Name: French Onion Soup Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: French
Ingredients: 6 big yellow onions, thinly sliced; 3 tablespoons butter; 1 tablespoon olive oil; 2 cloves garlic, minced; 2 teaspoons sugar; ½ teaspoon salt, plus more to taste; ½ cup dry white wine; 8 cups beef broth; 1 teaspoon fresh thyme; 1 bay leaf; Freshly cracked black pepper; 1 crusty baguette, sliced into 1-inch thick pieces; 2 cups grated Gruyere cheese

So, Let Me Tell You About French Onion Soup...

Alright, gather round the (virtual) table. There’s this thing in my family: chilly nights, someone says, "Wish we had soup"—and suddenly, I’m in the kitchen peeling onions and humming some dodgy old song about Paris. Why French Onion soup? For starters, it’s the OG comfort food; and the first time I cooked it, I nearly set my eyebrows on fire flambéing onions. (Don’t ask—just, uh, be careful near open flames.) Now, it's my go-to for impressing in-laws or when I just want to be dramatic with melted cheese. And trust me, few things are better than the smell of sweet onions simmering away, except maybe, eating the thing. Oh, and once my kid insisted on dunking potato chips into hers… I pretended to be horrified but, honestly? It actually worked.

Why You’ll Love This Soup (or, Why I Keep Coming Back to It)

I make this soup when I've had a day that just needs a do-over, or on those gray winter Sundays when I should be tackling laundry (that pile will wait). My family goes crazy for it because you get that cheesy, bubbling top—like a blanket for your dinner. Plus, there’s bread IN the soup. (Whoever thought of that deserves some kind of food medal, don’t you think?) And even though slicing all those onions can get tears flowing, I’ve tried every anti-tear trick in the book. Nothing really works. Just go with it—it’s like a mini spa treatment, except it stings. Anyway, my husband always says, “This is REAL soup,” which I like to pretend means it’s gourmet but actually means “lots of cheese.”

Here's What You'll Need (and Yeah, You Can Sub Things)

6 big yellow onions, thinly sliced (I've used sweet onions before—those work too. Red ones? Meh, not my favorite, but go for it if that’s all you’ve got!)
3 tablespoons butter (Salted, unless you like to control the salt yourself. I once used olive oil when I ran out—worked in a pinch!)
1 tablespoon olive oil
2 cloves garlic, minced (Or more. Or less. I once forgot it; no one noticed.)
2 teaspoons sugar (helps them onions caramelize—brown sugar is fine too, honestly I've even skipped it)
½ teaspoon salt, plus more to taste
½ cup dry white wine (Or a splash of sherry. Or skip it and use extra broth. My grandma insisted on box wine; not kidding.)
8 cups beef broth (You can use chicken or veggie—beef is classic, but use what you’ve got. Bouillon also works if you’re in a hurry.)
1 teaspoon fresh thyme (dried works too—just use a little less.)
1 bay leaf (no worries if you forget it, I do half the time)
Freshly cracked black pepper (as much as you like—my youngest thinks "lots" is the right answer)
1 crusty baguette, sliced into 1-inch thick pieces (Stale is perfect! But honestly, sandwich bread toasted works if you’re desperate.)
2 cups grated Gruyere cheese (Swiss or mozzarella will work. I won’t tell if you use cheddar—I've done it, don’t judge.)

Alright, Here's the How-To (Chaos Welcome)

Grab your largest pot or Dutch oven. Melt the butter and olive oil together over medium heat. Add those sliced onions and the salt. Don't freak when it looks like way too many onions—they’ll collapse! Stir, and try not to wander off.
Cook the onions, stirring every so often (and scraping up brown bits from the bottom—that’s the flavor jackpot!). This takes patience, like 30-40 minutes. Sprinkle in the sugar about 10 minutes in. The onions should turn golden and jammy. (This is where I sneak a taste… or two.)
Add garlic and cook another minute or so, until your kitchen smells unreal.
Pour in the white wine (or whatever you’re using) and scrape the pot bottom to get all the good sticky bits. Simmer till almost gone—2-3 minutes.
Add the broth, thyme, bay leaf, and a touch of pepper. Bring it to a simmer, then reduce the heat; cover and let it fumble along for 30 minutes. (If you get distracted by a dog or kid, it's fine, just don't let it boil dry.)
Meanwhile, toast the baguette slices under your broiler until just golden. Rub them with a garlic clove if you’re feeling fancy, though I always forget and life goes on.
Fish out the bay leaf; taste and season with more salt or pepper—actually, I find it works better if you go light on salt at first, since cheese can be salty.
Ladle soup into oven-safe bowls (if you don’t have them, any bowl is fine—just don’t broil in a plastic one, ask me how I know). Top with bread and a big ol' pile of cheese—no skimping!
Pop the bowls on a baking tray and broil until the cheese bubbles and goes brown in spots, about 3-5 minutes. Don’t answer the phone now or you’ll get burnt cheese, which, actually, is not the worst disaster.
Let them cool a sec (lava cheese is a thing), then serve. Bask in your own glory, or just dig in before anyone else does.

