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When the temperature drops, I start craving slow, caramelized flavors—and nothing beats a steaming bowl of French onion soup. This version is all about patience and payoff: sweet, golden onions, a savory broth, toasted bread, and a blanket of melty Gruyère. It’s a one-pot classic that brings restaurant comfort right to your kitchen. I reach for it the same way I do Creamy Wild Mushroom Soup, Tomato Soup with Fresh Tomatoes, or a pot of Split Pea Soup when I want something cozy but special.
Why You’ll Love This Recipe
- Deep, bistro-style flavor: Long, slow onion caramelization builds incredible sweetness.
- Ridiculously comforting: Brothy, cheesy, toasty—all the textures in one spoonful.
- Make-ahead friendly: Tastes even better the next day; just add bread and cheese before serving.
- Surprisingly simple: A few ingredients, one pot, and time.
Tools That Make It Easier
- Dutch oven: Even heat and high sides help onions caramelize without scorching.
- Wooden spoon: Gentle on the pot and perfect for scraping up flavorful fond.
- Measuring cups & spoons: For balancing salt, pepper, flour, and vinegar.
- Oven-safe bowls + baking sheet: To melt (and broil) that gorgeous cheese topping safely.
What You’ll Need From Your Pantry
Soup Base
- 4 yellow onions, thinly sliced
- 2 garlic cloves, minced
- 4 tablespoon unsalted butter
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 fresh thyme sprigs
- 2 bay leaves
- 3 tablespoon all-purpose flour
- 6 cups beef broth
- 2 tablespoon balsamic vinegar
Topping
- French baguette, sliced and toasted
- Gruyère cheese, shredded (or Parmesan)
- Fresh chives, thinly sliced
Before You Start: My Quick Tip
- Onion size matters: Thinner slices caramelize more evenly. I aim for about ⅛–¼ inch.
- Don’t rush the onions: If they start to brown too quickly, lower the heat and add a tablespoon of water to deglaze.
- Balsamic boost: A little vinegar brightens the sweetness without adding wine—great on weeknights.
- Make-ahead magic: Cook the soup through the simmer step and refrigerate. Reheat, then add bread and cheese right before serving.
- Cheese choices: Gruyère is classic, but a mix of Gruyère and Parmesan gives a nice salty edge.
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Let’s Make It Together
- Prep: Slice onions as evenly as possible. Measure everything so you can focus on caramelizing.
- Start low & slow: Melt butter in a Dutch oven over medium heat. Add onions, salt, and pepper; toss to coat. Reduce heat to low and cook ~40 minutes, stirring occasionally, until very soft.
- Go golden: Raise heat back to medium and cook 15–20 minutes more, stirring often, until onions are deep golden and jammy.
- Build flavor: Stir in balsamic, thyme, bay leaves, and garlic. Sprinkle flour over onions; stir and cook 2 minutes.
- Simmer: Pour in beef broth, scrape up any browned bits, and simmer over medium heat for 30 minutes.
- Cheesy finish: Heat oven to 350°F (rack in upper third). Ladle soup into oven-safe bowls on a baking sheet. Top with toasted baguette and a generous blanket of Gruyère. Bake 20–30 minutes until fully melted. For bubbly, browned tops, broil 2–3 minutes. Rest a few minutes; sprinkle with chives.
Recipe variations
- Vegetarian twist: Swap in rich vegetable broth; add a splash of soy sauce or extra balsamic for depth.
- No-flour option: Thicken with 1–2 teaspoon cornstarch whisked into a little cool broth; add after simmering.
- Onion blend: Try half yellow and half sweet onions (or add a red onion) for layered flavor.
- Extra hearty: Tuck two slices of baguette per bowl, stacked, for a thicker, breadier top.
Storage
- Reheat: Warm gently on the stovetop; assemble with toasted baguette and cheese, then bake/broil to finish.
- Refrigerate: Store soup (without bread/cheese) in an airtight container for 3–4 days.
