If you’re searching for the Best French Onion Soup We’ve Made, prepare for your new cold-weather obsession. Deeply caramelized onions, an aromatic broth enriched with wine and herbs, and mountains of gooey, golden Gruyere bubbling over crusty bread—this is French comfort food at its greatest. Every spoonful is like a warm hug!
Why You’ll Love This Recipe
- Unbeatable Depth of Flavor: Slow-caramelized onions, a duo of wines, and fresh thyme build incredible savory notes in every bowl.
- Dreamy, Melty Cheese Cap: Broiled Gruyere blankets each bowl in a luscious, bubbling crust for that classic, irresistible finish.
- Surprisingly Simple: The ingredient list is short, the steps are easy, and every component lets the flavors shine—no fussy techniques needed.
- Restaurant Results at Home: This is truly the Best French Onion Soup We’ve Made, yet each step is totally doable in your own kitchen.
Ingredients You’ll Need
French onion soup is proof that a few humble ingredients can make pure magic. Each one plays a starring role—rich golden onions, a splash of wine, an infusion of herbs, and that signature cheesy, toasty topping. Here’s how they all meld together for the ultimate bowl.
- Yellow Onions (3½ pounds): Sweet, robust flavor forms the backbone of the soup—slice them thin for maximum caramelization.
- Salted European-style Butter (4 tbsp): Adds richness and helps the onions mellow and brown beautifully; salted butter boosts the savory depth.
- Sweet Vermouth, Sherry, or Brandy (1/4 cup): Deglazes the pot and amplifies the sweetness of the onions—use what you love for subtle nuance.
- Dry White Wine or Lillet Blanc (1/4 cup): Adds acidity and gentle brightness to balance the soup—Lillet brings a touch of floral aroma, but any dry white works.
- Chicken Broth or Beef Stock (4–5 cups): This forms the body of your soup; homemade is best, but the right store-bought broth works in a pinch (see notes below for details).
- Fresh Thyme Leaves (1 tsp): Brings an herbal, fragrant lift that makes the broth so inviting.
- Fine Sea Salt (1/4 tsp, plus more to taste): Essential for coaxing out and balancing the flavors.
- French Baguette or Rustic Loaf (1 loaf): Sliced thick and toasted, it gives both crunch and a base for that gooey cheese cap.
- Garlic Cloves (2): Rubbed on the toasted bread for a kick of flavor that lingers in every bite.
- Gruyere Cheese (1 cup, grated): Melts dreamily under the broiler for that unmistakably French finish—don’t skimp here!
Variations
This classic is a crowd-pleaser, but it’s so easy to tailor to your pantry, dietary needs, or craving of the moment. Don’t be shy—make the Best French Onion Soup We’ve Made your own with these fun ideas!
- Vegetarian Twist: Swap in a rich homemade or boxed vegetable broth and use a vegetarian-friendly cheese.
- Extra-Umami Addition: Stir a splash of Worcestershire or soy sauce into the broth for deeper savoriness (especially good when skipping beef stock).
- Cheese Swap: Try half Emmental or Comté with your Gruyere, or even a sprinkle of sharp aged cheddar for a bolder melt.
- Gluten-Free: Use your favorite GF loaf for the toast and check labels for wine, broth, and cheese as needed.
- No Alcohol: Omit wine/vermouth and brighten the soup with a dash of sherry vinegar or even a little splash of apple cider vinegar.
How to Make Best French Onion Soup We’ve Made
Step 1: Caramelize the Onions
Start by melting the salted butter in a wide, heavy pot over medium heat. Add all the sliced onions, stir well, and cover the pot. Cook until they’re translucent, around 12–15 minutes. Then, uncover and let the real magic happen—slowly caramelize the onions, scraping the bottom often, for 45–60 minutes. Patient stirring brings out their natural sweetness and deep golden color (don’t rush this step, it’s what makes this the Best French Onion Soup We’ve Made!).
Step 2: Deglaze and Simmer
Once the onions are perfectly golden and fragrant, pour in the sweet vermouth (or sherry/brandy) and white wine. Scrape the bottom to lift all those caramelized bits—this boosts flavor! Let the mixture bubble for about 2 minutes so the alcohol cooks off, leaving just complexity behind. Now add the broth, fresh thyme, and salt. Cover and simmer for 5 minutes, then taste and adjust salt as needed. If you love a brothier soup, go for the full 5 cups of stock.
Step 3: Prep and Toast the Bread
While the soup simmers, heat your oven to 400°F (204°C). Butter each slice of bread and bake until golden and crisp—about 5–6 minutes. Once cool enough to handle, rub the toasted bread with a cut garlic clove; this magical step infuses every bite of your soup topping with aromatic goodness.
Step 4: Layer Up and Broil
Get out your oven-safe soup bowls and place them on a sturdy baking sheet. To avoid the dreaded ‘broth sponge’ syndrome, quickly dunk each toast slice into the soup before adding it to the bowls. Place one slice in each bowl, sprinkle a little Gruyere on top, then ladle in the soup. Layer two more slices of bread per bowl, pile on the remaining cheese, and broil until beautifully golden and bubbly—absolutely classic Best French Onion Soup We’ve Made vibes!
