There’s nothing quite like a bowl of classic easy French onion soup with its rich beef broth, sweet caramelized onions, and a thick layer of gooey Gruyère cheese melted over crunchy toasted baguette. This recipe takes a bit of time (unfortunately, there’s no true shortcut to caramelized onions!) but the payoff is so worth it, I promise! I use yellow onions for the perfect balance of sweetness and savoriness, a generous splash of dry white wine to brighten everything up, and beef stock (or beef bone broth!) for that deep, comforting flavor. It’s comfort in a bowl and one of our families favorite cozy meals, not only during fall and winter, but year round. Be sure to pile on the Gruyère and dig in!
How To Make Easy French Onion Soup
Here’s a video of how to make Easy French Onion Soup together. For another delicious soup, check out this Baked Potato Soup recipe.
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Serves: 4 to 6
Ingredients
- 6 tablespoons unsalted butter
- 5 large yellow onions, peeled and thinly sliced
- Kosher salt, to taste
- ½ teaspoon granulated sugar
- 1 1/2 tablespoons all-purpose flour
- ¾ cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 8 cups beef stock (or bone broth for extra depth and richness)
- 6 sprigs fresh thyme, plus fresh thyme leaves for garnish
- 2 dried bay leaves
- Freshly ground black pepper, to taste
- 1 French baguette, sliced
- 2 tablespoons extra-virgin olive oil
- 2 ½ cups freshly grated Gruyère cheese, divided
Step-By-Step Recipe Method
- In a large Dutch oven, melt the butter over medium heat.
- Once bubbling, add the onions and a generous pinch of salt. Cook, stirring occasionally, until the onions become translucent, about 10 minutes. Add another pinch of salt and the sugar. Continue to cook, stirring occasionally, until onions are deeply golden brown and caramelized, about 45 minutes. Be sure to add small splashes (1 tablespoon at a time) of water if the onions ever become too dark or dry.
- Once onions are caramelized, add the flour and cook, stirring frequently until the flour turns golden and forms a paste, 2 to 3 minutes. Add the wine to deglaze and bring to a simmer, making sure to scrape up any browned bits from the bottom of the pot. Simmer until slightly thickened, about 2 minutes.
- Stir in the beef stock, thyme sprigs, dried bay leaves, and pepper to taste. Bring to a simmer and cook, stirring occasionally, until flavors meld, 20 minutes. Taste and adjust for seasoning and remove from the heat. Use tongs to remove the dried bay leaves and thyme stems.
- Meanwhile, preheat the oven to 375°F. Arrange the baguette slices onto a sheet pan and brush the tops with olive oil. Bake until golden and crisp, 8 to 10 minutes. Remove from the oven and set aside.
- Preheat the broiler and ladle the soup into ramekins or small bowls. Sprinkle about 1 ¼ cups of the Gruyère evenly among the bowls. Top each with two to three pieces of toasted baguette onto each. Finish by evenly dividing the remaining 1 ¼ cups of Gruyère overtop.
- Transfer to the oven and broil until the cheese is melted, bubbling, and golden brown, 2 to 3 minutes.
- Garnish with fresh thyme leaves and serve immediately.
Frequently Asked Questions & Tips For Success
Do I have to toast the bread ahead of time?
You don’t have to, but I highly recommend it for this recipe! It’s worthwhile because it adds some crunch and texture, and doesn’t disintegrate or become soggy like untoasted bread will in the hot soup.
What is the best type of onion to use for easy French Onion Soup?
I prefer yellow onions for French Onion Soup. They lend a natural sweetness that’s perfect in this recipe. Sweet vidalia onions will also work great and lend a similar sweet flavor profile.
Should I use homemade or store-bought beef stock?
As our girl Ina says, homemade is great of course, but store-bought will do just fine! I love using a high quality store bought option. Using a beef bone broth (as opposed to stock) is also a great way to add even more depth and umami to this dish.
How long do leftovers last in the fridge?
French onion soup makes for great leftovers. Just be sure to store in an airtight container, it will last up to 3 to 4 days in the fridge. You can reheat the soup on the stovetop, and follow the broiling portion of the recipe with the baguette and cheese topping.
Can French Onion Soup be frozen?
Yes, you can freeze the soup in an airtight container (once it’s cooled) for up to 3 months.
What’s the best cheese to use for French Onion Soup?
Gruyère is the traditional choice, and what I recommend here. However, Swiss, Comté, and even adding a bit of finely grated Parmigiano-Reggiano are delicious options.
How can I make this Easy French Onion Soup vegetarian?
Simply swap the beef stock for a veggie stock and you’re all set!
Why do you add sugar to the onions?
The touch of sugar in this recipe helps to jumpstart the caramelization of the onions and enhances their natural sweetness.