French Onion Soup

French Onion Soup, or That Time I Set Off the Smoke Alarm

Okay, real talk—French Onion Soup always takes me back to this chilly November evening when I tried to impress my in-laws and ended up with onions everywhere (including the floor, don’t ask). The kitchen smelled amazing, though! There’s just something about the slow caramelization, the messy pile of onions, and the way it makes the whole house feel cozy. Also, full disclosure: I once used a loaf of Wonder Bread when I forgot to buy the real thing. My family still teases me, but no one left their bowls unfinished, so I say that’s a win!

Why You’ll Love This (Or at Least, Why I Do)

I make this whenever I need the food equivalent of a warm hug—especially if I’ve had one of those days where the cat knocks over the flour and the coffee machine makes weird noises. My family goes crazy for this soup because, honestly, it’s got that rich, deep flavor that makes you feel like you’re in a snug little bistro somewhere in France (minus the need to pack a suitcase). And, if I’m totally honest, I love that it comes together with stuff I usually have knocking about in the pantry. One caveat: onions can make you cry like you’ve just watched the end of “The Notebook,” but hang in there—it’s worth it.

Stuff You’ll Need (Ingredients & Some Lazy Swaps)

  • About 4 big yellow onions (or, if you run out, I’ve mixed in red ones; not traditional, but it’ll do in a pinch)
  • 2-3 tablespoons butter (my grandma swore by Kerrygold, but honestly, whatever is in the fridge)
  • 1 tablespoon olive oil (sometimes I skip this if the butter’s enough)
  • A generous pinch of salt (I once forgot this… don’t)
  • 2 teaspoons sugar (optional, but helps with caramelizing, especially if your onions are a bit grumpy)
  • 4 cups beef stock (good quality really matters—I’ve used chicken stock too, and it’s fine, just less punchy)
  • 1 cup dry white wine (or a splash more if you like—I’ve even used cider once because that’s all I had. Odd but fun!)
  • Fresh thyme (or dried; sometimes I skip it if I can’t find any and nobody notices)
  • 1 bay leaf (optional, but I usually toss one in)
  • French bread, sliced (when rushed, I’ve used bagels—don’t tell anyone)
  • Gruyère cheese, grated (Emmental or even sharp cheddar works in a pinch)
  • Pepper, to taste

How I Actually Make It (Directions—With a Few Sidetracks)

  1. Slice the onions. Thinly. Or as thin as your patience allows. I always end up with a mountain that looks way too big, but trust me, they shrink down like magic (and yes, you might cry, but that’s normal).
  2. Heat the butter and oil in a big soup pot over medium heat. Toss in your onions, a good pinch of salt, and the sugar if you’re using it. Stir so nothing sticks. Now, here’s where you do NOT rush; let these cook low and slow, stirring, until deeply golden—about 45 minutes. If you wander off to fold laundry, don’t panic, just don’t let them burn.
  3. Deglaze with wine. Pour it in and scrape up any brown bits (this is when the kitchen smells fancy). Let it bubble for a couple minuets.
  4. Add the stock, thyme, and bay leaf. Bring everything to a simmer. I usually sneak a taste just to see how it’s doing. Cover, simmer gently 20-30 minutes. If it looks a bit thin, let it reduce a bit more.
  5. Prep your bread. Cut thick slices, toast them (if you forget, they get soggy, which is not the vibe). I like to rub a cut garlic clove over them for a little zip, but that’s optional.
  6. Ladle soup into oven-safe bowls. Top each with a slice of bread, then a big messy heap of cheese. Broil until melty and golden—keep an eye on it, or you’ll get the infamous burnt cheese incident (been there; not fun).
  7. Serve hot, with a warning that the bowl will be hotter than a summer’s day in Texas. Dig in.

Notes from a Soup-Stained Apron

  • Onions: Actually, I find sweet onions make this even better but they’re not always on sale, so I don’t stress.
  • If I make it ahead, I swear it tastes better the next day. Maybe that’s just me?
  • Too salty? Drop in a raw potato and fish it out before serving. Don’t ask me why; it just works, and I read it on Serious Eats.

Variations I’ve Tried (Not All Winners!)

  • Instead of beef stock, I once tried miso broth. It was… interesting. Wouldn’t do it again, but hey, you never know unless you try!
  • I sometimes add a splash of balsamic vinegar for tang—my sister hates it, but I love it.
  • Made a vegetarian version with mushroom stock once—surprisingly hearty.

