Experience the magic of Classic French Onion Soup, where caramelized onions simmer in a savory broth enriched with aromatic herbs and a touch of dry white wine. Topped with toasted French bread and melted Gruyere cheese, every spoonful delivers a luxurious, comforting taste reminiscent of a cozy French bistro.

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I love making French Onion Soup because it’s rich and simple with a depth of flavor that reminds me of those classic, restaurant-style recipes. I learned to perfect it after trying a few quick and easy versions and now I can say that this soup is way better than any store bought one.

I start by caramelizing 4 large yellow onions in 4 tablespoons unsalted butter with a tablespoon of olive oil along with a pinch of salt and a teaspoon of sugar. Then I add 8 cups of beef broth (or vegetable broth if you want a veggie twist) and a splash of dry white wine or sherry if you’re into that.

I also stir in 2 bay leaves, a teaspoon of fresh thyme leaves and freshly ground black pepper. After all the simmering, I serve it with several slices of toasted French bread covered with 2 cups of grated Gruyere cheese.

It tastes amazing and is a total comfort meal!

Why I Like this Recipe

I like this recipe because:

1. I love how the slowly caramelized onions create an incredibly sweet, deep flavor that makes every spoonful satisfying.
2. I appreciate the rich, savory broth that blends so well with the onions and optional wine, giving the soup a complex taste.
3. I enjoy the texture contrast with the crispy toasted French bread and melted Gruyere cheese on top—it’s the perfect mix of crunchy and gooey.
4. I like that it’s super adaptable, whether I want a vegetarian version or need to skip the wine, it always turns out delicious.

Ever wanted to make a restaurant quality French Onion Soup at home? This recipe is really simple and fun to make. First, you get to cook the onions until they’re a deep golden brown, and that step really brings out a sweet, rich flavor thats hard to beat. Then you add a mix of broth, bay leaves, and thyme to create a savory base that ties it all together. I personally enjoy how the toasted French bread and melted Gruyere just take it to another level. Plus, its really flexible – you can easily do a vegetarian version, go gluten free, or leave out the wine if it isn’t your thing. Overall, its way better than any store bought version i’ve had and makes you feel like a real chef in your own kitchen.

Ingredients

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Onions are fiber rich and supply natural sugars, adding a sweet deep flavor.
Unsalted butter adds creamy fat for a rich taste and silky texture.
Beef broth is packed with protein and savory umami, boosting depth in every spoon.
Gruyere or Swiss cheese gives creamy protein and saltiness ideal for a bubbly topping.
Bay leaves and thyme release aromatic flavors, balancing and enhancing the whole dish.
Toasted French bread adds crunchy carbs to contrast the silky soup.
Olive oil gives a slight tang and extra richness, making the soup even more indulgent.
Freshly ground pepper offers a slight heat and aromatic kick, brightening the soup.

Ingredient Quantities

4 large yellow onions, thinly sliced

4 tablespoons unsalted butter

1 tablespoon olive oil

1 pinch salt, plus more to taste

1 teaspoon sugar

8 cups beef broth (or vegetable broth for a vegetarian twist)

1/2 cup dry white wine or sherry (feel free to skip if you dont like it)

2 bay leaves

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

Freshly ground black pepper to taste

Several slices of French bread, toasted

2 cups grated Gruyere or Swiss cheese

How to Make this

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1. Slice your onions thinly and heat a large pot over medium heat. Then add 4 tablespoons of unsalted butter and 1 tablespoon of olive oil.

2. Toss in the onions with a pinch of salt and 1 teaspoon of sugar. Stir them often to help them caramelize slowly.

3. Let the onions cook for about 40 minutes until they are a deep golden brown. Make sure you stir them so they don’t stick or burn.

4. Once the onions are nicely caramelized, pour in 1/2 cup of dry white wine or sherry if you want that extra flavor, and let it simmer for 2 minutes.

5. Now add 8 cups of beef broth (or vegetable broth if you’re keeping it vegetarian), along with 2 bay leaves and 1 teaspoon of fresh thyme (or 1/2 teaspoon dried thyme). Sprinkle in some freshly ground black pepper.

6. Bring the mixture to a simmer and let it cook for another 20 minutes so that all the flavors blend really well.

7. Taste the soup and adjust the salt and pepper to your liking.

8. While the soup is simmering, toast several slices of French bread until golden and crisp.

9. Preheat your broiler, then ladle the soup into oven-safe bowls. Place a slice of toasted bread on top of each bowl.

10. Sprinkle 2 cups of grated Gruyere or Swiss cheese generously over the bread and put the bowls under the broiler for about 5 minutes until the cheese is melted and bubbly. Enjoy!