Pro Tips for Making Best French Onion Soup We’ve Made
- Onion Watch: Sweet onions (like Vidalia) caramelize faster than yellow—keep a close eye on them so they don’t burn during the process.
- Broth Matters: Homemade chicken or beef broth gives the soup incredible body and flavor, while most store-bought beef broths tend to be too salty—if opting for boxed, try a low-sodium chicken style.
- Toast Dunking: Briefly dunk your garlicky toasts in the soup before broiling to keep them crisp but not steal all your broth in the bowl.
- Cheese Coverage: Always grate your cheese fresh for the dreamiest melt—and don’t be shy with that Gruyere cap!
How to Serve Best French Onion Soup We’ve Made
Garnishes
This soup’s crown jewel is the broiled cheese, but a sprinkle of fresh thyme or chives makes each bowl pop. If you want to turn up the Parisian drama, try a dusting of cracked black pepper or even a touch of flaky salt on top right before serving.
Side Dishes
A simple green salad with a bright vinaigrette is absolutely perfect alongside the Best French Onion Soup We’ve Made—it balances all that richness. For bigger appetites, add thinly sliced cured meats, apple wedges, or a handful of crunchy cornichons for a lovely French-inspired spread.
Creative Ways to Present
Serve in classic French onion crocks for nostalgic flair, or make adorable individual portions in oven-safe mugs or mini cocottes. If you’re feeling playful, try bite-sized “soup shooters” at parties, each topped with a little crouton and Gruyere bubble. Instant wow factor!
Make Ahead and Storage
Storing Leftovers
Leftover French onion soup keeps beautifully in an airtight container in the refrigerator for up to 4 days. Store the toasts and cheese separately from the soup to keep them from getting soggy.
Freezing
The oniony broth freezes perfectly! Ladle cooled soup (without bread or cheese) into freezer-safe containers, leaving a little room for expansion. It’ll keep for up to 2 months—just thaw overnight in the fridge before reheating and assembling with fresh toasts and cheese.
Reheating
To reheat, bring the soup to a simmer on the stovetop. Toast fresh bread, top with cheese, and broil as usual for best results—your leftovers will be every bit as glorious as day one!
FAQs
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Can I make French onion soup without wine?
Absolutely! Substitute the wine with an extra splash of broth and a dash of sherry or apple cider vinegar to restore some brightness. The result is slightly less complex, but still every bit as delicious.
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What’s the best cheese for the top?
Gruyere is classic for its nutty, melty character, but French onion soup is also delicious with Emmental, Comté, or even a sharp aged cheddar if you love a richer flavor punch. Try grating your own for the best melt!
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Can the soup be made ahead of time?
Yes—it’s actually perfect for making ahead! Prepare the onion broth up to 3 days in advance and refrigerate. When ready to serve, simply reheat, prep fresh toasts and cheese, then broil to finish.
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Why do my onions take so long to caramelize?
Gorgeous, golden onions require patience—the natural sugars need slow heat to break down and intensify their flavor. Stir often and avoid raising the temperature too high, or they’ll brown too quickly or burn before sweetening.
Final Thoughts
If you’ve never tried making French onion soup from scratch, let this be the Best French Onion Soup We’ve Made and shared with you. It’s cozy, nostalgic, and truly a show-stopper for family, guests, or a snug solo dinner. Pull out your soup bowls and give this classic a place at your table—you’ll be so glad you did!
Print
Best French Onion Soup We’ve Made Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Stovetop, Oven
- Cuisine: French
- Diet: Vegetarian
Description
This French Onion Soup recipe is a comforting classic that features caramelized onions, savory broth, toasted bread, and melted Gruyere cheese. It’s a soul-warming dish perfect for cozy nights in.
Ingredients
For the Soup:
- 3 1/2 pounds (1590g) yellow onions, peeled and thinly sliced (6 to 7 medium)
- 4 tablespoons (57g) European-style salted butter, like Kerrygold, plus more for bread
- 1/4 cup (2 ounces) sweet vermouth, sherry, or brandy
- 1/4 cup (2 ounces) dry white wine or Lillet Blanc; see notes
- 4 to 5 cups (950ml to 1180ml) chicken broth or beef stock, see tips
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon fine sea salt, plus more to taste
For Serving:
- 1 French baguette or rustic loaf, sliced into 1/2-inch slices, 12 slices
- 2 cloves garlic
- 1 cup (114g) grated Gruyere cheese, 4 ounces
Instructions
- Make Soup – Melt butter, caramelize onions, add vermouth, wine, broth, thyme, and salt. Simmer.
- To Serve – Toast bread, rub with garlic, dunk in soup. Top bread with cheese, ladle soup, and broil until cheese is bubbly and golden.
Notes
- Be cautious with sweet onions as they caramelize faster.
- Homemade chicken broth or beef stock is recommended over store-bought options.
- Substitute vermouth with sherry or brandy, and Lillet Blanc with dry white wine.
- For a non-alcoholic version, use sherry vinegar to taste and fish sauce for flavor.
- Any oven-safe soup bowl can be used for serving.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 596
- Sugar: 21.8g
- Sodium: 907.8mg
- Fat: 24.2g
- Saturated Fat: 13.4g
- Carbohydrates: 64.2g
- Fiber: 7.7g
- Protein: 22.4g
- Cholesterol: 67.4mg
