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The Best French Onion Soup Ever – easy and delicious French onion soup with a cheesy crouton on top – just like your favorite restaurant, but a million times better for a family-pleasing classic!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of contents
Best French Onion Soup Recipe Ever
This recipe for french onion soup is one of my all-time favorite comfort food soups.
There is something about French Onion Soup that makes me smile – it is rich, buttery, and a tiny bit sweet – all topped with melty gooey cheese and a slightly crunchy piece of bread.
It’s rich, salty, full of sweet and salty onion flavor – and the cheese and bread on top are heavenly.
I was really inspired by a recent trip we took over Christmas to Western Germany, which included a day trip to Strasbourg France.
Strasbourg is such a lovely city full of both German and French architecture (thanks in part to the tumultuous history of the Alsace region, as it was controlled by France and Germany in the past) – and while Strasbourg gives those visiting France some delicious German offerings, we’d been dining on schnitzel and spaetzle for a week already, and went straight for the French food during our visit, including having some delicious onion soup!
To see more about Strasbourg, please check out my post full of pictures – A Christmas Day Trip to Strasbourg France.
You can also find one of my favorite Alsatian inspired recipes – Alsace Choucroute Garnie (Braised Pork Meat Pot) here!
I was dying to recreate some of our meal at home – and I knew French Onion Soup would be a great dish to start off with.
How to Make French Onion Soup
To make this recipe, you will need the following ingredients:
- Butter (4 tbsp): Butter is used to sauté the sliced onions, adding richness and flavor to the soup.
- Onions (4 large yellow): Onions are the star of the show, providing sweetness and depth of flavor when caramelized.
- Red Wine or Apple Cider (1/2 cup): This liquid is used to deglaze the pan after caramelizing the onions, adding complexity to the soup’s base.
- Celtic Sea Salt (2 tsp): Salt enhances the overall flavor of the soup and helps the onions release their moisture during caramelization.
- White Pepper (1 tsp): White pepper adds a gentle heat and subtle spiciness to the soup.
- Garlic Powder (2 tbsp): Garlic powder contributes a savory and aromatic flavor to the soup.
- Oregano (1 tbsp): Oregano provides an earthy and herbal note to the soup’s flavor profile.
- Thyme (1 tbsp): Thyme brings a subtle, earthy, and slightly minty flavor to the soup.
- Basil (1 tsp): Basil adds a touch of freshness and a mild, sweet aroma.
- Beef Broth (12 oz): Beef broth serves as the base of the soup, providing a rich and savory foundation.
- Gruyere Cheese (2 cups, shredded): Gruyere cheese is used for the classic cheesy topping. It melts beautifully and adds a creamy, nutty flavor.
- Slices of Thick, Slightly Stale Bread (4 slices): The bread serves as a hearty and crunchy topping for the soup when toasted with cheese.
Prep
Start by arranging ingredients – while you can use pre-shredded cheese, we recommend shredding fresh for best results. Cut onions in half, then into thin strips.
Caramelized Onions
Melt butter in pan. Add onions and brown. Let onions develop golden brown color, stirring occasionally, about 20 minutes.
Reduce Soup
Add wine and herbs to onions, let reduce further. When well reduced, add stock and bring to boil.
Make Bread Topping
Place bread on a tray, oil, and bake for 5 minutes to dry slightly.
Assemble
Spoon into oven safe bowls. Add stale/crusty bread to top. Top with shredded gruyere. Bake or broil until cheese is melted and bubbling hot.
Let Cool and Enjoy
Be careful when removing from oven and serving to not burn yourself on the ramekins. Serve hot – but not too hot you’ll burn your hands – so cooling soups a bit is best.
Tips and Tricks for French Onion Soup
Choose the Right Onions: Use yellow onions for the classic sweet and mild flavor. You can also mix in some white or red onions for complexity.
Thinly Slice the Onions: Thinly slicing the onions ensures they caramelize evenly and develop a deep, rich flavor.
Low and Slow Caramelization: Caramelizing the onions over low to medium-low heat for at least 45 minutes to an hour will bring out their sweetness and create a flavorful base for the soup.
Deglaze the Pan: After caramelizing the onions, deglaze the pan with a splash of wine or broth. This step helps scrape up any flavorful bits stuck to the bottom of the pan.
Choose the Right Broth: High-quality beef broth or a combination of beef and chicken broth can elevate the flavor of your soup. Homemade broth is fantastic if you have it.
Add Fresh Herbs: Fresh thyme and bay leaves add depth and fragrance to the soup. Tie them into a bundle with kitchen twine for easy removal before serving.
Use Good Quality Bread: A crusty baguette or French bread is ideal for topping French Onion Soup. Toast the slices before adding them to the soup for extra crunch.
Select the Right Cheese: Gruyère cheese or Swiss cheese is traditional for the cheesy topping. Their meltability and nutty flavor are perfect for this dish.
Oven-Safe Bowls: Use oven-safe soup bowls or crocks to melt the cheese on top. It makes for a beautiful presentation.
