No restaurant can rival this homemade version of the best French Onion Soup recipe. With deeply caramelized onions, a rich, savory broth, and a cheesy, golden baguette topping, this recipe is worth every minute. I’ll share my top secrets to help you master this timeless classic!
This is the Best French Onion Soup Recipe!
French onion soup has always been a favorite of mine—it’s my go-to order when dining out. I used to make it often, but then… kids happened! LOL! Now that we’re empty nesters, this timeless classic has made its way back into our regular meal rotation. My husband and I can’t get enough of it. Over the years, I’ve tweaked and perfected my recipe, taking inspiration from Ina Garten and adding my own personal touches along the way.
The magic is in the simplicity. Slowly caramelizing the onions releases the flavor and that’s the base of the soup, a process that shouldn’t be rushed. I add a good dry sherry and white wine, which adds layers of flavor, and I firmly believe beef stock over vegetable broth is key to getting that traditional, full-bodied flavor that makes French onion soup so iconic. Below, I’ll share my tried and true secrets, from getting those onions golden and sweet to that restaurant-quality broiled top.
Success Tips for the Best French Onion Soup
- The secret to rich, flavorful French onion soup is to take your time with the onions. Low and slow is the way to go—don’t rush! You’ll be rewarded with a deep golden sweetness that’s the heart of the soup.
- Use quality ingredients: Use both wine and sherry you’d drink (it doesn’t need to be top shelf, but don’t use the bargain bin). I recommend Sauvignon Blanc, Pinot Grigio, or Chardonnay for white wine or a dry red wine works too. When it comes to broth, homemade beef broth is the best, but a high-quality store-bought will work beautifully.
- Watch the broiler: That last step under the broiler is where the magic happens, melting the Gruyere into a bubbly golden crown. But it’s a fine line between perfect and burnt—stay close and watch for the finish!
Classic French Onion Soup Recipe Ingredients
- Yellow Onions: I always reach for yellow onions when making French onion soup. They have just the right balance of sweetness—enough to enhance the flavor but not so much that it’s overpowering. White or red onions can work in a pinch, but I’d steer clear of sweet onions; they can make the soup taste too sugary. Yellow onions really are the classic choice for a reason!
- Butter: I used unsalted butter here. If you use salted, be mindful of any extra salt you add! Just taste before adding.
- Garlic: Just a touch of garlic adds a layer of savory flavor without overwhelming the onions.
- Bay Leaves & Fresh Thyme: These classic herbs infuse the broth with subtle earthiness and gorgeous aroma!
- Sherry: Sherry is a fortified wine that adds flavor and makes the caramelized onions sing! Use a dry Fino or Manzanilla sherry for this soup. The alcohol in sherry cooks out, so it’s safe for kids. It adds amazing flavor! You can use brandy, Cognac, or red wine instead if you like. When I was testing this recipe, I felt like the Cognac made the soup a bit too sweet and had to add a tablespoon of Worcestershire sauce to balance out the sweetness; that being said, my husband loved that version of it, I, on the other hand, preferred the sherry version (and my husband liked that one too).
- White Wine: Adding dry white wine brings a bit of brightness and acidity! You can use a good dry red wine too.
- Beef Stock: Beef stock is ideal for a rich, robust flavor, but beef broth works if needed—just be prepared to season it more. For the best results, try my homemade beef bone broth!
- Kosher Salt: Added to taste.
- White Pepper: White pepper has a milder flavor than regular black pepper.
- Baguette: Slice up a crusty, French baguette to make that delicious cheesy bread layer on top! Not too thin either. It holds up better under the cheese and soup.
- Gruyere Cheese: This nutty, aged Swiss cheese creates that signature gooey, stringy topping when melted.
Get the full recipe in the recipe card below.
How to make Homemade French Onion Soup
Step 1 – Caramelize the Onions
In a large, heavy-bottomed stockpot, melt the butter over medium-high heat.
Add the sliced onions, bay leaves, and thyme. Stir the onions so they’re coated with butter, then spread them out in the pot. Cook uncovered over medium heat for about 20-25 minutes, stirring occasionally, until the onions turn a golden brown. Add the garlic, stir to combine. If desired, add ½ teaspoon of kosher salt halfway through cooking to speed up caramelizing. Look for brown bits forming at the bottom of the pan.
Once the onions are caramelized, remove the thyme sprigs and one bay leaf.
Step 2 – Make the Broth
Increase the heat to medium-high and pour in the Sherry. Stir the onions, scraping the brown bits stuck to the bottom of the pot (these add a ton of flavor!), which is called deglazing. Reduce the heat to medium and let it simmer uncovered for 5 minutes.
Pour in the white wine and stir gently. Let it simmer uncovered for 15 minutes.
Pour in the beef stock. Bring it to a gentle boil, then stir in ½ tablespoon of salt and the white pepper. Taste the soup and add more salt and pepper if needed. Let the soup simmer uncovered for 20 minutes. Remove the final bay leaf.
Step 3 – Prepare the Bread & Cheese
When you’re ready to serve, preheat the broiler. Arrange the baguette slices on a baking sheet, sprinkle generously with grated Gruyere cheese, and broil for 3-5 minutes until the cheese is bubbly and golden. Watch carefully to avoid burning.
