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Traditional French Onion Soup

This is a classic recipe for the best French Onion Soup recipe. With sweet caramelized onions and rich beef broth, topped with crusty bread and melted Gruyere cheese. Just takes a little patience.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 15 mins
Servings: 6
Calories: 584 kcal
Course: Appetizer , Soup
Cuisine: French , American

Ingredients

  • 2 1/2 - 3 pounds yellow onions halved and sliced 1/4 inch thick, see note 1
  • ½ cup unsalted butter see note 2
  • 2 cloves garlic
  • 2 bay leaves
  • 2 - 3 sprigs fresh thyme plus more for garnish
  • 1/2 cup dry sherry see note 3
  • 1 1/2 cups dry white wine see note 4
  • 8 cups (2 quarts) beef stock or broth see note 5
  • 1/2 - 1 tablespoon kosher salt
  • ½ teaspoon white pepper
  • 1 baguette sliced
  • 1/2 pound gruyere cheese grated, see note 6

Instructions

    Cup of Yum
  1. Melt the Butter: In a large heavy-bottomed stockpot or Dutch oven, melt ½ cup (1 stick) butter over medium-high heat.
  2. Caramelize Onions: Add the sliced onions, bay leaves, and thyme. Stir the onions so they're coated with butter, then spread them out in the pot. Reduce to medium or medium-low heat. Cook uncovered for about 20-30 minutes, stirring occasionally, adjusting the heat so that the onions do not burn, until the onions turn a golden brown. Add the garlic, stir to combine. If desired, add ½ teaspoon kosher salt halfway through cooking to speed up caramelizing. Look for brown bits forming at the bottom of the pan.
  3. Remove Herbs: Once the onions are caramelized, remove the thyme sprigs and one bay leaf, leaving the other one in.
  4. Deglaze the Pot: Increase the heat to medium-high, pour in the Sherry. Stir the onions, scraping the brown bits stuck to the bottom of the pot (these add a ton of flavor!), this is called deglazing. Reduce the heat to medium and let it simmer uncovered for 5 minutes.
  5. Add Wine: Pour in the white wine and stir gently. Let it simmer uncovered for 15 minutes.
  6. Add Broth and Seasoning: Pour in the beef broth. Bring it to a gentle boil, then stir in ½ tablespoon of salt and the white pepper. Taste the soup and add more salt and pepper if needed. Let the soup simmer uncovered for 20 minutes. Remove bay leaf.
  7. Prepare the Bread and Cheese: Preheat the broiler when you're ready to serve. Slice baquette Arrange the baguette slices on a baking sheet, sprinkle generously with grated Gruyere cheese, and broil for 3-5 minutes until the cheese is bubbly and golden. Watch carefully to avoid burning.Slice the baguette about ½ to ¾ inch thick. This ensures it’s sturdy enough to hold the melted cheese and soak up the broth without falling apart.
  8. Serve: You can either float the cheesy bread on top of the soup or place the cheese-topped bread in the bowl and ladle the hot soup over it. If you love extra cheese, place the Gruyere toast on top of the soup, add more Gruyere, then place the soup bowls (oven-safe) on a baking sheet, and place it under the broiler for a minute or two until the cheese is melted and gooey.

