Perfectly caramelized onions, rich broth, garlic, aromatic herbs, toasty bread and melty cheese makes the best French Onion Soup recipe. This classic, restaurant-quality bowl of comfort will knock your socks off.
WATCH ME MAKE IT ON THE GRAM
There’s nothing more cozy than a warm, comforting bowl of soup on a cool, fall afternoon. Other must-try recipes include my Crockpot Tomato Basil, Hearty Quinoa Minestrone and this Dutch Oven Pozole Verde.
FRENCH ONION SOUP INGREDIENTS:
It might seem fancy, but the good news is it’s actually made with pantry staples you probably already have on hand. You will need:
- ONIONS: Traditionally, you will need 6 large yellow onions that are peeled and thinly sliced. If preferred, you could also substitute with white, red or sweet onions. IMO, yellow onions taste the best.
- BUTTER: You’ll need this to brown and caramelize the onions.
- FLOUR: I like to thicken the soup a bit, so I’ll add a few tablespoons of flour to the onions after they’ve caramelized. This is completely optional, but highly recommended!
- WHITE WINE: This helps deglaze and lifts those tasty brown bits from the bottom of the pan. It also adds a bit of depth and tanginess to the final dish.
- BEEF STOCK: To add some extra protein, I like using beef bone broth in my soups. However, you can use regular stock or also make this vegetarian by using veggie stock.
- AROMATICS: You’ll need garlic, bay leaves, thyme, Worcestershire and sherry vinegar. A dash of Herbs de Provence is also a grand idea if you have some in your pantry. #Fancy 😉
- CRUSTY BREAD + CHEESE: I used toasted sourdough that I brought home from San Francisco, but feel free to use whatever kind of bread you enjoy most. Any kind of melty cheese will work in this recipe. Gruyere, Swiss, Gouda, White Cheddar or Mozzarella are all excellent options.
HOW TO MAKE FRENCH ONION SOUP:
This dreamy recipe comes together quickly and makes enough for a small dinner party.
- Thinly slice 6 large yellow onions and set aside. Melt a half stick of butter in a large Dutch oven and then add the sliced onions. Sauté over medium heat, stirring occasionally, until caramelized. Add a splash of white wine here and there to deglaze the bottom of the pot.
- Add the minced garlic and stir. Continue to sauté for a minute or so and then add the flour. Stir until well combined. Pour in the beef stock and then add the thyme (fresh or dried), bay leaves, Worcestershire and sherry vinegar. Season with salt + pepper, taste, and add sugar if needed. Bring the pot to a simmer and continue to cook for 20 minutes.
- While the soup is simmering, toast the bread and shred the cheese.
- Ladle your desired amount of soup into an oven-safe bowl. Top each bowl with toasted bread and a big handful of cheese. Place them on a baking sheet and broil for 3 – 5 minutes, or until the cheese is melted, brown and bubbly.
- Serve immediately with a sprinkle of fresh parsley.
OTHER RECIPES YOU MAY ENJOY:
Loaded Mashed Potato Stuffed Jalapeño Poppers
Sweet ‘n Salty Brown Sugar Glazed Carrots
Double-Dipped Air Fryer Onion Rings
Seriously The Best French Onion Soup Recipe
Prep time
Cook time
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Perfectly caramelized onions, rich bone broth, garlic, aromatic herbs, toasty bread and melty cheese makes the best French Onion Soup recipe.
Serves: 6
Ingredients
- 6 Large Yellow Onions, peeled & thinly sliced
- 4 tbsp. Butter
- ½ cup Dry White Wine
- 3 Garlic Cloves, minced
- 3 tbsp All-Purpose Flour
- 6 cups Beef Bone Broth
- ½ tsp. Dried Thyme
- 2 Bay Leaves
- 1 tsp. Worcestershire
- 1 tbsp. Sherry Vinegar
- 1 tsp. Sugar, to taste
- Salt + Pepper, to taste
- 6 Slices Toasted Sourdough
- 2 cups Shredded Cheese
- Chopped Parsley, for garnish
Instructions
- Thinly slice 6 large yellow onions and set aside. Melt a half stick of butter in a large Dutch oven and then add the sliced onions. Sauté over medium heat, stirring occasionally, until caramelized. Add a splash of white wine here and there to deglaze the bottom of the pot.
- Add the minced garlic and stir. Continue to sauté for a minute or so and then add the flour. Stir until well combined. Pour in the beef stock and then add the thyme, bay leaves, Worcestershire and sherry vinegar. Season with salt + pepper, taste, and add sugar if needed. Bring the pot to a simmer and continue to cook for 20 minutes.
- While the soup is simmering, toast the bread and shred the cheese.
- Ladle your desired amount of soup into an oven-safe bowl. Top each bowl with toasted bread and a big handful of cheese. Place them on a baking sheet and broil for 3 - 5 minutes, or until the cheese is melted, brown and bubbly.
- Serve immediately with a sprinkle of fresh parsley.
NOTES ON THIS RECIPE:
- I like to add the flour to thicken the soup. This is completely optional. If you prefer a thinner style or would like to make this gluten-free, you can skip this ingredient.
- Both fresh and dried thyme will work in this recipe. I always have dried on hand so that’s what I used. If you’d like to use fresh thyme, use a 1/2 tablespoon.
- Always shred your own cheese, as it melts best. Traditional recipes use Gruyere, but you can use whatever you enjoy most. I used a mix of Gouda and Sharp White Cheddar.
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