gourmet traveller onion soup

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Our Favorite French Onion Soup

By Rhoda Boone

Active Time

1 3/4 hours

Buy the best beef broth you can, or better yet, make your own for a rich, full-flavored French onion soup. And if you don't have ovenproof bowls or ramekins for the soup, don't worry—you can just top your soup with melty cheese toasts.

Ingredients

Serves 4 as a main (or 6 as an appetizer)

Special equipment:

Preparation.

In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Add the oil and onions; cook onions are until softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more.

Add wine and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes.

Tie thyme and bay leaves into a bundle with twine. Add broth and herb bundle to pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasoning.

Heat the broiler. Cut two ½-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Rub one side of each toast with the garlic clove and set aside.

Place ramekins or ovensafe bowls on a rimmed baking sheet, add ½ teaspoon of sherry to the bottom of each, and ladle soup on top. Top each serving of soup with two garlic-rubbed toasts. Divide cheese among the servings, covering the bread and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes. (Alternatively, if using regular soup bowls: Top each garlic-rubbed toast with some cheese and return to broiler to melt, about 2 minutes more. Divide sherry and soup among bowls, sprinkle with remaining cheese, and top each serving with two cheese toasts.)

Soup can be made up to 3 days ahead (without toasts or cheese) if refrigerated, or up to 6 months ahead if frozen. Toasts can be made (without cheese) and kept sealed at room temperature for up to 3 days.

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Reviews (126)

THE BEST! I've been making it, with Rhoda's bone broth, since it was published. Family favorite for Christmas eve dinner!

Amy from Boston

This recipe by far is the best and my favorite. I just made this last week and have it on rotation again. My family raved about it and it was gone in one night. I have tried many recipes and this one tastes the best. Make it!!

This recipe is perfect. I followed it exactly except for having to use dried thyme. I put the thyme and bay leaves in cheesecloth and tied it shut. I used 1.5 tsp of dried thyme. I did use my own homemade beef broth though. Delicious! Everyone loved it!

Whitefield, NH

Great recipe but with a few tweaks. I have to say I haven’t made it as it was meant to before, I automatically adjusted the first time I was making it, but I love a dark and rich French Onion Soup. So, I read some of the reviews and made a few changes but it came out amazing. I added an additional 2 cubes of beef bouillon, a 1/2 cube of chicken bouillon, and about 1 tablespoon of Worcestershire sauce. I also used a red wine (Merlot) instead of the white wine and skipped the sherry. I used provolone in addition to Gruyère but honestly I think I like using a Swiss cheese more but that’s just my preference. Also, maybe it was just the pan I was using/my personal preference for how much I like my onions cooked but they took extremely long - about 2 hours - I was also using yellow onions because that’s what they had at the store. Definitely try this recipe!

We make this all the time. We cook the onions until very carmelized - about 1-1.5 hours. Every few minutes we scrape the brown bits off the bottom of the cast iron pot. We use a bread rusk on top in oven safe bowl and put gruyere slicces on top. SO good. and easy. This is the best recipe!!

Seattle, WA

I love FO soup! I've had it in different restaurants and in other countries! I've decided to perfect it myself! I'm partial to gooey Cheese on top! I always thought it was Mozzarella? Does Guerre also stretch and melt like that? I'm going to experiment! I do love the wine and cognac for flavor! This soup will be perfect on a cold winter day! I raised my kids on home cooking, I loved spoiling them with healthy things They just didn't know it! Thank You for the recipe! This is going to be fun! I gave 4 Stars because I haven't made it yet! I'll be back! : - )

Dual Residence, Michigan and Arizona!

On Review below by Deb in Arizona - I meant to say add flour to onions - not chz!!! Also vidalia onions are the best! Also yes you cook the onions as stated!!!! The onions reduce a ton and the caramelization. Is super important to this recipe! Please see my review below this one.

I believe everyone probably tweeks recipes as we all have different tastes. We love a super rich FO soup. I added 4 tablespoons cognac with the wine, added 2 tablespoons of Better Than Bouillon- Beef to beef broth. This makes sauce very rich. I also added tablespoon flour to onions before I added broth etc. also during caramelization I added another half teaspoon cheese. Also you need a hearty loaf of baguette that will not fall apart. Everyone raved about this soup!

