Love french onion soup? This recipe delivers the ultimate cozy bowl of comfort: rich, layered onions caramelized to golden perfection, a splash of red wine for depth, and a bubbling crown of Gruyère-topped toast. It’s the kind of french onion soup you’ll want to make on repeat, whether you’re winding down after a busy week or sharing a slow Sunday with friends. Gather a big ladle, a crusty loaf, and this Winter Green Salad and it’s time to dig in.
French Onion Soup at a Glance
- 🕒 Total Time: 1 hour (10 min prep + 50 min cook)
- 👪 Servings: 4
- 🍝 Cuisine Type: French / Comfort Soup
- 🧂 Flavor Profile: Deeply caramelized onions, bold red wine reduction, rich beef-broth base, toasty baguette with melted Gruyère and thyme — warm, savory, and satisfying.
- 📖 Dietary Info: Contains dairy (Gruyère), eggs (potential in bread/cheese), gluten (baguette), contains beef broth (not vegetarian unless substituted) — can be adapted for vegetarian by swapping broth.
- 📦 Storage Notes: Refrigerate in an airtight container for up to 4-5 days; freezes well for up to 3 months (note: prepare fresh toasts instead of freezing them)
- ⭐ Why You’ll Love It: An elegant yet cozy one-pot meal that transforms humble onions into something extraordinary — the perfect make-ahead winter soup topped with golden, gooey cheese-crusted bread.
Summarize and save this content on
Why I Love This Recipe
I’ve been a French Onion Soup lover for as long as I can remember. My mom was obsessed with it, so naturally it became one of those dishes that feels like home to me. Anytime we’d see it on a menu, she’d order it without hesitation, and now I’m exactly the same way. I’ve tasted French Onion Soup just about everywhere, from cozy cafés in Paris to neighborhood spots in LA, and I’ve developed some pretty strong opinions about what makes the best one.
For me, the perfect French Onion Soup starts with an unapologetic amount of onions... sweet, deeply caramelized, and layered with flavor. (If you’re skimping on the onions, we can’t be friends.) It needs a splash of red wine to build that rich, complex base that makes the broth so addictive. And of course, it wouldn’t be complete without a thick slice of toasted bread absolutely smothered in melted Gruyère and finished with a sprinkle of fresh thyme. It’s cozy, indulgent, and exactly what I crave the moment the weather turns crisp... a big steaming bowl, a glass of red wine, and the ultimate excuse to curl up and stay in. If it's too soupy (like the broth ratio is too much - just get right outta here!)
Jump to:
If you're about to embark on the soup train for the foreseeable future like me - here are a few more of my all time favorite soups- chicken tortilla soup and ribollita, just to name two.
Ingredients & Substitutions
How to Make French Onion Soup
Step 1: Melt the butter in a large pot over medium heat.
Step 2: Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes (if you love caramelized onions check out my Caramelized Onion Potato Gratin).
Step 3: Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes.
Step 4: Discard the bay leaves and thyme sprigs. Dust the onions with flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste.
Step 5: Next, add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
Step 6: Once the soup is done, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Top the toasts with the Gruyère.
Step 7: Broil until bubbly and golden brown, 3 to 5 minutes.
Step 8: Ladle the soup in bowls and float the Gruyère toasts on top.
How to Store French Onion Soup
Store any leftover French Onion Soup in an airtight container in the fridge for up to 4–5 days. When you’re ready to reheat, warm it gently on the stove or in the microwave until steaming hot. I always recommend making the Gruyère toasts fresh so they stay perfectly crisp just add them on top right before serving for that classic, melty finish.
How to Freeze French Onion Soup
French Onion Soup freezes beautifully and will keep for up to 3 months. I like to portion it into individual containers so it’s easy to thaw and reheat just what you need. When you’re ready to enjoy, let it thaw in the fridge overnight, then reheat on the stove until hot. Just don’t freeze the Gruyère toasts. Make those fresh when serving for the best texture and flavor.
Tips & Tricks
- Take your time caramelizing the onions. This is the heart of the recipe. Low and slow is key, so don’t rush it. The onions should be deep golden brown, soft, and jammy. That’s where all the flavor comes from.
- Use a mix of onions. Combining yellow, sweet, and even a few red onions adds layers of flavor and a touch of natural sweetness.
- Deglaze properly. When you add the red wine, use a wooden spoon to scrape up every browned bit from the bottom of the pan. Those bits add incredible depth and richness.
- Don’t skip the wine. A splash of red wine brings richness and balance to the broth. If you prefer not to cook with alcohol, a little balsamic vinegar or extra beef stock works too.
- Choose the right cheese. Gruyère is the classic choice because it melts beautifully and has a nutty, savory flavor. If you can’t find it, Swiss or Emmental are great substitutes. If you love Gruyère, here are some other delicious recipes that feature this delicious cheese: Hasselback Scalloped Potatoes, Classic Au Gratin Potatoes, and Spinach Cheese Strata that you might want to check out.
- Use oven-safe bowls. Make sure your soup bowls can handle a quick broil so you can get that bubbly, golden cheese crust on top without any cracks.
