French Onion Soup

So savory, satisfying and comforting… this homemade French Onion Soup is so easy to make right at home!

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French Onion Soup Recipe

I’ve always enjoyed this soup at restaurants, but never knew how easy it was to make in my own kitchen until a few years ago.  I tried a few different variations until I got it like it tasted at one of my favorite restaurants and have been making it homemade ever since.

Don’t get me wrong, I still order this soup when dining out, but there’s nothing like smelling it simmer on the stove on a cold day… so cozy!  

This recipe yields about 5 cups, which is (4) 1-1/4 cup servings.  If you’re a huge fan of French onion soup, you’ll probably want to double this recipe.

If you’ve never made French onion soup, please don’t be intimidated like I was.  It’s so very easy — and insanely delicious!

Enjoy!  

Originally published on November 2, 2015.  Recipe slightly revised with new photos and video on November 5, 2018.

French Onion Soup

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★★★★★ 5 from 1 reviews

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 (1-1/4 cup) servings 1x
• Category: Soup
• Method: Simmer
• Cuisine: French

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Ingredients

• 6 tablespoons butter
• 4 cups chopped or sliced yellow onion (about 1–1/2 large onions)
• 1 teaspoon freshly minced garlic
• 1 teaspoon dried thyme (and additional thyme for garnish, if desired)
• 1 bay leaf
• Salt and pepper, to taste
• 4 (10.5-ounce) cans beef broth
• 1/3 cup red wine
• 4 French bread slices
• Provolone cheese slices (1-2 slices per bowl)
• Shredded Parmesan cheese (about a tablespoon per bowl)
• Fresh thyme sprigs, for garnish (if desired)

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Instructions

1. Melt butter in a soup pot or dutch oven over medium heat. Add onions, garlic, thyme, bay leaf, salt and pepper. Cook onions until soft and caramelized, stirring often, about 20-25 minutes.
2. Add beef broth and red wine.  Stir to combine.  Bring to a simmer and simmer for 15-20 minutes (uncovered).  Remove and discard bay leaf.
3. When ready to serve, turn on your oven broiler. Ladle soup into oven-safe bowls or ramekins. Top with bread, provolone cheese slices and then sprinkle with Parmesan cheese. Place bowls on a cookie sheet and broil until cheese is melted, bubbly and a light golden brown.  Garnish with fresh thyme,  if desired.

Notes

Adapted from AllRecipes and Food Network