Depending on the sweetness of the onions used this might be too sweet, but knowing mine were sweet I omitted the sugar. I also added a splash of white wine vinegar. Had no fresh time so used 1/4 tsp of dried. I also had no sherry so substituted with a splash of brandy. I like to play with a mix of broths when I make this, and I actually prefer half chicken and half beef stock, but it's not classic to mix them. Either way, this soup is fabulous.

Alberta, Canada

Cook the onions for an hour???? That’s just freakin stupid

Great recipe. Only change I did, and I certainly don't doubt the above, but I think toasting (or even using an older, died out baguette w/out toasting) is fine, this is peasant food. Then cubing it and melting or even just grating some Gruyère on top of that is more traditional. Then pouring the soup on top and baking for a few minutes. Might not be, but that's how I was taught. In any case its super awesome and I love it.

Vidalia onions have too much sugar content making this a very sweet soup. I wouldn't recommend this type onion. I also wouldn't recommend mozzarella for the cheese. It clumps too much and doesn't incorporate well into the dish. Save mozz for the pizza.

I made this today and even thought it's summer I love soup anytime. This soup is worth the time it takes to brown the onions and the wine and sherry is worth the splurge.

Casper Wyoming

I've been making FoS for years. This is hands down the best recipe I've used. I also recommend not to skip the sherry, I had only cooking Sherry in hand, but that was perfect. I also used swiss, just because of family tradition, but I may try gruyere when it's left over time today. Thank you so much for sharing this I will certainly pass it on!

SweetSerenity007

Phoenix, AZ

P.S. to my prior review...I used regular yellow onions - sweet onions don't have enough flavor for me. I also used Swiss Cheese as I only had enough Gruyere cheese for another dish I was going to cook for Sunday dinner. The Swiss tasted just as good and we like to use a lot of cheese :-)

pennyminnesota9453

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French onion soup.

French Onion Soup is essentially caramelised onion in soup form topped with cheesy bread. The French are genius!

Caramelising onions calls for patience, but it’s worth it. You’ll be rewarded with deeply golden, intensely sweet onions that forms an incredible flavour base for this French Onion Soup. For an effortless option, see how to caramelise onions in a  slow cooker !

THE ICONIC FRENCH ONION SOUP!

French Onion Soup is probably one of the most epic soups in this whole wide world. And yet, the soup itself is made with very few core ingredients: butter, onions, flour and stock/broth.

The magic is in the caramelisation of the onions, cooked slowly for at least 40 minutes. And of course the crowning glory – the glorious melted cheese toast!! Because let’s face it – French Onion Soup without the cheesy toast is just onion soup.  Meh!

CARAMELISED ONIONS – STOVE OR SLOW COOKER

The caramelised onions are the star of the soup (well, on par with the cheesy toast). Making caramelised onions the classic way on the stove takes upwards of 45 minutes for a giant mound like we use for French Onion Soup.

It’s not high-stress or high-energy effort. For most of the time, the onions are cooked over low heat so you just need to stir them every now and then. 

It’s the sort of thing that’s good to make while pottering around the kitchen doing other things. My cast iron pot is 24 cm / 10″ wide and it was full to the brim with raw onions and took almost an hour to caramelise. If you have a wider base pot, it will be faster – probably closer to 45 minutes.

Though of course, if this all seems like too much effort for you…… introducing….

SLOW COOKER CARAMELIZED ONIONS!!!

Yes. You. Can!!!

I first learned of this from a reader then found this recipe on TheKitchn. Terrifically convenient and totally hands off, just throw the onions in, drizzle with butter or oil then leave on low for 10 hours.

This will get you 75% of the way there. The onions are browned a bit but lack the same intensity of flavour you get from caramelising on the stove.

So you do still need to cook the onions on the stove for 10 – 15 minutes to achieve the same true flavour. And while one may wonder what’s the point, there’s a big difference between cooking down onions for almost an hour on the stove vs 10 minutes.

Plus, no having to man-handle a gigantic mound of onions in a pot that’s too small (me, me!).

THE REST IS EASY!

Caramelised onions aside, the rest of the soup is effortless. Get all the tasty brown stuff off the bottom of the pot by deglazing it with a touch of wine. A touch of flour to thicken the soup every so slightly, a LOT of broth, and an optional sprig of thyme and bay leaves.

