Easy French Onion Soup Recipe

There’s just something magical about a bowl of French onion soup. The rich, caramelized onions, the savory broth, and that glorious cheese-covered crouton topping—it’s the ultimate comfort food, especially on chilly days. Plus, it’s a lot easier to make than you might think! With just a handful of ingredients, you can whip up a batch of this classic soup that tastes like it came straight from a cozy little French bistro.

This recipe takes the traditional French onion soup approach and simplifies it a bit, without skimping on flavor. The trick is in the caramelization of the onions and the broiled, gooey cheese topping. It’s the kind of dish that feels like a warm hug and brings a bit of rustic French charm to your kitchen. Let’s dive in and make a pot of this irresistible soup!

this RECIPE

A little story of my first French onion soup

I’ll never forget the first time I had French onion soup on a snowy evening at a small café tucked away on a cobblestone street. As I lifted the spoon, that first layer of melted cheese stretched and melted into the steaming broth, filling the air with a deliciously savory aroma. The rich taste of caramelized onions mingled perfectly with the beefy broth and cheesy topping—it was love at first spoonful.

Since then, I’ve been trying to recreate that magic at home. I’ve learned a few tricks (and made my fair share of mistakes along the way), and I’m excited to share this easy recipe that nails all the best parts of French onion soup. It’s simple, approachable, and still brings all those comforting, bistro-style vibes into my own kitchen.

A brief history of French onion soup

French onion soup has a long, rich history. Legend has it that King Louis XV of France invented the soup when he found himself in his hunting lodge with only onions, butter, and champagne—sounds like a delicious start to me! Eventually, this simple onion soup evolved into the dish we know today, complete with caramelized onions, a rich beef broth, and that signature cheesy topping.

Traditionally, French onion soup is served with a piece of toasted bread (usually baguette) that’s topped with cheese and broiled until golden and bubbly. Over time, recipes have adapted to include everything from different cheeses to unique garnishes, but the soul of the soup remains the same—warm, hearty, and full of rich onion flavor.

Let’s talk ingredients: keeping it simple and flavorful

This recipe sticks to simple ingredients, but each one plays a key role in bringing out the depth and richness of flavor in the soup. Here’s a quick rundown of what you’ll need:

• Yellow onions: These are the heart of the soup. When slowly caramelized, they become sweet, rich, and incredibly flavorful. You can substitute with white or red onions in a pinch, but yellow onions have the best balance of sweetness and robustness.
• Olive oil and butter: This combination gives a perfect base for caramelizing the onions. Butter adds richness, while olive oil helps prevent it from burning.
• Beef broth: A good-quality beef broth adds depth and brings out the savory flavors. If you’re vegetarian, feel free to swap in vegetable broth, though the flavor profile will be a bit lighter.
• Worcestershire sauce: This adds a hint of umami that elevates the broth and brings out the caramelized flavor of the onions. A dash of soy sauce can work as a substitute if you’re out of Worcestershire.
• Croutons: These soak up the broth and add texture under the cheese. You can make homemade croutons or grab a good-quality store-bought bag.
• Parmesan and provolone cheese: Parmesan brings a salty, nutty flavor, while provolone melts beautifully over the top. Gruyère or Swiss cheese are also traditional options that add a bit of nuttiness and complexity.
• Parsley: A sprinkle of fresh parsley on top adds a little pop of color and freshness to balance the rich flavors.

Essential kitchen gear (and a few substitutes)

To make this French onion soup, you don’t need a ton of fancy equipment, but there are a few essentials that will make things easier:

• Heavy-bottomed pot: A sturdy pot (like a Dutch oven) is ideal for caramelizing onions evenly without burning. If you don’t have one, a regular saucepan will work too, just keep an eye on the onions.
• Broiler-safe bowls: For that classic French onion soup presentation, broiler-safe bowls are a must. They let you broil the cheese right on top of the soup. If you don’t have broiler-safe bowls, you can broil the cheese on a baking sheet and then place it on top of each bowl of soup.
• A wooden spoon: This is the best tool for stirring and scraping up any bits of onion as they caramelize. Metal utensils can sometimes scratch pots, especially if you’re using nonstick.

Step-by-step: how to make easy French onion soup

Let’s get cooking! Here’s a step-by-step guide to making your own French onion soup at home. Take your time with the onions—they’re the star here!

