French Onion Soup is pure comfort in a bowl. The rich, caramelized onions mixed with savory broth and topped with melted cheese make it the kind of dish that warms you up from the inside out. It’s simple to make but feels like a special treat, perfect for a cozy night in or sharing with friends.

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This is my soup of many seasons, I can eat it any time of the year, and I think you’ll agree. You don’t need fancy ingredients, it’s straightforward to make, but it always looks like you’ve gone that extra mile. And that melted cheese on top? It’s the real crowd pleaser, making it great for a dinner party, the holidays, and those cozy nights in.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Overhead view of various ingredients for French Onion Soup, including pepper, thyme, Gouda cheese, red wine vinegar, yellow onions, bay leaves, olive oil, butter, garlic, salt, beef broth, and slices of bread. — French Onion Soup Ingredients. Photo Credit: Hungry Cooks Kitchen

How to Make Classic French Onion Soup with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

You’re going to love this French onion soup recipe, and it’s easy to make if you follow my straightforward instructions.

Caramelize the Onions

Start by melting butter with olive oil in a large pot over medium heat. Toss in the sliced onions with a pinch of salt, and let them cook slowly. Stir every now and then until they’re a deep, caramelized brown.

A cast iron pot filled with sliced onions, chunks of butter, and seasoning sits on a light-colored countertop, ready to transform into a savory French Onion Soup. Nearby, ingredients like garlic cloves and fresh herbs add to the aromatic promise of this classic dish. — Add the onions, butter, garlic, salt, and pepper in a large pot.

A black pot filled with caramelized onions sits on a light gray countertop, promising the beginnings of a delicious French Onion Soup. Fresh thyme and a small plate of sliced butter are nearby, along with some whole onions. — Cook for 30-40 minutes.

This takes time—about 30 to 40 minutes—but it’s worth it.

Add Garlic and Deglaze

Once the onions are soft and golden, stir in the minced garlic and cook for just a minute until it smells amazing.

Next, pour in the red wine vinegar to deglaze the pan, making sure to scrape up all those flavorful bits stuck to the bottom.

A pot filled with dark brown stew being stirred, evocative of a rich French Onion Soup, with liquid being poured into it from a white pitcher. Fresh herbs and a small bowl are visible in the background. — Stir in the red wine and the broth.

A pot of brown French Onion Soup with a bay leaf and two sprigs of thyme on the surface. Onion and garlic in a tray beside the pot. — Add the thyme and bay leaf.

A person stirs dark brown beef gravy in a black cast iron pot with a wooden ladle, reminiscent of French Onion Soup. Fresh herbs and onions are visible nearby. — Simmer for around 20 minutes.

Simmer the Soup

Add your beef broth, fresh thyme, and bay leaf to the pot. Let everything come to a simmer, then lower the heat and give it around 20 minutes for the flavors to really develop.

Don’t forget to season it with salt and pepper before you move on.

Toast the Bread

Preheat your oven to 390°F (200ºC). Brush slices of bread with olive oil, sprinkle with salt and pepper, and bake them for about 12 minutes until they’re crispy and golden.

Three slices of bread on a baking tray being brushed with olive oil, perfect for topping your French Onion Soup. — Brush slices of bread with olive oil and sprinkle with salt and pepper.

Three slices of toast on a black baking tray, lightly brushed with a yellow spread, reminiscent of the flavors found in French Onion Soup, accompanied by a gray brush with a wooden handle. — Bake for 12 minutes until crispy and golden.

Assemble and Melt the Cheese

Place the toasted bread on top of your soup and layer on slices of Gruyère or gouda cheese. Put the bowls in the oven for 5 to 7 minutes, just until the cheese is melted and bubbly.

A bowl of French Onion Soup filled with savory onions and rich broth sits on a countertop beside whole onions and sprigs of fresh herbs. — Transfer the soup into a baking dish.

A bowl of French Onion Soup topped with a piece of toasted bread and slices of melted cheese, surrounded by onions and fresh herbs on a light countertop. — Place the toasted bread and slices of Gruyère or gouda cheese on top of your soup.

Remove the bowls from the oven, serve, and enjoy!

A bowl of French onion soup topped with melted cheese and bread, garnished with fresh thyme, sits on a light-colored cloth next to a pepper grinder and a box of onions. — Garnish with greens and serve.

Recipe Notes and Expert Tips

Here are some of my extra tips to help you perfect this delicious recipe.

