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Close up view of a spoon in a white bowl of French onion soup.
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French Onion Soup

This restaurant-style French Onion Soup is the BEST ultimate comfort food soup that's incredibly easy to make at home!
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Broiling Time 4 minutes
Total Time 1 hour 29 minutes
Servings 6

Ingredients

  • 8 tablespoons butter unsalted
  • 8 cups sliced yellow onions sliced with the grain, ¼ inch thick
  • 2 teaspoons minced fresh garlic
  • 1 ½ teaspoons dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup red wine
  • 8 cups beef stock or broth
  • 2 teaspoons Worcestershire sauce
  • 2 bay leaves
  • 12 baguette slices sliced 1 inch thick
  • 1 ½ tablespoons olive oil
  • 8 ounces Gruyere cheese, shredded about 2 ¼ cups
  • 1 ½ ounces grated parmesan cheese about ½ cup
  • Fresh thyme sprigs optional garnish

Instructions

  • Melt butter in a 6 quart Dutch oven or heavy-bottomed pot over medium heat. Add onions, garlic, thyme, salt, and pepper. Cook onions for 45 to 50 minutes, or until caramelized and golden in color, stirring often.
  • Deglaze the pot by pouring in the red wine. Use a wooden spoon to stir and scrape the bottom of the pot to remove any browned bits.
  • Pour in beef stock and Worcestershire sauce. Add bay leaves and stir to combine. Increase heat to medium high and bring to a simmer. Reduce heat as necessary to maintain a simmer (medium to low). Simmer for 20 minutes (uncovered), stirring occasionally. Remove and discard bay leaves.
  • Using a large spoon, skim off fat from the top of the soup (if desired).
  • Toast the baguette slices: While the soup is simmering, turn on your oven broiler. Arrange the baguette slices on a baking sheet. Brush both sides with olive oil. Broil for 2 to 2 ½ minutes on each side or until golden brown (watch carefully so that they do not burn).
  • When ready to serve, place oven-safe bowls onto a rimmed baking sheet. Ladle soup into the bowls ⅔ to ¾ full. Top each bowl with 2 bread slices and evenly sprinkle with the gruyere and parmesan cheese.
  • Broil until cheese is melted, bubbly, and a light golden brown (approximately 3 to 4 minutes). Garnish with fresh thyme when serving, if desired.

Notes

  • Storage:
    • Refrigerator: Let the leftover soup cool before storing it in an airtight container in the fridge (store the toppings separately). It stays fresh for 3 to 4 days.
    • Freezer: Transfer the cooled soup to an airtight, freezer-safe container and freeze for 2 to 3 months. Thaw overnight in the fridge before reheating and adding the toppings.
  • This recipe yields approximately 9 cups.