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This French onion soup recipe is made with rich chicken broth and slow-cooked caramelized onions for that classic, savory depth of flavor. Topped with toasted bread and plenty of melty cheese, it’s an easy homemade version of the cozy French favorite that’s perfect for weeknight dinners or special occasions.
French onion soup is a classic, but it does take a bit of patience. The result is so worth it, though. I’ve made this on the stove before, but I wanted something a little more hands-off, so my method is mostly done in the oven. I let the onions slowly caramelize until they’re deep golden and jammy. That’s where all the flavor starts. Along the way, I scrape up all those browned bits and deglaze with a splash of wine to build a really rich base. I usually use chicken broth for a slightly lighter flavor, but you can absolutely swap in beef broth for a more traditional, deeper taste.
For the topping, I make quick homemade croutons by slicing a baguette, brushing the pieces with olive oil and butter, and toasting them until crisp and golden on the outside but still a little tender in the center. Then I layer them right on top of the soup with plenty of Gruyère and broil until melted, bubbly, and golden. It’s perfect for a cozy night in or as an appetizer for entertaining.
Tips for Beginners
- Take your time with the onions. This is where all the flavor comes from. I let mine cook low and slow until they turn deep golden, soft, and almost jammy. If you rush this step, the soup won’t have that rich, savory depth.
- Don’t let the onions burn. Caramelized and burnt are very different. If they start getting too dark too quickly, lower the heat and add a splash of water to slow things down and lift any stuck bits.
- Use a good-quality broth. Since the broth is the base of the soup, it really matters here. I like using a rich, flavorful broth so the final soup tastes full and balanced, not flat.
- Broil carefully at the end. Once the cheese goes under the broiler, it moves fast. Keep a close eye on it and pull it when it’s melted, bubbly, and just turning golden on top.
French Onion Soup Recipe
Ingredients
For the Soup
- 2 tbsp olive oil
- 4 tbsp unsalted butter (½ stick)
- 1 clove garlic finely chopped
- 3 lbs yellow onions peeled, halved, and cut top to bottom into ⅛-inch slices
- 1 lb sweet yellow onions peeled, halved, and cut top to bottom into ⅛-inch slices
- 1¾ tsp kosher salt divided
- 8 cups low sodium chicken broth divided
- ¼ cup dry white wine
- ½ cup dry sherry
- 4 sprigs fresh thyme tied with kitchen twine
- 2 bay leaves
- ½ teaspoon freshly ground black pepper
For the Croutons
- 1 baguette cut into ½-inch cubes
- 2 tbsp olive oil
- 2 tbsp salted butter melted (¼ stick)
- ¼ tsp kosher salt
- ¼ tsp freshly ground black pepper
For the Topping
- 8 oz. shredded Gruyere or Swiss cheese (about 2 cups)
- ½ cup shredded Parmesan cheese
- chopped fresh parsley or thyme leaves optional
Video
Instructions
For the Soup
- Adjust oven rack to lower-middle position and preheat oven to 400°F. Spray a large Dutch oven with nonstick cooking spray.
- Place the olive oil and butter in the pot and add the garlic and onions. Sprinkle with 1 teaspoon kosher salt and stir well. Cook, covered, for 1 hour until the onions have reduced in volume and have softened.2 tbsp olive oil, 4 tbsp unsalted butter, 1 clove garlic, 3 lbs yellow onions, 1 lb sweet yellow onions, 1¾ tsp kosher salt
- Remove the pot from the oven and stir, scraping the bottom and sides of the pan. Place the pot back into the oven and this time cover it with the lid left slightly ajar. Continue cooking the onions another 1 hour, and then give them another stir, scraping the bottom and sides of the pot. Return the pot to the oven, lid slightly ajar, and cook another 20-45 minutes or until the onions have completely softened and are golden brown.
- Carefully remove the pot from the oven and place it on the stove over medium-high heat.
- Cook the onions, stirring and scraping down the sides and bottom of the pot often, until the liquid evaporates and onions brown, 15-20 minutes. Reduce the heat to medium if the onions are browning too quickly. (Be careful NOT to burn the onions – the soup will be bitter.)
