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by Michelle
October 14, 2021
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4.71 (27 ratings)Bubbling Gruyere cheese and crispy baguette top a brothy base full of perfectly braised onions in this showstopping yet simple French onion soup recipe. Whether you’re making it to warm up on a cold day or for a delicious date night in, this tastes rich, luxurious, and cozy each and every time.
Read on for ingredient tips, a slow cooker version, and make-ahead instructions!
A must-order every time I go to a nice restaurant, I will never turn down French onion soup. There is something about the look of a beautifully bubbling load of cheese, browned to perfection over crunchy bread.
If you’ve ever thought that it would be too difficult to make at home, I’m here to tell you that it is TOTALLY doable and you will be absolutely enamored with the results.
And the aroma in the kitchen? Oh man! Let’s get started!
What is French onion soup, exactly?
Onion soups have been around since Roman times, as onions were easy to grow in many climates for very little. The version of French Onion soup that we are used to here in the U.S. originated in the 1800s. In the 1860s, a New York restaurateur brought the recipe to the U.S., and it was originally served with a crispy crouton. It is known for its base of rich, buttery broth packed with caramelized or braised yellow onions. The topping of crispy bread and melted cheese is an absolute must!
This style can sometimes get confused with standard onion soup; the British version has yellow, red, and white onions along with shallots and fennel. You may also find it with various types of broths and usually has sage included.
Key Ingredients & Substitutions
- Onions: Yellow onions! These are the best onions to use, as they impart the perfect amount of flavor. Do not use sweet onions such as Vidalia or Walla Walla, as they will make the soup overly sweet.
- Cheese: To me, there is no better cheese in a French onion soup than Gruyere! However, shredded Swiss or provolone also works very well. Just be sure to find something that is easily shredded or grated, as that’s what will give you that amazing gooey, melty cheese we all love.
- Bread: Our recipe calls for crispy baguette, but I know that may not be available to everyone. A sliced Italian bread would also work, but really any crispy white bread will do you justice in a pinch (this includes croutons if needed!).
- Sherry: We use sherry to deglaze the braised onions. If you don’t have sherry, you can replace it with white wine, brandy, or dry vermouth. If you don’t have any alcohol in your home, an apple cider or white wine vinegar would be a good choice as well.
- Pots and Bowls: You will need a large heavy-bottomed pan (or Dutch oven) that is at least 7 quarts for this french onion soup. This will go into the oven, so be sure that it’s oven-safe (and broiler-safe, as well, if you don’t have individual broiler-safe crocks to serve the soup in).
How to prep the onions
This recipe calls for braising the onions in the oven for three hours instead of laboring over caramelizing them on the stove, noting that the low and slow braise imparts a much deeper flavor.
How to Make French Onion Soup From Scratch
- Braise the Onions – This is a lengthy process, but almost completely hands-off. First, you’ll cook the onions in a heavy pot in the oven uncovered for 1 hour. Give it a stir, then do another until with a lid slightly ajar. After another stir, they’ll get an additional 30 to 45 minutes.
- Finish Onions on Stovetop – After braising, the onions get put on the stove, deglazed a few times, and the caramelization is complete!
- Add Remaining Soup Ingredients – Broth, water, thyme, and a bay leaf get added to the onions and simmered for 30 minutes, then seasoned with salt and pepper.
- Broil & Serve! – Ladle the soup into oven-safe crocks, top wtih baguette slices and sprinkle with cheese. Broil until the cheese is melted and bubbly. Dig in!
How to Make French Onion Soup in the Slow Cooker
While it will not be quite as rich and flavor-packed, it will still be delicious! Here is what to do:
- Combine the butter and onions in a large skillet over medium-low heat until golden and caramelized, about 20 minutes.
- Add the onions and the remaining ingredients (except for the bread and cheese) to the crock pot and cook on low for 6 to 8 hours. I would recommend replacing the water with either chicken or beef stock to add a little more flavor since we aren’t doing the intense braising in this method.