Notes

  • : Yellow onions are best for this soup, with white onions coming in next. Sweet onions are too sweet for this recipe but can be used in a pinch. To peel the onion, cut off both ends, then slice in half from top to bottom. Lay the flat side down and slice into thin ¼ inch pieces.
  • : If you use salted butter, taste the soup before adding more salt.
  • : For the best flavor, use a dry Fino or Manzanilla sherry for this soup. The alcohol in sherry cooks out, so it’s safe for kids. It adds amazing flavor! You can use brandy, Cognac, or red wine instead if you like. However, when I was testing this recipe, I felt like the Cognac made the soup a bit too sweet and had to add a tablespoon of Worcestershire sauce to balance out the sweetness; that being said, my husband loved that version of it, I, on the other hand, preferred the sherry version (and my husband liked that one too).
  • : The alcohol in wine cooks off, leaving a rich flavor. You can substitute dry red wine or skip it altogether with beef broth. Use Sauvingnon Blanc, Pinot Grigio or Chardonnay. My rule of thumb when using alcohol in cooking is use something you would enjoy drinking, don’t go super cheap. 
  • : If you're skipping the alcohol, use ½ cup of beef broth to deglaze the pan. I recommend using a quality organic beef broth here; it’s the base of this classic French soup! 
  • : Gruyere is the best cheese for this soup, but you can also use Parmesan, Swiss, Provolone, Emmenthaler, Fontina or mozzarella. Don't skimp, the cheese makes this recipe!
  • This recipe blends the best from Ina Garten and Tyler Florence, creating a deliciously rich and flavorful soup without any flour—making it naturally gluten-free! If you like a slightly thicker soup, you can easily adjust it: after caramelizing the onions, sprinkle 3 tablespoons of flour over them, stir well to coat, then reduce the heat to medium-low. Let it cook for about 10 minutes to eliminate that raw flour taste before continuing with the rest of the recipe.
  • Any leftover soup (without bread and cheese) can be stored in an airtight container in the fridge for up to five days. Be sure to cool completely.
  • Make-Ahead: The soup improves after a day in the fridge, making it perfect for entertaining! Cool completely in the pot, store in fridge until ready to reheat.
  • French onion soup freezes beautifully! Allow it to cool completely, then transfer to airtight freezer-safe containers or resealable bags. It can be frozen for up to 3 months. For convenience, freeze in individual portions using Souper Cubes or similar trays, then transfer the frozen blocks to a freezer bag. When ready to enjoy, follow the reheating instructions above for perfectly warmed soup!
  • Onions: Yellow onions are best for this soup, with white onions coming in next. Sweet onions are too sweet for this recipe but can be used in a pinch. To peel the onion, cut off both ends, then slice in half from top to bottom. Lay the flat side down and slice into thin ¼ inch pieces.
  • Salted Butter?: If you use salted butter, taste the soup before adding more salt.
  • Sherry: For the best flavor, use a dry Fino or Manzanilla sherry for this soup. The alcohol in sherry cooks out, so it’s safe for kids. It adds amazing flavor! You can use brandy, Cognac, or red wine instead if you like. However, when I was testing this recipe, I felt like the Cognac made the soup a bit too sweet and had to add a tablespoon of Worcestershire sauce to balance out the sweetness; that being said, my husband loved that version of it, I, on the other hand, preferred the sherry version (and my husband liked that one too).
  • Wine: The alcohol in wine cooks off, leaving a rich flavor. You can substitute dry red wine or skip it altogether with beef broth. Use Sauvingnon Blanc, Pinot Grigio or Chardonnay. My rule of thumb when using alcohol in cooking is use something you would enjoy drinking, don’t go super cheap. 
  • Beef Stock: If you're skipping the alcohol, use ½ cup of beef broth to deglaze the pan. I recommend using a quality organic beef broth here; it’s the base of this classic French soup! 
  • Cheese: Gruyere is the best cheese for this soup, but you can also use Parmesan, Swiss, Provolone, Emmenthaler, Fontina or mozzarella. Don't skimp, the cheese makes this recipe!
  • This recipe blends the best from Ina Garten and Tyler Florence, creating a deliciously rich and flavorful soup without any flour—making it naturally gluten-free! If you like a slightly thicker soup, you can easily adjust it: after caramelizing the onions, sprinkle 3 tablespoons of flour over them, stir well to coat, then reduce the heat to medium-low. Let it cook for about 10 minutes to eliminate that raw flour taste before continuing with the rest of the recipe.
  • Stovetop: Warm gently in a saucepan or Dutch oven, adding broth if needed to adjust consistency. Be sure to add a new piece of cheesy toast to the top!
  • Oven Method: Preheat the oven to 375°F (190°C). Transfer the soup to an oven-safe dish or bowl, place on a baking sheet, cover with foil, and bake for 30-40 minutes until fully heated, stirring halfway. For the cheesy topping, add baguette slices with cheese and broil for 2-3 minutes until bubbly and golden.

Nutrition Information

Calories 584kcal (29%) Carbohydrates 44g (15%) Protein 24g (48%) Fat 29g (45%) Saturated Fat 17g (85%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 82mg (27%) Sodium 1747mg (73%) Potassium 1010mg (29%) Fiber 4g (16%) Sugar 13g (26%) Vitamin A 853IU (17%) Vitamin C 15mg (17%) Calcium 510mg (51%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 584

% Daily Value*

Calories 584kcal 29%
Carbohydrates 44g 15%
Protein 24g 48%
Fat 29g 45%
Saturated Fat 17g 85%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 82mg 27%
Sodium 1747mg 73%
Potassium 1010mg 21%
Fiber 4g 16%
Sugar 13g 26%
Vitamin A 853IU 17%
Vitamin C 15mg 17%
Calcium 510mg 51%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.