June 3, 2025

French Onion Soup

My recipe for classic French onion soup is made with Vidalia sweet onions that are carmelized with a rich wine and beef broth. Crusty French baguette slices top the soup along with melty Gruyère and parmesan cheeses. This recipe is based on Julia Child’s rendition and anyone can make it with a little patience and simple ingredients. Not all French onion soups are equal. It’s all in the process. After you taste this soup you will know what I mean. There really is nothing else like it for a satisfying and comforting meal.

Ingredients needed to make French onion soup:

5 tbsp unsalted butter
1 tbsp olive oil
5-6 medium Vidalia sweet onions, peeled and sliced thin (not too thin)

1 tsp sea salt
1/4 tsp freshly ground pepper
1/2 tsp granulated sugar
1 1/4 cups dry white wine (pinot grigio or sauvignon blanc work best)
2 tbsp flour
6 cups low sodium beef broth (or homemade beef broth if you have it)
8 sprigs fresh thyme
2 bay leaves
1 small French baguette, cut into 1/2 inch slices
1 fresh garlic clove
3 tsp sherry cooking wine
8 oz Gruyère cheese, grated
1/2 cup Parmesan cheese, grated

Equipment needed:

large Dutch oven
4 large oven proof soup ramekins
Kitchen twine

How to make French onion soup:

Cooking the onions:

In a large Dutch oven or soup pot, melt 3 tbsp of the butter over medium heat. Add the oil and onions and stir until they are evenly coated with oil. Cook the onions for about 15-20 minutes or until they are well softened, stirring occasionally.

Add the salt, pepper and sugar to the onions and continue cooking, stirring occasionally, until they are well carmelized (they will be a deep golden brown color). This will take about 35-45 minutes. If they are browning too quickly, reduce the heat slightly. You can also add a little water to deglaze the pan and continue cooking.

Add the dry white wine and raise to high heat. Cook, stirring with a wooden spoon, until almost all of the liquid has evaporated for about 8-10 minutes.

Add flour and cook, stirring constantly, for 1 minute to cook out raw flour taste.

Add beef broth and bundle of thyme and bay leaf tied with twine to the pot. Bring to a boil, reduce to a simmer and continue cooking, uncovered for about 20-30 minutes.

Prepare baguettes and serve soup:

While the soup is simmering, heat the broiler. Cut baguette slices so that you have 2-3 slices per serving of soup or enough to cover the bowl of soup. Arrange the baguette slices on a baking sheet and broil until they are crispy and starting to brown. Remove from the oven and rub each slice with the raw garlic slice. Set aside.

When the soup is finished remove the thyme and bay leaf packet. Add remaining 2 tbsp butter to the soup, then add the sherry. Adjust salt and pepper as needed.

Ladle soup into the ramekins and top each serving with the garlic baguette slices. Sprinkle the cheeses generously over the toast and soup. Place ramekins on baking tray and place under the broiler until the cheese is melted and bubbly.

Remove from the oven and cool the ramekins or soup crocks slightly before serving.

Notes:

You can make the onion soup up to three days ahead and store in the refrigerator without the bread or cheese toppings.
Soup can be prepared and frozen in a freezer safe container for up to 3 months.
Baguette toast (without cheese) can be made ahead of time and stored separately in a ziplock bag for up to 3 days.

Other yummy soup recipes to try:

Slow Cooker Lasagna Soup

Easy Chicken Noodle Soup

Turkey Meatball Tortellini Soup

Stuffed Pepper Soup