Skip to Content

Easy French Onion Soup

Easy French Onion Soup is a delicious soup with a beef broth base loaded with caramelized onions and topped with baked slices of French baguette and melted Gruyere or Swiss cheese.

Easy French Onion Soup is a delicious soup with a beef broth base loaded with caramelized onions and topped with baked slices of French baguette and melted Gruyere or Swiss cheese.



Easy French Onion Soup is a classic dish that’s sure to impress.

Easy French Onion Soup is a delicious soup with a beef broth base loaded with caramelized onions and topped with baked slices of French baguette and melted Gruyere or Swiss cheese.

This soup is a comforting dish perfect for cold weather.

Easy French Onion Soup is a delicious soup with a beef broth base loaded with caramelized onions and topped with baked slices of French baguette and melted Gruyere or Swiss cheese.

This French onion soup recipe takes about an hour and forty-five minutes from start to finish and serves four people.

Easy French Onion Soup is a delicious soup with a beef broth base loaded with caramelized onions and topped with baked slices of French baguette and melted Gruyere or Swiss cheese.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this onion soup, I started by thinly slicing four large yellow onions.

French onion soup ingredients in prep bowls

I dropped some butter and olive oil into a large Dutch oven over medium-low heat.

butter and olive oil in a Dutch oven

Once the butter was melted I added the sliced onions to the pot.

I cooked the onions, stirring occasionally, until they were caramelized and golden brown which took about forty-five minutes.

caramelized onions in a Dutch oven

I sprinkled some sugar over the onions and continued cooking for five minutes.

I added some minced garlic, salt and pepper to the pot.

minced garlic, salt and pepper added to skillet with caramelized onions

I stirred well and continued cooking for two minutes.

I added some dry white wine and balsamic vinegar to the pot.

caramelized onions, white wine and balsamic vinegar in a pot

I continued cooking for a few minutes to allow the flavours to meld.

I added some beef broth and bay leaves to the pot.

bay leaves and beef broth in a pot

I brought the soup to a boil and then reduced the heat to allow the soup to simmer for about thirty minutes.

While the soup was simmering, I placed slices of French baguette on a foil lined baking sheet.

French baguette slices on a foil lined baking sheet

I brushed the slices of baguette with olive oil.

brushing olive oil on baguette slices

I placed the baking sheet in the oven and toasted the baguette slices until they were golden brown.

toasted baguette slices on a foil lined baking sheet

Once the soup was ready I ladled it into oven safe bowls on a baking sheet.

Easy French Onion Soup is a delicious soup with a beef broth base loaded with caramelized onions and topped with baked slices of French baguette and melted Gruyere or Swiss cheese.

I placed two slices of toasted baguette in each bowl of soup.

baguette slices on top of French onion soup in bowls

I placed slices of Swiss cheese on top of the baguettes.

Swiss cheese slices on top of French onion soup before broiling

I placed the baking sheet in the oven under the broiler until the cheese was melted and bubbly.

I carefully removed the baking sheet from the oven and allowed the soup to cool for a few minutes.

Easy French Onion Soup is a delicious soup with a beef broth base loaded with caramelized onions and topped with baked slices of French baguette and melted Gruyere or Swiss cheese.

I sprinkled some fresh chopped parsley on top.

Easy French Onion Soup is a delicious soup with a beef broth base loaded with caramelized onions and topped with baked slices of French baguette and melted Gruyere or Swiss cheese.

Then the homemade French onion soup was ready to serve.

Easy French Onion Soup is a delicious soup with a beef broth base loaded with caramelized onions and topped with baked slices of French baguette and melted Gruyere or Swiss cheese.

Each spoonful is a journey through layers of flavor – the initial warmth of the broth, the sweetness of the onions, and the gooey richness of the melted cheese.

Easy French Onion Soup is a delicious soup with a beef broth base loaded with caramelized onions and topped with baked slices of French baguette and melted Gruyere or Swiss cheese.

The accompanying crouton adds a satisfying crunch, completing the sensory experience.

Easy French Onion Soup is a delicious soup with a beef broth base loaded with caramelized onions and topped with baked slices of French baguette and melted Gruyere or Swiss cheese.

French onion soup a timeless classic that has earned its place as a cherished dish, providing solace on chilly days or a touch of sophistication to any meal.

If you are looking for an impressive homemade soup recipe, then you need to try this Easy French Onion Soup!

Easy French Onion Soup is a delicious soup with a beef broth base loaded with caramelized onions and topped with baked slices of French baguette and melted Gruyere or Swiss cheese.

More Easy Soup Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Easy French Onion Soup:

  • ¼ cup butter
  • 3 tablespoons olive oil, divided
  • 4 large yellow onions (about 5 cups), thinly sliced
  • 1 ½ teaspoons sugar
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¾ cup dry white wine
  • 2 teaspoons balsamic vinegar
  • 6 cups beef broth (or vegetable broth for a vegetarian version)
  • 2 bay leaves
  • 8 slices of French baguette
  • 2 cups shredded Gruyère cheese or 4 slices Swiss cheese
  • Fresh chopped parsley for topping (optional)

How to Make Easy French Onion Soup:

  • ¼ cup butter
  • 3 tablespoons olive oil, divided
  • 4 large yellow onions (about 5 cups), thinly sliced
  • 1 ½ teaspoons sugar
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¾ cup dry white wine
  • 2 teaspoons balsamic vinegar
  • 6 cups beef broth (or vegetable broth for a vegetarian version)
  • 2 bay leaves
  • 8 slices of French baguette
  • 2 cups shredded Gruyère cheese or 4 slices Swiss cheese
  • Fresh chopped parsley for topping (optional)

