A savory, warm, and easy French Onion Soup flavored with garlic, red wine, sweet Spanish onions, and topped with a crisp baguette and melted white cheese.
French Onion Soup
This French onion soup recipe is an all time favorite. It’s full of sweet, caramelized onions, savory thyme, beef broth, and a touch of red wine. It sounds complicated, but it couldn’t be easier to make.
This flavorful, decadent soup would pair wonderfully with our Sirloin Steak and Easy Instant Pot Baked Potatoes for a restaurant quality meal that will surely impress your dinner guests!
Key Ingredients
- onions: White or Spanish, whatever your preference, thinly sliced.
- butter: Unsalted.
- thyme: Two fresh sprigs. Using fresh herbs gives the best flavor.
- garlic: About 2 cloves, minced. Always feel free to use more if you’d like!
- flour: All-purpose to thicken the broth slightly.
- red wine: Any red wine of your choosing will do. You can also substitute for additional beef broth.
- beef broth: 32 ounces, more if eliminating the red wine.
- bay leaves: The bay leaf just adds that extra layer of subtle flavor that really brings it all together.
- Salt and pepper: To taste.
- small baguette: Sliced into bite sized pieces to top each serving of soup with.
- Gruyere cheese: Shredded off the block for the freshest flavor. Or use any white cheese you like.
How To Make French Onion Soup
- Start by placing the onions, butter and thyme in a large pan and heat over low heat. Cook over low heat, stirring occasionally, until the onions are soft, translucent, and begin to caramelize, about 45 minutes to an hour. Just before the onions finish cooking, add the garlic and sauté for another 30 seconds to a minute.
- Dust the mixture with flour and stir to combine. Cook for an additional 5-7 minutes to cook out the raw flour flavor.
- Add the wine and stir so the onions and wine are mixed. Cook for 10-15 minutes over low-medium heat, stirring occasionally. The liquid will reduce some but should not completely evaporate.
- After the alcohol evaporates from the wine, pour in the beef broth and add the bay leaves. Stir to combine and bring to a boil. Once the mixture begins to boil, reduce heat to a simmer and cook for 20 minutes, stirring occasionally. Taste, and add salt and pepper if desired.
- While the soup simmers, place the cubed baguette onto a large baking sheet. Transfer the baking sheet to the oven and bake at 250°F for 10 to 15 minutes to warm and dry the bread slightly or at 350°F to toast the bread.
- After the soup has simmered, ladle it into individual, oven-safe bowls. Place several toasted bread pieces into each bowl of soup, and top with shredded cheese (about 1 ounce each).
- Place the bowls on a baking sheet or in a baking dish for easy handling. Transfer the pan to the broiler, and broil for 4-5 minutes or until the cheese is melted and bubbly.
- Enjoy immediately while hot and bubbly!
Tips and Variations
- Beef broth can be substituted for the red wine.
- Use your favorite white cheese. Our favorites are sliced provolone and gruyere, but there are plenty of other delicious options!
- We like to use Spanish (yellow) or white onions for our easy French onion soup recipe. However, red onions are another option. Each type of onion provides a slightly different flavor, so pick out your favorite.
- Instead of a baguette, croutons could be used as well.
Storage and Reheating
Refrigerator: Store any leftovers in an airtight container in the fridge for up to 4 days.
Freezer: This soup is perfect for freezing. Store in an airtight container for 4-6 months. Although, hold off on adding the baguette or croutons and topping with the cheese until ready to serve.
Reheating: When reheating, warm on the stove or in the microwave until hot all the way through. Remove, place baguette and cheese over top and heat once more until cheese is melted. If reheating frozen french onion soup, be sure to let it thaw first.
More French Onion Inspired Favorites:
French Onion Soup
A savory, warm, and easy French Onion Soup flavored with garlic, red wine, sweet Spanish onions, and topped with a crisp baguette and melted white cheese.
Ingredients
- 2 large white or Spanish onions, thinly sliced
- ¼ cup unsalted butter
- 2 sprigs of thyme
- 2 cloves of garlic, minced
- 2-3 tablespoons all-purpose flour
- ¾ cup red wine
- 32 ounces beef broth
- 2 bay leaves
- Salt and pepper to taste
- Small baguette, sliced into bite sized pieces
- 4 ounces Gruyere, shredded off the block
Instructions
- Place the onions, butter and thyme in a large pan and heat over low heat. Cook over low heat, stirring occasionally, until the onions are soft, translucent, and begin to caramelize, about 45 minutes to an hour. Just before the onions finish cooking, add the garlic and saute for another 30 seconds to a minute.
- Dust the mixture with flour and stir to combine. Cook for an additional 5-7 minutes to cook out the raw flour flavor.
- Add the wine and stir so onions and wine are mixed. Cook for 10-15 minutes over low-medium heat, stirring occasionally. The liquid will reduce some but should not completely evaporate.
- After the alcohol evaporates from the wine, pour in the beef broth and add the bay leaves. Stir to combine and bring to a boil. Once mixture begins to boil, reduce heat to a simmer and cook for 20 stirring occasionally. Taste, and add salt and pepper if desired.
- While the soup simmers, place the cubed baguette onto a large baking sheet. Transfer the baking sheet to the oven and bake at 250°F for 10 to 15 minutes to warm and dry the bread slightly or at 350°F to toast the bread.
- After the soup has simmered, ladle it into individual, oven-safe bowls. Place several toasted bread pieces into each bowl of soup, and top with shredded cheese (about 1 ounce each).
- Place the bowls on a baking sheet or in a baking dish for easy handling. Transfer the pan to the broiler, and broil for 4-5 minutes or until the cheese is melted and bubbly.
- Enjoy immediately! See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ¼ cups of soup. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
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Nutrition Information:
Yield: 4 Serving Size: 1 1/4 cupsAmount Per Serving: Calories: 533Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 62mgSodium: 1615mgCarbohydrates: 52gFiber: 3gSugar: 6gProtein: 21g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.