Equipment Needed

1. A sharp knife and a cutting board for slicing the onions thinly
2. A large pot to cook your onions and broth
3. A set of measuring cups and spoons for the butter, oil, broth, wine, and seasonings
4. A wooden spoon or heat-resistant spatula to stir the onions and soup
5. An oven or toaster to toast the French bread until golden
6. Oven-safe bowls to hold the soup while broiling the cheese-topped bread
7. A cheese grater to grate the Gruyere or Swiss cheese

FAQ

Q: Can I make this soup ahead of time?

A: Yes you can! The soup actually tastes better if you let it rest overnight in the fridge, just reheat it slowly on the stove next day.

Q: What if I dont have beef broth?

A: No worries. You can use vegetable broth instead, and it still gets that rich flavor.

Q: How important is it to caramelize the onions well?

A: Pretty important! Taking your time to let the onions get nicely browned really brings out the sweetness in the soup, so don't rush it if you can.

Q: Can I swap the white wine for something else?

A: Sure you can, if you're not a fan of wine try using a splash of apple cider vinegar mixed with a bit of water, but its an optional step anyway.

Q: Is there a free variation of the cheese I can use?

A: Absolutely, feel free to use Swiss cheese if you dont have Gruyere. Both melt nicely and complement the soup flavor.

Easy Recipe For French Onion Soup – Lemon Blossoms Substitutions and Variations

If you dont have unsalted butter, you can use margarine or even a bit of coconut oil as a good alternative
If olive oil isn’t available, any neutral oil like canola oil works well for cooking the onions
Instead of beef broth, you can use chicken broth or go with a full vegetarian option by using vegetable broth
If dry white wine or sherry isn’t your thing, try a splash of dry vermouth or even a tiny bit of apple cider vinegar diluted with water
If Gruyere or Swiss cheese is hard to find, provolone or even a mix of mozzarella and parmesan might work in a pinch

Pro Tips

1. When caramelizing the onions, be patient and don’t try to rush it. Stir them often so they dont burn and try to keep the heat steady so you get that deep golden color you want.
2. If you add the wine, let it simmer a bit longer so the alcohol cooks off and all the flavors really come together. This step can make a big difference in the taste.
3. Taste the broth while it’s simmering and adjust the salt and pepper as needed. Sometimes the flavors need a little tweak and its easier to fix while its still cooking.
4. When you toast your French bread, make sure its really crispy. If its soggy under the cheese it ruins the texture of the soup so keep an eye on it in the broiler.

Easy Recipe For French Onion Soup – Lemon Blossoms

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. A sharp knife and a cutting board for slicing the onions thinly
2. A large pot to cook your onions and broth
3. A set of measuring cups and spoons for the butter, oil, broth, wine, and seasonings
4. A wooden spoon or heat-resistant spatula to stir the onions and soup
5. An oven or toaster to toast the French bread until golden
6. Oven-safe bowls to hold the soup while broiling the cheese-topped bread
7. A cheese grater to grate the Gruyere or Swiss cheese

Ingredients

4 large yellow onions, thinly sliced
4 tablespoons unsalted butter
1 tablespoon olive oil
1 pinch salt, plus more to taste
1 teaspoon sugar
8 cups beef broth (or vegetable broth for a vegetarian twist)
1/2 cup dry white wine or sherry (feel free to skip if you dont like it)
2 bay leaves
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Freshly ground black pepper to taste
Several slices of French bread, toasted
2 cups grated Gruyere or Swiss cheese

Directions

Slice your onions thinly and heat a large pot over medium heat. Then add 4 tablespoons of unsalted butter and 1 tablespoon of olive oil.
Toss in the onions with a pinch of salt and 1 teaspoon of sugar. Stir them often to help them caramelize slowly.
Let the onions cook for about 40 minutes until they are a deep golden brown. Make sure you stir them so they don’t stick or burn.
Once the onions are nicely caramelized, pour in 1/2 cup of dry white wine or sherry if you want that extra flavor, and let it simmer for 2 minutes.
Now add 8 cups of beef broth (or vegetable broth if you’re keeping it vegetarian), along with 2 bay leaves and 1 teaspoon of fresh thyme (or 1/2 teaspoon dried thyme). Sprinkle in some freshly ground black pepper.
Bring the mixture to a simmer and let it cook for another 20 minutes so that all the flavors blend really well.
Taste the soup and adjust the salt and pepper to your liking.
While the soup is simmering, toast several slices of French bread until golden and crisp.
Preheat your broiler, then ladle the soup into oven-safe bowls. Place a slice of toasted bread on top of each bowl.
Sprinkle 2 cups of grated Gruyere or Swiss cheese generously over the bread and put the bowls under the broiler for about 5 minutes until the cheese is melted and bubbly. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.