A rich, comforting bowl of French Onion Soup is one of those dishes that never fails to impress. This classic recipe takes time, patience, and a bit of technique — but the result is a deep, caramelized flavor balanced perfectly by savory broth, a splash of sherry, and the golden stretch of melted Gruyere on top.
Why You’ll Love This Recipe
I love this recipe because it’s both rustic and elegant. The slow-cooked onions develop a sweetness that pairs beautifully with the savory beef and chicken stock. The process of reducing the stock “au sec” enhances that deep, rich flavor that’s so iconic in French cuisine. I also enjoy how the crispy baguette and melted cheese crown the soup, turning a simple dish into something truly special. This is the kind of meal that feels cozy on a chilly night but refined enough for a dinner party.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
5 white or sweet onions
3 tablespoons butter
Salt and pepper, as needed
3 sprigs of fresh thyme (or 1/2 teaspoon dried)
4 cups of beef stock, divided
4 cups chicken stock
1/4 cup sherry
4 large baguette slices
Softened butter, as needed
4 slices of Gruyere, Swiss, or Provolone cheese
Directions
I start by slicing the onions thinly. I trim the ends, cut them in half, peel off the outer layer, and slice them along the natural lines from root to tip.
In a large Dutch oven, I melt the butter over medium-high heat and add the onions, coating them well. I season with salt and pepper, then reduce the heat to medium and cook for about 20 minutes, stirring every 5–10 minutes with the lid slightly ajar.
Once the onions soften, I add the thyme and 1 cup of beef stock. I let it simmer for 10 minutes until slightly reduced. I repeat this twice more, each time adding another cup of stock and letting it cook down. This process caramelizes the onions beautifully.
When the onions are a deep golden brown, I pour in the remaining beef stock and the chicken stock. I bring the mixture to a simmer and let it cook for 20 minutes.
I stir in the sherry and let it simmer another 10 minutes, adjusting seasoning as needed.
While the soup finishes, I set the oven to broil and prepare the baguette slices. I butter each one and toast them for about 1–2 minutes.
I ladle the soup into four oven-safe bowls, top each with a toasted baguette slice, and add a layer of cheese. Then, I broil until the cheese is bubbly and golden.
Servings and Timing
This recipe makes 4 servings. It takes about 1 hour and 15 minutes in total — 15 minutes for prep and 1 hour for cooking and caramelizing the onions.
Variations
I sometimes mix different onions, like yellow and red, for more depth of flavor. For a vegetarian version, I replace the beef and chicken stock with mushroom broth. If I want an extra creamy touch, I add a splash of cream right before broiling. For a slightly bolder flavor, I use Gruyere and a bit of Parmesan mixed together on top.
Storage/Reheating
I store any leftover soup in an airtight container in the refrigerator for up to 3 days. When I reheat it, I warm it slowly on the stove over medium heat. The bread and cheese should always be freshly toasted before serving, so I assemble that part just before reheating. The soup also freezes well without the toppings for up to 3 months.
FAQs
How do I prevent the onions from burning?
I keep the heat moderate and stir often. The key is patience—caramelization happens slowly, and rushing it can cause burning.
Can I make this soup ahead of time?
Yes, I often make the soup a day before. I reheat it gently on the stove, then add fresh bread and cheese just before serving.
What’s the best cheese for French Onion Soup?
I love Gruyere for its nutty flavor and perfect melt, but Swiss or Provolone work beautifully if Gruyere isn’t available.
Do I have to use sherry?
No, but I recommend it. Sherry adds depth and a subtle sweetness. If I don’t have any, I use a splash of dry white wine or skip it altogether.
Can I use store-bought broth?
Absolutely. I use high-quality beef and chicken stock, but homemade broth will always give a richer flavor if I have it on hand.
Conclusion
French Onion Soup is more than just comfort food—it’s a labor of love that rewards patience with deep, layered flavors. I enjoy making this dish when I want something cozy yet classic. Every spoonful of caramelized onion, savory broth, and melted cheese feels like a warm embrace on a cold day.
This French Onion Soup is a cozy, elegant classic made with deeply caramelized onions, rich beef and chicken broth, a splash of sherry, and topped with toasted baguette and bubbly Gruyere cheese. Perfect for a chilly evening or a refined dinner.
Slice onions thinly along natural lines from root to tip.
In a large Dutch oven, melt butter over medium-high heat. Add onions, season with salt and pepper, and cook with lid slightly ajar over medium heat for 20 minutes, stirring every 5–10 minutes.
Add thyme and 1 cup beef stock. Simmer for 10 minutes. Repeat twice more, adding 1 cup stock each time and reducing down to caramelize the onions.
Once onions are deep golden, add remaining beef stock and chicken stock. Simmer for 20 minutes.
Add sherry and simmer another 10 minutes. Adjust seasoning as needed.
Butter and toast baguette slices under broiler for 1–2 minutes until crisp.
Ladle soup into oven-safe bowls, top with toasted baguette, and add cheese. Broil until cheese is bubbly and golden. Serve immediately.
Notes
Mix yellow and red onions for added depth.
Use mushroom broth for a vegetarian version.
Add a splash of cream before broiling for extra richness.
Combine Gruyere and Parmesan for a more robust cheese flavor.
Freeze the soup (without bread/cheese) for up to 3 months.