- Freeze: Up to 3 months (again, without bread/cheese). Lay bags flat for easy stacking. Thaw overnight in the fridge.
Serve With (and more cozy recipes)
I love serving this soup with a crisp salad or simple roasted veggies. Here are some of my favorite pairings and cozy recipe companions:
- Easy mains to pair with a lighter bowl: Baked Chicken Breasts, One-Pot Pasta, Quick Chicken Alfredo, Stuffed Peppers, Spicy Cornbread Muffins, Zucchini Cakes with Herb and Sour Cream Spread
- For more comfort-food nights: Tomato Soup with Fresh Tomatoes, Creamy Wild Mushroom Soup, or Split Pea Soup
French Onion Soup
This French onion soup is rich, cozy, and made entirely in one pot with deeply caramelized onions, beef broth, toasted bread, and gooey Gruyère cheese. It’s the perfect comfort soup for chilly nights, fall dinners, or holiday entertaining, bringing all the bistro-style flavor to your home kitchen.
Ingredients
Onion soup
- 4 Yellow Onion cliced
- 2 garlic cloves minced
- 2 Bay Leaves
- 2 Fresh Thyme springs
- 1 teaspoon salt
- ½ teaspoon Ground Pepper
- 3 tablespoon all-purpose flour
- 6 Cups beef broth
- 4 tablespoon unsalted butter
- 2 tablespoon balsamic vinegar
Garnish
- French baguette sliced and toasted
- Fresh Chives
- Gruyère cheese shredded or sliced parmesan cheese
Instructions
- Start by prepping and measuring all of your soup ingredients.
- Melt the butter in a Dutch oven or large pot over medium heat. Add the sliced onions, salt, and pepper, tossing to coat. Lower the heat to low and cook for about 40 minutes, stirring occasionally, until the onions are very soft.
- Raise the heat back to medium and continue cooking the onions for another 15–20 minutes, stirring often, until they turn a rich golden brown.
- Stir in the balsamic vinegar, thyme, bay leaves, and garlic. Sprinkle flour over the onions, stir well, and cook for 2 minutes. Pour in the beef broth and let the soup simmer over medium heat for 30 minutes.
- While the soup simmers, position a rack in the upper third of the oven and preheat to 350°F.
- Ladle the soup evenly into oven-safe bowls and set the bowls on a rimmed baking sheet.
- Place a slice or two of toasted baguette on top of each bowl of soup, then cover generously with Gruyère cheese.
- Bake the soups for 20–30 minutes, until the cheese is fully melted.
- For bubbly, golden tops, switch the oven to broil and cook the soups for 2–3 minutes, until the cheese is browned and bubbling. Let cool slightly after removing from the oven.
- Finish with a sprinkle of fresh chives and enjoy your French onion soup!
Notes
To store French onion soup, transfer it to an airtight container or freezer bag and label it with the date. Keep in the refrigerator for 3–4 days, or freeze for up to 3 months. When freezing, lay the bag flat at first for easy storage. To reheat, thaw overnight in the fridge, then warm on the stovetop until hot.
Nutrition
Calories: 201kcalCarbohydrates: 17gProtein: 6gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 30mgSodium: 1929mgPotassium: 386mgFiber: 2gSugar: 6gVitamin A: 380IUVitamin C: 9mgCalcium: 60mgIron: 1mg
Tried this recipe?Let us know how it was!
From My Kitchen to Yours
I’ve Got Answers
Can I use wine?
Yes! Add ½ cup dry white wine or sherry after the onions caramelize; simmer until mostly reduced, then continue.
My onions won’t brown—what now?
Keep the heat low, be patient, and stir occasionally. If needed, bump heat slightly and deglaze with a splash of broth.
Which cheese melts best?
Gruyère is classic; Emmental or Jarlsberg also melt beautifully. A little Parmesan adds savory bite.
Bread too soggy?
Toast slices well before topping. For extra structure, lightly butter the toasts.
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