Step 4 – Serve
You can either float the cheesy bread on top of the soup or place the cheese-topped bread in the bowl and ladle the hot soup over it. If you love extra cheese, place the Gruyere toast on top of the soup, add more Gruyere, then place it on a baking sheet under the broiler for a minute or two until the cheese is melted and gooey.
Bring on the stringy, gooey cheese!
Simple French Onion Soup Variations
- Cheese Options: While Gruyere is traditional, you can experiment with other cheeses like Emmenthaler or a mix of Parmesan and Provolone, though the latter two are a little bland for the soup in my opinion.
- Broth Choices: You can use vegetable or chicken stock for a lighter version, though beef broth provides the most authentic flavor in French onion soup!
- Alcohol-Free: If you’re skipping the alcohol, use ½ cup of beef broth to deglaze the pan. I recommend using a quality organic beef stock here, it’s the base of this classic French soup!
- Vegetarian Option: Use vegetable broth and ensure your chosen cheese is vegetarian-friendly!
- Gluten-Free French Onion Soup: You bet! The base of the soup is gluten-free, simply substitute the bread for a good gluten-free French Bread and make sure your cheese is shredded off the block.
Toppings for this Recipe for French Onion Soup
The classic topping for this simple French onion soup is a sliced baguette and melty Gruyere cheese! If you want some extra toppings, though, here are some good options to try:
- Grated Parmesan Cheese
- Fresh thyme leaves
- Crispy fried onions
- A drizzle of balsamic vinegar
- Crispy bacon bits
- Fresh cracked black pepper
Storing Homemade French Onion Soup
Any leftover soup (without bread and cheese) can be stored in an airtight container in the fridge for up to five days. Be sure to cool completely.
Make-Ahead: The soup improves after a day in the fridge, making it perfect for entertaining! Cool completely in the pot, store in fridge until ready to reheat.
What’s the best way to reheat French onion soup?
- Stovetop: Warm gently in a saucepan or Dutch oven, adding broth if needed to adjust consistency. Be sure to add a new piece of cheesy toast to the top!
- Oven Method: Preheat the oven to 375°F (190°C). Transfer the soup to an oven-safe dish or bowl, place on a baking sheet, cover with foil, and bake for 30-40 minutes until fully heated, stirring halfway. For the cheesy topping, add baguette slices with cheese and broil for 2-3 minutes until bubbly and golden.
Best ways to freeze French onion soup
French onion soup freezes beautifully! Allow it to cool completely, then transfer to airtight freezer-safe containers or resealable bags. It can be frozen for up to 3 months. For convenience, freeze in individual portions using Souper Cubes or similar trays, then transfer the frozen blocks to a freezer bag. When ready to enjoy, follow the reheating instructions above for perfectly warmed soup!
Traditional French Onion Soup FAQs
The main difference lies in the preparation and finishing touches! Regular onion soup is typically a simple broth-based soup with onions. French onion soup specifically requires deeply caramelized onions and beef broth and is traditionally topped with crusty bread and melted Gruyere cheese that’s broiled until golden and bubbly.
A bitter taste in French onion soup usually means the onions have been cooked too quickly over high heat, causing them to burn rather than caramelize. To avoid bitterness, cook onions slowly over medium heat, stirring occasionally. Be patient with the caramelization process – it should take 20-30 minutes for the onions to turn golden brown and develop their natural sweetness.
Gruyère is the classic choice for its nutty flavor and perfect melt. Other common options include Parmesan, Swiss, Emmenthaler, Fontina, or mozzarella. Mix and match if you like, but don’t skimp—the cheesy topping is key to this comforting dish!
If your soup tastes bland, it likely needs a splash of acid (like vinegar, Worcestershire or lemon juice) and, most often, more salt. For an extra boost of flavor, try adding a teaspoon of organic Better Than Bouillon—match the flavor to your soup (beef, chicken, etc.). These simple tweaks can make all the difference!
More of our Popular and Favorite Soups
More Popular Recipes from The Fresh Cooky
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Equipment
- Oxo Mandoline Slicer
Ingredients
- 2 ½ – 3 pounds yellow onions halved and sliced ¼ inch thick, see note 1
- ½ cup unsalted butter see note 2
- 2 cloves garlic
- 2 bay leaves
- 2 – 3 sprigs fresh thyme plus more for garnish
- ½ cup dry Sherry see note 3
- 1 ½ cups dry white wine see note 4
- 8 cups (2 quarts) beef stock or broth see note 5
- ½ – 1 tablespoon kosher salt
- ½ teaspoon white pepper
- 1 baguette sliced
- ½ pound Gruyere cheese grated, see note 6
Instructions
- Melt the Butter: In a large heavy-bottomed stockpot or Dutch oven, melt ½ cup (1 stick) butter over medium-high heat.½ cup unsalted butter
- Caramelize Onions: Add the sliced onions, bay leaves, and thyme. Stir the onions so they're coated with butter, then spread them out in the pot. Reduce to medium or medium-low heat. Cook uncovered for about 20-30 minutes, stirring occasionally, adjusting the heat so that the onions do not burn, until the onions turn a golden brown. Add the garlic, stir to combine. If desired, add ½ teaspoon kosher salt halfway through cooking to speed up caramelizing. Look for brown bits forming at the bottom of the pan.2 ½ – 3 pounds yellow onions, 2 bay leaves, 2 – 3 sprigs fresh thyme, 2 cloves garlic
- Remove Herbs: Once the onions are caramelized, remove the thyme sprigs and one bay leaf, leaving the other one in.
