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French Onion Soup Recipe

Easy French Onion Soup

This french onion soup recipe creates a rich, savory bowl of comfort that rivals any restaurant version. With deeply caramelized onions, melted cheese, and crispy baguette, this homemade french onion soup delivers incredible flavor without beef broth.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 4 bowls
Course: Soup, Starter
Cuisine: French
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 6 tablespoons extra-virgin olive oil
  • 3 pounds medium yellow onions halved and thinly sliced
  • 3/4 teaspoon sea salt
  • 1 1/2 tablespoons balsamic vinegar
  • 1 1/2 tablespoons tamari or soy sauce
  • 1 1/2 tablespoons fresh thyme leaves
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 1 cup dry white wine
  • 6 cups vegetable broth
  • freshly ground black pepper to taste
Toppings
  • 6-8 slices baguette 1/2 inch thick
  • 1 cup Gruyère cheese grated (or aged cheddar and Parmesan)
  • fresh thyme sprigs for garnish
  • red pepper flakes optional

Equipment

  • Large Dutch oven or heavy pot
  • Sharp knife
  • Wooden spoon
  • Baking sheet
  • Parchment paper
  • Ladle
  • Oven-safe bowls or ramekins

Method
 

  1. Heat olive oil in a large Dutch oven over medium heat.
  2. Add sliced onions, salt, and black pepper. Toss to combine.
  3. Reduce heat to low and cook for 40 minutes, stirring every few minutes, until onions are very soft.
  4. Increase heat to medium and cook 15-20 minutes more, stirring often, until golden brown.
  5. Add balsamic vinegar, tamari, thyme, and garlic. Stir to combine.
  6. Sprinkle flour over onions and stir for 2 minutes.
  7. Pour in white wine and cook for 2 minutes, or until evaporated.
  8. Add vegetable broth and simmer over medium heat for 30 minutes.
  9. Preheat oven to 450°F and line a baking sheet with parchment paper.
  10. Place baguette slices on the baking sheet and top with grated cheese.
  11. Bake for 8-10 minutes until bread is toasted and cheese is melted and golden.
  12. Ladle soup into bowls and top each with a toasted baguette slice, fresh thyme, and red pepper flakes if desired.

Notes

Make-Ahead Tips: French onion soup improves with time. Store cooked soup in refrigerator for up to 2 days or freeze for up to 3 months. Reheat gently on stovetop and toast fresh baguette slices before serving.
Cheese Options: Gruyère is traditional, but aged white cheddar and Parmesan work well too. Use good melting cheeses for best results.
Onion Tips: Slice onions thinly for best texture. Don't rush the caramelization process - it takes the full hour for proper flavor development.