Classic French Onion Soup

The Classic French Onion Soup is a timeless dish with richly caramelized onions and a savory broth, all crowned with crunchy baguette slices and a blanket of melted Gruyere cheese. The onions are cooked down until very tender, which concentrates their sweet flavor. With fresh thyme, bay leaves, and a splash of Cognac (just trust me here!), the end result is a robust earthy flavor that will make the whole kitchen smell amazing.

And of course we can’t forget the pièce de résistance: croutons and melted cheese — and lots of it! For my version, we’re using red wine and chicken broth to make the stock, not beef broth. I prefer the taste, and I think you’ll agree it’s pretty darn fabulous.

For more cozy dishes, check out all of our easy soup recipes like Tomato and White Bean Kale Soup, Potato Leek Soup, and Creamy Caulifower and White Bean Soup.

Ingredient Notes

• Unsalted butter: For caramelizing the onions.
• Yellow onions: Peeled and thinly sliced onions will be caramelized slowly. 
• Granulated sugar: This will help the caramelization of the onions.
• Red wine: We recommend Beaujolais, Pinot Noir, or Cotes du Rhone.
• Cognac: Optional, but highly recommended! Just a splash adds depth of flavor to the onion soup.
• Chicken Broth: You can also use vegetable stock or a high-quality beef stock. 
• Seasoned with fresh thyme, bay leaves, Kosher salt, and freshly ground black pepper
• French baguette: Cut into 1-inch cubes for croutons.
• Olive oil: For drizzling over the croutons. 
• Gruyere or Comté cheese: Sprinkled over croutons and then melted for a decadent, cheesy finish.

How To Make French Onion Soup At Home

1. Caramelize the onions in butter with a little Kosher salt and sugar for about 15 minutes covered, then 40-60 minutes uncovered. The onions will develop a rich, sweet concentrated flavor in this time.
2. Add the liquid. Deglaze with red wine, then add broth, thyme, bay leaves, and seasonings. Simmer for about 30 minutes.
3. Meanwhile, make the croutons. Drizzle the baguette with olive oil and sprinkle with Kosher salt. Bake baguette cubes for 7-10 minutes, or until crispy.
4. Bake with cheese and bread. Remove thyme and bay leaves, ladle soup into bowls, and top with croutons and cheese. Bake for 5-10 minutes or until cheese melts. Garnish with fresh thyme and serve.

Make-Ahead, Leftovers, & Storage

• To make-ahead: You can caramelize the onions in advance and store them in the refrigerator for up to 2 days. When you’re ready to make the soup, continue from the step where you deglaze the pan with wine. You can also make the croutons ahead of time and store them in an airtight container. Reheat them in the oven for a few minutes before adding them to the soup.
• Leftovers and storage: Leftover soup can be stored in the refrigerator for up to 3-4 days. Make sure to transfer it to an airtight container. To reheat, gently warm it on the stovetop over low heat, stirring occasionally. Once heated, add fresh croutons and cheese, then bake in the oven until the cheese is bubbly.
• To freeze: While you can freeze French Onion Soup, keep in mind that the texture of the onions may change slightly upon thawing. If you plan to freeze it, do so without the croutons and cheese. Store in an airtight container or freezer-safe bags for up to 2-3 months. Thaw in the refrigerator before reheating.

How To Serve

For a hearty meal, serve this easy French onion soup with Pan Seared NY Strip or a Steak Salad. 

French onion soup also goes beautifully with salads. Consider pairing it with our Light, Crunchy Green Goddess Salad or this Fall Kale Salad with Pan Seared Salmon.

Substitutions and Variations

• Cheese: While Gruyere or Comté are traditional choices, you can substitute with Swiss, Emmental, or another melty cheese of your preference.
• Wine: If you don’t have Beaujolais, Pinot Noir, or Cotes du Rhone, you can use another dry red wine that you have on hand.
• Stock: You can use chicken, vegetable, or beef stock, depending on your dietary preferences or what you have available.
• Bread: If you don’t have a baguette, you can use another type of crusty bread, like a French boule or ciabatta.

This easy French onion soup recipe is so comforting! You’ll love the classic, robust flavors and how easy it is to make. 

If you make this easy French Onion Soup recipe, please let us know by leaving a review and rating below!

