Air Fryer Classic French Onion Soup

A bowl of Air Fryer French onion soup topped with melted cheese and garnished with fresh thyme leaves. Bulbs of onions are visible in the background.

Air Fryer Classic French Onion Soup

Air Fryer French Onion Soup gives you all the cozy, classic flavors you love without the hassle. The air fryer handles the caramelized onions and bubbly cheese in no time, making it perfect for family dinners or casual get-togethers. Plus, you can make the soup base ahead or freeze it, so it’s ready whenever you need a quick, comforting meal.

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Prep Time: 15

Cook Time: 1

Total Time: 1 15

Course: Soup

Cuisine: French

Keyword: Air Fryer 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

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Instructions

Place the sliced onions, olive oil, butter, and a pinch of salt into a heatproof casserole dish that fits inside your air fryer basket. Set the air fryer to 350°F (180°C) and cook for 25-30 minutes, stirring every 5 minutes to ensure the onions brown evenly and avoid burning.
2 tablespoons unsalted butter, 2 tablespoons olive oil, 4 large yellow onions
When the onions are golden and softened, add the minced garlic and cook for 1-2 more minutes until fragrant. Pour in the red wine vinegar and deglaze the dish by scraping up the browned bits from the bottom with a wooden spoon.
2 garlic cloves, 2 tablespoons red wine vinegar
Add the beef broth, thyme sprigs, and bay leaf to the casserole dish. Return the dish to the air fryer and cook for 12 minutes, allowing the flavors to meld together. Season with salt and freshly ground black pepper to taste.
6 cups beef broth, 5 sprigs fresh thyme, 1 bay leaf
While the soup simmers, brush the bread slices with olive oil and sprinkle them with a little salt and pepper. Place them in the air fryer and toast at 350°F for about 5 minutes, or until golden and crisp.
4 bread slices, Salt and freshly ground black pepper
Once the soup is ready, remove the thyme sprigs and bay leaf. Place the toasted bread slices on top of the soup and add a slice of cheese to each one. Return the dish to the air fryer and cook for 3-4 minutes, or until the cheese is melted, bubbly, and lightly browned.
4 gruyere or gouda cheese slices
Garnish with freshly ground black pepper and a few thyme leaves before serving.

Notes

Even Caramelization: Stir the onions every 5 minutes while cooking to ensure they brown evenly without burning.
Deglazing the Dish: Don’t skip deglazing with vinegar; it lifts the rich browned bits that add so much flavor.
Broth Choice: Use a good quality beef broth or stock for the richest flavor. Low-sodium broth works best so you can control the salt.
Bread Texture: Thick slices of bread like baguette or sourdough work best since they hold up under the soup without getting soggy.
Cheese Selection: Gruyere is the classic cheese choice, but you can use Gouda, mozzarella, or Swiss as alternatives.
Casserole Dish Fit: Make sure your casserole dish fits snugly into the air fryer basket for even cooking.
Melting the Cheese: Keep an eye on the cheese when finishing; it melts quickly, and you don’t want it to burn.
Herb Removal: Remove the thyme sprigs and bay leaf before serving to avoid any unwanted bits in your soup.

Nutrition

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