This homemade French Onion Soup has deeply caramelized onions simmered in a rich beef stock with sherry, then topped with toasted French bread and melty Gruyere cheese. With a short list of simple ingredients, it delivers that classic restaurant-style flavor without an overly complicated recipe.
I absolutely love French onion soup. There is something about the perfect combination of flavors and the melty cheese topping the bread. It is so comforting. I have no doubt that this will be added to your regular recipe rotation.
I made this twice. Excellent recipe. I have shared with friends. This freezes well. Only two of us, so I freeze it and we have it again for dinner the next week if we can wait that long. I made it exactly as the recipe says! I like many of Lisa’s recipes!
Why You’ll Love this French Onion Soup
- Deep, rich flavor: The base of this soup starts with slowly caramelized onions.
- Simple ingredients: Onions, butter, beef stock, sherry, herbs, bread, and cheese are the only things you need.
- Restaurant-style meal right at home: Toasted bread and melty Gruyere cheese give this soup the classic cheesy French onion soup topping.
French Onion Soup Ingredients
- Yellow Onions: You will need about five yellow onions, peeled and thinly sliced. Yellow onions are the best for French onion soup because they have a subtle sweetness. White onions would also work in this recipe; they will just provide a slightly different taste.
- Butter: Adds richness and is necessary to caramelize the onions. If you avoid dairy, use vegan butter or olive oil.
- Sherry: A fortified wine made with white grapes that deglazes the pan and adds a flavor profile that makes this soup a savory classic.
- Beef stock: Since this is the base of our soup, the best option is a brand-name beef stock that you trust. Stock is a better choice than broth because it simmers with bones which greatly enhances the flavor and broth is made by simmering meat and vegetables. Beef broth will work here, but it will result a lighter soup. Replace the beef stock with vegetable broth for a vegetarian French onion soup, but know the soup will have a greatly different flavor. Taste the soup at the end before adding any additional salt.
- Herbs: I like to use dried herbs in soups because they are easy to keep on hand and infuse into the soup while it is simmering. If you want to use fresh thyme, I recommend using six sprigs tied together with kitchen twine. Bay leaf adds another flavor profile.
- Cheese and bread: For the toasts that top the bowls of soup. Gruyere cheese melts beautifully, and its flavor complements the salty broth. If you can’t find Gruyere, Parmesan or Gouda are good alternatives. I always recommend grating cheese from a block rather than buying pre-shredded cheese.
How to Make French Onion Soup
- Use a large Dutch oven, as the entire soup will come together in this pot. Melt the butter, then add the sliced onions, salt, and black pepper. Cook until the onions are caramelized while stirring every few minutes to avoid burning. The photo below shows how the onions should look when caramelized: soft, deep golden brown, and greatly reduced in volume.
- Deglaze the pan with sherry and use a wooden spoon to scrape up any brown bits. Then add the beef stock, thyme, and the bay leaf. Bring the soup to a boil and then simmer, uncovered. After it has simmered for 20 minutes, taste and add salt and pepper as needed.
- While it is simmering, make your toasts by putting baguette slices on a rimmed baking sheet and baking at 400 degrees Fahrenheit for about 10 minutes, flipping once in the middle.
- Ladle the soup into your soup bowls (make sure they are oven-safe). Top each bowl with a toasted baguette and some shredded Gruyere cheese. Place the bowls on a rimmed baking sheet and broil until the cheese melts, about five minutes.
How to Slice Onions for French Onion Soup
For French onion soup, you want the onions to be sliced very thin and evenly so they cook at the same rate, caramelize, and are easy to eat. Start by cutting off the stem of the onion, then turn the onion so that the flat side is down, and cut the onion in half through the root. Peel the skin off each half, and slice thinly as shown below.
How to Caramelize Onions
The star of this recipe is the onions (hence the name). So a key to this recipe and getting the right flavor is the process of caramelizing the onions. Unlike just sautéing them, caramelizing is a chemical process when the sugars in the onions reach a certain temperature. This process results in a rich flavor that cannot be rushed. Here are a few tips:
- Take your time. Caramelizing the amount of onions for this recipe will take 30-40 minutes, and maybe longer depending on your pot and stove.
- Be sure to stir often to prevent the onions from burning. Don’t go more than a few minutes between stirs.
- You will know the onions are caramelized when they are a golden brown color. You can see this in the photo above.
- If it looks like they are starting to burn on the bottom, give them a good stir and add a splash of sherry. The brown bits are part of what makes this soup so delicious, but avoid black or burnt pieces.
