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French onion soup has this amazing way of turning the simplest ingredients (looking at you, onions!) into something totally comforting and rich. I admit this French onion soup recipe takes a bit of patience, but it’s the kind of cooking that’s totally worth it.
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I’m not gonna pretend that making French onion soup is anything but a labor of love, but it is definitely worth it, IMO! This onion soup recipe starts by slicing up a bunch of onions (I’m talking 3 pounds) and cooking them down slowly in a pan for about an hour. Followed by a splash of red wine vinegar to lift all the bits from the bottom of the pan before adding in the beef broth and seasonings. Top with crusty bread to soak in all the delicious beefy onion soup and gruyere to finish with a melty cheesy top.
Recipe At a Glance
Cuisine Inspiration: French
Primary Cooking Method: Stovetop and Broiler
Dietary Info: Vegetarian option (if using vegetable broth)
Key Flavor: Rich, savory, and slightly sweet
Skill Level: Intermediate
Why This Is So Good
- The best flavor. It’s no secret that French onion soup has some of the best flavors in the soup world. I’m talking about rich, robust, slightly sweet onion with a beefy taste that hits those umami notes.
- Wine-free. This French onion soup without wine is an alcohol-free version of the traditional recipe. Instead, it subs red wine vinegar, so you don’t miss out on that signature depth of flavor from the acidity wine adds.
- Restaurant-quality. There’s a technique to making a classic French onion soup that requires slowly caramelizing the onions, and this recipe walks you through achieving the best results. The time and effort spent are well worth it!
Ingredients to Make French Onion Soup
For the Soup:
- Butter and oil. Using both butter and oil helps to cook the onions slowly and gives them extra flavor while they caramelize.
- Onions. I use 3 pounds of yellow onions, but red onions also work and give a slightly stronger oniony flavor.
- Seasoning: Salt, pepper, and fresh or dried thyme.
- Flour: A couple of tablespoons of flour are sprinkled on the onions before the broth is added to form a roux and thicken the soup a little.
- Beef broth: Beef broth’s rich, deep, and savory attributes combine with the onions for mouthwatering flavors.
- Red wine vinegar: This is a quick way to lift all the caramelization from the bottom of the pan and add a punch of flavor.
French Onion Soup Topping:
- Baguette or French bread: Slice and toast it up before adding it to the soup.
- Gruyere cheese: To get the best cheesy pull, use freshly shredded cheese.
Popular Substitutions & Additions
- Use a different cheese. Any melty white cheese will work for this soup. Try it with provolone or mozzarella as an alternative to Gruyere.
- Add red pepper flakes. Add some heat and sprinkle some flakes on top before serving, or infuse the soup from the start and include it when adding in the spices.
- Add a bay leaf. The thyme does a wonderful job adding a little herby flavor to this beefy brothy onion soup, and adding 1 or 2 bay leaves will give it even more flavor.
- Use vegetable broth. Make this a vegetarian French onion soup and replace the beef broth with vegetable broth. It won’t have that same beefiness, but add a splash of soy sauce and Worcestershire sauce to give it more depth.
How to Make French Onion Soup
Tips for Making the Best French Onion Soup
- Take your time caramelizing the onions. Caramelizing onions is a slow process, but the end result is worth the patience! Resist the temptation to raise the heat to attempt to cook the onions faster. Low and slow is best and helps to prevent burning the onions, which causes the soup to be bitter.
- Serve without broiler-safe bowls. There’s no need to go out and buy broiler-safe serving bowls. You can place the bread on a rimmed baking sheet, top it with cheese, and toast under the broiler until melted. Then, transfer the cheese toast to bowls of soup before serving.
- Toast the bread before broiling it with the soup. This gives the bread an extra crunch and helps make it sturdier on top of the soup.
- Make the soup ahead of time. Because this soup keeps you in the kitchen with a watchful eye while the onions cook, you can make it when you have time to dedicate to making it. Skip the bread and cheese for now. Then you can enjoy French onion soup by simply reheating it on the stove and finishing with the bread and cheese under the broiler.
What to Serve With French Onion Soup
Frequently Asked Questions
To store: If you have leftovers, allow the soup to cool before transferring it to an airtight container in the fridge. You’ll want to store it without the bread and cheese, reserving this step for reheating. Store the French onion soup in the fridge for up to 4-5 days.
To reheat: Heat a saucepan on the stove and add the soup. Heat through, add to a bowl, and top with the bread and cheese, broiling to get it all toasty and melty.
Beef broth is traditionally used for making French onion soup. I highly suggest finding a beef broth that you like, as boxed broth varies in flavor and you don’t want to make a whole batch of soup to find out the broth flavor isn’t what you expected.
You want this to be slightly thicker than a broth soup but nowhere near as thick as a chowder. Adding a roux gives it just enough body for the broth to adhere to the onions, so you get a spoonful in every bite.
Cooking the onions too quickly and burning them is the only reason your French onion soup is bitter. It’s important to have patience and allow the onions to cook slowly and release their sugars to build a deepened caramelization and get that traditional taste.
The best onions to use for french onion soup are, without a doubt, yellow onions. They have a higher sugar content than white or red and caramelize beautifully!
More Soup Recipes:
- Chicken Lentil Soup
- Sweet Potato Soup
- Creamy Roasted Cauliflower Soup
- Turkey Rice Soup
- Zucchini Orzo Soup
- Chicken Soup with Wild Rice
- Tortellini Soup with Spinach
- Roasted Broccoli Cheese Soup
- Vegetable Beef Soup
- Chicken Vegetable Soup
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French Onion Soup
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 pounds yellow onions thinly sliced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons all purpose flour
- 1 tablespoon fresh thyme leaves or ½ teaspoon dried thyme
- 8 cups beef broth
- 2 tablespoons red wine vinegar
For Serving:
- 8 slices French bread
- 1 ½ cup freshly grated Gruyere divided
Instructions
- Add olive oil and butter to a large dutch oven. Set over medium heat. Once butter has melted, add onions, salt and pepper and cook, stirring almost constantly, for about 30 minutes, or until the onions are softened and lightly golden. Increase the heat to medium-high and continue to cook the onions until they are deeply caramelized, about 25-35 more minutes. If needed, you can add a little bit of water to the pan as the onions cook if they are sticking to the pan.
- Add flour and thyme and stir until the flour is no longer visible. Add beef broth and red wine vinegar and bring to a boil. Reduce heat to a simmer and cook uncovered until thickened, about 20 minutes.
- When ready to serve, preheat the broiler. Divide the soup into broiler-safe serving bowls (about 2 cups of soup per person), then top each with a slice of bread. Divide the cheese evenly on top of each bowl of soup, then broil for 1 to 2 minutes, or until the cheese is bubbly and brown. Keep a close eye on this process as every broiler is different!
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