- Remove the bay leaf, and finish off the soup as directed in this recipe (ladling into bowls and topping with the bread and cheese, then broiling).
Make-Ahead, Storage, and Freezing Instructions
- Make-Ahead: For the best flavor, make the soup a day or 2 in advance. Alternatively, the onions can be prepared through step 1, cooled in the pot, and refrigerated for up to 3 days before proceeding with the recipe.
- Storage: Leftover soup can be refrigerated for up to 4 days.
- Freezing: The soup can be frozen in an airtight container for up to 3 months. Do not freeze the cheese-covered bread with the soup; freeze the soup separately and add the bread and cheese before serving.
More of my favorite soup recipes:
- Chicken Tortilla Soup
- Italian Wedding Soup
- Broccoli Cheese Soup
- Chicken Noodle Soup Recipe
Stay cozy and warm with this amazing French onion soup! With a combination of beef and chicken stock, oven-braised caramelized onions, French baguette, and Gruyere cheese, you’ll want to eat this all winter long.
If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
French Onion Soup Recipe
Yield: 6 servings
Prep Time: 15 minutes mins
Cook Time: 4 hours hrs 30 minutes mins
Total Time: 4 hours hrs 45 minutes mins
Bubbling gruyere cheese and crispy baguette top a brothy base full of perfectly braised onions in this showstopping French onion soup recipe. Whether you're making it to warm up on a cold day or for a delicious date night in, this feels luxurious and cozy each and every time.
4.71 (27 ratings)
Print Pin Rate
Ingredients
Soup:
- 3 tablespoons unsalted butter, cut into 3 pieces
- 6 large yellow onions, about 4 pounds, halved and cut into ¼-inch thick slices
- Table salt
- 2 cups (500 ml) water, plus extra for deglazing
- ½ cup (120 ml) dry sherry
- 4 cups (940 ml) chicken broth
- 2 cups (480 ml) beef broth
- 6 sprigs fresh thyme, tied with kitchen twine
- 1 bay leaf
- Ground black pepper
Cheese Croutons:
- 1 small baguette, cut into ½-inch slices
- 8 ounces (226.8 g) shredded Gruyere cheese, about 2½ cups
Instructions
Braise/Caramelize Onions: Adjust oven rack to lower-middle position and heat oven to 400 degrees F. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in the pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1½ to 1¾ hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.
Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat if necessary. (Scrape any crust that collected on spoon back into onions.) Stir in ¼ cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.
Finish the Soup: Stir in broths, 2 cups water, thyme, bay leaf, and ½ teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.
Broil with Cheesy Baguette Slices: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1¾ cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyere. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.
Notes
- Equipment: 7-quart Dutch oven / Broiler-safe soup crocks
- Onions: Use yellow onions for the best balance of flavor.
- Broth: This recipe calls for a combination of beef and chicken broth; you can adjust the ratios based on what you have on hand and substitute stock if you’d like.
- Baguette: Sliced French baguette is the traditional topping for French onion soup, but any crusty bread will suffice, and if you’re in a pinch, you can use big croutons, too!
- Cheese: Gruyere is the standard, but shredded Swiss makes a great substitute.
- Broiling: If using ordinary soup bowls, sprinkle the toasted bread slices with Gruyère and return them to the broiler until the cheese melts, then float them on top of the soup.
- Make-Ahead: For the best flavor, make the soup a day or 2 in advance. Alternatively, the onions can be prepared through step 1, cooled in the pot, and refrigerated for up to 3 days before proceeding with the recipe.
- Storage: Leftover soup can be refrigerated for up to 4 days.
- Freezing: The soup can be frozen in an airtight container for up to 3 months. Do not freeze the cheese-covered bread with the soup; freeze the soup separately and add the bread and cheese before serving.
