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French Onion Soup (Soupe à l’oignon recipe)
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French onion soup, or soupe à l’oignon, is all about patience. The secret to its deep, rich flavor lies in slowly caramelizing the onions until they’re perfectly golden and sweet – it’s a step you can’t rush, but it makes all the difference. With so few ingredients, every element matters, from proper seasoning to the final layer of bubbly, melted Gruyère. In this recipe, I’ll walk you through the process to ensure you get the most flavorful, comforting bowl of French onion soup every time.
Because it’s made with a few humble ingredients, this soup is great for those just learning to cook! It’s a classic for a reason. I include it on my list of top recipes for beginner cooks here. For another spin on these flavors, check out my French onion soup pasta, and French onion soup burger.
Why You’ll Love This Recipe
- Rich, deep flavor. Slowly caramelized onions create a sweet-savory base that makes this soup unforgettable.
- Cozy comfort. Topped with crusty bread and bubbly Gruyère, it’s perfect for chilly nights.
- Beginner-friendly. With step-by-step guidance, even new cooks can master this timeless dish.
History of French Onion Soup
I love hearing the origins of dishes, especially one as classic as this. It is believed that this French staple originated when Louis XV had only onions and flat champagne while hunting. It is possible that it was created long before then, but I prefer a story involving a French monarch. I remember visiting France when I was 11 and ordering “French onion soup,” they looked at me like I had seven heads. Just ask for onion soup, they will get the point.
Key Ingredients in This Recipe
- Caramelized onions – While caramelizing onions takes a bit of patience. Don’t try to rush the process by turning up the heat. The goal is to draw out the sugars in the onions and caramelize them – you have to go low and slow. You end up with mellow sweet onion flavor. I used a mix of yellow onion and red onion in this recipe for a mix of mellow and sweet, as well as deeper onion flavor. The onions should be deep in color (a golden brown is best) but not dark – you don’t want to burn the onions. Making them too dark and deeply caramelized risks creating a bitter flavor.
- Red wine – Red wine rounds out the flavor of this soup. Use a dry red wine for French onion soup since it won’t overpower the dish by making it too sweet. While I will use just about any red wine in a pinch I prefer cooking with pinot noir. Never cook with a wine you wouldn’t drink!
- Beef stock – Beef stock is typically made from bones as well as aromatics and vegetables while beef broth is made with the meat. How does that affect their flavor? Beef stock has a much richer, more robust flavor which comes from the collagen released from the simmering bones. On the other hand, beef broth is much more mellow in flavor.
- Brandy – Brandy is used to enhance the flavor of the soup but is an optional addition.
- Gruyère cheese – Gruyère is a hard cheese with a nutty, sweet flavor from Switzerland. The fact that it melts well (due to a high water to oil ratio) mixed with t’s distinct flavor makes it the perfect addition to anything from sandwiches to mac and cheese or fondue. If you can’t find Gruyère, I recommend substituting with another Swiss cheese like Emmental.
A full ingredient list with exact amounts can be found in the recipe card below.
Special Equipment
French onion soup is best served in oven-safe ramekins so you get that bubbly, gooey cheese topping. I’ve provided instructions for serving the soup without ramekins below but here are a few of my favorites:
- Simple white soup ramekins
- Copper mini cocottes (as used in these photos)
How to Make Without Oven-Safe Ramekins
If you don’t have soup bowls that are oven safe, instead arrange slices of bread on a baking sheet, sprinkle the cheese on top of the bread and broil until it melts (as you would garlic bread).
Swaps and Substitutions
- If you don’t have Gruyere or favor a more mild flavored cheese I recommend using Swiss or shredded low-moisture, part-skim mozzarella cheese.
- While I combine both yellow and red onions you can use one or the other based on preference.
- A French baguette is traditional, but sourdough, ciabatta, or even sturdy sandwich bread will work. Just cut into slices then tear into pieces if needed.
Pro tip
This soup is actually best after sitting for a day. It gives the flavors time to meld.
How to Make French Onion Soup in Advance
The soup itself can be made up to 3 days in advance. Store refrigerated in airtight containers. When ready to serve, reheat, then add the bread and cheese topping before broiling.
How to Make French Onion Soup (Step-by-Step)
Heat a large Dutch oven or large pot over medium heat, add the olive oil and heat through. Add the butter and allow to melt. Add the onions and toss quickly to remove the moisture from the onions.
