Classic French Onion Soup (2024)

After many years making traditional French onion soup in restaurants, I’m finally sharing my recipe and step by step instructions on how to make French Onion Soup like a restaurant Chef! Made with caramelized onions, a rich savory broth and toasted cheesy bread, this flavorful soup is ridiculously easy to make, inexpensive and better than any store bought version out there!

Classic French Onion Soup Recipe at a Glance

• Main Ingredients: Caramelized sweet onions, savory beef broth, white wine, baguette slices, Gruyère cheese.
• Most Common Ingredient Substitution: You can substitute the wine with beef broth and the dry sherry with a tablespoon of cider vinegar.
• Dietary Information: This recipe is gluten-free adaptable and vegetarian adaptable.
• What You Need to Know: Cooking the onions over low heat, until they reach a deep golden brown color is an easy process that takes time and patience. The result is totally worth it.
• Most Common Mistake: Cooking the onions until dark brown will make the soup taste bitter. For best results, caramelize the onions until they are soft and golden brown.

Why this Easy French Onion Soup Recipe Works?

Sweet caramelized onions and good quality beef broth is what gives this classic French soup its rich flavor. To achieve extraordinary results, we cook the onions slowly to release their natural sugars and break down their intensity. The sweetness of the soft, caramelized onions enhances the broth giving it a depth of flavor that is impossible to reach any other way.

French Onion Soup ingredients

• Onion: Although yellow onions are the ones I usually reach for, other kind of onions can be used to make this homemade French onion soup recipe! Sweet onions (such as Vidalia or Walla Walla) and white onions work very well also. Red onions can be used as well, although they have a mild bitter edge and are less sweet than the other varieties.
• Stock: Personally, I think nothing compares to the flavor of homemade beef stock, but more often than not I use store-bought beef broth. Beef broth is less meatier in taste than beef stock and lighter in texture. Although authentic French onion soup is always made with beef stock, chicken stock / chicken broth are a good substitution. Choose good quality, flavorful stock or broth.
• Butter and Oil: I use both ingredients to caramelize the onions. Oil prevents the butter from burning, and butter adds flavor. I use olive oil but other options are avocado oil, vegetable oil or canola. Unsalted or salted butter can be used.
• Worcestershire Sauce: Rich in umami, this ingredient adds deeper flavor to the soup.
• Wine: Traditionally, wine is used to make this soup recipe. Although the alcohol in the wine burns off completely, you can omit this ingredient and make French onion soup without wine. if using wine, dry white wine such as sauvignon blanc, pinot gris, chardonnay and other similar wines can be used. Red wine can be added. Choose one that doesn’t have a strong oak taste.
• Dry Sherry: The classic version of this soup is made with both white wine and dry sherry. Dry vermouth or brandy are good substitutions for the sherry. You can omit this ingredient if preferred but I suggest adding about a tablespoon of cider vinegar instead. The acid brings out the flavor of the rest of the ingredients
• Cheese: The classic option is Gruyere cheese. Other kind of cheese such as Fontina, Gouda, Swiss cheese or any other melty cheese can be used. A dusting of Parmesan cheese over the gooey cheese is always a fun idea.
• Bread: The cheesy toast on top of the soup definitely makes this, one of my favorite soups. French bread or baguettes are my go-to options.

Substitutions and Additions

• Replace the white wine with broth or stock if you prefer making this French onion soup recipe without wine.
• Replace the dry sherry with a tablespoon of cider vinegar or skip it all together.
• Use vegetable broth to make vegetarian French onion soup.

How to Make the Best French Onion Soup?

1. In a large soup pot or Dutch oven, over medium heat, add oil and butter. When the butter has melted, add the onions, salt and black pepper.
2. Cook, uncovered, stirring occasionally until the onions are caramelized and deep golden brown. Cooking the onions until they are dark brown will add a bit of a bitter taste to the soup.

1. When the onions are caramelized, jammy and golden brown (see photo above), deglaze the pan by adding wine and dry sherry (if not using, replace the wine with broth/stock and the dry sherry with cider vinegar). Scrape the browned bits at the bottom of the pot with a wooden spoon. Cook until almost all the liquid has evaporated.

1. To make a roux, which thickens the soup, add the flour and cook, stirring constantly for about 1 minute or until all of the flour is mixed in.

1. Slowly add a cup of broth while stirring constantly. Stir in the remaining broth, bay leaf, fresh thyme and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer for about 20 minutes.