- Recipe adapted from Cook’s Illustrated
Calories: 394kcal, Carbohydrates: 32g, Protein: 17g, Fat: 19g, Saturated Fat: 11g, Cholesterol: 56mg, Sodium: 602mg, Potassium: 425mg, Fiber: 3g, Sugar: 5g, Vitamin A: 580IU, Vitamin C: 20.7mg, Calcium: 464mg, Iron: 2.2mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Soup
Cuisine: French
Photography byLauren Grant.
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59 Comments on “French Onion Soup”
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phyllis B — Reply
HELP!! please…… the first time in the oven is the pot covered or uncovered… the actual instructions say to COVER the pot, but in the general part at the beginning, it says uncovered.. please help
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Michelle — Reply
Hi Phyllis, I’m so sorry for the confusion, it should be covered the first time in the oven. Enjoy the soup!
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Marcella — Reply
I was intimidated by this recipe. But I like the fact you could braise the onions. It was more like the recipe I was looking for so I made it. I substituted white wine I didn’t have sherry. It’s a little time consuming but oh so worth it. I shared with my sister her words were ‘Uh-Maz-ing!!” She loved it. My first go to recipes are BEB!! Thanks so much ❤️
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Laura — Reply
This was amazing soup! I only had chicken broth and it was still so rich and brown in color you’d never miss the beef. I also could only find smoked gruyere, so I mixed that with some gouda for the top and it was delicious. Thanks for a great recipe!
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peter — Reply
I see in the instructons for the French onion soup within the body of the instructuons it says 1st hour uncovered but in the “jump to recipe” instructons it says covered the first hour?
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Kathy — Reply
When cooking the onions in the oven, is the first hour covered or uncovered? In the description you write uncovered but in the actual recipe you write covered. Could you clarify?
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Sharon — Reply
Does the onion soup freeze well?
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Jane — Reply
Very good! I did noticed a slight discrepancy in the instructions where in the step by step it says “Cook uncovered for one hour and remove to stir” but in the instructions is says “Cook, covered, 1 hour (onions will be moist and slightly reduced in volume).” I cooked covered and then slightly ajar. Worked very well. Thank you for the recipe!
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Peter Lyons — Reply
thank you so much fo this
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Amy Beth — Reply
This is an AMAZING recipe. I like French Onion soup but have never thought of making it myself until I saw this post. I did not have a dutch oven so I made it with a regular pot in the oven. I also didn’t have crocs so I just put the bread and cheese on a baking sheet and stuck it in the oven . My house smelled like caramelized onions for about a day but it was delicious!
Would love to make this for guests post covid! :)
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Deepa's Review — Reply
Really useful is the soup recipe you are shown in the winter season. I think you must drink soup 2-3 times a week in the heat of winter..
Thanks for sharing informative recipes.
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Jess — Reply
Fantastic recipe. I make french onion soup all of the time but have never caramelized the onions in the oven. I think that it made the onions even better than caramelizing on the stove top or the slow cooker. Well worth the effort if one has the time (easier during Covid!). Thank you for the recipe.
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Sherry — Reply
I made this recipe last weekend exactly as it was shown with the gruyere cheese and the French bread. It was outstanding. It was definitely restaurant quality. I made it the day before as you suggested which made day of work much easier. It was excellent! Thank you for this wonderful recipe which is definitely a “keeper” and worth the time it takes to make it!
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dkny — Reply
Your onion soup looks delicious and really hardy. I make my recipe (similar to yours) on top of the stove but it needs babysitting. I will definitely try doing the bulk of it in the oven. Regarding the cheese covered bread, I have some family members that won’t eat any cheese (silly people!) and I therefore make cheesy croutons a different way. I cut up my leftover Challah into medium croutons and toast lightly in the oven on a sheet pan. I then bunch them together while still keeping them in one layer and sprinkle them with grated cheese and a little garlic powder and Italian seasonings or oregano and bake for a few more minutes until melted. I serve these cheesy croutons in a bowl on the table and whoever wants can help themselves. Of course they are good to nosh on their own as well. I usually make a large batch of these croutons and keep the cooled leftovers in a container in the freezer. I take them out as needed and heat them for a few minutes in the oven to refresh.
