Easy French Onion Soup

There are few dishes as soul-satisfying as a well-made French onion soup. The deep, slow-cooked sweetness of caramelized onions, layered with a rich broth, capped with a crisp-edged baguette slice and molten Gruyère, this is rustic elegance in a bowl. This recipe is designed to be approachable at home, while delivering the layered depth of flavor you’d expect in a classic French bistro.

Ingredients List

• 4 large yellow onions, thinly sliced
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 teaspoons granulated sugar (to enhance caramelization)
• 3 cloves garlic, minced
• ½ cup dry white wine (optional but traditional)
• 8 cups beef or rich vegetable stock (preferably low sodium)
• 2 sprigs fresh thyme or ½ teaspoon dried thyme
• 1 bay leaf
• 1 baguette, sliced and toasted
• 1 ½ cups shredded Gruyère cheese (or a blend of Gruyère and Emmental)

Step-by-Step Instructions

Caramelize the onions

In a large heavy-bottomed pot, melt butter with olive oil over medium heat. Add onions, salt, pepper, and sugar. Cook slowly, stirring often, until onions turn deep golden brown and jam-like, about 40 minutes.

Build the flavor base

Add minced garlic and cook for 1 minute until fragrant. Deglaze with white wine, scraping up any browned bits for maximum flavor. Let it simmer until wine is reduced by half.

Add stock and herbs

Pour in the stock, thyme, and bay leaf. Bring to a gentle boil, then lower to a simmer for 30 minutes, letting the flavors meld and deepen. Taste and adjust seasoning as needed.

Prepare the bread and cheese

While the soup simmers, toast baguette slices until crisp. Top with Gruyère cheese and broil just until bubbly and golden.

Assemble and serve

Remove thyme sprigs and bay leaf. Ladle hot soup into oven-safe bowls, top with the cheesy baguette, and serve immediately. For the full classic effect, you can broil the assembled bowls briefly to melt the cheese directly over the soup.

Cook Time

Prep time: 15 minutes
Cooking time: 1 hour 15 minutes

Servings

Serves 4–6

Nutritional Information (approx. per serving)

• Calories: 420 kcal
• Protein: 17 g
• Fat: 20 g
• Carbohydrates: 42 g
• Fiber: 3 g
• Sodium: 880 mg

Storage Instructions

Cool completely, then store the soup (without bread and cheese) in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 2 months. Reheat gently over medium heat, and prepare fresh toasted bread and cheese when serving.

Suggestions

• Swap beef stock for vegetable stock to make a vegetarian-friendly version.
• For deeper umami, add a splash of soy sauce or Worcestershire during the simmer.
• Try topping with a mix of cheeses, Gruyère for melt, Parmesan for sharpness.
• Serve as a starter before steak, roast chicken, or a simple green salad for a balanced French-inspired meal.

Seasonal Relevance

This soup thrives in cooler months, especially fall and winter, when its warmth and depth are most comforting. It’s perfect for dinner parties, holidays, or a cozy evening by the fire. Its elegant simplicity also makes it ideal for spring evenings served in smaller portions as a refined starter.

Conclusion

Easy French onion soup is a lesson in the beauty of patience and technique: slow caramelization, careful seasoning, and thoughtful assembly. In under two hours, you can transform onions and broth into a dish that feels both luxurious and deeply comforting, a timeless classic worthy of your home table.

FAQs

Can I make French onion soup without wine?
Yes. Simply skip the wine and deglaze the pan with a bit of extra stock or a splash of balsamic vinegar for depth.

What’s the best onion for French onion soup?
Yellow onions strike the right balance of sweetness and acidity when caramelized, though a mix of yellow and red onions can add complexity.

Can I prepare French onion soup ahead of time?
Absolutely. The soup actually improves in flavor after a day in the fridge. Just reheat gently and toast fresh bread and cheese when serving.