1. While the soup simmers, preheat the oven to 400ºF. Place bread slices in a single layer on a baking sheet and bake until the bread is crisp and golden on the edges.

1. To broil the cheese topping, turn on the broiler.
2. When the soup is done simmering, divide the soup among oven-proof soup bowls. Top each bowl of soup with a piece of toasted bread.

1. Sprinkle generously with Gruyere cheese.
2. Broil until the cheese is melted, bubbly and starts browning around the edges.

Frequently Asked Questions

What Type of Onions Should I Use to Make This Soup?

French onion soup can be made with any type of onion, although in my opinion it’s best when made with yellow onions. Sweet onions such as Vidalia make a great French onion soup also.

Can I Make French Onion Soup Without Wine?

Yes! French onion soup can definitely be made without wine or any other alcoholic beverage (dry sherry or vermouth). Replace the wine with additional broth and add 1 tablespoon of cider vinegar instead of the dry sherry. The acidity in the vinegar adds a sharp edge that deepens the flavor of the soup.

What’s the Secret to Making Caramelized Onions Properly?

To get onions caramelized properly, all you need is moderate heat, time and patience. Taking the time to cook the onions slowly, without rushing the process makes a big difference. Stirring frequently and making sure the heat is low enough to cook the onions without scorching them is also important.

What Broth is French Onion Soup Made From?

Classic French Onion Soup is made with beef broth. Although homemade beef broth (or beef stock) is best, store-bought can be used. The flavor of canned or boxed beef broth / beef stock, varies greatly from brand to brand. Some are a bit bitter and not very flavorful. If you cannot find a beef broth that you like, it’s best to use chicken broth instead. To make vegetarian French onion soup, use vegetable broth. As for low-sodium or regular broth, choose the one you prefer.

What’s the Difference Between Broth and Stock?

1. The main difference between stock vs broth is their primary ingredient. Stock is made by simmering animal bones, vegetables, aromatics and fresh herbs in water, for several hours. Broth on the other hand, extracts its flavor mostly from meat, although it can contain some bones plus the other ingredients found in stock. When making stock, bones are usually roasted in the oven first. This step adds color and deepens the flavor.
2. The collagen and the proteins extracted from the bones makes the stock rich and thick. Broth on the other hand is lighter in texture.
3. Salt is never added when making stock while broth sometimes contains salt as seasoning.

Why is my French Onion Soup Bitter?

1. Bitterness in this soup comes from overcooking or burning the onions. The caramelized onions should be deep golden brown, not dark brown. While cooking the onions, it’s important to stir them to prevent them from sticking to the pot and/or burning. Remember, slow cooking and moderate to low heat is essential for success.
2. Another reason why French onion soup can become bitter, is the broth. Some store-bought brands are strong and bitter. If you cannot find a flavorful beef broth, using chicken broth or stock is your best option.
3. Too much of a good thing can be bad. This is the case when using too much Worcestershire sauce. You can overdo it and bring some bitterness to the soup.

Is French Onion Soup Thick or Thin?

This soup is made with a roux (a combination of butter/oil and flour) which thickens the broth slightly. It should not be the consistency of stew but a bit thicker than plain broth.

Can I Make French Onion Soup without Beef Broth?

Yes! French onion soup can be made with chicken broth or chicken stock. You can also make vegetarian French onion soup with vegetable broth.

What’s the Best Cheese for this Soup?

Traditionally, French onion soup is made with Gruyere cheese although any cheese that melts well can be used. Fontina cheese and mozzarella are good options.

Is French Onion Soup Gluten-Free?

Although authentic French onion soup recipe is not gluten-free, it can be easily adaptable. To make gluten free French onion soup, use gluten free flour and gluten free bread.

Make Ahead, Storing, Freezing and Reheating

• To make ahead, cook the soup all the way but don’t add the topping. Refrigerate the soup for 2-3 days.
• Leftover French onion soup (with the cheesy bread topping), can be kept in the fridge in an airtight container for 2-3 days. Keep in mind that the bread will get soggy and sink.
• French onion soup freezes well without the bread and cheese topping. Store in a freezer-safe resealable bag or airtight container for up to 3 months. Thaw out in the fridge overnight.
• Reheat the soup on the stovetop until warm through. Then proceed toasting the bread, serving the soup in oven-safe bowls, topping the soup with the toasted bread slices and cheese. Broil and serve.

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