Name: French Onion Soup
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Cuisine: French
Ingredients: 5 tablespoons olive oil, divided; 3 tablespoons butter; 2 large white onions, halved and thinly sliced; 2 sweet Vidalia onions, halved and thinly sliced; 2 large shallots, halved and thinly sliced; 3 garlic cloves, minced; 1 teaspoon fresh thyme leaves; 64 ounces beef broth; 1/2 teaspoon ground black pepper; 1/2 teaspoon kosher salt; 24 slices French baguette; 1 cup shredded Gruyère cheese

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This French Onion Soup is my go-to when I want something cozy and deeply flavorful. With rich caramelized onions simmered in savory beef broth, topped with toasted French baguette slices and bubbly Gruyère cheese, it’s a comforting classic that always feels special—whether for a quiet night or a dinner gathering.

Why You’ll Love This Recipe

I love how this soup turns simple ingredients into a warm, satisfying dish. The slow caramelization of onions brings out their sweetness, while the beef broth gives it depth. The crusty baguette and melty cheese topping make every spoonful hearty and indulgent. It’s a dish that’s worth every minute of simmering. French Onion Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil (5 tablespoons, divided)
Butter (3 tablespoons)
Large white onions, halved and thinly sliced (2)
Sweet Vidalia onions, halved and thinly sliced (2)
Large shallots, halved and thinly sliced (2)
Garlic cloves, minced (3)
Fresh thyme leaves (1 teaspoon)
Beef broth (64 ounces)
Ground black pepper (½ teaspoon)
Kosher salt (½ teaspoon)
French baguette slices (24)
Shredded Gruyère cheese (1 cup)

Directions

I start by heating 2 tablespoons of olive oil and all the butter in a large 8-quart pot over medium heat.
I add the onions and shallots, stir to coat them, and cook for about 15 minutes, stirring occasionally.
Then I reduce the heat to medium-low and cook for another 40 minutes, stirring regularly, until the onions are a deep golden brown.
I stir in the garlic and cook for 3 more minutes.
I pour in the beef broth and add thyme, salt, and pepper. I bring the soup to a boil, then reduce to low and let it simmer for 1 hour, giving it an occasional stir.
About 15 minutes before the soup is ready, I preheat my oven to 400°F (200°C).
I lay the baguette slices on a baking sheet, brush them with the remaining olive oil, and toast them for 4 minutes on each side until golden.
In each of the 12 ramekins, I place two toasted slices, ladle in the soup, and sprinkle the top with shredded Gruyère.
I broil the ramekins under low heat for 2 to 3 minutes, watching carefully until the cheese is melted and bubbly.

Servings and timing

This recipe makes 12 servings.
Prep time: 25 minutes
Cooking time: 2 hours
Total time: 2 hours 25 minutes

Variations

I sometimes use a mix of beef and chicken broth for a slightly lighter flavor.
If I don’t have Gruyère, I use Swiss or even provolone as a melty alternative.
For a vegetarian version, I swap in vegetable broth and skip the cheese or use a plant-based one.

storage/reheating

I store leftover soup (without the bread and cheese) in an airtight container in the fridge for up to 4 days, or freeze it for up to 2 months. To reheat, I simmer it on the stovetop until hot. I toast fresh bread and add cheese before serving again, broiling just before eating to get that fresh bubbly top.

FAQs

Can I make this soup ahead of time?

Yes, I often prepare the soup a day in advance. I store it in the fridge, then reheat it and add the bread and cheese topping just before serving.

What’s the best cheese for French onion soup?

I prefer Gruyère for its nutty flavor and great melting quality, but Swiss or provolone also work well if that’s what I have on hand.

Can I freeze French onion soup?

I freeze the soup without the bread or cheese. When ready to eat, I thaw it, reheat, and add freshly toasted bread and cheese before broiling.

How do I avoid soggy bread in my soup?

I make sure to toast the bread well on both sides. It holds up better under the soup and cheese when it’s extra crispy.

Do I have to use both white and sweet onions?

No, but I like combining them for depth of flavor. Using a mix creates a nice balance between savory and sweet.

Conclusion

I find that French Onion Soup is one of those dishes that feels like a warm hug in a bowl. It takes time to caramelize the onions and simmer the broth, but the reward is a deeply flavorful, cheesy, and satisfying soup that always impresses. It’s a timeless recipe that I come back to again and again.