Patience with Onions: Let the onions cook slowly to bring out their natural sweetness. Rushing this step won’t give you the deep flavor you’re looking for.
Deglaze for Depth: Make sure to scrape up all the browned bits when deglazing—it adds a lot of flavor to the soup.
Thyme Timing: Remember to fish out the thyme sprigs and bay leaf before serving for a clean finish.
Bread Tips: Using day-old bread keeps it from getting soggy in the soup.
Cheese Choices: Gruyère is classic, but gouda can give a smokier flavor if that’s your style.
Extra Crunch: For those who love extra crisp cheese, pop the soup under the broiler for a few minutes. Watch closely to avoid burning.
Make It Meat-Free: Swap the beef broth for vegetable broth to keep it vegetarian without losing flavor.

A spoon holds a portion of French Onion Soup topped with melted cheese and garnished with herbs, hovering above a brown soup bowl. — French Onion Soup. Photo Credit: Hungry Cooks Kitchen

How to Store Leftover French Onion Soup

You can store leftover soup in the fridge for up to 3 days in an airtight container. If you want to freeze it, just hold off on adding the bread and cheese until you’re ready to serve. The soup itself freezes well for up to 2 months.

What to Serve With French Onion Soup

French onion soup is great with a light green salad or something simple like roasted veggies. If you’re looking for something heartier, pair it with garlic bread or a crusty baguette for dipping.

A brown ceramic bowl cradles French Onion Soup, topped with melted cheese and fresh thyme. — French Onion Soup. Photo Credit: Hungry Cooks Kitchen

More Easy Soup Recipes for You to Try at Home

If you like this soup, you should try these recipes.

Chicken Noodle Soup
Turkey Soup
Pumpkin Soup
Cheesy Lasagna Soup

Classic French Onion Soup Recipe

French onion soup is the ultimate comfort food, with rich, caramelized onions, savory broth, and melted cheese that warms you up. It’s easy to make with simple ingredients, yet feels like a special treat every time. Whether you're enjoying it on a cozy night in or impressing guests, it always delivers. And let’s be honest, the melted cheese on top steals the show every time.

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Prep Time: 15

Cook Time: 1 30

Total Time: 1 45

Course: Soup

Cuisine: French

Keyword: French onion soup

Servings:

Calories: 267kcal

Author: Mandy Applegate

Ingredients

2 tablespoons unsalted butter
2 tablespoons olive oil
4 large yellow onions thinly sliced
2 garlic cloves minced
2 tablespoons red wine vinegar to deglaze the pan
6 cups beef broth
5 sprigs fresh thyme plus more for garnish
1 bay leaf
Salt and freshly ground black pepper to taste
4 bread slices
4 gruyere or gouda cheese slices

US Customary – Metric

Instructions

In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced onions and a pinch of salt, and cook, stirring occasionally, until the onions are deeply caramelized and golden brown, about 30-40 minutes.
2 tablespoons unsalted butter, 2 tablespoons olive oil, 4 large yellow onions, 2 garlic cloves
Add the minced garlic to the onions and cook for an additional 1-2 minutes until fragrant. Pour in the vinegar to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
2 tablespoons red wine vinegar
Add the beef broth, fresh thyme sprigs, and bay leaf to the pot. Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 20 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
6 cups beef broth, 5 sprigs fresh thyme, 1 bay leaf, Salt and freshly ground black pepper
Preheat the oven to 390°F (200ºC). Brush the bread with olive oil, season with salt and pepper and bake for 12 minutes, or until golden brown.
4 bread slices
Top the soup with the bread and the cheese slices. Place it in the oven for 5-7 minutes, until the cheese melts.
4 gruyere or gouda cheese slices
Serve with pepper and fresh herbs.

Notes

Patience with Onions: Let the onions cook slowly to bring out their natural sweetness. Rushing this step won’t give you the deep flavor you’re looking for.
Deglaze for Depth: Make sure to scrape up all the browned bits when deglazing—it adds a lot of flavor to the soup.
Thyme Timing: Remember to fish out the thyme sprigs and bay leaf before serving for a clean finish.
Bread Tips: Using day-old bread keeps it from getting soggy in the soup.
Cheese Choices: Gruyère is classic, but gouda can give a smokier flavor if that’s your style.
Extra Crunch: For those who love extra crisp cheese, pop the soup under the broiler for a few minutes. Watch closely to avoid burning.
Make It Meat-Free: Swap the beef broth for vegetable broth to keep it vegetarian without losing flavor.

Nutrition

Tried this recipe?Let us know how it was!

About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Classic French Onion Soup Recipe

Ingredients You’ll Need