1. Start with oil and butter: In a heavy-bottomed pot over medium heat, add the olive oil and butter. Once the butter has melted, toss in your thinly sliced onions. Stir them to coat, then let them cook, stirring occasionally.
2. Caramelize the onions: This is the most important step! It takes about 25-30 minutes, but it’s worth it. The onions should slowly turn a deep, caramel brown. If they’re browning too fast, lower the heat a little. Don’t rush this step—deep caramelization gives the soup its signature flavor.
3. Season the onions: Once the onions are caramelized, sprinkle in the kosher salt, black pepper, and garlic powder. Stir everything together so the seasonings coat the onions.
4. Add the broth and Worcestershire sauce: Pour in the beef broth and Worcestershire sauce, stirring to combine. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 10 minutes to let the flavors meld.
5. Prep for broiling: While the soup simmers, set up your broiler by moving an oven rack to the top middle position and preheating the broiler. Get out your broiler-safe bowls and a baking pan.
6. Assemble the soup: Divide the soup evenly among the bowls. Top each bowl with 6-7 croutons, a heaping teaspoon of grated Parmesan, and a slice of provolone cheese.
7. Broil the cheese: Carefully place the bowls under the broiler for 2-3 minutes, or until the cheese is melted, bubbling, and slightly browned. Keep a close eye on it—broilers can go from perfect to burnt in seconds!
8. Garnish and serve: Let the soup cool just a bit before serving, then sprinkle with chopped parsley for a fresh, green finish.

Variations and adaptations to try

• Vegetarian version: Swap the beef broth for vegetable broth and add a splash of soy sauce or a few dried mushrooms for extra umami.
• Different cheeses: Gruyère is a traditional choice and melts beautifully. Swiss, mozzarella, or even cheddar can add unique flavors. Experiment to find your favorite!
• Gluten-free: Use gluten-free croutons or skip them altogether. A gluten-free cheese crisp could also work as a crunchy topping.
• Lower-sodium: Use a low-sodium beef broth and adjust the salt to taste at the end. The Worcestershire sauce adds plenty of flavor without needing extra salt.

Serving and presentation ideas

Serve your French onion soup with a side salad or a crusty baguette to make it a full meal. If you’re hosting, sprinkle some fresh parsley over the top of each bowl for a little extra flair. If you have individual crocks, they’re perfect for presentation and will keep the soup warm longer.

Drink pairings

For a cozy, warming drink pairing, try a cup of herbal tea like chamomile or a chai latte—the spices in chai pair beautifully with the richness of the soup. Sparkling water with a splash of lemon is also refreshing and balances out the soup’s deep flavors. If you’re craving something a little sweeter, hot apple cider is a perfect fall companion to this dish.

Storage and reheating tips

French onion soup keeps well in the fridge for up to 3 days. Just be sure to store the soup separately from the croutons to keep them from getting soggy. Reheat the soup on the stovetop until warmed through. If you have leftover croutons, you can refresh them in the oven for a few minutes to get their crunch back before topping the soup.

Scaling the recipe

This recipe makes six servings, but it’s easy to scale up or down. If you’re making it for a smaller crowd, just halve the ingredients. The caramelization time for the onions stays the same, so you won’t save much time on that part, but you’ll have fewer bowls to broil!

Troubleshooting tips

• Onions browning too quickly: Turn down the heat. Caramelizing should be slow and steady.
• Cheese not melting: Make sure your oven rack is close to the broiler, and keep an eye on it!
• Soup too salty: Add a splash of water or unsalted broth to balance things out.

Give it a try!

There’s a reason French onion soup is such a beloved classic—it’s rich, comforting, and feels like a special treat, yet it’s easy enough to make on a weeknight. Try it out, experiment with the cheese or garnishes, and make it your own. Bon appétit!

Frequently asked questions

Q: Can I use a different type of cheese?
A: Absolutely! Gruyère, Swiss, or even mozzarella work well. Gruyère is traditional and melts beautifully.

Q: Can I make this vegetarian?
A: Yes! Use vegetable broth instead of beef broth, and add a bit of soy sauce or mushrooms for extra depth.

Q: How do I caramelize onions faster?
A: Low and slow is best, but if you’re in a hurry, add a pinch of sugar to speed up the caramelization. Just watch closely to avoid burning!

Q: What type of onions should I use?
A: Yellow onions are ideal, but white or red can work in a pinch. Yellow onions have the best balance of flavor and sweetness.

Q: Can I freeze French onion soup?
A: Yes, just freeze the soup without croutons or cheese. Thaw and reheat, then add the toppings fresh for serving.

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