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This image shows a bowl of French onion soup, topped with golden, cheesy bread slices. The rich, fragrant broth and onions are ready to be enjoyed.

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 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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).
    This image shows onions being peeled and thinly sliced on a cutting board. A sharp knife is being used to create even slices of onion.
  • Heat 3 tablespoons of olive oil in a large pot over medium heat.
  • Add onions and toss to coat.
    This image shows sliced onions in a pot, being tossed and coated with melted butter or oil. The onions are starting to soften as they cook.
  • 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.
    This image shows a splash of wine or vermouth being poured into the pot with browned onions. The liquid is bubbling as it lifts up the browned bits from the bottom of the pot.
  • Add stock, bay leaves, and thyme.
    This image shows a pot of simmering onions, with bay leaves and sprigs of thyme being added, along with a pour of rich, flavorful stock.
  • 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).
    This image shows toasted slices of bread being flipped, then sprinkled with a mix of grated Gruyère and Parmesan cheese.
  • Flip, sprinkle with Gruyère and Parmesan, then bake until cheese is bubbly and browned and serve with the soup.
    This image shows cheese-topped bread slices in the oven. The cheese is melting, bubbling, and turning golden brown.

Notes

  • If you prefer, you can use extra broth instead of wine or vermouth.