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Angela — Reply
I made this yesterday and it is FANTASTIC! Definitely a labor of love, and a good weekend project, but worth the time! Besides the incredible aroma that filled my home, the taste was insane. I followed the recipe to the letter and wouldn’t change a thing. Delicious!
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Nancy — Reply
Wow!!!This recipe looks and sounds so delicious!
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Liz — Reply
This soup was absolutely delicious.! A little time-intensive, but most of it is hands-off, and it’s worth the time. We left out the sherry and added a little apple cider vinegar instead – worked well. It also froze and reheated perfectly! Can’t beat that cheesy crouton!
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Jill — Reply
I chose your recipe because you cheated! It’s my first time making this soup and the over-flowing, so cheesy bread never looked good to me – doing it seperate makes me happy!! I love family walking in today asking what smells sooo good! So far it’s just onions in butter going in the enameled cast iron pot in the e oven :)
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Alana — Reply
Does the recipe require the sherry?
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Michelle — Reply
Hi Alana, No, you can omit it if you’d like.
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Nicole Hughes — Reply
I am in the process of making this soup… the wonderful smells of the caramelizing onions, such a luxury!!! I looked up this recipe on allrecipes and started with a popular one there until I came to my senses and found the recipe here. I love your photos of the cooking process (and all you baking photos), I come here to get inspiration and any time I want to drool over amazing kitchen creations. Thank you for the recipe!
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anickh — Reply
hands down my favorite Soup. way too scared to make it though! if i try any recipe, i’ll try yours! (cooks illustrated) but it better be as good as the restaurants versions j/k. if it doesn’t turn out, i’ll just blame myself because i don’t know how to cook!(as u can see from my amateur blog)
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Bruce Mason — Reply
Good Afternoon, Michelle:
This recipe sounds absolutely great but unfortuately I only have a two burner electric stovetop and two small toaster ovens. Do you have a recipe with instructions for cooking your recipe on the stove? You would be supprised at what I can cook up with what little I have.
Thank you in advance for responding to my request.
Bruce
Hungry Seabee in Long Beach-
Michelle — Reply
Hi Bruce, You could attempt this on the stovetop, for sure. I haven’t done it that way so I don’t have any recommendations on temperature or cooking time for caramelizing the onions. If you give it a go, stop back and share your results!
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Rena — Reply
The only thing different I would do is make sure the cheese covers the top and sides of the bowl a bit. Love pulling the cheese off to eat after the soup is gone!!!
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Alexa — Reply
Hey I don’t have a dutch oven are they’re any variations i can make?
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Michelle — Reply
Hi Alexa, Just use a heavy-bottomed pot, preferably at least 5 quarts.
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Sandy — Reply
Has anyone tried this with just beef broth? My mom loves french onion soup and is now allergic to chicken, so sadly she rarely gets to eat most soups. I’d love to surprise her with some she can eat when she comes over for dinner the next time.
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Michelle — Reply
Hi Sandy, You could go ahead and use all beef broth. Enjoy!
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Jessica — Reply
When you made the soup, did you stir the burnt edges in?
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Michelle — Reply
Yep, I stirred everything together!
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shasta — Reply
I have a big ol’ pan of onions in the oven right now! My daughter & granddaughters LOVE French Onion soup & this recipe sounds perfect! Can’t wait to try this out – I’ll report the results!! Thanks for the recipe!! :)
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Andy — Reply
I’m a big fan of this soup and have made it twice (and gave the recipe to my mom who just made it yesterday) and was wondering what the difference is between cooking the onions in the oven and just on the stove…? I normally just cook the onions on medium heat over the stove for ~30mins… Also, what does cooking it repeatedly into a crust do? Does this all just intensify the flavour?
I would love to know since I can’t use beef broth (parents on a beef-free diet sadly!) and I find that chicken/veggie stock just doesn’t seem to give that extra ‘umph’ to the intensity!
