This French Onion Soup is an easy homemade version of the classic french soup. Made with beef broth, a splash of white wine, mustard and thyme for depth of flavor. Topped with toasted bread and melted gruyere for an epic bite!
Classic French Onion Soup Recipe
Sautéed in butter until perfectly caramelized, the sweet onions and aromatic garlic in these French onion soup bowls are a savory symphony of comforting flavors. Paired with fragrant thyme for some herbiness and toasty baguettes, every spoonful is an ode to Parisian cuisine.
Ready in one hour, a touch of spicy stone ground mustard and dry white wine give this recipe the depth and aromatics of a slow-cooked soup without countless hours in the kitchen. A splash of Worcestershire adds umami and also elevates the richness of the beef broth. Infused with floral, earthy notes from a bay leaf, this rich soup is so well-balanced it deserves a chef’s kiss.
Made in one pot but still 100% gourmet, the crispy, golden bread and creamy, nutty Gruyere bring it all together. Served fresh out of the oven for an impressive cheese pull, your kitchen will smell like a French restaurant a couple of times per month from now on.
Why You’ll Love This Easy French Onion Soup
A bowl of French onion soup is comfort food at its best.
- Better than restaurants. Unlike at fancy French restaurants, you can serve generous portions of this soup and even add more cheese if you’d like.
- Homemade. It only has fresh ingredients for a deeply rich and flavorful beef broth with lots of sweet onions.
- Healthy. There are no excessive amounts of fat, sodium, or any funny ingredients.
- Easy. There are no complicated techniques needed for this recipe. Just keep an eye on the onions!
What You’ll Need
Don’t worry, it doesn’t need to be expensive wine. Check the recipe card at the bottom of the post for exact amounts.
- Unsalted butter – Feel free to use salted.
- Sweet onions – Don’t use red onions.
- Garlic – No garlic powder here, please.
- Fresh thyme – If you’re using dried, add half the amount.
- Stone ground mustard – None of the yellow stuff.
- White wine – Only use dry white wines, not sweet ones.
- Worcestershire sauce
- Beef stock – Beef bone broth works too. Try to find low-sodium versions.
- Bay leaf
- Salt and black pepper – Don’t use any other kind of pepper.
- French baguette – Sourdough is a good substitute.
- Gruyere cheese – If you make any swaps, it needs to be melty cheese.
How To Make Homemade French Onion Soup
Making sure the onions are golden and caramelized will intensify the soup’s rich, buttery sweetness. Check the recipe card at the bottom of the post for more detailed instructions.
- Melt the butter. Place a large dutch oven over medium-high heat. Add the butter and sliced onions. Don’t worry if they crowd the pot at first. They’ll go down as they cook.
- Caramelize the onions. Stir occasionally and let the onions cook for about 40 minutes until they’re slightly browned (not burned). Don’t rush this.
- Season the onions. Add the garlic, thyme, mustard, and Worcestershire to the onions. Stir well and cook for another minute.
- Add the wine. Pour in the wine and mix well. Use a wooden spatula to gently scrape the bottom of the pot to remove any browned bits (that’s where all the flavor is!).
- Simmer it. Add in the stock and bay leaf. Mix well and cover the pot. Let it simmer for 10-15 minutes. Remove the bay leaf.
- Prepare the bowls. Preheat the oven to HIGH using the broiler setting. Scoop the desired amount of soup into oven-safe bowls. Place the bowls on a baking sheet.
- Add bread and cheese. Place 1-2 slices of bread and 1-2 slices of cheese in each bowl.
- Melt it. Place the baking sheet in the oven. Broil the soup bowls for 2-4 minutes or until the cheese is melty. Remove the tray from the oven and serve immediately.
Tips for Success
Even if you’re not a world-class chef, this French onion soup recipe will turn out perfectly with a little extra help.
- Thinly slice. The best onion soup is made with thinly sliced onions because they caramelize better. Larger chunks may be easier to cut but they’ll affect the flavor.
- Swap the cheese. Provolone, Emmental, and Swiss cheese are amazing swaps when you’re out of Gruyere.
- Don’t use regular bowls. This recipe can’t be served in regular bowls. Since they’ll be moved into the broiler, you don’t want any plastic or non-heat-safe materials to melt and become toxic.
- Hold the salt. Wait to add any salt until right before pouring the soup into bowls. The ingredients used are well-balanced and most of the time you don’t need to add any. You don’t want to over-salt the food.
- Prep ahead. If you caramelize the onions in advance, the rest of the soup will be a breeze on a weeknight.
This French onion soup is the perfect side for some steak, fish, and chicken dinners. For steak, try it with my Grilled Ribeye or Balsamic Braised Beef Short Ribs. For fish, go for my Seared Chilean Sea Bass. My Tuscan Chicken is great option for poultry. Don’t forget some veggie sides like my Pommes Frites and Simple Arugula Salad.
How to Store Leftover French Onion Soup
Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days. Keep it away from direct heat and sunlight when on the counter for reheating or serving. To reheat it, microwave it for 30 seconds, stir, and microwave another 30 seconds. You can also heat it in a pot for 7-8 minutes. If you want to reheat it in the same bowls, pop it into the oven at 350F for 15-20 minutes.
Can I Freeze This?
Yes! Pop the cooled soup into freezer-friendly bags or containers. I recommend doing so in serving-size portions. Freeze it for up to 3 months. Transfer it to the fridge a day before serving. Reheat as usual and enjoy.
More Easy Soup Recipes
- Crockpot Chicken & Wild Rice Soup
- Creamy Instant Pot Potato Soup
- Epic Creamy Tuscan White Bean Soup with Sausage
- Easy Crock Pot Broccoli Cheese Soup
- An Easy Classic Minestrone Soup Recipe
This comforting French onion soup recipe is filled with caramelized onions, a deep beef flavor, toasty bread, and lots of gooey cheese.
- 2 tablespoons unsalted butter
- 5–6 large sweet onions, sliced
- 4 garlic cloves, minced
- 2 tablespoons fresh thyme
- 1 1/2 tablespoons stone ground mustard
- 1/2 cup white wine (Could use white cooking wine)
- 1 teaspoon worcestershire sauce
- 6–7 cups beef stock or beef bone broth
- 1 bay leaf
- salt and fresh black pepper to taste
- 1 French baguette, sliced
- 1/2 lb. gruyere cheese, sliced
- Heat a large dutch oven to medium high heat.
- Add butter to the pan along with all the sliced onions. (It will probably overflow, but don’t worry they will go down)
- Cook onions until they are cooked down by more than half and caramelized (a light brown color) not burnt. About 40 minutes, stirring occasionally.
- Next add garlic, thyme, stone ground mustard, and Worcestershire sauce to the onions. Stir everything in and saute for 1 minute.
- Add in the white wine to deglaze the pan. Scraping all the good flavor off the bottom of the pan.
- Next, add in the beef stock and a bay leaf. Stir around and then cover.
- Simmer for 10-15 minutes.
- Remove the bay leaf from the soup.
- Preheat oven to HIGH broiler.
- Scoop the desired amount of soup into oven-safe bowls and place the bowls on a baking sheet.
- Add a 1-2 slices of baguette to each bowl, along with 1-2 slices of gruyere cheese.
- Place under broiler until the cheese is bubbling, about 2-4 minutes. (keep an eye on it)
- Remove from broiler and serve!
- Serving Size: 1 bowl of soup (bread & cheese not included in nutrition info)
- Calories: 189
- Sugar: 17 g
- Sodium: 601 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 10 mg
Keywords: French onion soup, easy french onion soup, French onion soup recipe