French onion soup is one of those timeless dishes that feels like a warm embrace on a chilly day. Slowly caramelized onions, rich beef broth, and a blanket of melted, golden cheese all come together in one bowl of pure comfort.

The recipe’s origins trace back to 18th century France, where it was considered a humble, peasant dish. Today, it’s anything but ordinary. The magic lies in taking the time to caramelize the onions—low and slow until they’re sweet and deeply browned.

Once you ladle that savory broth into your bowl, topped with a thick slice of toasted baguette and a layer of Gruyère, the result is a symphony of textures and flavors.

The cheese pulls with every spoonful, while the broth is rich with the sweetness of onions and a hint of herbs. Paired with a cozy Mulled Cider, this French onion soup becomes the perfect meal for a crisp fall evening.

French Onion Soup

French onion soup is a rich, savory classic made with caramelized onions, beef broth, and a splash of wine. Topped with toasted bread and melted cheese, this comforting soup offers a perfect balance of sweetness and depth of flavor.

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Prep Time 20

Cook Time 1

Total Time 1 20

Course Soup

Cuisine French

Servings 4 people

Calories 699 kcal

Equipment

Wooden spoon
Baking sheet
Knife
Grater
Large pot

Ingredients

4 tbsp extra virgin olive oil
Kosher salt
2 cloves garlic, minced
½ cup dry vermouth or dry white wine
6 large red or yellow onions
1 tsp sugar
2 bay bay leaves
1 tsp fresh thyme leaves, a few sprigs of fresh thyme
2 tbsp butter
8 cups beef stock, chicken stock, or a combination of the two
8 French bread or baguette
½ tsp freshly ground black pepper
Sprinkling grated Parmesan cheese
2 tbsp brandy
1½ cups grated Gruyere cheese

Instructions

Peel and thinly slice onions (about 10 cups).
Heat 3 tablespoons of olive oil in a large pot over medium heat.
Add onions and toss to coat.
Cook, stirring often, until softened (15-20 minutes).
Increase heat to medium-high, add 1 tablespoon olive oil and butter.
Stir and cook until onions start to brown (20-40 minutes).
Sprinkle with sugar and 1 teaspoon salt, and continue cooking until deeply browned (10-15 minutes).
Deglaze the pot with wine or vermouth, scraping up browned bits.
Add stock, bay leaves, and thyme.
Simmer for 30 minutes.
Stir in minced garlic, season with salt and pepper, and discard the bay leaves.
Add brandy if desired.
Meanwhile, preheat oven to 450°F.
Brush both sides of bread slices with olive oil and toast until golden (5-7 minutes).
Flip, sprinkle with Gruyère and Parmesan, then bake until cheese is bubbly and browned and serve with the soup.