Easy Homemade French Onion Soup Recipe

I love crafting Homemade French Onion Soup. I begin by caramelizing four large onions in butter, olive oil, and garlic. Then I stir in beef broth with thyme and a bay leaf, finishing with a toasted baguette layered with melted Gruyere. The balance of sweet and savory is simply outstanding.

I’ve been messing around in the kitchen lately and finally cracked the secret to the perfect Easy Homemade French Onion Soup. This isn’t your usual recipe—you get to really enjoy the rich, sweet taste of 4 large onions slowly caramelized in 3 tablespoons unsalted butter mixed with a dash of olive oil and a sprinkle of sugar.

I tossed in a couple of minced garlic cloves while letting everything bubble down with a bay leaf and 2 teaspoons fresh thyme leaves. Sometimes I like to deglaze with 1/2 cup dry white wine, but its totally optional if you’re not into that.

Once I mixed in 8 cups of broth, it all came together beautifully. I topped the soup with sliced French baguette and a generous 2 cups grated Gruyere cheese before popping it under a broiler.

Trust me, if you’re into bistro-style French Onion Soup recipes, this one is gonna be your new favorite!

Why I Like this Recipe

I love how the recipe brings out that sweet, caramelized flavor of the onions, which makes every bite taste deep and rich. I really dig the combo of butter and olive oil in the pot—it gives a great, smooth start for the whole dish. There’s also something super satisfying about topping the soup with toasted baguette slices and melted Gruyere cheese, which adds both crunch and gooeyness that I just can’t resist. Plus, I like that it’s pretty easy to make, so I can enjoy a delicious bowl of soup without too much fuss on a busy day.

Ingredients

• Onions contribute sweetness, fiber, and a deep flavor base for the soup.
• Butter imparts a creamy texture and rich flavor, making the soup satisfyingly smooth.
• Olive oil adds a light fruity note and helps saute ingredients perfectly.
• Beef broth provides an umami-packed base adding savory depth to every spoonful.
• Garlic infuses a bold, aromatic kick and supports the distinct flavor of the dish.
• French baguette gives a crunchy crust when toasted, perfect for melting Gruyere cheese.
• Gruyere cheese melts into a gooey topping with nutty, bold taste.

Ingredient Quantities

• 4 large onions, thinly sliced
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon sugar
• Salt to taste
• 2 garlic cloves, minced
• 1/2 cup dry white wine (optional)
• 8 cups beef broth (or veggie broth if you wanna lighten it up)
• 1 bay leaf
• 2 teaspoons fresh thyme leaves
• 1 French baguette, sliced
• 2 cups grated Gruyere cheese
• Freshly ground black pepper, to taste

How to Make this

1. Melt butter with olive oil over medium heat in a large pot then throw in the sliced onions with a pinch of salt and sprinkle in the teaspoon of sugar to help ’em caramelize real nice.

2. Cook the onions while stirring often so they don’t burn, about 25-30 minutes until they are deep golden brown and super soft.

3. Add in the minced garlic and cook for another minute until the garlic becomes fragrant.

4. If you’re using wine, pour in the 1/2 cup dry white wine and let it simmer for a couple of minutes until it mostly reduces.

5. Stir in the 8 cups of beef or veggie broth along with the bay leaf and the 2 teaspoons of fresh thyme leaves.

6. Bring the mixture to a simmer and let it cook for another 15 minutes; this helps all the sweet onion flavors blend into the broth.

7. While the soup is simmering, preheat your oven to 350°F and toast the baguette slices until they are lightly browned.

8. Season the soup with a little extra salt and freshly ground black pepper to taste.

9. Ladle the hot soup into oven-safe bowls, place one or two toasted baguette slices on top of each bowl, and sprinkle 2 cups of grated Gruyere cheese all over.

10. Pop the bowls in the oven under the broiler for a few minutes until the cheese is all melted and bubbly, then serve immediately and enjoy!

Equipment Needed

1. A large pot – needed for melting the butter and olive oil and cooking the onions until they get all caramelized and soft.
2. A knife – used for slicing the large onions and mincing the garlic.
3. A cutting board – essential for safely chopping both the onions and garlic.
4. Measuring spoons and cups – important for accurately scooping the sugar, wine, broth, and thyme.
5. A wooden spoon – best for stirring the onions so they dont stick or burn.
6. A cheese grater – needed to grate the Gruyere cheese fresh before topping the soup.
7. Oven-safe bowls – these are required for serving the hot soup and for broiling the cheese on top.
8. A baking tray – used for toasting the baguette slices in the oven until they get slightly browned.
9. A ladle – helpful for transferring the soup into the bowls safely.
10. An oven with a broiler function – used at the end to melt and bubble the cheese on each bowl.

FAQ

Easy Homemade French Onion Soup Recipe Substitutions and Variations

• If you don’t have beef broth, try using chicken broth if you aren’t a vegetarian or double up on veggie broth for a lighter flavor.
• Out of Gruyere cheese? You can swap it with Swiss or mix mozzarella and parmesan for a different twist.
• No white wine at hand? A splash of white grape juice or even a bit of apple cider vinegar could work fine.
• If you don’t have fresh thyme, dried thyme works too; just use about half the amount since it packs more flavor.
• For unsalted butter, you can use regular salted butter or even a dollop of coconut oil if you prefer a unique flavor.

Pro Tips

1. Make sure you let the onions cook low and slow so they really caramelize; rushing this step can mess up the deep, sweet flavor you want.
2. Keep an eye on the garlic when you add it – it can burn fast if the onions are too hot, and burned garlic can ruin the whole soup.
3. When you toast the baguette slices, go for a nice crisp edge instead of a hard, burnt one. It helps the Gruyere melt just right without being too soggy.
4. Always taste your broth before you finish; a little extra salt and pepper at the end can really bring out all the flavors, so don’t be afraid to adjust it.