deep, savory flavors and a delightful cheesy topping, perfect for cozy meals.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Soup Base

• 4 tablespoons butter
• 6 cups thinly sliced onions (⅛ to ¼ inch max, any kind)
• 1 clove garlic, minced
• 2 tablespoons all-purpose flour
• ½ cup dry sherry or white wine (Pinot Grigio or Sauvignon Blanc)
• 4 cups beef stock or broth
• ¼ teaspoon dried thyme
• Salt and pepper, to taste

Toppings

• 4 to 8 slices crusty bread (such as ciabatta or French baguette; 1 to 2 slices per bowl depending on bread size)
• ½ cup shredded mozzarella cheese
• ½ cup shredded Gruyere cheese

Instructions

1. Caramelize Onions: Melt the butter in a large pot over low heat. Add thinly sliced onions and cook uncovered, stirring often, for 30 to 45 minutes until onions are soft and golden brown. Maintain low heat to avoid burning; increase slightly if needed to keep onions moving.
2. Add Garlic: Stir in the minced garlic and cook, stirring, for 1 minute until fragrant.
3. Deglaze with Wine: Pour in the dry sherry or wine, scraping browned bits off the bottom of the pot with a wooden spoon. Simmer until most of the wine has evaporated.
4. Add Flour: Sprinkle in the flour and cook, stirring constantly, for 1 minute to help thicken the soup.
5. Add Stock and Simmer: Stir in beef stock and dried thyme. Bring mixture to a boil, then reduce heat and simmer gently for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
6. Preheat Broiler and Toast Bread: Position an oven rack in the middle of the oven and preheat the broiler. Toast bread slices either in a toaster or under the broiler until lightly crisp.
7. Prepare Bowls: Place 4 oven-safe bowls on a large baking sheet. Ladle the hot soup evenly into the bowls.
8. Add Bread and Cheese: Top each bowl with 1 or 2 slices of toasted bread (cut to fit the bowl if needed). Sprinkle each with 2 tablespoons mozzarella and 2 tablespoons Gruyere cheese.
9. Broil: Place the baking sheet with the bowls under the broiler until the cheese melts and bubbles, forming a golden crust, about 2 to 4 minutes.
10. Serve and Enjoy: Carefully remove from oven and serve immediately, enjoying the rich, cheesy, and caramelized flavors.

Notes

• For onion variety, yellow onions are traditional, but sweet onions or white onions can also work well.
• Be patient with caramelizing onions; cooking low and slow develops the best flavor.
• If you prefer vegetarian, substitute vegetable broth for beef stock and omit wine if desired.
• Use oven-safe bowls that can withstand broiler heat to avoid cracking.
• Adjust cheese types according to preference but Gruyere is classic for its melting quality and flavor.

Keywords: French Onion Soup, caramelized onion soup, classic French recipe, beef broth soup, melted cheese soup, comfort food