Sauté until the onions are soft and tender, about 10 minutes, then sprinkle the sugar and salt over the onions (to help them caramelize) and reduce the heat to medium-low and cook, stirring occasionally, until the onions are uniformly brown and caramelized, about 30 to 45 minutes. Add the garlic, bay leaves and thyme, stirring to combine.
Pour in the wine to deglaze the pot, and bring to a boil, reduce the heat, and simmer until the wine has almost evaporated, about 5 minutes. Add the beef broth, bring the soup back to a simmer and cook for 20 minutes. Discard the bay leaves and thyme sprigs.
Heat the broiler to high. Ladle the soup into ceramic dishes. Add a finishing splash of brandy, if desired.
Arrange the toasted baguette slices on top of each bowl of soup in single layer so that the surface of the soup of each is covered. Generously top with Gruyere cheese, and broil until bubbly and golden brown, about 3 minutes. Serve immediately.
FAQ – Frequently Asked Questions
I used a mix of yellow onion and red onion in this recipe for a mix of mellow and sweet, as well as deeper onion flavor.
No, but it adds complexity and depth of flavor to the soup. If you prefer to skip it, substitute with extra beef broth and a splash of balsamic vinegar.
I love using nutty Gruyère cheese but if you don’t have Gruyère or favor a more mild flavored cheese I recommend using Swiss or shredded low-moisture, part-skim mozzarella cheese.
Yes! The soup itself can be made up to 3 days in advance. When ready to serve, reheat, then add the bread and cheese topping before broiling.
Other Recipes to Try
If you enjoy this French onion soup recipe, I recommend checking out some of these:
Made French onion soup? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
French Onion Soup (Soupe à l’oignon recipe)
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Ingredients:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 medium red onions, thinly sliced
- 2 medium yellow onions, thinly sliced
- 1 tablespoon granulated sugar
- ½ teaspoon kosher salt
- 3 cloves of garlic, minced
- 2 bay leaves
- 2 fresh thyme sprigs
- 1 cup red wine
- 8 cups beef stock
- ¼ cup brandy (optional)
- 1 French baguette, sliced into ½”-thick slices, approximately 15 slices, toasted
- 10 ounces shredded Gruyère cheese
Instructions:
- Heat a large Dutch oven or large pot over medium heat, add the olive oil and heat through. Add the butter and allow to melt. Add the onions and toss quickly to remove the moisture from the onions.
- Sauté until the onions are soft and tender, about 10 minutes, then sprinkle the sugar and salt over the onions (to help them caramelize) and reduce the heat to medium-low and cook, stirring occasionally, until the onions are uniformly brown and caramelized, about 30 to 45 minutes.
- Add the garlic, bay leaves and thyme, stirring to combine. Pour in the wine to deglaze the pot, and bring to a boil, reduce the heat, and simmer until the wine has almost evaporated, about 5 minutes.
- Add the beef broth, bring the soup back to a simmer and cook for 20 minutes. Discard the bay leaves and thyme sprigs.
- Heat the broiler to high. Ladle the soup into ceramic dishes. Add a finishing splash of brandy, if desired.
- Arrange the toasted baguette slices on top of each bowl of soup in single layer so that the surface of the soup of each is covered. Generously top with Gruyere cheese, and broil until bubbly and golden brown, about 3 minutes. Serve immediately.
Nutrition:
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Where did you get the small copper pots please?
They are staub!! I have attached a link for you and they are even on sale right now! https://www.williams-sonoma.com/products/williams-sonoma-mini-copper-cocottes-set-of-4/
Going in on this for NYE 2020! Any changes you would make to this? Also, do you think this will re-heat well if I make the whole recipe (we are only 4, not 8 ) or should I just halve the recipe? Thanks!
Apologies for the delayed response, I hope you were able to enjoy on New Years! I would absolutely recommend making a whole recipe, it reheats very well (just save the bread and cheese bit until you’re about to reheat and serve!). I think this recipe tastes even better the second day!
Wow! So good.
Made 2 batches of this today, and going to make a 3rd one later. Friends and family are already in love with it!!!
Be sure to get quality ingredients to really make this a tasty meal!
I’m so happy you enjoyed it Loran!!!
This was AMAZING. Made it for Valentine’s Day with hubbie. Probably the best French onion I’ve had and I made it myself! Thanks Kylie.
YESSSS so happy you enjoyed! Makes me so happy that you were able to use my recipe to create a wonderful meal!
Had this last night. If you like French Onion Soup, you will love this recipe!
French Onion Soup is one of my favorites. Had it made with this recipe a couple of nights ago and would highly recommend it!