French Onion Soup Recipe

I’ll be honest with you—French onion soup intimidates a lot of home cooks, and I get why. The whole “caramelizing onions for an hour” thing sounds like culinary torture, doesn’t it? But here’s what I’ve figured out: this classic bistro favorite is actually pretty forgiving once you understand the basics. Sure, it takes some patience, but the payoff is incredible. Want to know my secrets for getting that perfect golden-brown onion base without babysitting the stove?

Why You’ll Love this French Onion Soup

When you smell those golden, caramelized onions bubbling away in butter and olive oil, you’ll understand why this French onion soup has captured hearts across kitchens everywhere.

I’m telling you, there’s something magical about watching those humble onions transform into sweet, jammy perfection.

This isn’t just soup – it’s comfort in a bowl. The rich, wine-kissed broth paired with that gloriously melted cheese blanket? Pure indulgence.

Plus, you get to use your broiler, which always makes me feel like a real chef. Simple ingredients, restaurant-worthy results.

What Ingredients are in French Onion Soup?

This French onion soup brings together surprisingly few ingredients to create something truly spectacular. The magic lies in those sweet yellow onions that slowly transform into caramelized perfection, while a rich beef broth forms the soul of this classic dish.

You’ll also need some pantry staples like flour for thickening, brandy for depth, and a trio of melted cheeses that create that iconic golden, bubbly top. The homemade croutons add the perfect textural contrast to each spoonful.

For the Soup:

• 4 tablespoons butter
• 2 tablespoons olive oil
• 6 cups thinly sliced yellow onions
• 4 garlic cloves, peeled and left whole
• 1 teaspoon sugar
• 1/4 cup brandy
• 1 tablespoon Dijon mustard
• 1/2 teaspoon dried thyme
• 3 tablespoons all-purpose flour
• 3 quarts beef stock or broth
• 1 1/2 cups dry white wine
• Salt and black pepper, to taste

For the Croutons:

• 8 thick slices French bread
• 4 tablespoons butter, softened
• 4 tablespoons olive oil
• 3 garlic cloves, minced

For the Cheese Topping:

• 8 ounces Gruyere cheese, shredded
• 8 ounces mozzarella cheese, shredded
• 4 ounces freshly grated Parmesan cheese

Those yellow onions are absolutely essential here – they’re sweeter than white onions and caramelize beautifully without turning bitter.

Don’t even think about substituting red onions, trust me on this one. The sugar helps jumpstart that caramelization process, especially if your onions are being stubborn.

The brandy might seem fancy, but it adds incredible depth to the broth. If you’re not comfortable cooking with alcohol, you can skip it, though you’ll miss out on some of that restaurant-quality flavor.

As for the cheese blend, Gruyere is traditional and brings that nutty, complex flavor, while mozzarella melts like a dream and Parmesan adds sharp sophistication.

Make sure you’re using oven-proof bowls for serving – ceramic or thick glass works perfectly. Regular bowls will crack under the broiler, and nobody wants that drama when you’re trying to impress.

How to Make this French Onion Soup

Making this French onion soup is honestly more about patience than skill, though I won’t lie – there are a few moments where you might question your life choices. But stick with me here, because the payoff is absolutely worth every tear those onions will make you shed.

Start by heating 4 tablespoons butter and 2 tablespoons olive oil in your largest, heaviest pot over medium heat. You want that heavy-bottomed pot because thin pans will give you hot spots, and hot spots mean burnt onions, and burnt onions mean starting over. Once that butter stops foaming, dump in all 6 cups of your thinly sliced yellow onions and crank the heat up to high.

Now comes the part where you earn your keep – stirring those onions frequently for about 15 minutes until they turn golden and wonderfully soft. Your arm might get tired, and you might be tempted to walk away, but don’t. These onions need your attention or they’ll stick and burn faster than you can say “takeout.”

After those 15 minutes, dial the heat back down to medium and add your 4 whole garlic cloves along with 1 teaspoon sugar. The sugar isn’t cheating, it’s helping those onions caramelize properly. Cook this mixture for another 20 minutes, stirring occasionally, and when those garlic cloves get soft enough, mash them right into the onions with a fork.

Here’s where things get a little dramatic – carefully pour in that 1/4 cup brandy. It might sizzle and steam, which is exactly what we want. Use a wooden spoon to scrape up any brown bits stuck to the bottom of the pot, because those bits are pure flavor gold. Stir in 1 tablespoon Dijon mustard, 1/2 teaspoon dried thyme, and 3 tablespoons all-purpose flour, cooking this mixture for about 3 minutes.

The next step requires a steady hand and some patience. Gradually stir in your 3 quarts of beef stock and 1 1/2 cups dry white wine, adding them slowly so the flour doesn’t clump up on you. Season with salt and pepper to taste, then let this beautiful mess simmer uncovered for 30 to 45 minutes while you prep everything else.

While that soup works its magic, preheat your oven to 350°F and get those croutons going. Mix together 4 tablespoons softened butter, 4 tablespoons olive oil, and 3 minced garlic cloves. Spread this mixture on one side of each of your 8 thick French bread slices, then toast them on a baking sheet for 12 to 15 minutes until they’re crusty and golden.

The final act requires switching gears to your broiler. Combine all three cheeses – 8 ounces shredded Gruyere, 8 ounces shredded mozzarella, and 4 ounces grated Parmesan – in a bowl. Ladle that gorgeous soup into your oven-proof bowls, filling them about three-quarters full.

Float one crouton in the center of each bowl, then pile on that cheese mixture like your life depends on it. Slide those bowls under the broiler, about 6 inches from the heat, and let them bubble away for roughly 4 minutes. You want that cheese melted, golden, and making those satisfying bubbling sounds that tell you dinner is ready. Serve immediately, because this soup waits for no one.