- Deglaze the Pot: Increase the heat to medium-high, pour in the Sherry. Stir the onions, scraping the brown bits stuck to the bottom of the pot (these add a ton of flavor!), this is called deglazing. Reduce the heat to medium and let it simmer uncovered for 5 minutes.½ cup dry Sherry
- Add Wine: Pour in the white wine and stir gently. Let it simmer uncovered for 15 minutes.1 ½ cups dry white wine
- Add Broth and Seasoning: Pour in the beef broth. Bring it to a gentle boil, then stir in ½ tablespoon of salt and the white pepper. Taste the soup and add more salt and pepper if needed. Let the soup simmer uncovered for 20 minutes. Remove bay leaf.8 cups (2 quarts) beef stock, ½ – 1 tablespoon kosher salt, ½ teaspoon white pepper
- Prepare the Bread and Cheese: Preheat the broiler when you're ready to serve. Slice baquette Arrange the baguette slices on a baking sheet, sprinkle generously with grated Gruyere cheese, and broil for 3-5 minutes until the cheese is bubbly and golden. Watch carefully to avoid burning.Slice the baguette about ½ to ¾ inch thick. This ensures it’s sturdy enough to hold the melted cheese and soak up the broth without falling apart.1 baguette, ½ pound Gruyere cheese
- Serve: You can either float the cheesy bread on top of the soup or place the cheese-topped bread in the bowl and ladle the hot soup over it. If you love extra cheese, place the Gruyere toast on top of the soup, add more Gruyere, then place the soup bowls (oven-safe) on a baking sheet, and place it under the broiler for a minute or two until the cheese is melted and gooey.
Notes
- Onions: Yellow onions are best for this soup, with white onions coming in next. Sweet onions are too sweet for this recipe but can be used in a pinch. To peel the onion, cut off both ends, then slice in half from top to bottom. Lay the flat side down and slice into thin ¼ inch pieces.
- Salted Butter?: If you use salted butter, taste the soup before adding more salt.
- Sherry: For the best flavor, use a dry Fino or Manzanilla sherry for this soup. The alcohol in sherry cooks out, so it’s safe for kids. It adds amazing flavor! You can use brandy, Cognac, or red wine instead if you like. However, when I was testing this recipe, I felt like the Cognac made the soup a bit too sweet and had to add a tablespoon of Worcestershire sauce to balance out the sweetness; that being said, my husband loved that version of it, I, on the other hand, preferred the sherry version (and my husband liked that one too).
- Wine: The alcohol in wine cooks off, leaving a rich flavor. You can substitute dry red wine or skip it altogether with beef broth. Use Sauvingnon Blanc, Pinot Grigio or Chardonnay. My rule of thumb when using alcohol in cooking is use something you would enjoy drinking, don’t go super cheap.
- Beef Stock: If you’re skipping the alcohol, use ½ cup of beef broth to deglaze the pan. I recommend using a quality organic beef broth here; it’s the base of this classic French soup!
- Cheese: Gruyere is the best cheese for this soup, but you can also use Parmesan, Swiss, Provolone, Emmenthaler, Fontina or mozzarella. Don’t skimp, the cheese makes this recipe!
- This recipe blends the best from Ina Garten and Tyler Florence, creating a deliciously rich and flavorful soup without any flour—making it naturally gluten-free! If you like a slightly thicker soup, you can easily adjust it: after caramelizing the onions, sprinkle 3 tablespoons of flour over them, stir well to coat, then reduce the heat to medium-low. Let it cook for about 10 minutes to eliminate that raw flour taste before continuing with the rest of the recipe.
Storage Tips
Any leftover soup (without bread and cheese) can be stored in an airtight container in the fridge for up to five days. Be sure to cool completely. Make-Ahead: The soup improves after a day in the fridge, making it perfect for entertaining! Cool completely in the pot, store in fridge until ready to reheat.What’s the best way to reheat French onion soup?
- Stovetop: Warm gently in a saucepan or Dutch oven, adding broth if needed to adjust consistency. Be sure to add a new piece of cheesy toast to the top!
- Oven Method: Preheat the oven to 375°F (190°C). Transfer the soup to an oven-safe dish or bowl, place on a baking sheet, cover with foil, and bake for 30-40 minutes until fully heated, stirring halfway. For the cheesy topping, add baguette slices with cheese and broil for 2-3 minutes until bubbly and golden.
Nutrition
Chellie
I don’t ever want to order this at a restaurant again! It’s sooooo much better made from scratch at home.
Right?! Thank you so much, Chellie!