Recipe

Best French Onion Soup Recipe

Deeply caramelized onions, a cozy thyme-scented broth, and a bubbling cheese cap on crunchy bread. This is the rich, savory classic you want on repeat.

By Matt Campbell

•

4.9

A steaming bowl of French onion soup with a golden melted cheese crust over toasted bread, set on a rustic wooden table

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French onion soup is one of those dishes that feels fancy, but it is really just patience, onions, and a willingness to stir while your kitchen smells like magic. The whole game is caramelization. Not browned. Not soft. Not “good enough.” We want onions that go jammy, deep mahogany, and sweet like they’ve been practicing for hours.

This version is rich and savory with a small splash of wine, a beefy broth, and that iconic broiled cheese lid that makes you pause mid-bite like, okay wow. The ingredients are simple and accessible, the steps are clear, and yes, you can absolutely make this on a weeknight if you start the onions and let them do their slow thing while you do yours.

Sliced yellow onions piled high on a cutting board next to thyme and garlic

Why It Works

Big flavor from basic ingredients: Long-cooked onions build sweetness and depth without needing anything fancy.
Balanced broth: Beef broth brings the savory backbone, while wine and a tiny touch of vinegar keep it from tasting flat.
Restaurant-style finish: Toasted bread plus bubbly Gruyere gives you the crisp edges and gooey pull everyone wants.
Make-ahead friendly: The soup base reheats beautifully, so you can broil the cheese right before serving.

Pairs Well With

Storage Tips

Store the soup base without the bread and cheese. That topping is best made fresh so it stays crisp and dramatic.

Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
Freezer: Freeze the soup base for up to 3 months. Leave a little headspace for expansion.
Reheat: Warm gently on the stove over medium-low heat. Taste and adjust salt at the end.
To serve again: Toast fresh bread, top with cheese, and broil right before eating.

Common Questions

What onions are best for French onion soup?

Yellow onions are the classic choice because they caramelize beautifully and stay balanced. Sweet onions work, but the soup can end up a little one-note. If you want to play with it, try a mix like mostly yellow with a little red for color. Just know reds can shift the flavor slightly and the finished color can look a bit different than the classic deep brown.

How long does it really take to caramelize onions?

Plan on 45 to 75 minutes, sometimes longer, depending on your pan, heat, and how crowded the onions are. You can speed it up a little, but if you crank the heat you get scorched bits instead of slow-developed sweetness. We are going for deep mahogany and jammy.

Can I make it without wine?

Yes. Replace the wine with extra broth plus 1 teaspoon balsamic vinegar or 1 teaspoon apple cider vinegar for brightness. The flavor will still be rich and savory.

What cheese is best?

Gruyere is the gold standard. Swiss is a solid budget swap. Provolone also melts nicely. If you like it extra bold, do a mix of Gruyere and a little Parmesan for salty edge.

Do I need oven-safe bowls?

They help, but you can still get the cheesy top. Toast the bread, melt the cheese on it under the broiler on a sheet pan, then float that cheesy toast on the hot soup.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy-bottomed pot (a Dutch oven is perfect)
Wooden spoon for scraping up the fond
Sheet pan for toasting bread
Oven-safe soup crocks (optional but fun)
Ladle

The first time I tried to make French onion soup, I thought the onions were caramelized after like 12 minutes. They were not. They were just tired. Now I treat this soup like a small kitchen hangout: music on, something else in the oven, and onions taking their sweet time while I stir and taste and pretend I am not hovering. When they finally hit that deep brown, jammy stage, it feels like you unlocked a secret level. Add broth, float the toast, melt the cheese, and suddenly your regular weeknight has a little bistro energy.

Best French Onion Soup Recipe

(4.9 Reviews)

Prep Time 15 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 25 minutes

Servings 6

Ingredients

4 large yellow onions, thinly sliced (about 3 1/2 to 4 pounds)
3 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 teaspoons kosher salt, divided, plus more to taste
1/2 teaspoon black pepper
2 teaspoons all-purpose flour
3 cloves garlic, minced
1/2 cup dry white wine (optional)
6 cups low-sodium beef broth (or a mix of low-sodium beef and chicken broth)
2 cups low-sodium chicken broth (or more low-sodium beef broth)
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
1 bay leaf
1 teaspoon Worcestershire sauce
1 teaspoon balsamic vinegar (or sherry vinegar)
8 to 10 slices baguette
2 1/2 cups shredded Gruyere cheese
1/3 cup finely grated Parmesan (optional)

Tip: Even with low-sodium broth, the cheese adds salt too. Start light, then season confidently at the end.

Onion slicing note: For a nice “tangle” texture, slice onions pole-to-pole (root to stem) instead of crosswise.

Instructions

Caramelize the onions: In a large pot over medium heat, melt the butter with the olive oil. Add onions, 1 teaspoon of the salt (reserve the rest for later), and pepper. Cook, stirring often, until the onions soften and start turning golden, about 10 to 15 minutes.
Go slow for the good stuff: Reduce heat to medium-low. Cook 35 to 60 minutes, stirring and scraping the bottom regularly, until the onions are deep brown and jammy. If the fond on the bottom starts looking too dark or sticky, splash in a tablespoon or two of water and scrape it up. Think quick deglaze, not steaming the onions.
Add flour and garlic: Stir in flour and cook 1 minute. Add garlic and cook 30 seconds, just until fragrant.
Deglaze: Pour in the wine (if using) and simmer 2 to 3 minutes, scraping the bottom of the pot to dissolve all that flavor.
Simmer the soup: Add beef broth, chicken broth, thyme, bay leaf, Worcestershire, and vinegar. Bring to a gentle simmer. Cook 20 minutes. Taste, then adjust with the remaining salt (if needed) and more pepper.
Toast the bread: Heat broiler. Place baguette slices on a sheet pan and toast 1 to 2 minutes per side until golden.
Build the cheese tops: Ladle soup into oven-safe bowls on a sheet pan. Top each with toasted bread, then a generous handful of Gruyere (and a pinch of Parmesan if using).
Broil: Broil 1 to 3 minutes until the cheese is melted, bubbly, and browned in spots. Let it sit 2 minutes so you do not burn your mouth, then serve.

French onion soup bowls topped with toasted bread and shredded Gruyere ready to broil

Broth and wine note: Boxed broth is totally fine here. If you use all beef broth, the soup will be deeper and meatier. If you do a beef and chicken mix, it stays rich but a little lighter. For wine, a dry white is the easiest move, or swap in a splash of dry sherry for a more classic bistro vibe.

Nutrition information is estimated.

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Best French Onion Soup Recipe

Why It Works

Pairs Well With

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Gourmet Blackberry Cobbler

Storage Tips

Common Questions

What onions are best for French onion soup?

How long does it really take to caramelize onions?

Can I make it without wine?

What cheese is best?

Do I need oven-safe bowls?

Best French Onion Soup Recipe

Ingredients

Instructions