French Onion Soup Substitutions and Variations

Look, I get it – sometimes you open your fridge and realize you’re missing half the ingredients, or maybe you just want to shake things up because you’re feeling rebellious in the kitchen.

No Gruyere? Swiss cheese works perfectly fine. Can’t find brandy? Skip it entirely, or use sherry if you’re fancy.

I like throwing in mushrooms with the onions sometimes, because why not add more umami goodness?

Vegetarian? Swap that beef stock for vegetable broth. Won’t taste identical, but it’ll still warm your soul on cold nights.

Red wine instead of white adds deeper flavor too.

What to Serve with French Onion Soup

Why serve French onion soup all by itself when you can turn it into a proper feast? I love pairing this rich, cheesy masterpiece with a crisp green salad. The fresh lettuce cuts through all that melted cheese beautifully.

A crusty baguette works wonders too, though you’ll already have bread floating in your soup. More carbs never hurt anyone, right?

For something heartier, I’d go with roasted chicken or beef tenderloin. The soup’s deep, savory flavors complement roasted meats perfectly.

Don’t forget wine. A dry white or light red makes everything taste more sophisticated, even if you’re slurping soup in your pajamas.

Final Thoughts

Honestly, this French onion soup recipe has everything going for it – caramelized onions that’ll make your kitchen smell like heaven, cheese that bubbles and browns to perfection, and that perfect balance of sweet and savory that hits different on a cold day.

I’m telling you, mastering this soup will make you feel like a culinary genius. The technique isn’t rocket science, but the payoff is huge.

Sure, it takes some patience with those onions, but trust me, it’s worth every minute of stirring. This recipe delivers restaurant-quality results right from your own kitchen.

Recipe Card

Introduction: This soul-warming French onion soup features perfectly caramelized onions simmered in rich beef broth with white wine, topped with crusty bread and bubbling melted cheese. It’s the ultimate comfort food that brings restaurant-quality flavors to your home kitchen.

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Serves: 8

Ingredients:

*For the Soup:*

• 4 tablespoons butter
• 2 tablespoons olive oil
• 6 cups thinly sliced yellow onions
• 4 garlic cloves, peeled and left whole
• 1 teaspoon sugar
• 1/4 cup brandy
• 1 tablespoon Dijon mustard
• 1/2 teaspoon dried thyme
• 3 tablespoons all-purpose flour
• 3 quarts beef stock or broth
• 1 1/2 cups dry white wine
• Salt and black pepper, to taste

For the Croutons:

• 8 thick slices French bread
• 4 tablespoons butter, softened
• 4 tablespoons olive oil
• 3 garlic cloves, minced

For the Gratinée:

• 8 ounces Gruyere cheese, shredded
• 8 ounces mozzarella cheese, shredded
• 4 ounces freshly grated Parmesan cheese

Instructions:

1. Heat butter and oil in a large, heavy pot over medium heat. Add onions and increase heat to high. Cook, stirring often, until onions are golden and very soft, approximately 15 minutes.
2. Reduce heat to medium and add garlic and sugar. Cook, stirring occasionally, for 20 minutes more. Mash the garlic with a fork.
3. Carefully pour in brandy and stir to loosen any brown particles on the bottom of the pot. Add mustard, thyme, and flour, stirring for 3 minutes.
4. Gradually stir in broth and wine. Season to taste with salt and pepper. Simmer uncovered over medium heat for 30 to 45 minutes.
5. Preheat oven to 350°F. For croutons, spread one side of each bread slice with 1 1/2 teaspoons butter and 1 1/2 teaspoons oil. Sprinkle with minced garlic.
6. Toast prepared bread on a baking pan until crusty and golden, about 12 to 15 minutes.
7. Combine all cheeses for the gratinée. Preheat broiler.
8. Ladle hot soup into 8 oven-proof soup bowls, filling three-fourths full. Float a crouton in the center of each bowl.
9. Top each bowl generously with cheese mixture. Broil about 6 inches from heat until cheese melts and is bubbly, about 4 minutes.
10. Serve immediately while cheese is still bubbling.

Notes:

• Take your time caramelizing the onions – this is essential for developing deep, sweet flavor and should not be rushed
• Use a combination of beef stock and white wine for the most complex flavor profile
• Make sure to use oven-proof bowls that can withstand broiler temperatures
• The soup base can be made up to 3 days ahead and refrigerated, making final assembly quicker
• Substitute vegetable stock for beef stock to make a vegetarian version
• If you don’t have brandy, additional white wine can be substituted
• Toast the bread until very crispy to prevent it from becoming soggy in the soup

Nutritional Information:

Frequently Asked Questions

Can French Onion Soup Be Made Ahead of Time?

I’d recommend making the soup base ahead since it actually improves the flavors. I’ll prepare everything except adding the bread and cheese, then reheat and finish with toppings when serving.

How Long Does Leftover French Onion Soup Last in the Refrigerator?

I’d store leftover soup in the refrigerator for up to three days. I recommend removing the bread croutons and cheese topping first, then reheating the soup base and adding fresh toppings when serving.

Can I Freeze French Onion Soup?

I don’t recommend freezing this soup because the cheese topping and croutons become soggy and lose their texture. You can freeze the broth base separately, then add fresh toppings when reheating.

What’s the Best Way to Reheat French Onion Soup?

I’d reheat it gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If you’re reheating individual bowls, microwave them in 30-second intervals, stirring between each heating session.

Can I Make French Onion Soup Without Alcohol?

I’d substitute the brandy with extra beef broth or add a splash of balsamic vinegar for depth. You can skip the wine too, using more broth instead. The soup’ll still taste delicious.