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–+ servings
Two small pots of cheesy French onion soup sit on a patterned cloth. One pot's lid is half open, revealing the soup inside. A piece of toasted bread lies beside the pots, highlighting a cozy meal setting.
Angi Schneider

Classic French Onion Soup

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This easy French Onion Soup is rich, comforting, and packed with deep caramelized onion flavor. A savory beef broth, crispy baguette slices, and gooey melted Gruyère create the perfect balance of texture and taste. Simple yet elegant, it’s the ultimate cozy dish for any occasion!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 5
Course: Soup
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 5 Large Yellow Onions about 4 pounds, sliced in half, then thinly sliced across the grain
  • 2 Tablespoons Butter
  • ¼ cup Wine beer, dry sherry, or other liquid to deglaze pot
  • 2 Tablespoons Flour
  • 64 ounces Beef Stock
  • 2 Bay Leaves
  • 4 Fresh Thyme Sprigs
  • Salt
  • Black Pepper
  • Gruyere cheese gouda, Swiss, mozzarella, provolone
  • 4-6 Baguette Bread Slices
  • 1-2 Tablespoons Olive Oil

Equipment

Method
 

  1. Preheat oven 400°F.
  2. Slice baguette loaf into half-inch slices at an angle.
  3. Place the baguette slices a baking sheet, brush generously with olive oil and sprinkle with kosher salt.
  4. Bake until golden brown for 12-15 minutes.
  5. Coat bottom of a pot with a little bit of butter and heat to medium-low. Toss in an onion slice and look for active bubbling but not frying.
  6. Dump all onions into the pot and increase to medium heat.
  7. Stir occasionally not allowing onions to fry or brown too quickly. (Do not stir too often, some fond should form on the bottom of the pot by the time the onions are cooked.)
  8. When onions become translucent and begin to break down add salt and pepper generously or to taste.
  9. Continue stirring occasionally until the onions break down even more, then add a pat of butter. Continue stirring occasionally until onions break down to become light to medium brown.
  10. Increase heat to high. Move onions to one side and add 3-4 ounces of wine to deglaze.
  11. Scrape up browned bits with a spatula and mix into onions.
  12. Apply a light coating of flour to onions, just enough to add structure.
  13. Add bay leaf and thyme.
  14. Pour in beef stock and bring to boil.
  15. Lower to a simmer for 30 minutes.
  16. Ladle soup into oven-safe bowls and top with a slice of bread and cheese.
  17. Cover generously with cheese and place on rimmed baking sheet and put in oven under broiler until brown and bubbly.

Notes

Variations:
Gluten-Free: Use gluten-free bread for topping and arrowroot or cornstarch to thicken.
Vegan: Use vegetable broth and vegan Worcestershire sauce
Dairy-free: Use dairy-free cheese that melts easily.
Use croutons if you don't have any bread on hand.

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