- Continue cooking and stirring until the bottom of the pot has a dark coating, then stir in ¼ cup chicken broth, scraping the pot bottom and sides to deglaze the pot. Cook until the water evaporates and a dark crust coats the bottom of the pot, about 6-8 minutes. Add another ¼ cup of broth to deglaze the pot once again. Repeat the process twice more or until the onions are very dark in color.8 cups low sodium chicken broth
- Stir in the wine and the sherry and cook, stirring often, until the liquid has evaporated, about 3-5 minutes.¼ cup dry white wine, ½ cup dry sherry
- Add the remaining broth, thyme, bay leaves, freshly ground black pepper, ¾ teaspoon salt, and stir well. Scrape the sides and bottom of the pot to release any bits of browned bits of food. Increase heat to high and bring to a low boil.4 sprigs fresh thyme, 2 bay leaves, ½ teaspoon freshly ground black pepper
- Stir and reduce heat to low, cover, and simmer 30 minutes.
- Remove the thyme stems and bay leaves and season with salt and pepper, if needed.
For the Croutons
- Adjust oven rack to middle position and preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, toss together the cubed bread, olive oil, melted butter, ¼ teaspoon salt, and ¼ teaspoon black pepper. Turn the bread cubes onto the prepared baking sheet and use a rubber spatula to scrape any remaining oil and seasonings over the croutons, tossing to mix. Bake until golden in color and crispy, 15-18 minutes. Transfer the croutons to the original bowl; set aside.1 baguette, 2 tbsp olive oil, 2 tbsp salted butter, ¼ tsp kosher salt, ¼ tsp freshly ground black pepper
To Serve
- Increase oven temperature to 500°F (or set oven to "broil") and line the baking sheet with aluminum foil. Spray 6 oven-safe bowls/crocks with nonstick cooking spray and place them on the lined, rimmed baking sheet.
- Divide the soup between the soup bowls (about 1½ cups each) and sprinkle with 2 tablespoons Gruyere. Top with croutons and sprinkle with the remaining Gruyere and then Parmesan. Broil for about 5-7 minutes, or until the cheeses are melted and gooey and the soup is bubbly around the edges. Let cool about 5 minutes before serving.8 oz. shredded Gruyere or Swiss cheese, ½ cup shredded Parmesan cheese
- Garnish with chopped parsley or fresh thyme leaves, if desired.chopped fresh parsley or thyme leaves
Equipment
- Dutch Oven
- Baking Sheet
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make French Onion Soup Step by Step
Gather the ingredients: Gather all the ingredients together. Adjust the oven rack to the lower-middle position and preheat the oven to 400°F. Lightly spray a large Dutch oven with nonstick spray.
Start the onion base: Add 2 tbsp olive oil, 4 tbsp unsalted butter, 1 finely chopped garlic clove, 3 lbs yellow onions, and 1 lb sweet yellow onions to the pot. Sprinkle with 1 tsp kosher salt and stir until everything is evenly coated. Cover and cook in the oven for 1 hour, until the onions are softened and have significantly reduced in volume.
Continue the caramelization: Carefully remove the pot and give the onions a thorough stir, making sure to scrape up anything stuck to the bottom and sides. Return the pot to the oven with the lid slightly ajar and cook for another hour. Stir again, scraping well, then return to the oven (lid still slightly ajar) and cook an additional 20–45 minutes, until the onions are deeply softened and golden brown.
Transfer and finish on the stove: Transfer the pot to the stovetop over medium-high heat. Cook the onions for 15–20 minutes, stirring frequently and scraping the bottom, until any remaining liquid evaporates and the onions deepen in color. If they start browning too quickly, reduce the heat to medium—this step should build color, not burn the onions.
Deglaze the pan: Once a dark coating forms on the bottom of the pot, add ¼ cup of the chicken broth and scrape vigorously to deglaze. Let the liquid cook off, about 6–8 minutes, until another dark layer forms. Repeat this process with ¼ cup broth at a time, about 3–4 times total, until the onions are very dark, rich, and deeply caramelized. Stir in ¼ cup dry white wine and ½ cup dry sherry, cooking for 3–5 minutes until the liquid has mostly evaporated and the onions smell fragrant and slightly sweet.