Broil to Perfection: Place the soup bowls on a baking sheet and broil them in the oven until the cheese is bubbly and golden brown. Keep a close eye to avoid burning.
Rest Before Serving: Let the soup rest for a few minutes after broiling to avoid burning your mouth. It’s piping hot!
Customize Your Toppings: Get creative with your toppings. Add a sprinkle of fresh parsley or chives for a burst of color and flavor.
Make It Vegetarian or Vegan: You can make a vegetarian or vegan version by using vegetable broth and plant-based cheese and butter.
Freeze Without Toppings: If you want to freeze leftovers, do so before adding the bread and cheese topping. Thaw and reheat, then add the topping when serving.
Serve with Confidence: French Onion Soup is best enjoyed hot and fresh out of the oven. Serve it with confidence, and let your guests savor every spoonful.
FAQs
French onion soup is done when onions have caramelized to deep brown and soup has boiled.
French onion soup uses beef broth, which can be swapped for vegetable stock for a vegetarian version.
For a vegan version, please use a vegan cheese that melts similarly to a mozzarella or gruyere.
Yellow onions are the most commonly used onions for making French Onion Soup. They have a mild, sweet flavor that caramelizes well. However, you can also use a combination of yellow, white, and red onions for added depth of flavor.
You can use either homemade beef broth or store-bought broth, depending on your preference and time constraints. Homemade broth can offer a richer flavor, but high-quality store-bought broth can work well too.
To achieve the deep caramelization of onions, cook them low and slow over medium to low heat. Stir occasionally and be patient; it can take around 45 minutes to an hour to achieve the desired color.
Yes, you can make French Onion Soup in advance. In fact, many people find that the flavors improve when it’s allowed to sit for a day or two in the refrigerator. Just reheat it gently on the stovetop when you’re ready to serve.
The classic cheese for topping French Onion Soup is Gruyère, but you can also use Swiss cheese or a combination of both. These cheeses melt beautifully and complement the soup’s flavors.
While a baguette is the traditional choice for the bread topping, you can use other types of bread like sourdough or ciabatta if you prefer. Just make sure it can hold up to the heat and weight of the melted cheese.
Yes, you can make vegetarian or vegan French Onion Soup by using vegetable broth instead of beef broth and substituting dairy-free cheese and butter for the traditional dairy ingredients.
French Onion Soup can be frozen, but it’s best to freeze it without the bread and cheese topping. Allow the soup to cool, then store it in an airtight container. When you’re ready to serve, thaw and reheat the soup, and add the bread and cheese before broiling.
French Onion Soup is often served as an appetizer or light meal. It pairs well with a simple green salad or a crusty baguette on the side. Some people also enjoy it with a glass of red wine.
Simply make the soup as directed and freeze before adding the bread and cheese. Let defrost in the refrigerator overnight then warm the soup add the bread and cheese and bake as directed above.
To make this soup ahead of time simply make the soup as directed above then wait to add the bread, cheese, and bake until right before serving.
What to Serve With The Best French Onion Soup
French onion soup is fabulous alongside steak, ribeye roast, prime rib, lobster tail, cornish game hens, and other fabulous main dishes – but is also great alongside baked potatoes, no knead bread, buttery soft dinner rolls, and garlic butter roasted potatoes.
You can also find more of our recent side dishes here:
Try these other main dishes:
You can find the rest of our easy, delicious side dish recipes in our side dish index here.
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Homemade French Onion Soup
Equipment
Ingredients
- 4 tbsp butter
- 4 onions, large yellow, sliced into half-moons
- ½ cup red wine, or 1/2 cup apple cider
- 2 tsp celtic sea salt
- 1 tsp white pepper
- 2 tbsp garlic powder
- 1 tbsp oregano
- 1 tbsp thyme
- 1 tsp basil
- 12 oz beef broth
- 2 cups gruyere cheese, shredded
- 4 slices bread, I use a slightly stale baguette
Instructions
- Add butter into skillet and melt on medium heat.
- Slowly add in onions, separating them into single slices.
- Add wine or cider and let reduce on low, without stirring.
- Add salt and stir.
- When onions have reduced in size by half and begin to slightly brown, add spices and stir.
- Let reduce further, until dark brown (not burned).
- When onions are deep brown (about 1 hour later), add in stock.
- Let cook on low for another 30 minutes- do not let boil.
- Preheat oven to broil on high.
- Place the slices of bread on a baking sheet and spread a little oil on them. Bake about 1 minute till just dried out. Set aside.
- Scoop soup into ramekins or oven ready crocks and top with toasted bread and shredded cheese.
- Add ramekins to the oven and broil until cheese is browned and bubbly.
- Remove from oven and top with cilantro, green onions, or red pepper flakes, if desired.
- Serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Too much in the way of spices, cut the amount at least in half then you might be okay, the first time I made it I had to put the onions in a colander and wash most of the spices off, this time I am cutting way back. Still an excellent recipe though.
I agree 100%