Go Back

Classic French Onion Soup

A rich, savory, and deeply satisfying soup made with caramelized onions, savory broth, and topped with melted cheese, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: French
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large onions, sliced Choose firm onions with no soft spots.
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 4 cups beef or vegetable broth Homemade versions provide the best flavor.
  • 1 cup dry white wine or sherry (optional)
  • to taste Salt and pepper Season gradually and taste as you go.
  • 1 loaf Baguette, sliced Acts as a vessel to soak up the soup.
  • 1-2 cups grated cheese (Gruyere or Swiss) Can use other types of cheese.

Method
 

Preparation
  1. In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions along with the sugar and a pinch of salt. Cook, stirring occasionally, until the onions are richly caramelized and golden brown, about 30-40 minutes.
  2. Once the onions are caramelized, add the broth and optional wine. Bring the mixture to a gentle simmer, seasoning with salt and pepper to taste.
  3. Preheat your oven to 350°F (175°C).
  4. Ladle the soup into broiler-safe bowls. Top each bowl generously with a slice of baguette, and sprinkle the grated cheese on top.
  5. Place the bowls on a baking sheet and bake in the oven until the cheese is bubbly and golden, about 10-15 minutes.
  6. Carefully remove the bowls from the oven and serve hot.

Notes

Store leftover soup in an airtight container in the refrigerator for up to 3 days. For freezing, ensure it's cooled completely and transfer to a freezer-safe container. When reheating, avoid boiling to maintain texture.