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A bowl of piping hot French Onion Soup topped with melted cheese and garnished with fresh thyme sits invitingly on a cloth napkin.

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 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Course: Soup
Cuisine: French
Keyword: French onion soup
Servings: 4
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

Calories: 267kcal | Carbohydrates: 25g | Protein: 9g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 1486mg | Potassium: 414mg | Fiber: 3g | Sugar: 6g | Vitamin A: 244IU | Vitamin C: 11mg | Calcium: 99mg | Iron: 2mg
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