Add broth and aromatics: Add the remaining chicken broth (about 7 cups), 4 thyme sprigs, 2 bay leaves, ½ teaspoon black pepper, and the remaining ¾ teaspoon kosher salt. Stir well, scraping up any remaining browned bits. Increase the heat to bring the soup to a gentle boil.
Simmer and finish the soup: Reduce the heat to low, cover, and let the soup simmer for 30 minutes to allow the flavors to fully develop. Remove the thyme stems and bay leaves. Taste and adjust seasoning with additional salt and pepper if needed.
Make the croutons: Preheat the oven to 350°F and line a baking sheet with parchment paper (you can do this while you finish the soup on the stove). In a medium bowl, toss 1 baguette cut into ½-inch cubes with 2 tbsp olive oil, 2 tbsp melted salted butter, ¼ tsp kosher salt, and ¼ tsp black pepper. Mix until the bread is evenly coated. Spread the bread cubes in an even layer on the baking sheet. Bake for 15–18 minutes, tossing once halfway through, until the croutons are golden brown and crisp on the outside but still slightly tender inside. Transfer back to the bowl and set aside.
Assemble the soup: Increase the oven temperature to 500°F or set to broil. Line a baking sheet with foil and lightly spray 6 oven-safe bowls with nonstick spray. Place them on the baking sheet. Ladle about 1½ cups of soup into each bowl. Sprinkle each with about 2 tbsp of the Gruyère cheese, then top with a handful of croutons. Divide the remaining Gruyère (8 oz total) and ½ cup Parmesan cheese evenly over the croutons, making sure the bread is well covered so it melts into a cheesy layer.
Broil until bubbly and serve: Broil for 5–7 minutes, watching closely, until the cheese is fully melted, bubbly, and golden brown around the edges. Let cool for about 5 minutes before serving, then garnish with chopped parsley or fresh thyme if desired.
Recipe Variations
- Make it vegetarian: Use vegetable broth in place of chicken broth for a fully vegetarian version.
- Richer flavor: Swap the chicken broth for beef broth if you prefer a deeper, more traditional taste.
- Gluten-free: Use gluten-free croutons or gluten-free bread.
- Bread variation: Instead of croutons, slice the baguette into 1-inch pieces and place one on top of each bowl before adding cheese and broiling.
- No wine: If you prefer to skip the wine and sherry, replace both with an equal amount of broth.
- No broiler-safe bowls: Toast baguette slices with cheese on a baking sheet until melted, then place them on top of the soup.
- Toaster oven option: You can also melt the cheese on the bread in a toaster oven and add it to the soup just before serving.
How to Store and Reheat
You can make the soup base ahead of time, which makes this recipe even easier to pull together. Prepare the soup (without the bread and cheese) up to 3 days in advance and store it in an airtight container in the refrigerator. Leftovers will keep well in the fridge for up to 4 days.
If you want to freeze it, let the soup cool completely, then store the base only in a freezer-safe container for up to 3 months. I recommend freezing just the soup. When you’re ready to serve, reheat the soup on the stovetop until hot, then add your toasted bread and cheese and broil it fresh for the best texture and flavor.
Serving Suggestions
I love serving this French onion soup as a cozy starter for a dinner party, but it’s also hearty enough to be the main event with a simple side. If I’m making it as an appetizer, I like to follow it with something rich and comforting, like Denver steak for a steakhouse-style meal at home. It also pairs beautifully with beef bourguignon if you’re going all-in on classic, slow-cooked flavors. If I want something a bit heartier, I’ll make it into a French onion soup casserole. It’s the perfect combination!
More Cozy Comfort Food Recipes to Try
- Street Corn White Chicken Chili: Another cozy, flavor-packed soup that’s perfect for colder nights, with a creamy base and layered spices that give it that same comforting feel.
- Creamy Chicken Soup: A classic, hearty soup option with a rich, velvety broth—great if you love warm, comforting bowls like French onion soup but want something a bit heartier.
- Garlic Butter Steak Bites: These are perfect alongside or after French onion soup, especially since they share those deep, savory, beefy flavors that pair really well together.
- Seafood Stuffed Shells: A great follow-up main dish if you’re serving French onion soup as a starter—rich, cheesy, and comforting with a similar cozy, oven-baked feel.
