French Onion Soup with Gruyere Toasts


Total Time:

1 hour



Is there anything more relaxing than a quiet night in, a big pot of French Onion Soup, a giant cheesy piece of toast on top and a movie? Sounds like a recipe for success if you ask me 🙂

French Onion Soup from (@whatsgabycookin)

I’ve been a French Onion Soup lover for a long time. My mom was obsessed so naturally I am too! The best recipe doesn’t skimp on the onions. (I’ve had some before that go easy on the onions and I just don’t understand the point. It’s called French ONION Soup for a reason!) It has a touch of red wine. And then it’s topped with these majorly delicious toasts that are loaded with Gruyere cheese and a few thyme leaves. It’s perfection and it’s exactly what we need this time of year when it’s getting a bit brisk and all you want to do is cuddle up on the couch with a big bowl of soup and a glass of red wine!!

French Onion Soup from (@whatsgabycookin)

French Onion Soup

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Hands down the best and only French Onion Soup recipe you'll ever need

Gaby Dalkin
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
1 hour


  • 1/4 cup unsalted butter
  • 5 yellow onions thinly sliced
  • 4 garlic cloves 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
  • 1/2 pound grated Gruyere


  • 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. Now 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 bread with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
  • Ladle the soup in bowls and float the Gruyere toasts on top.
French Onion Soup: Chef Vision
Adapted from Tyler Florence

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  1. Roxana

    Nope, this is pretty much ultra comfort food on a cold evening bliss! And your might be the prettiest French onion soup I’ve ever seen! Can’t wait to cozy up to a bowl of this very soon! 🙂

  2. Heather Christo

    Oh Gaby- back in my gluten and dairy loving days this was pretty much my VERY favorite. Looks so wonderful!

  3. Happy Valley Chow

    First off, where did you get those crocks from?? They are sooo cool! Secondly, your soup looks and sounds on point. Great recipe 🙂

  4. Leigh

    It’s a MUST to make this… and soon… but first!! Where can we purchase those copper pots?❤

  5. nicole (

    Gorgeous photography, such beautiful light and food and prop styling are superb.

  6. Monika

    Always been a little nervous to try this, but you make it seem so easy, I am making it this weekend!!

  7. Maria @

    There is a restaurant in Seattle that my husband and I go to JUST for the french onion soup! So I am bound and determined to learn to make it at least half as well as they do. Your recipe looks visibly the most similar!! I am excited to give it a go! Any wine recommendations for this one? Thank you!!

    • Danielle Gilbert

      Which restaurant do you go to? I’m new to the city and would love a recommendation for great french onion soup!

  8. Fiona Cunningham

    I made this last night. Great recipe! Directions were perfect, no need to tweak anything. Rich and delicious soup.

  9. Di

    I love French onion soup. Your soup looks amazing. Will be making this after the holidays.

  10. Monika

    I just love French Onion soup. You make it sound easy enough for me to give it a whirl!!

  11. Michelle

    I bought all the ingredients but forgot the fresh thyme! Would you recommend using dried (if so how much) or just omit? Thanks so much! Can’t wait for dinner:)

  12. Alia

    This recipe is on the menu for this week! Do you recommend a nonstick pot or a cast iron dutch oven? Thanks so much!!

  13. Monika

    My absolute favorite soup! You can be assured this one will be made very soon.

  14. Karen

    Well Gaby, your followers seem to have said it all! This recipe sounds easy enough and I know the taste will match the beyond amazing photos you’ve posted! Thanks also for answering questions, ie. your wine preference, etc. so excited to create this one!!