- Toast the bread first. Lightly toasting your bread before topping it with cheese keeps it from getting soggy once it hits the soup.
- Make it ahead. The soup actually gets better as it sits, so it’s a perfect make-ahead dish. Just reheat gently and add fresh toasts before serving.
- Finish with fresh thyme. A sprinkle of thyme leaves adds brightness and ties everything together.
FAQs
Can I make French Onion Soup ahead of time?
Yes! French Onion Soup actually gets better as it sits because the flavors deepen over time. You can make it a day or two ahead and store it in the fridge. When ready to serve, reheat gently on the stove and add fresh Gruyère toasts right before serving.
What kind of onions are best for French Onion Soup?
Yellow onions are classic, but a mix of yellow, sweet, and red onions adds extra flavor and complexity. Avoid using only white onions, as they can be too sharp.
Do I have to use wine in this French Onion Soup recipe?
No, but it adds amazing depth and richness. If you prefer to skip it, you can replace the wine with extra beef broth and a splash of balsamic vinegar for a similar flavor boost.
What’s the best cheese for French Onion Soup?
Gruyère is the gold standard because it melts beautifully and has a nutty flavor that complements the caramelized onions. Swiss, Comté, or Emmental are excellent backups.
What should I serve with French Onion Soup?
It’s hearty enough to enjoy on its own, but it also pairs beautifully with a simple green salad, roasted vegetables, or a glass of red wine for the ultimate cozy meal.
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
French Onion Soup
Ingredients
- ¼ cup unsalted butter
- 5 yellow onions thinly sliced
- 4 cloves garlic finely chopped
- 2 bay leaves
- 3-4 fresh thyme sprigs
- Kosher salt and freshly ground black pepper
- 1 cup red wine
- 3 tablespoons all-purpose flour
- 2 quarts beef broth
- 1 baguette sliced
- ½ pound grated Gruyère
Instructions
- Melt the butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.
- Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs.
- Dust the onions with flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste.
- Next, add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
- Once the soup is done, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Top the toasts with the Gruyère and broil until bubbly and golden brown, 3 to 5 minutes.
- Ladle the soup in bowls and float the Gruyère toasts on top.
Notes
- Take your time caramelizing the onions. This is the heart of the recipe. Low and slow is key, so don’t rush it. The onions should be deep golden brown, soft, and jammy. That’s where all the flavor comes from.
- Use a mix of onions. Combining yellow, sweet, and even a few red onions adds layers of flavor and a touch of natural sweetness.
- Deglaze properly. When you add the red wine, use a wooden spoon to scrape up every browned bit from the bottom of the pan. Those bits add incredible depth and richness.
- Don’t skip the wine. A splash of red wine brings richness and balance to the broth. If you prefer not to cook with alcohol, a little balsamic vinegar or extra beef stock works too.
- Choose the right cheese. Gruyère is the classic choice because it melts beautifully and has a nutty, savory flavor. If you can’t find it, Swiss or Emmental are great substitutes.
- Use oven-safe bowls. Make sure your soup bowls can handle a quick broil so you can get that bubbly, golden cheese crust on top without any cracks.
- Toast the bread first. Lightly toasting your bread before topping it with cheese keeps it from getting soggy once it hits the soup.
- Make it ahead. The soup actually gets better as it sits, so it’s a perfect make-ahead dish. Just reheat gently and add fresh toasts before serving.
- Finish with fresh thyme. A sprinkle of thyme leaves adds brightness and ties everything together.
I am always at a loss when a recipe calls for wine without any specifics. Do you have a favorite red that you like to use with this recipe? Thanks!
a dry cab sauv would be my preference.
Made this today……..turned out great! A great warm meal for cooler weather.
We live in Florida but we are having cooler weather right now! Thanks Ga.
My favorite savory recipe of all time. Easy but elegant.
I'm making this tonight! But question....love the flatware. Can you tell me What, Where, How?? Thanks!
Where to source those beautiful baby onion soup tureens? Thank you❤️
they are VERY old from Williams Sonoma. No longer carried there
Easy recipe with little effort. It’s so much easier this way to put the cheese on the bread and broil instead of putting into the soup and under the broiler. I made an extra batch for freezer. Only thing I changed was adding a little Parmesan.
Made this soup tonight. I'll admit I have ever had French Onion Soup, let alone made it but it's all moody and rainy here in Seattle, this felt right. It was an incredibly easy recipe. We have a mandolin so I killed those onions in record time. The only thing...5 onions is a ton of onions. We split the garlic, onions, bay leaves, and butter into two pots to help since it was so much in one. After the caramelizing we added everything to one and then moved on with the recipe. Again, so easy. We followed put our soup in my new cutie crocks and put it under the broiler that way. I've pinned this and will definitely make it again. Great recipe!
Hands down the best French onion soup ever!!!! Love it. ❤️❤️
This was SO good. Everyone loved it. The onions took a bit longer for me than 25 but it was worth the wait. This will definitely be made again at our house!
This is incredible. I used Bone broth instead cause i had it on hand. Wasnt as oily as the resturants serve and soooo tasty. Thank you again Gaby you kill it every time for me.