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Print Recipe

5 from 3 reviews

Classic French Onion Soup

French Onion Soup is one of my all-time favorite soup recipes! This timeless classic is cozy and comforting, with a deep sweet onion flavor. Top with plenty of croutons and Gruyere cheese, then finish in an oven until the cheese is impossibly melty. Easily adaptable to be gluten-free and dairy-free.

Prep15 minutes mins

Cook1 hour hr 30 minutes mins

Total1 hour hr 45 minutes mins

Course: Dinner

Cuisine: French

Diet: Vegetarian

Keyword: easy french onion soup, how to make french onion soup, vegetarian french onion soup

Servings: 6 servings

Calories: 558kcal

Author: Ari Laing

Equipment

Large soup pot or Dutch oven

Spatula

2 rimmed baking sheets

Parchment paper or foil

6 soup bowls or crocks

Ingredients

• 4 Tbsp unsalted butter
• 3 lbs yellow onions, peeled and very thinly sliced
• 2½ tsp Kosher salt, divided
• 1 tsp granulated sugar
• 1 cup red wine, such as Beaujolais, Pinot Noir, or Cotes du Rhone
• 1 Tbsp cognac, optional
• 8 cups low-sodium chicken stock or broth, vegetable stock, or high-quality beef stock
• 6 sprigs fresh thyme, tied together with kitchen twine, plus more for serving
• 2 bay leaves
• ½ tsp freshly ground black pepper
• French baguette, cut into 1-inch cubes
• 3 Tbsp olive oil
• 1½ – 2 cups (6-8 ounces) Gruyere or Comté cheese

Instructions

• Caramelize the onions. Melt 4 Tbsp butter in a large soup pot over medium heat, then add 3 lbs sliced onion, 2 tsp Kosher salt, and 1 tsp sugar. Stir well, then cover and cook for 15 minutes, stirring occasionally. Remove the lid, then continue cooking for 40-60 minutes, stirring as needed, until the onions are uniformly caramelized. If you notice the onions getting too brown or sticking to the pan, reduce the heat to medium-low.
• Add the liquid. Increase the heat to medium-high, then pour in 1 cup red wine, being sure to scrape the bottom of the pan to release any browned bits. Cook for 1 minute. Pour in 8 cups of low-sodium chicken stock (or veggie or beef stock), then add thyme sprigs, 2 bay leaves, remaining ½ tsp Kosher salt, and ½ tsp freshly ground black pepper. Bring to a boil over high heat, then reduce and simmer over medium-low for about 30 minutes. Taste, then adjust seasoning as needed.
• Make the croutons. Preheat an oven to 375F. Place baguette cubes on a rimmed baking sheet lined with parchment or foil, then drizzle with 3 Tbsp olive oil and a little Kosher salt. Bake for 7-10 minutes, or until crispy. Remove and set aside. Increase the oven temperature to 475F.
• Bake with cheese and bread. Discard the thyme and bay leaves, then ladle the soup into individual serving bowls placed on a rimmed baking sheet. Top with as many croutons as you like (any extras can be served on the side), then divide the Gruyere (or Comte) between the bowls and sprinkle on top. Carefully transfer to the oven, then bake for 5-10 minutes, or until the cheese is melted. Cool slightly, then serve immediately! For a beautiful presentation, garnish each soup with a little fresh thyme.

Notes

• To make-ahead: You can caramelize the onions in advance and store them in the refrigerator for up to 2 days. When you’re ready to make the soup, continue from the step where you deglaze the pan with wine. You can also make the croutons ahead of time and store them in an airtight container. Reheat them in the oven for a few minutes before adding them to the soup.
• Leftovers and storage: Leftover soup can be stored in the refrigerator for up to 3-4 days. Make sure to transfer it to an airtight container. To reheat, gently warm it on the stovetop over low heat, stirring occasionally. Once heated, add fresh croutons and cheese, then bake in the oven until the cheese is bubbly.
• To freeze: While you can freeze French Onion Soup, keep in mind that the texture of the onions may change slightly upon thawing. If you plan to freeze it, do so without the croutons and cheese. Store in an airtight container or freezer-safe bags for up to 2-3 months. Thaw in the refrigerator before reheating.

•  

Nutrition

Calories: 558kcal | Carbohydrates: 27g | Protein: 27g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 1498mg | Potassium: 711mg | Fiber: 4g | Sugar: 11g | Vitamin A: 850IU | Vitamin C: 18mg | Calcium: 673mg | Iron: 2mg

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