How to Make Easy French Onion Soup:

  1. In a large pot or Dutch oven, melt the butter and 2 tablespoons of olive oil over medium-low heat. Add the sliced onions and cook, stirring occasionally, for about 40-50 minutes until the onions are caramelized and golden brown.
  2. Sprinkle the sugar over the onions and continue to cook for an additional 5 minutes. The sugar will help enhance the caramelization.
  3. Stir in the minced garlic, salt, and black pepper, and cook for another 2 minutes.
  4. Add the dry white wine and balsamic vinegar to the pot, and cook for a few minutes to allow the flavors to meld.
  5. Add the beef broth and bay leaves to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for about 20-30 minutes to allow the flavors to meld. Remove the bay leaves and discard them.
  6. While the soup is simmering, preheat your oven to 400°F.
  7. Place the slices of French baguette on a baking sheet and lightly coat one side with the remaining tablespoon of olive oil. Toast them in the oven for 5-7 minutes until they are golden brown on the edges and crispy. Keep a close eye on them to make sure they don’t burn. Set them aside.
  8. Turn your oven broiler on high.
  9. Ladle the hot soup into oven-safe bowls. Place 2 slices of toasted baguette on top of each bowl of soup.
  10. Sprinkle a generous amount of shredded Gruyère cheese (about ½ cup) or 1 slice of Swiss cheese on top of the bread in each bowl.
  11. Place the bowls on a baking sheet and put them in the preheated oven. Let broil for a few minutes or until the cheese is melted and bubbly.
  12. Carefully remove the bowls from the oven (they will be hot), and let them cool for a minute or two. Top with the freshly chopped parsley.
  13. Serve and enjoy!

FAQS:

How do I store leftover French Onion Soup? Store leftover soup in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop, adding additional broth if needed to reach the desired consistency.

What can I use instead of the dry white wine? The white wine gives the soup the best flavor, but it can be substituted with white wine vinegar, white grape juice, or red wine vinegar, which are all great options.

What is the purpose of adding sugar to caramelized onions? Sugar aids in the caramelization process by promoting browning. It helps break down the onions’ natural sugars, enhancing the sweetness and depth of flavor.

Can I use sweet onions instead of yellow onions? Yes, sweet onions can be used for a milder flavor in French Onion Soup. Adjust the sugar quantity accordingly based on the sweetness of the onions.

Yield: 4 servings

Easy French Onion Soup

Easy French Onion Soup is a delicious soup with a beef broth base loaded with caramelized onions and topped with baked slices of French baguette and melted Gruyere or Swiss cheese.

Easy French Onion Soup is a delicious soup with a beef broth base loaded with caramelized onions and topped with baked slices of French baguette and melted Gruyere or Swiss cheese.

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

Ingredients

  • ¼ cup butter
  • 3 tablespoons olive oil, divided
  • 4 large yellow onions (about 5 cups), thinly sliced
  • 1 ½ teaspoons sugar
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¾ cup dry white wine
  • 2 teaspoons balsamic vinegar
  • 6 cups beef broth (or vegetable broth for a vegetarian version)
  • 2 bay leaves
  • 8 slices of French baguette
  • 2 cups shredded Gruyère cheese or 4 slices Swiss cheese
  • Fresh chopped parsley for topping (optional)

Instructions

    1. In a large pot or Dutch oven, melt the butter and 2 tablespoons of olive oil over medium-low heat. Add the sliced onions and cook, stirring occasionally, for about 40-50 minutes until the onions are caramelized and golden brown.
    2. Sprinkle the sugar over the onions and continue to cook for an additional 5 minutes. The sugar will help enhance the caramelization.
    3. Stir in the minced garlic, salt, and black pepper, and cook for another 2 minutes.
    4. Add the dry white wine and balsamic vinegar to the pot, and cook for a few minutes to allow the flavors to meld.
    5. Add the beef broth and bay leaves to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for about 20-30 minutes to allow the flavors to meld. Remove the bay leaves and discard them.
    6. While the soup is simmering, preheat your oven to 400°F.
    7. Place the slices of French baguette on a baking sheet and lightly coat one side with the remaining tablespoon of olive oil. Toast them in the oven for 5-7 minutes until they are golden brown on the edges and crispy. Keep a close eye on them to make sure they don’t burn. Set them aside.
    8. Turn your oven broiler on high.
    9. Ladle the hot soup into oven-safe bowls. Place 2 slices of toasted baguette on top of each bowl of soup.
    10. Sprinkle a generous amount of shredded Gruyère cheese (about ½ cup) or 1 slice of Swiss cheese on top of the bread in each bowl.
    11. Place the bowls on a baking sheet and put them in the preheated oven. Let broil for a few minutes or until the cheese is melted and bubbly.
    12. Carefully remove the bowls from the oven (they will be hot), and let them cool for a minute or two. Top with the freshly chopped parsley.
    13. Serve and enjoy!

Notes

  • Whole slices of cheese tend to stay on top of the baguettes easier, while shredded cheese may sink a bit, but either will work!
  • Take your time when caramelizing the onions. It enhances the flavor of the soup. Low and slow is the key to this.
  • Toast the baguette slices well before placing them in the soup. This helps maintain their structure, preventing sogginess.
  • It’s fine if the cheese doesn’t brown, it should just be melted. If it cooks too much, the cheese may sink to the bottom of the bowl.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 1159Total Fat: 54gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 119mgSodium: 3515mgCarbohydrates: 112gFiber: 6gSugar: 17gProtein: 50g

This post contains affiliate links. Read our disclosure here.

As an Amazon Associate I earn from qualifying purchases.

Skip to Recipe