Savory French Onion Soup

I make this French Onion Soup whenever I need something that feels like a warm embrace after a long day. The caramelized onions fill my kitchen with the kind of aroma that makes everyone ask what’s cooking.

My version uses yellow onions cooked low and slow until they turn golden and sweet. The beef broth adds depth, and those cheesy baguette slices on top make every spoonful feel special.

What makes this French Onion Soup a keeper for years to come

I love how this recipe transforms simple ingredients into something that tastes fancy without requiring any complicated techniques. The onions do most of the work, slowly caramelizing until they develop layers of sweet and savory flavor that no shortcut can replicate.

My favorite part is watching the cheese bubble and brown under the broiler, creating that perfect golden crust everyone fights over. I’ve served this to guests who insist it’s better than what they’ve had at expensive bistros, and I always smile knowing how straightforward the process really is.

The soup keeps well in the fridge for several days, which means I can make a big batch on Sunday and enjoy it throughout the week. Each reheating brings back that cozy feeling, and the flavors actually deepen as the soup sits.

If you’re craving more soul-warming bowls, my Lemon Orzo Chicken Soup Recipe brings bright, comforting flavors to the table, and the Chicken Pot Pie Soup Recipe delivers that same satisfying richness in a completely different way.

Everything you need for the perfect French Onion Soup

• 3 pounds yellow onions, sliced into 1/4-inch thick pieces
• 3 tablespoons unsalted butter, room temperature
• 1 tablespoon extra virgin olive oil
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 6 cups low sodium beef broth or stock, warmed
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 4 sprigs fresh thyme, or 1 teaspoon dried thyme
• 2 bay leaves
• 8 slices baguette, cut 1/2-inch thick
• 2 ounces Gruyere cheese, shredded

I always use yellow onions because they have the right balance of sweetness and sharpness. Red onions work too if that’s what you have, but yellow gives the most traditional flavor.

The French Onion Soup relies on good quality beef broth, so I recommend splurging a bit here since the broth flavor really shines through. Low sodium versions let you control the salt level, which I find essential for getting the seasoning just right.

Gruyere melts beautifully and has that nutty, slightly sweet taste that makes the cheese topping irresistible. If you can’t find it, white cheddar makes a solid substitute, though the flavor will be a bit sharper.

My Method for French Onion Soup

1. Slice 3 pounds of yellow onions into 1/4-inch thick slices, keeping them uniform so they cook evenly.
2. Heat 3 tablespoons unsalted butter and 1 tablespoon olive oil in a large Dutch oven over medium heat for about 2 minutes until the butter melts and starts to foam.
3. Add the sliced onions to the pot and cook for 25-30 minutes, stirring every 3-4 minutes at first, then more frequently toward the end. The onions should turn deep golden brown and become very soft, with a sweet aroma filling your kitchen.
4. Stir in 2 cloves minced garlic and 2 tablespoons all-purpose flour, cooking for 1 minute while stirring constantly until the raw flour smell disappears.
5. Add 6 cups warmed beef broth, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 4 sprigs fresh thyme, and 2 bay leaves. Increase heat to bring the mixture to a simmer, then reduce to low and let it bubble gently for 30 minutes, stirring occasionally.
6. While the soup simmers, preheat your oven to 400°F and arrange 8 baguette slices on a baking sheet. Toast them for 5-6 minutes until the edges turn golden brown and crispy.
7. Remove the thyme stems and bay leaves from the soup and discard them. Taste and adjust salt and pepper as needed.
8. Switch your oven to broil at 425°F and place 4 oven-safe soup bowls on a heavy rimmed baking sheet.
9. Ladle the hot French Onion Soup into the bowls, filling them about 3/4 full to leave room for the bread and cheese.
10. Place 2 toasted baguette slices on top of each bowl, browned side down, and sprinkle the shredded Gruyere cheese evenly over the bread.
11. Broil for 2-4 minutes, watching carefully, until the cheese melts and develops golden brown spots. The cheese should be bubbly and slightly crispy at the edges.
12. Remove from the oven using oven mitts (the bowls will be extremely hot) and serve immediately while the cheese is still bubbling.

My personal tricks for the best French Onion Soup

I’ve learned that patience during the onion caramelization step makes all the difference between good soup and great soup. Rushing this process by turning up the heat will give you burnt onions instead of the sweet, golden ones you want.

My trick for preventing the onions from sticking is to add a splash of water if they start to brown too quickly or stick to the bottom. The water helps release those browned bits and keeps everything moving smoothly.

I always taste the soup before adding the cheese toasts because the saltiness of your broth can vary widely. Starting with less salt and adding more at the end gives you better control and prevents over-salting.

When I usually serve my French Onion Soup

I make this on lazy Sunday afternoons when I have time to let the onions caramelize slowly while I catch up on reading or puttering around the kitchen. The long cooking time feels meditative rather than tedious when I’m not rushing.

This soup also works beautifully for casual dinner parties because I can make it ahead and just add the cheese toasts right before serving. Guests always seem impressed by the presentation, even though the actual work is minimal.