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The Best Homemade French Onion Soup: Rich, Easy Caramelization for Classic Comfort

Close-up of a bowl of rich french onion soup topped with a thick slice of toasted bread and melted, bubbly cheese.
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Make restaurant-style French Onion Soup at home. This recipe focuses on deep, sweet caramelized onions and a savory broth, topped with toasted bread and gooey melted Gruyère cheese. It is simple enough for a weeknight but rich enough for company.

Ingredients

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  • 3 lbs yellow onions, thinly sliced
  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon sugar
  • 2 cloves garlic, minced
  • 1/2 cup dry sherry or dry white wine (optional, see notes)
  • 6 cups high-quality beef broth
  • 1 cup water
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • Freshly ground black pepper to taste
  • 4 thick slices day-old French baguette
  • 8 ounces Gruyère cheese, shredded

Instructions

  1. Melt the butter and olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions, salt, and sugar.
  2. Cook the onions slowly, stirring occasionally, for 30 to 45 minutes. Reduce the heat to medium-low and continue cooking, stirring more frequently, until the onions are deep brown and sweet. This slow caramelization builds the deep flavor.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. If using, pour in the sherry or wine. Scrape up any browned bits from the bottom of the pot. Let the liquid reduce by half, about 3 to 5 minutes.
  5. Add the beef broth, water, bay leaf, and thyme. Bring the soup to a simmer, then reduce the heat to low, cover partially, and let it cook for 30 minutes to allow the flavors to meld. Remove the bay leaf and season with pepper.
  6. Preheat your broiler. Place the baguette slices on a baking sheet and toast them lightly under the broiler until golden brown on both sides.
  7. Ladle the hot soup into oven-safe bowls. Place one toasted baguette slice on top of the soup in each bowl.
  8. Top the bread generously with the shredded Gruyère cheese.
  9. Place the bowls on a baking sheet and broil for 2 to 4 minutes, watching closely, until the cheese is melted, bubbly, and lightly browned. Serve immediately.

Notes

  • For a French Onion Soup without wine, substitute the sherry/wine with an equal amount of extra beef broth mixed with 1 teaspoon of balsamic vinegar for depth.
  • If Gruyère is too expensive, you can substitute it with a mix of Provolone and Swiss cheese for a budget friendly soup.
  • This recipe makes a deep flavor soup broth because of the long onion cooking time.

Nutrition

Find it online: https://cookingbyfelix.com/best-french-onion-soup-recipe-easy-comfort/