This Easy French Onion Soup is my take on a cozy, classic dish that brings warmth and comfort with every spoonful. With caramelized onions simmered in a rich broth and topped with crusty bread and melted cheese, it’s simple to prepare yet feels indulgent. I love making it when I want something hearty, flavorful, and just a little rustic.
Why I’ll Love This Recipe
I love this recipe because it delivers bold, deep flavors without needing hours of cooking. Caramelizing the onions is the heart of the dish, and I enjoy the process — slow and fragrant. The toasted baguette slice and bubbling cheese on top make it feel extra special. It’s a perfect meal for chilly nights, dinner parties, or just when I want something comforting.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Yellow onions, thinly sliced
- Olive oil and/or unsalted butter
- Garlic, minced
- Dry white wine (optional, but recommended)
- Beef or vegetable broth
- Fresh thyme (or dried)
- Bay leaf
- Salt and pepper
- Baguette or crusty bread, sliced
- Gruyère cheese (or Swiss or mozzarella), grated
Directions
- Caramelize the onions
I heat olive oil and butter in a large pot over medium heat. I add the sliced onions and cook them slowly, stirring often, until they turn a deep golden brown — about 30–40 minutes. This step builds all the flavor, so I don’t rush it. - Add garlic and deglaze
I stir in the minced garlic and cook for another minute. If I’m using wine, I pour it in now to deglaze the pan, scraping up the browned bits for extra depth. I let it simmer until reduced. - Add broth and herbs
I pour in the broth, add thyme and a bay leaf, then season with salt and pepper. I let it simmer gently for about 20–30 minutes to let the flavors come together. Then I remove the bay leaf. - Toast the bread
While the soup simmers, I toast baguette slices until golden and crisp. This keeps them from getting soggy too fast once added to the soup. - Assemble and broil
I ladle the soup into oven-safe bowls, top each with a toasted bread slice, and pile on the shredded cheese. Then I place the bowls under the broiler for a few minutes, until the cheese is melted and bubbly. - Serve hot
I carefully remove the hot bowls from the oven and let them cool slightly before serving. The result is cheesy, savory, and so satisfying.
Servings and timing
Servings: 4
Prep time: ~15 minutes
Cook time: ~60 minutes (mostly hands-off)
Total time: ~1 hour 15 minutes
Variations
- I use vegetable broth for a vegetarian version
- I add a splash of balsamic vinegar or Worcestershire sauce for depth
- I use different cheeses like provolone, Swiss, or even vegan cheese
- I top with garlic-rubbed croutons instead of a bread slice for a crunchier version
- I finish the soup with a sprinkle of fresh thyme or parsley before serving
storage/reheating
Refrigerator: I store leftover soup (without the bread and cheese topping) in an airtight container for up to 4 days.
Freezer: I freeze the soup base for up to 3 months, then reheat and assemble with fresh bread and cheese when ready to serve.
Reheating: I warm the soup on the stove or in the microwave, then toast fresh bread and broil with cheese just before serving.
FAQs
Can I skip the wine?
Yes, I can use extra broth or a splash of balsamic vinegar instead. Wine adds depth, but the soup still tastes great without it.
What onions work best?
I use yellow onions because they caramelize beautifully. Sweet onions or white onions also work, but the flavor might be milder.
Do I need oven-safe bowls?
Yes, if I want to broil the cheese directly on the soup. If not, I toast the bread separately, melt the cheese on top, and place it on the soup just before serving.
How do I get the onions to caramelize properly?
I cook them low and slow, stirring regularly and scraping the bottom of the pot. I don’t rush this step — it’s what gives the soup its signature flavor.
Can I make this in advance?
Absolutely. I often make the soup a day ahead. It tastes even better the next day after the flavors meld. I just add fresh bread and cheese before serving.
Conclusion
This Easy French Onion Soup is a soul-warming classic that I love bringing to my table. With just a few ingredients and a little time, I get a rich, flavorful bowl layered with texture — soft onions, savory broth, and that signature cheesy toast on top. Whether I’m making it for guests or just for myself, it always feels like a cozy, elegant treat.
PrintEasy French Onion Soup
This Easy French Onion Soup is a rich, comforting classic made with caramelized onions, savory broth, and a crusty, cheesy topping. Simple yet elegant, it’s perfect for chilly nights, dinner parties, or a cozy meal at home.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 4 large yellow onions, thinly sliced
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 6 cups beef or vegetable broth
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- 1 bay leaf
- Salt and pepper to taste
- 1 baguette, sliced
- 1 1/2 cups grated Gruyère cheese (or Swiss/mozzarella)
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add onions and cook, stirring often, for 30–40 minutes until deep golden brown.
- Stir in garlic and cook for 1 minute. Add white wine (if using) and simmer until mostly evaporated, scraping up browned bits.
- Add broth, thyme, bay leaf, salt, and pepper. Simmer for 20–30 minutes. Remove bay leaf before serving.
- While the soup simmers, toast baguette slices until crisp and golden.
- Ladle soup into oven-safe bowls, top with a toast slice and shredded cheese. Broil for 2–3 minutes until cheese is melted and bubbly.
- Carefully remove bowls from oven. Let cool slightly and serve hot.
Notes
- Use vegetable broth for a vegetarian version.
- Add balsamic vinegar or Worcestershire for extra depth.
- Swap Gruyère for provolone, Swiss, or vegan cheese alternatives.
- Top with croutons instead of a bread slice for more crunch.
- Garnish with fresh herbs like parsley or thyme before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 7g
- Sodium: 820mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 35mg