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Michelle — Reply
Hi Andy, According to the recipe head notes, this is done to impart a deep, caramelized flavor while not requiring constant stovetop attention. The crust adds significant flavor as well.
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Andy —
Just remembered I commented on this awhile back! Will definitely try this method next time. Thanks for the clarification!
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Texas Hill Country Tom — Reply
Sweet onions are not sweet in that they contain any sugars or sacchirides. They are called sweet because they contain less of the irritating alkaloids that other onions contain. They will not make your soup sweet.
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Eliana — Reply
comforty goodness is a bowl – wish i had some right now for lunch.
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Daniel — Reply
Oh french onion soup so rich and gooey!
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a fan of anything chocolate — Reply
This looks wonderful! I’d like a bowl right now…
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Anastasia — Reply
I love French Onion Soup but have never tried to make it myself. Thanks for the recipe. I’m going to do a post about your blog, your soup and you 100 item list. :)
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Dani H — Reply
I can’t believe that I didn’t comment the first time I saw this post. French onion soup is my favorite soup, especially with Swiss cheese. I’m so grateful that you included the note to not use sweet onions because I would have. Yellow onions and Swiss cheese are both on sale this week. :-)
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Christina — Reply
French onion soup is one of my favorites, though I’ve never jumped in and made it yet. It reminds me of when my mom and I used to go out together when I was little! I love the taste with the bread and cheese on top.
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bridget {bake at 350} — Reply
I LOVE French Onion Soup! Yours looks delicious! I bet your house smelled so good and cozy!
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Amedy — Reply
I love onion soup this recipe looks delicious i wanna try it
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deana@lostpastremembered — Reply
You had me at that melted cheese… great looking photo, and wow, what soup!
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Georgia @ Comfort of Cooking — Reply
This is the way to my heart… French onion soup cooked to perfection in a Le Creuset (gotta love those cast iron beauties)! Mmmm…
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Arlene — Reply
This looks heavenly! I’ve made onion soup, but the process you used for preparing the onions must have made them indescribably good. Gruyere is so expensive, but I use it when I can get it; but, I’d never turn down ANY melted cheese and yours looks yummy.
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Farrah — Reply
I was actually craving this the other day with some fresh rolls and turtle cheesecake. Needless to say I didnt’ get any of them. I cannot get enough of it.
This is my favorite soup of all time! I always add lots of swiss cheese but I omit the bread. I know, I know the bread helps make the recipe, but the family and myself cannot stand mushy bread. I haven’t tried to caramelize the onions in the oven before that would be great instead of hovering over the stove.
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megan — Reply
oh yum! I’ve always wanted a good recipe for french onion soup. I can’t wait to make this. My mom is giving me her dutch oven that she never uses next time I see her, and I think this has just made it to number one on my list of things to make in it!
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Jessica @ How Sweet It Is — Reply
I’ve never made it, but when I eat it out, I usually eat all the bread and cheese…and leave the onions. :)
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Emily Ziegler — Reply
That looks beautiful! So often the cheese is funky on french onion soup, but it appears as if you have nailed it!
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Katy R — Reply
Mmmm, this is perfect for a cold day like today!
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Alissa — Reply
Amazing that a soup seemingly so simple – it seems difficult!
…and I just end up eating the bread and the cheese!
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amanda @ fake ginger — Reply
Those onions look incredible! Mmm, I love when they’re all mushy.
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shelly (cookies and cups) — Reply
YUM! My husband loves french onion, but it is one that I have never made. You made it look totally doable!
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MaryMoh — Reply
Mmm….looks very delicious. I love that big chunk of bread on the soup.
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Pink Panda — Reply
The first and only time I’ve ever tried french onion soup was at Applebees, and it was the most disgusting soup I’ve ever had.
Yours, however, makes me want to give it one more chance :).
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Angela — Reply
this looks amazing! I will be making this for the BF soon. p.s. did you notice that in the middle of the cheese there is what looks like a lizard! Cute!
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Farmer Dan RN — Reply
YUM!!!!!!!!!!!!