Do You Need Fancy Equipment? Well…

If you don’t have oven-safe bowls, I’ve carefully transferred the cheese-topped bread to a baking sheet and slid it back on top after broiling. Little awkward, but it works (just don’t drop it like I did once). And if you’re missing a Dutch oven, any heavy-bottomed pot is fine. I mean, use what you have—no need to splash out unless you want to treat yourself. Bon Appétit has a breakdown of gear if you get curious.

French Onion Soup

How to Store Leftovers (If You’re Lucky Enough to Have Any)

Just pop the soup (without the bread and cheese) into a container in the fridge. It keeps a good 3-4 days, but honestly, in my house it never lasts more than a day! If you want to freeze it, go ahead—just skip the cheesy topping until you’re ready to eat.

How We Serve It at My Place

I almost always serve this with a big green salad and, if I’m feeling extra, a glass of whatever wine I used in the soup. Sometimes we get wild and swipe the cheesy toast around the bowl like it’s a sport. My uncle likes to add a dash of hot sauce—controversial, but not bad.

Lessons Learned (AKA My “Pro” Tips)

  • Do not rush the onions. I once cranked up the heat to speed things up, and got a pan of burnt sadness. Slow and steady, trust me.
  • Gruyère is the classic, but I used Swiss cheese slices once—still tasty, if a bit less melty.
  • Broil with caution. Cheese can go from golden to smoke-alarm city quick. Stand by with an oven mitt and a sense of humor.

Frequently Asked Questions (Because People Really Do Ask These!)

  • Q: Can I make this vegetarian?
    A: Sure—I’ve made it with mushroom stock, and it’s still lovely. Maybe a pinch more seasoning to punch it up.
  • Q: Do I need to use wine?
    A: Nope. You can skip it. Just add a splash more stock, or sub in a bit of apple juice for sweetness. It’s not exactly the same, but still tasty.
  • Q: Why so many onions? That can’t be right!
    A: I know it looks mad at first, but they shrink loads as they cook. Trust the process. Or halve the recipe if you’re dubious.
  • Q: Can I make this ahead?
    A: Absolutely. In fact, I think this tastes better the next day. Just save the bread and cheese for when you’re ready to eat.
  • Q: What if I don’t have oven-safe bowls?
    A: No biggie. Toast the bread with cheese on a baking tray, then plop it on top of the soup. Done and dusted!

Oh, and if you’re wondering: yes, my in-laws still ask when I’m making French Onion Soup again. I suspect it’s less about the soup and more about the free entertainment I provide in the kitchen—someone’s always dropping something!

★★★★★ 4.60 from 160 ratings

French Onion Soup

yield: 4 servings
prep: 20 mins
cook: 50 mins
total: 50 mins
A classic French Onion Soup featuring caramelized onions simmered in a rich beef broth, topped with toasted baguette slices and melted Gruyère cheese. Perfect for a comforting dinner.
French Onion Soup

Ingredients

  • 4 large yellow onions, thinly sliced
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 2 cloves garlic, minced
  • 6 cups beef broth
  • 1/2 cup dry white wine
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves
  • Salt and black pepper to taste
  • 8 slices baguette, toasted
  • 1 1/2 cups grated Gruyère cheese

Instructions

  1. 1
    Melt butter with olive oil in a large pot over medium heat. Add sliced onions and cook, stirring occasionally, until softened, about 10 minutes.
  2. 2
    Sprinkle sugar over the onions and continue to cook, stirring frequently, until onions are deeply caramelized and golden brown, about 25 minutes.
  3. 3
    Add minced garlic and cook for 1 minute. Pour in white wine to deglaze the pot, scraping up any browned bits.
  4. 4
    Add beef broth, bay leaf, and thyme. Bring to a simmer and cook uncovered for 15 minutes. Season with salt and black pepper to taste. Remove bay leaf.
  5. 5
    Preheat broiler. Ladle soup into oven-safe bowls, top each with 2 toasted baguette slices, and sprinkle generously with Gruyère cheese.
  6. 6
    Place bowls under the broiler until cheese is melted and bubbly, about 2-3 minutes. Serve hot.
CLICK FOR NUTRITION INFO

Approximate Information for One Serving

Serving Size: 1 serving
Calories: 420cal
Protein: 18 gg
Fat: 19 gg
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Potassium: 0mg
Total Carbs: 40 gg
Fiber: 0g
Sugar: 0g
Net Carbs: 0g
Vitamin A: 0
Vitamin C: 0mg
Calcium: 0mg
Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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