Classic French Onion Soup

There’s nothing quite as comforting as a steaming bowl of French onion soup on a chilly day! This soul-warming classic will make your whole family feel cozy and loved, plus it’s surprisingly healthy with only 383 calories per serving. The rich, deeply flavored broth topped with melted cheese is pure comfort in a bowl.

Recipe Details

Timing & Servings: Active Time: 1 hour 30 minutes, Total Time: 1 hour 30 minutes, Serves: 6 people.

Nutrition Profile: Nut-Free, Healthy Pregnancy, Soy-Free, Egg-Free, Low-Calorie.

Nutrition Facts (per serving): 383 Calories, 16g Fat, 40g Carbs, 13g Protein.

Ingredients You’ll Need

Extra-virgin olive oil: You’ll need 2 tablespoons of good quality olive oil. This adds richness and helps caramelize those onions beautifully.

Unsalted butter: 2 tablespoons of butter works together with the oil to create the perfect base. Don’t skip this – it makes the onions so much more flavorful!

Yellow onions: 2 large yellow onions, sliced thin. These give you that sharp, classic onion flavor that makes French onion soup so special.

Sweet onions: 2 large sweet onions, also sliced thin. These balance out the sharpness with lovely sweetness – trust me on this combo!

Dry white wine: You’ll need ½ cup of dry white wine. This adds amazing depth and a little acidity that brightens everything up.

Dry vermouth: ¼ cup of dry vermouth brings even more complexity. If you don’t have it, extra white wine works fine too!

All-purpose flour: Just 2 tablespoons to help thicken the soup slightly. This makes it feel more substantial and cozy.

Unsalted beef broth: 8 cups at room temperature. Good quality broth makes a huge difference here, so use the best you can find.

Fresh thyme: 2 tablespoons chopped fresh thyme adds that perfect earthy flavor. Fresh really is best for this recipe.

Garlic: 2 small cloves, grated. Fresh grated garlic gives you the most flavor without any harsh bite.

Ground pepper and salt: ½ teaspoon pepper and ¼ teaspoon salt to season everything perfectly.

Bay leaf: 1 bay leaf adds subtle depth. Don’t forget to remove it before serving!

Fresh chives: 2 tablespoons chopped, plus extra for garnish. These add a lovely fresh onion flavor at the end.

Fresh parsley: 2 tablespoons chopped flat-leaf parsley, plus more for garnish. This brightens up the whole dish.

Whole-wheat bread: 6 thick slices (about 1 inch), toasted. Country bread works best for soaking up all that delicious broth.

Gruyère cheese: 1 cup shredded. This is the classic choice that melts beautifully and tastes amazing!

How to Make Classic French Onion Soup

Step 1: Heat your olive oil and butter in a large Dutch oven over medium-high heat. Add both types of sliced onions and cook, stirring occasionally, until they start to soften, about 5 minutes. Turn the heat down to medium-low and keep cooking, stirring now and then, until the onions turn golden brown, about 30 minutes.

Step 2: Keep cooking those onions, stirring more often now, for another 10 minutes. Add 1 tablespoon of water and scrape up all those lovely brown bits from the bottom with a wooden spoon. Cook for 10 more minutes, stirring often, until the onions get even deeper and more caramelized.

Step 3: Pour in the wine and vermouth, scraping up more of those delicious brown bits. Cook, stirring often, until all the liquid evaporates, about 5 minutes. Sprinkle the flour over the onions and stir until they’re all coated, about 1 minute.

Step 4: Add the beef broth, thyme, grated garlic, pepper, salt, and bay leaf. Bring everything to a boil over high heat, then reduce to medium-low and let it simmer until it thickens slightly, about 20 minutes.

Step 5: While the soup simmers, preheat your oven to 400°F. Place 6 ovenproof bowls on a rimmed baking sheet – this makes everything so much easier!

Step 6: Stir the chives and parsley into the soup, then remove and toss that bay leaf. Divide the soup between your prepared bowls. Top each bowl with a slice of toasted bread and sprinkle about 2½ tablespoons of cheese on each one.

Step 7: Bake until the cheese melts and gets slightly golden, about 5 minutes. Garnish with extra chives and parsley if you want – it looks so pretty!

Easy and Quick French Onion Soup Version

Want to speed things up? You can totally use pre-caramelized onions from the store! Just use about 2 cups and skip the long cooking time in steps 1 and 2. Start right at step 3 with the wine and vermouth. You’ll save about 45 minutes and still get that amazing flavor!

Serving Ideas

This French onion soup is pretty much a complete meal on its own! The bread and cheese make it really filling and satisfying. If you want a little something extra, a simple green salad with vinaigrette pairs beautifully, or maybe some roasted vegetables on the side.

Storage

Store leftover soup in the fridge for up to 4 days. To reheat, warm it gently on the stove over medium-low heat, stirring occasionally. You can make fresh cheese toasts or just enjoy it as is – both ways are delicious!

Substitutions

No Gruyère? Swiss cheese works great too! Don’t have vermouth? Just use extra white wine instead. If you need it vegetarian, swap the beef broth for a rich vegetable broth. You’ve got lots of options here!

Pro Tips

• Patience with the onions: Don’t rush the caramelizing process – those deep, sweet flavors are totally worth the wait!
• Scrape those bits: All those brown bits on the bottom of the pot are pure flavor gold, so scrape them up!
• Room temperature broth: Using room temperature broth prevents the soup from cooling down too much when you add it.
• Toast the bread well: Really toasted bread holds up better in the soup and doesn’t get mushy.

FAQs

Can I make this soup ahead of time?

You bet! The soup actually tastes even better the next day. Just make the soup part ahead and store it in the fridge. When you’re ready to serve, reheat it, ladle into bowls, add the bread and cheese, then pop under the broiler for a few minutes.

What if I don’t have ovenproof bowls?

No worries at all! You can just serve the soup in regular bowls and put the cheesy toast on top. It won’t be quite as melty, but it’ll still taste amazing. Or toast the bread with cheese separately and float it on top.

Can I freeze French onion soup?

Sure! The soup base freezes great for up to 3 months. Just don’t add the bread and cheese before freezing. Thaw it overnight in the fridge, then reheat and add your toppings fresh.

Why do you use two types of onions?

Great question! The yellow onions give you that sharp, classic onion flavor, while the sweet onions add balance and depth. Together they create a more complex, interesting taste than just one type alone.

I’d love to hear how your French onion soup turns out! Did you try any fun variations or have your own tips to share? Drop a comment and let me know – I always love hearing from fellow soup lovers!