Best Wine For French Onion Soup
Sherry is a fortified wine made with white grapes. We use it to deglaze the pan for added flavor to the soup base. If you can’t find sherry, you can use a regular white wine such as a Pinot Grigio or Riesling. If you prefer to make this homemade French onion soup recipe without alcohol, I recommend using 1/2 cup of beef stock to deglaze the pan and then adding the rest of the beef stock. The soup will have a slightly different flavor if made without wine, but will still be delicious.
Tips and Tricks
- Using oven-safe soup bowls. These soup bowls will hold up perfectly under a broiler. If you don’t have broiler-safe bowls, you can make the toasts in the oven, place them on the soup, sprinkle with cheese, and serve.
- Use croutons instead of toast. These homemade croutons can be made ahead of time to top your bowls of soup.
Make Ahead French Onion Soup
Since slicing the onions is such a big part of this dish, I would recommend slicing them the night before to save time. Store them in an airtight container in the refrigerator, and you will have them ready when it’s time to make the soup.
You can also make the base of the soup, store it in an airtight container in the refrigerator, and then, when you’re ready to eat it, reheat the soup and add freshly toasted bread and cheese.
FAQ
The soup itself is not made with any ingredients that contain gluten. You will want to skip the toasts or make them with a gluten-free bread. Always double-check your ingredients to make sure they don’t contain gluten.
Yes! Just replace the beef stock with vegetable broth. To make it vegan, replace the butter with a vegan butter or olive oil and use a vegan cheese or omit the cheese.
Yellow onions are my first choice because their natural sweetness develops beautifully as they caramelize. White onions will also work, but the flavor will be slightly different.
Usually, the onions need more time to caramelize. A lighter stock can also affect the final color of the soup.
Storing and Reheating French Onion Soup
I recommend only adding the cheese and toast to the bowls of soup that you plan to eat right away. The soup reheats well, but the toast and cheese are best when added fresh. Store any leftover French onion soup without the bread and cheese in an airtight container in the refrigerator for up to four days.
Reheat the soup in the microwave or in a saucepan over low heat until heated through, stirring often. Then broil the bowls of soup with a piece of toast and shredded cheese in the oven. Always use your best discretion with leftovers.
Freezing
This soup recipe freezes well without the bread and cheese topping. Allow the soup to cool completely and place it in a freezer-safe container or bag, leaving room at the top of it to expand. Store in the freezer for up to three months. Allow the soup to thaw first and reheat over low heat, stirring often. Serve with fresh toast and cheese.
What to Serve with French Onion Soup
Because this soup recipe is so rich and cozy, I like to pair it with simple sides like my Arugula Salad or Caesar Salad for a soup and salad dinner. If you want some protein, my Garlic Butter Steak Bites come together in just 15 minutes and would be delicious.
If you make this easy French onion soup recipe or any of my other recipes, please let me know what you think by leaving a comment!
French Onion Soup
Ingredients
French Onion Soup
- 4 tablespoons unsalted butter
- 5 large yellow onions thinly sliced (about 2000 grams or 70.5 ounces when whole)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup sherry
- 6 cups beef stock
- 1 teaspoon dried thyme
- 1 bay leaf
Gruyere Toast
- 8 ounces French baguette cut into 1/2 inch pieces
- 6 ounces Gruyere cheese shredded
Instructions
French Onion Soup
- In a large Dutch oven over medium heat, melt the butter.4 tablespoons unsalted butter
- Add in the onions, salt, and black pepper. Cook, stirring often, until the onions are caramelized, about 30 – 40 minutes. You are looking for the onions to turn a deep and dark golden brown. While you want to avoid black burning, you do want the onions to become dark and rich in color.5 large yellow onions, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
- Add the sherry, deglazing the pan. Then stir in the beef stock. Add the thyme and the bay leaf, and bring the mixture to a boil. Reduce to a simmer and cook, uncovered, for 20 minutes.1/2 cup sherry, 6 cups beef stock, 1 teaspoon dried thyme, 1 bay leaf
- Taste the soup and add more salt or pepper as needed.
Gruyere Toast
- Preheat your oven to 400 degrees Fahrenheit.
- Place the baguette pieces on a rimmed baking sheet. Bake for 10 minutes, flipping once in between.8 ounces French baguette
- Add the soup to broiler-safe bowls. Top with pieces of toast and shredded cheese. Place under the broiler on rimmed baking sheets, and broil until the cheese is melted.6 ounces Gruyere cheese
Ruthann says
I love this soup so easy to make
Maryellen says
This is my second comment. I made this twice. Excellent recipe. I have shared with friends. This freezes well. Only two of us, so I freeze it and we have it again for dinner the next week if we can wait that long. I made it exactly as the recipe says! I like many of Lisa’s recipes!
I’m so glad you like it! Thank you!