Bursting with the flavor of caramelized onions, rich beef broth, and salty, melted cheese, this French Onion Soup warms the coldest of fall and winter days.
Nothing beats a bowl of warm soup on a chilly day. Whether it’s traditional Chicken Noodle Soup or perhaps a steaming bowl of Homemade Chicken Soup without the Noodles, cold weather calls for food that warms you inside and out.
Serve this simple French Onion Soup with a slice of fresh baked Rosemary Focaccia or a warm Yeast Roll. Or make it dinner and dessert and pair it with a slice of sweet Pumpkin Cake.
French Onion Soup
This French onion soup recipe is an all time favorite and a timeless classic. It’s full of sweet, caramelized onions, savory thyme, rich beef broth, and a touch of red wine. The recipe sounds complicated, but it couldn’t be easier to make.
Top this soup with a handful croutons and your favorite shredded cheese or maybe even a thinly sliced baguette round and a piece of provolone or gruyere. Pop it under the broiler and out comes an amazing, melted, cheesy topping that couldn’t be better.
How To Make Classic French Onion Soup.
- Start by placing the onions, butter and thyme in a large pan and heat over low heat. Stir occasionally, and cook until the onions are 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 1 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 your wine (or beef broth) and stir to combine the onions and wine. Cook for 10-15 minutes over low-medium heat. The liquid will reduce some but should not completely evaporate.
- 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 about 20 minutes, while continuing to stir 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, bake at 350°F to toast the bread until crunchy.
- After the soup cooks, discard the thyme and bay leaves and ladle the soup into individual, oven-safe bowls. Place several pieces of toasted bread 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!
Tips and Variations
- Substitute red wine with equal amounts low sodium beef broth or stock.
- Use your favorite white cheese. We love sliced provolone and gruyere, but mozzarella and swiss are some other great options.
- Yellow and white onions are a go-to for this French Onion Soup recipe. However, red onions are another option. Each type of onion provides a slightly different flavor, so pick out your favorite.
- Try premade croutons in place of a baguette.
- Use a combination of fresh thyme and rosemary for the ultimate in earthy flavors.
- A dry red wine works best in this recipe. Not to mention, there may be some leftover to enjoy a glass with the soup.
Storage and Reheating
Refrigerator: Store any leftovers in an airtight container in the fridge for up to 4 days.
Freezer: French Onion Soup freezes well. Store in an freezer-safe 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 warmed all the way through. Place the baguette and cheese over the top and heat once more to melt the cheese. If reheating frozen french onion soup, be sure to let it thaw first.
More French Onion Inspired Favorites:
Don’t forget to check out our French Onion Soup web story!
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:
4Serving 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.