The Easiest (and Tastiest) French Onion Soup Recipe
Few things hit like a hot bowl of French onion soup — rich, cozy, and full of flavor. It tastes fancy, but it’s way easier to make than it seems. Even if you’re new in the kitchen, this recipe is totally doable. Just take your time with the onions — that’s where all the flavor comes from.
This French onion soup pairs great with a sandwich, but it’s hearty enough to stand on its own. It works for lunch, dinner, or even a midday pick-me-up. Simple, filling, and full of flavor — no extras needed. Just add a slice of crusty bread on top and call it a meal.
Most of the ingredients for this French onion soup recipe are easy to find, the only exception being the cheese. If you can’t find Gruyère cheese, consider swapping it out with regular Swiss cheese or Gouda.
The toasted baguette with melted cheese is what takes this soup over the top. Forget store-bought croutons — this version keeps it classic and satisfying. Just follow a few simple steps, and you’ll have a bowl of French onion soup that’s rich, cozy, and full of flavor.
French Onion Soup
Cuisine: DinnerDifficulty: Easy4
servings15
minutes1
hour30
minutes1
hour45
minutesThis has become a Friday night tradition in our home! We hope you enjoy it as much as we do.
Ingredients
2.5 lbs of yellow onions, thinly sliced
6 cups of beef stock
2 tablespoons of unsalted butter
1 tablespoon of olive oil
2 cloves of garlic, minced
1/2 cup of dry white wine
2 bay leaves
1/2 teaspoon of dried thyme
8 slices of baguette
1 cup of grated Gruyère cheese
Salt, to taste
Ground black pepper, to taste
Directions
- Peel and slice the onions. Make sure they are cut evenly.
- Caramelize the Onions: In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced onions and stir to coat them with the butter mixture. Cook for about 15 minutes, stirring frequently, until the onions start to soften and turn translucent.
- Reduce the heat to medium-low and continue cooking, stirring occasionally, for about 30-40 minutes, or until the onions are deeply caramelized to a rich golden brown color. Add the garlic in the last few minutes of cooking, being careful not to let it burn.
- Deglaze and Simmer: Increase the heat to medium-high and pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine reduce by half, which will take around 5 minutes.
- Add the beef stock, bay leaves, and thyme. Season with salt and pepper. Bring the mixture to a simmer, then reduce the heat to low and let it gently simmer for about 30 minutes. This will allow the flavors to meld together. Remove the bay leaves before serving.
- Broil the Cheese: Preheat your broiler. Place the baguette slices on a baking sheet, top with grated cheese and broil them in the preheated oven until the cheese is bubbly and golden brown, about 2-3 minutes. Watch carefully to prevent burning.
- Serve: Carefully remove the baguette from the oven and place them in the bowl of soup. Serve immediately. Enjoy your delicious homemade French Onion Soup!