Notes (Learned the Hard Way, Mostly)

If you rush the onion step, you’ll get meh soup. I’ve done it—tasted bland. Go slow.
If the onions start burning, turn down the heat. Or, pour in a tiny splash of water and scrape the brown bits up. Crisis averted.
The soup honestly gets better the next day, if you can resist eating it all.
No oven-safe bowls? Ladle the soup into coffee mugs, add toast and cheese, and microwave till melted. It ain’t Paris but hey, it works.

Variations: Let’s Talk About My Experiments

I once made it with mushrooms for a “beef-free” vibe—really hearty!
Tried adding a splash of balsamic at the end. Wasn’t my favorite, but my neighbor swears by it. You do you.
You can throw in more garlic if vampires are a concern. Or, less if you’re heading out.

Equipment (But Don't Panic)

Large pot or Dutch oven (a deep skillet works in a pinch; did this once at a friend’s flat with shockingly few pans)
Baking tray (only necessary if you’re broiling the cheese)
Oven-safe bowls or mugs; or just regular bowls but skip the broil and melt cheese with the microwave if you must
A decent knife for all that onion slicing. If your eyes are watering like mad, sunglasses actually sorta help (yes, I’ve tried—it’s a look!)

How to Store it (Not That It Sticks Around)

Keep leftover soup in a sealed container in the fridge—should last 3, maybe 4 days. Bread and cheese, store separate and add when reheating. Though honestly, in my house it never lasts more than a day!

How I Like to Serve Mine (Family Style)

I love serving French onion soup with a crisp green salad (nobody ever eats the salad, but it looks impressive). Some nights, I go full carb-enthusiast and add extra bread on the side, just for dunking—not traditional, but try telling my bunch that. If it’s a dinner party, I sprinkle a bit of extra thyme on top—just so people know I tried.

What I've Learned Not to Do (aka Pro Tips I Wish Someone Told Me)

I once tried using pre-chopped onions from the store. Soup ended up bitter—still edible, but not worth it.
Don’t shortcut the cheese. I thought less cheese would be healthier, but it’s just sad soup that way.
Let the soup cool a minute before eating—my tongue regrets my lack of patience every time.

French Onion Soup FAQ (You're Not Alone!)

Can I freeze this? Yep, but leave out bread and cheese if you do, add those fresh when reheating. Texture of onions can get a bit squishy, just so you know.
Which onions work best? I use yellow, but sweets are good too—red is a bit strong for me. My mate in Manchester uses red anyway, so clearly it’s not a dealbreaker.
I hate wine in cooking. Skippable? Absolutely! Sub broth and maybe a splash of vinegar or lemon juice, but it’s not essential.
How do I cut onions without sobbing? I dunno—I just cry and get on with it. Someone on Instagram suggested freezing them first; haven’t tried it yet! Might work?
The soup’s too salty—now what? Add a splash of water or unsalted broth, and next time, go easy on bouillon cubes, they can be sneaky salty. Trust me, I’ve learned this the messier way.

And if you made it this far, congrats—welcome to the soupiest club around. Don’t forget to dunk your bread and savor that melty cheese shield. That’s not a real term but it should be.

French Onion Soup Recipe You’ll Actually Want to Make Again

So, Let Me Tell You About French Onion Soup...

Why You’ll Love This Soup (or, Why I Keep Coming Back to It)

Here's What You'll Need (and Yeah, You Can Sub Things)

Alright, Here's the How-To (Chaos Welcome)

Notes (Learned the Hard Way, Mostly)

Variations: Let’s Talk About My Experiments

Equipment (But Don't Panic)

How to Store it (Not That It Sticks Around)

How I Like to Serve Mine (Family Style)

What I've Learned Not to Do (aka Pro Tips I Wish Someone Told Me)

French Onion Soup FAQ (You're Not Alone!)

French Onion Soup Recipe

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

Did you make this recipe?