GOOD BEEF BROTH IS A MUST!

If you use store bought, which I often do, use a  good quality beef broth/stock.  I personally do not recommend any of the mainstream brands sold in Australian supermarkets. I use Maggie Beer and Moredough from Harris Farms (I stock up when it’s on sale!), or private labels from butchers.

If you can’t get good quality beef broth,  use chicken or vegetable instead. I find that the quality of those by mainstream brands is much better than the beef stock. The beef is fine to use in things like gravy and stews, but not when it’s a key ingredient like in this recipe.

DON’T HAVE OVEN-PROOF SOUP BOWLS?

Neither do I! Can’t justify the storage for ONE soup that calls for it. Sure, it looks thoroughly dramatic to be served a piping hot bowl from the oven with the entire surface covered in bubbling cheese (and a piece of bread under there somewhere).

But actually, I prefer making grilled cheese separately and popping them in the bowl because the bread isn’t as soggy from absorbing the soup by the time it gets to the table.

And lastly, a little tip – try the grilled cheese with your very own homemade Artisan bread . It is mind blowingly easy and has been wildly popular with readers since the day I shared it!  –  Nagi x

FRENCH ONION SOUP RECIPE WATCH HOW TO MAKE IT

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Ingredients

• ▢ 100 g / 3.5oz unsalted butter
• ▢ 1.25 kg / 2.5 lb brown / yellow onions , peeled, halved, thinly sliced top to bottom (Note 1)
• ▢ 3/4 cup (185ml) dry white wine , optional (Note 2)
• ▢ 2 tbsp flour , plain / all purpose
• ▢ 1.5 litres / 6 cups / 1.5 quarts good quality beef broth./stock OR chicken , low sodium/salt reduced (Note 3)
• ▢ 2 dried bay leaves (or 3 fresh) (optional)
• ▢ 3 sprigs fresh thyme (optional)
• ▢ Salt and pepper

Cheesy Toast

• ▢ 6 - 8 slices French baguette or other softish bread (Note 4)
• ▢ 100 g / 3.5 oz gruyere or mozzarella cheese, or other melting cheese of choice
• ▢ Fresh parsley or thyme leaves , for garnish (optional)

Instructions

Caramelise onions (see notes for slow cooker option).

• Melt butter in a heavy based casserole pot over medium heat. When it starts to foam, add onions and stir to coat in butter.
• 30 min on medium low:  Turn heat down to medium low. Cook for 30 minutes stirring every few minutes, until the onions have softened and are semi transparent. 
• Salt, 20 min on medium high:  Turn heat up to medium or medium high. Add salt, and cook for a further 20 - 30 minutes, stirring more regularly, until onions are deep golden and sweet.
• Deglaze: Add wine, then simmer rapidly for 2 minutes until mostly evaporated, stirring to scrape the bottom of the pot.
• Flour:  Sprinkle flour over the onion and cook for 1 minute.
• Add broth & herbs:  Add broth, thyme and bay leaves. 
• Simmer:  Cover, lower heat so it's simmering gently then simmer for 30 minutes. 
• Serve:  Season to taste with salt and pepper. Ladle into bowls. Top with 1 or 2 slices of cheesy toast.

Cheese Toast:

• Preheat grill / broiler to high.Toast each side of bread until light golden.
• Top bread with cheese, then grill until melted and some brown spots appear.

Recipe Notes:

Nutrition information:, complete your french menu.

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Chocolate Mousse (classic French)

LIFE OF DOZER

I KNEW I’d find a use for those onion goggles one day! 😂 (I don’t need them, I wear contacts so I’m onion-proof. Gimme all the onions to chop!)

French Onion Soup recipe originally published in September 2016 as part of a Chasseur cast iron cookware giveaway. Since this time, the recipe has evolved (adding more flavourings – wine, thyme and bay leaves) so new photos, words and recipe video added!

Hi, I'm Nagi !

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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Related Posts

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1,391 Comments

March 13, 2024 at 5:49 pm

Great French Onion soup, love how you can show slicing an onion, without having to show how to slice 6 onions like other sites. Best on the Net !!!

January 3, 2024 at 11:36 pm

January 2, 2024 at 3:12 am

December 16, 2023 at 5:21 am

December 9, 2023 at 3:33 am

Hi Nagi! Congrats on your well-deserved success! I asked for your book last Xmas & have it.

