My French onion soup recipe is the ultimate comfort food, loaded with sweet caramelized onions in a luscious broth, topped with crispy baguette slices and lots of gooey Gruyère cheese.
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I’m getting back to my French roots with this pot of heaven: French onion soup that’s uncomplicated and richly flavorful in just a few easy steps! It all starts with Caramelized Onions, that are tossed in butter until they’re beautifully brown and soft. Then simmer them in a simple yet fabulous broth that’s you’ll want to soak up every drop with toasted Baguette topped with lots and lots of melted Gruyère cheese.
Warning: you may find that just one bowl (and one baguette) isn’t enough. Bon appétit!
Why You’ll Love This French Onion Soup Recipe
This recipe has been in my family for decades! Here’s why you’ll love it:
- Easy to make: caramelize onions, add the broth ingredients, and let simmer for just 30 minutes!
- Rich flavor: there’s nothing better than slowly caramelized onions in a heavenly broth.
- Cheesy, gooey goodness: who doesn’t love that?
- Even better made ahead: the flavors meld together even more!
Ingredients and Substitutions
- Chicken broth – while many recipes call for beef broth, I find chicken broth doesn’t overpower the delicate flavor of the caramelized onions like beef broth can! But feel free to use beef broth if you prefer a richer broth, or even vegetable broth for a vegetarian version.
- Spanish onions – Spanish onions are a larger, sweeter, and more delicate type of yellow onion. They’re widely available and are the best option for French onion soup! If you can’t find them, you can use regular yellow onions.
- Butter – caramelizing onions in butter is hard to beat. But if you prefer a lighter version, you can use olive oil.
- Cognac – the secret ingredient in onion soup is a generous splash of Cognac. It’s classic in many Parisian bistros, adding that signature complexity, and subtle vanilla-oak undertones. I’m drooling just thinking about it! While I highly recommend using Cognac, you can also use brandy, a splash of dry white wine, or leave it out completely.
- Fresh Thyme – pop a few whole thyme sprigs into the soup while it’s simmering and you won’t regret it! Remove them right before serving. Don’t have fresh thyme? Try a bay leaf instead!
- Gruyère cheese – for that traditional, gooey, cheesy finish, Gruyère is unmatched. Less expensive substitutes are Emmental and Jarlsberg.
- Baguette – for dunking and soaking up that broth…yum! Parker House Rolls work too.
How to Make French Onion Soup
Making a steaming bowl of French onion soup, that tastes just like you’re at a Parisian bistro, is only a few steps away. Here are the simple steps (full recipe in recipe card!):
Step 1 (caramelize): Melt butter in a large pot. Add onions and salt. Caramelize, uncovered over medium-high heat, for 35-50 minutes until richly brown. Toss onions every 3-5 minutes, scraping down brown bits.
Step 2 (deglaze): Deglaze with cognac.
Step 3 (make broth): Add chicken broth, thyme sprigs, salt and pepper. Stir.
Step 4 (simmer): Simmer for 30 minutes.
Step 5 (toast): Preheat oven to broil. Toast baguette slices for 3-5 minutes until lightly toasted. Add a generous pinch of Gruyère to each slice, and broil again for 1-2 minutes.
Step 6 (serve): Ladle soup into bowls, sprinkle with cheese, and place a piece of cheesy baguette on top. Enjoy!
What to Serve With French Onion Soup
Typically French onion soup is a starter in French bistros, served simply with toasted Homemade Baguette and melted Gruyère, followed by a heartier main dish like:
- Beef bourguignon, Braised Short Ribs, or steak frites
- Roast chicken
- Simple fish like Baked Cod
- Pork tenderloin like Grilled Pork Tenderloin
Finish off the meal with Tarte Tatin, and you’ll be transported to the streets of France!
Make Ahead and Storage
To store: make French onion soup up to 4 days in advance, storing in the fridge! It gets better and better with time.
To freeze: freeze soup, without cheese or bread, for up to 3 months. Thaw in the fridge overnight before reheating.
To reheat: reheat over medium heat on the stovetop, stirring occasionally until hot. Alternatively, you can reheat smaller portions in the microwave.
More Soup Recipes You’ll Love!
If you’ve tried this French Onion Soup Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
BEST French Onion Soup
Ingredients
- 64 ounces chicken broth
- 6 large Spanish onions, cut into ¼ inch strips
- 4 tablespoons butter
- 50 ml cognac, 1 nip
- 2 fresh thyme sprigs
- Salt and pepper, to taste
- 1 pound Gruyère cheese, grated
- Baguette, cut into ½ inch slices
Instructions
- Melt butter in an extra-large pot over medium-high heat. Add onions and salt. Caramelize, uncovered over medium-high heat, for 35-50 minutes until richly brown. Toss onions every 3-5 minutes (more frequently towards the end), scraping down brown bits in bottom of pot.
- Once caramelized, keep onions in pot and deglaze with cognac, scraping down brown bits.
- Add chicken broth, thyme sprigs, salt and pepper. Stir.
- Bring to a gentle boil over medium-high heat, and then bring down to a simmer over medium-low heat. Simmer (covered) for 30 minutes, or until ready to serve.
- Preheat oven to broil. Toast baguette slices under broiler for 3-5 minutes until lightly toasted. Then add a generous pinch of Gruyère to each slice, and broil again for 1-2 minutes until just melted.
- Remove thyme sprigs before serving. Ladle soup into bowls or ramekins, sprinkle with cheese, and place a piece or two of cheesy baguette on top of each. Enjoy right away!
Video
Notes
- You can absolutely use beef broth instead of chicken broth, but I find that beef broth overpowers the delicate flavor of the caramelized onions.
- Spanish onions are a type of yellow onion. They’re larger, sweeter, and less pungent than the classic yellow onion. In the grocery store, they may be labeled as “jumbo yellow onions”.
- Gruyère is the classic cheese used on top of onion soup, but you can also use Jarlsberg or Emmental, which are great, less expensive substitutes.
- French onion soup is better the next day! Make it up to 4 days in advance or freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved this recipe, especially with the cheesy baguette. The perfect meal to get ready for winter!
Can’t go wrong with a cheesy baguette! Cheers!
Grace
That little splash of Cognac really did the trick! This soup is buttery, rich, herby, delicious!
Agreed!! Thanks for your comment!
Grace
Grace’s French Onion Soup is so simple to make and tastes. I have made quite a few of her recipes as I feel that they are so easy to make, whether it’s baking muffins, which I love baking or some of her pasta dishes. Some recipes you see online sound a bit pretentious but Grace’s make me feel like I want to make them right away, which is how a dish should feel.You need to keep them a bit lighthearted, so if you feel that you want to make them immediately then they are hitting the spot. If you haven’t attempted any yet then what are you waiting for, get a grip.
Hi Mauro,
I really can’t thank you enough for your incredibly kind words! I am so, so happy you loved this recipe and others you’ve tried. I put love into every recipe, and it’s amazing to hear you feel that too.
Cheers!
Grace
Better than any restaurant and so fun to make with my kids!!!! The loved it. My husband didnโt love cleaning the cheese off the crocks though, ha!
HA! That’s amazing. The soup was worth it!!
Grace