French Onion Soup with Gruyere Toasts

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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 www.whatsgabycooking.com (@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 www.whatsgabycooking.com (@whatsgabycookin)

French Onion Soup

4.9 from 7 votes
Hands down the best and only French Onion Soup recipe you'll ever need
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Soup
Cuisine French
Servings 4 People

Ingredients
  

  • 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

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. 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.
Adapted from Tyler Florence

54 Comments

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

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

  4. 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!!

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

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

  6. 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:)

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

  8. 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!!

    1. broth – you could use chicken stock! Unfortunately wine is a pretty key part of this recipe to give it the depth of flavor so there isn’t a great substitute, but you could leave it out and just replace with the stock

  9. The soup looks divine! I can’t wait for it to get cold here in the south. I’ve got to ask about those bowls though. Where are they from? I love copper.

  10. 4 stars
    First of all, I’m obsessed w all your recipes. Like I literally make at least one a day (shoutout to your avo cucumber salad!), so I’m sure I did something wrong with this one. But I followed the recipe exactly (though I caramelized my onions extra bc at 25 mins they were still just translucent) and I had the same issue I always do: once I add the organic beef broth and simmer it down it’s still just kind of bland. The onions were bomb, and obviously anything w bread and cheese tastes yummy but my broth is just a little meh. I used the TJs organic beef broth. Do you have a brand you like??

    1. what kind of skillet are you using?? is it something that conducts heat really well? you want the onions to be dark brown and jammy before adding the broth

  11. 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.

  12. 5 stars
    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!

  13. 5 stars
    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!

  14. 5 stars
    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.

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