How to do the onion soup with the bone broth?

November 13, 2023 at 12:54 pm

September 16, 2023 at 11:09 pm

August 11, 2023 at 10:20 am

Loved, loved, loved this soup. Simple to make and will be on my list in future. Keep up the great recipes Nagi, they are my go to.

May 6, 2023 at 4:53 pm

Hello! Can I make this the day before the dinner party? Or is it best made and consumed in the same day? Thanks! P.S. I’m creating a French degustation meal using your recipes to celebrate my 40th in a few months time! Love your work!

May 3, 2023 at 7:45 pm

January 17, 2023 at 11:14 am

October 18, 2022 at 11:46 am

Would one be able to use dry sherry in place of the wine?

August 29, 2022 at 4:59 pm

August 3, 2022 at 9:06 am

July 9, 2022 at 10:58 am

May 24, 2022 at 3:28 pm

I prepared this soup yesterday and its really delicious 😋

May 24, 2022 at 4:05 pm

That’s amazing Beatrice! I am glad that you enjoyed it!! N x

April 24, 2022 at 6:46 pm

Hi, I’m making this recipe tomorrow for the first time, I’ve never made a French Onion soup before either. I am just wondering if anyone has tried it both ways regarding the preparation of the caramelised onions and if so which way do you think worked out best? Also I got the Mimi’s brand beef stock, I’m hoping that is a superior brand.. Any feedback welcomed, many thanks.

April 23, 2022 at 8:29 pm

April 24, 2022 at 5:50 pm

Thanks for those tips, Joanne!! N x

April 23, 2022 at 1:15 am

April 23, 2022 at 6:53 am

April 24, 2022 at 6:27 pm

It will freeze well Ann! N x

September 8, 2023 at 1:25 pm

April 23, 2022 at 1:13 am

April 29, 2022 at 10:47 am

Might I suggest some goggles??!! 👨🏽‍🔬🥽👀😹 N x

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Classic French onion soup

The cheesy crust on top of this soup is what makes the french staple difficult to resist..

Classic French onion soup. Credit: Louise Franc

preparation

Ingredients

• 2 tbsp olive oil
• 50 g butter
• 3 brown onions, thinly sliced
• 3 red onions, thinly sliced
• 3 white onions, thinly sliced
• ½ tsp soft brown sugar
• 250 ml (1 cup) dry white wine
• 1 litre (4 cups) good-quality chicken stock
• 2 tbsp Cognac, dry vermouth or dry sherry
• 200 g (1½ cups) grated Gruyère cheese
• Sourdough baguette, cut into 12 thick slices

Instructions

Cook's notes.

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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French Onion Soup

I’ve been craving for one of my favorite soups for days now: a good French Onion Soup with a cheesy toast on top.

This so called soupe à l’oignon gratinée is a great recipe for a starter or a light dinner on cold winter days . 

The origin of the French onion soup

• What is a French onion soup ?

List of ingredients

• How to prepare a French onion soup ?

Géraldine’s tips 

• Frequently Asked Questions

As its name suggests, a French onion soup or soupe à l’oignon is a classic French soup recipe.

Before it became so popular , it was this onion soup was a dish of the poor people . Onions were easy to grow and the bread on top was actually old bread.

What is a French onion soup?

The traditional French onion soup is a thick flavorful soup made with caramelized onions , chicken or beef stock and traditionally covered with a cheesy bread on top of the soup.

This soup is usually served as a starter in small individual casseroles but as it is relatively hearty soup , it can also be served as a main course with a green salad and a cheese plate for example. It is a treat!

This recipe is really economical as you only need a few rather cheap ingredients .

You will find below my comments and substitute options regarding the main ingredients.

Onions : This onion soup is traditionally made with yellow onions . You can replace them with other varieties of onions such as red onions or sweet onions.

Broth : Since I wanted a vegetarian recipe, I used vegetable broth . You can also use beef stock or chicken stock instead. 

Butter : I used soft French butter with a minimum of 82% fat.

White wine : White wine is used to deglaze the onions and also to give the soup a touch of acidity. You can also use red wine. In this case, the soup will have a darker color. 

