{Best Ever} French Onion Soup Recipe

I recently whipped up my Homemade French Onion Soup that truly astonished me with its rich flavor. I started with sweet yellow onions caramelized in butter and olive oil along with garlic and a hint of white wine. Topped with melted Gruyere on baguette rounds, this bowl is a real delight.

I always get excited when I make the Best Ever French Onion Soup because it’s easily one of my favorite recipes to whip up. I start out by slowly caramelizing 6 large yellow onions in 4 tablespoons unsalted butter and 2 tablespoons olive oil with a bit of sugar.

then I toss in 2 garlic cloves minced and a splash of 1/2 cup dry white wine to deglaze the pan, which really boosts the flavour. The 8 cups beef broth, 2 bay leaves, and 1 teaspoon dried thyme come next, letting all the incredible flavors meld together.

I season with salt and freshly ground black pepper, and then I top off the soup with slices of baguette and 2 cups of grated Gruyere cheese. This recipe is not only a great dinner idea but the leftovers turn into an equally awesome lunch.

Enjoy this homemade French Onion Soup creation that brings together classic onion soup elements with a fresh twist.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, I really like that the ingredients are super simple and budget friendly, yet they come together to make a soup with amazing flavor. The slow-cooked onions give off this irresistible smell and the caramelizd color makes me feel like I’m creating something really special in my own kitchen. I also love how the toasted baguette with melted Gruyere adds that extra bit of crispiness and gooeyness, making every spoonful a comforting treat. Plus, the leftovers taste as good as when they were freshly made, which lets me enjoy a tasty lunch the next day without any extra work. Overall, it’s a really satisfying dish that makes me proud of what I can whip up even on a busy day.

Ingredients

• Onions add fiber and natural sweetness when caramelized, creating a rich base flavor.
• Unsalted butter helps soften the onions and adds a creamy, mild richness.
• Olive oil improves overall mouthfeel, blending smoothly with butter and enriching flavor.
• Garlic offers aromatic warmth and a slight bite that balances the soup’s sweetness.
• Beef broth provides savory protein and minerals, intensifying the hearty taste.
• Baguette supplies crunchy carbohydrates, perfect for soaking up the luscious broth.
• Gruyere cheese melts into a tangy, protein-rich topping that crisps beautifully under heat.
• Bay leaves and thyme infuse a herbal accent, gently elevating the hearty broth flavor.
• White wine deglazes the pan, adding a bright, tangy note to each spoonful.

Ingredient Quantities

• 6 large yellow onions, thinly sliced (about 3 lbs)
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 2 garlic cloves, minced
• 1/2 cup dry white wine (optional, but really helps deglaze the pan)
• 8 cups beef broth (low sodium is best if you dont want it too salty)
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 1 baguette, sliced into 1-inch rounds
• 2 cups grated Gruyere cheese

How to Make this

1. Melt the butter and heat the olive oil in a large pot over medium-low heat. Add the sliced onions and sprinkle in the sugar.

2. Cook the onions slowly, stirring often for about 30 to 40 minutes until they get a nice caramelized, golden brown color.

3. Stir in the minced garlic and let it cook for about 1 minute until its smell fills the kitchen.

4. Pour in the white wine (if using) and use a wooden spoon to scrape off all those tasty bits stuck to the bottom.

5. Add the beef broth, bay leaves, thyme, salt, and black pepper. Bring the mixture to a simmer and let it cook for another 30 minutes.

6. Preheat your broiler and lay the baguette slices out on a baking sheet. Toast the slices in the oven until they are just lightly golden.

7. Once the soup is done, remove the bay leaves. Ladle the hot soup into oven-safe bowls.

8. Place a toasted baguette slice on top of each bowl of soup and generously sprinkle the grated Gruyere cheese over the bread.

9. Put the bowls under the broiler for a few minutes until the cheese melts and gets all bubbly, but watch them careful cause they can burn quick.

10. Remove from the oven and serve immediately while it’s hot. Enjoy your delicious French Onion Soup with all its rich flavors!

Equipment Needed

1. Large heavy-bottomed pot
2. Wooden spoon
3. Sharp knife and cutting board
4. Measuring spoons and cups
5. Baking sheet
6. Oven-safe soup bowls
7. Ladle
8. Oven mitts

FAQ

{Best Ever} French Onion Soup Recipe Substitutions and Variations

• If you dont have unsalted butter, you can use extra olive oil or a little coconut oil for a different twist
• For a similar deglazing effect as white wine, try using a splash of apple cider vinegar diluted with water or even a bit of chicken broth
• If beef broth seems too heavy, you can swap it out for chicken broth or veggie broth to lighten things up
• Instead of Gruyere cheese, Swiss or Emmental cheese works pretty well to give you that melty, delicious finish
• If you cant get fresh thyme, a small pinch of dried Italian seasoning can work in its place

Pro Tips

1. Make sure you cook your onions low and slow so they really get that rich, caramelized flavor – taking your time here makes all the difference.
2. When you add the white wine, deglaze the pan really well. Scrape off all the brown bits because thats where a lot of the flavor is hiding.
3. Keep a sharp eye on the cheese under the broiler. It only takes a minute or two to go from bubbly to burnt so don’t walk away for too long.
4. Taste and adjust your seasonings as you go. The broth can get a bit salty, so using low sodium and adding salt later can help keep everything balanced.