Cognac : This is an optional ingredient, but I did add a dash of cognac to the onion soup with the white wine. It gives a delicious woody note to the soup. 

Flour : Flour is used to thicken the soup slightly. I use all-purpose flour . You can replace it with cornstarch or potato starch. In this case, halve the quantity because cornstarch has twice the thickening power. 

Nutmeg : Nutmeg adds a delicious flavour to the soup. 

Bread : Traditionally, slices of stale baguette are used and will soften in the soup. Of course, you can also use fresh bread. In this case, I recommend toasting it beforehand so that it holds together better. 

Garlic : You need a clove of garlic to rub on the bread and give it a nice garlic taste. 

Grated cheese : Grated cheese is the gourmet touch in this recipe! I use grated gruyere cheese but you can use other cheeses like grated Comté, Gouda or Emmental.

You will find the exact quantities in the recipe card .

How to prepare a French onion soup?

ONIONS : First, peel the onions and cut them in half and then into slices .

• In a large pot or dutch oven, sauté the onions with a drizzle of olive oil over medium-high heat. After they start to become translucide, add the butter and sauté for another 10 minutes until golden brown.

DEGLAZE : Deglaze with the white wine and cognac and stir with a wooden spoon to l oosen the brown bits that have clung to the bottom of the pot. Let reduce for 2 minutes . 

SIMMER : Add the flour and mix well. Pour in the vegetable broth and season with pepper and nutmeg . Simmer on medium heat for 30 minutes . 

BAKE : Cut the slices of baguette and toast them. Count one or two slices per serving. Rub the toasted baguette slices with a fresh garlic clove. 

• Place your mini casseroles or oven-proof bowls or ramekins on a baking sheet covered with parchment paper. Pour a ladle of soup into each mini casserole.

Place one or two slices of baguette on top. Top with grated cheese .  Broil in the oven for 3-5 minutes . 

Serve while still warm . 

• Decorate the onion soup with fresh thyme sprigs , not only is it very pretty but the thyme gives a great taste to the soup. 
• To give this soup a deeper flavor , you can add a drizzle of balsamic vinegar or soy sauce at the end of the cooking.

More soup recipes

• Finnish Salmon Soup (Lohikeitto)
• Creamy Veggie Tortellini Soup
• Broccoli, Pea and Ginger Soup
• Creamy Cauliflower Soup (Low Carb)

 Frequently asked questions 

Can i make this onion soup in advance.

Yes, absolutely! You can prepare the onion soup up to 48 hours in advance . Divide it into individual containers at the last minute and broil with the bread and cheese it just before serving . 

Can I freeze this onion soup? 

Yes, you can. Place the onion soup, without the bread and cheese, in an airtight container . It will keep for up to one year in the freezer.

Can I make a vegan version? And gluten-free?

Yes, absolutely. For a vegan version replace the butter with olive oil or vegetable butter and the grated cheese with a vegetable version as well. 

For a gluten free version , you only have to replace the flour by half the amount of cornstarch and the bread by gluten free bread.

Don’t hesitate to leave me a comment , it always makes me very happy!

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• 6 Mini-cocottes ramekins
• 1 Round Dutch Oven

Ingredients    1x 2x 3x

For the onion soup.

• 6 onions
• 2 tablespoons olive oil
• 40 g butter
• 25 g flour
• 1 L vegetable broth
• 120 ml white wine
• 50 ml cognac
• Black pepper

For the cheesy bread on top

• 8 slices baguette
• 1 clove garlic
• 1 cup grated cheese gruyère, gouda, comté

Instructions  

• First, peel the onions and cut them in half and then into slices.
• Deglaze with the white wine and cognac and stir with a wooden spoon to loosen the brown bits that have clung to the bottom of the pot. Let reduce for 2 minutes.
• Add the flour and mix well. Pour in the vegetable broth and season with pepper and nutmeg. Simmer on medium heat for 30 minutes.
• Cut the slices of baguette and toast them. Count one or two slices per serving. Rub the toasted baguette slices with a fresh garlic clove.
• Place one or two slices of baguette on top. Top with grated cheese. Broil in the oven for 3-5 minutes.
• Serve while still warm.

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Thank you so much 🙂

Merci beaucoup 🙂

I have just found you on Instagram…and I will start off by making French onion soup tonight.

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