BEST French Onion Soup Recipe

I’ve tried many versions, but this Best French Onion Soup has changed my dinner routine. Caramelized yellow onions, garlic, butter, and olive oil merge into a rich base, while dry white wine, beef broth, and juicy Gruyere over crispy baguette create a blend that truly amazes with every spoonful.

I’ve spent a long time experimenting with this recipe because I wanted to create the BEST French Onion Soup recipe that anyone has ever tasted. After many trials, I finally managed to perfectly caramelize 5 large yellow onions in 3 tablespoons unsalted butter and 1 tablespoon olive oil, with a hint of 1 teaspoon sugar.

I discovered that adding minced garlic and 2 tablespoons all-purpose flour makes a huge difference in the flavor. Then I deglazed the pot with 1/2 cup dry white wine before mixing in 8 cups beef broth, bay leaves, and thyme.

I like to finish by toasting a sliced baguette and layering it with 2 cups grated Gruyere cheese. This isn’t just a classic French Onion Soup recipe, it reminds me of some of the best versions I’ve seen on Serious Eats and other famous food blogs.

Give it a try and see how simple ingredients can combine to create an unforgettable meal.

Why I Like this Recipe

I love this recipe because the way the onions cook low and slow makes them super sweet and tender, which gives the soup a deep, comforting flavor that just warms me up from the inside.

I also like how simple and straight forward the instructions are. Even when I’m in a rush or not feeling like a master chef, I can follow it easily and end up with a bowl of tasty soup every time.

Another thing is the toasted baguette with melted Gruyere cheese. The combination of crispy bread and gooey, bubbly cheese adds a perfect crunchy contrast to the rich, savory broth, and it kinda makes me feel like I’m eating something special.

Lastly, the way the beef broth, a splash of dry white wine, and the herbs come together makes the whole dish really flavorful. Every spoonful reminds me why this is my go-to comfort food when I need a little bit of happiness on my plate.

Ingredients

• Yellow onions offer natural fiber and a touch of sweetness that makes the broth rich.
• Unsalted butter gives a creamy texture, addin a smooth richness to the soup.
• Olive oil boosts the flavor and helps brown the onions perfectly while cookin.
• Garlic cloves punch in a bold, spicy aroma that elevates the overall taste.
• Beef broth lays the foundation, providing deep umami and hearty flavor to the dish.
• Gruyere cheese melts with a nutty twist and adds a bit of protein awesomeness.
• Baguette slices create a crunchy contrast and serve as a good carb source.

Ingredient Quantities

• 5 large yellow onions (about 2.5 lbs), thinly sliced
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon sugar
• Salt and freshly ground pepper, to taste
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 8 cups beef broth
• 2 bay leaves
• 1 sprig fresh thyme or 1/2 teaspoon dried thyme
• 1 baguette, sliced
• 2 cups grated Gruyere cheese

How to Make this

1. In a large pot, melt the butter with the olive oil over medium heat, then add the thinly sliced onions with a pinch of salt, pepper, and the sugar. Stir everything well and let it cook low and slow for about 30 to 40 minutes until the onions are nicely caramelized.

2. Add the minced garlic to the onions in the last few minutes of cooking and stir until it’s fragrant.

3. Sprinkle the flour over the onions and stir for about a minute so the raw taste of the flour disappears.

4. Pour in the dry white wine and stir well, making sure to scrape up any brown bits stuck to the bottom of the pot.

5. Add in the beef broth, bay leaves, and thyme, then bring the whole mixture to a simmer. Once it’s simmering, reduce the heat and let it cook for another 20 to 30 minutes.

6. While the soup is simmering, preheat your oven broiler and arrange the baguette slices on a baking sheet.

7. Toast the baguette slices in the broiler until they’re crisp and just lightly golden.

8. Once the soup is ready, remove the bay leaves and any thyme sprigs, then ladle the soup into oven-safe bowls.

9. Place a toasted baguette slice on top of each bowl and sprinkle the grated Gruyere cheese evenly over the bread.

10. Put the bowls under the broiler for about 3 to 5 minutes, until the cheese is bubbly and lightly browned, then serve hot and enjoy your Best French Onion Soup!

Equipment Needed

1. A large heavy pot
2. A wooden spoon
3. A chef’s knife
4. A cutting board
5. Measuring spoons and cups
6. A ladle
7. A baking sheet
8. Oven-safe bowls
9. An oven with a broiler function
10. A grater

FAQ

BEST French Onion Soup Recipe Substitutions and Variations

• If you dont have unsalted butter, you can try using an equal amount of margarine or even a light olive oil, but it might change the flavor slightly.
• If you have no dry white wine on hand, you can substitute it with a bit of apple cider vinegar mixed with water (about 1 part vinegar to 3 parts water) or just more broth.
• If beef broth isn’t available, chicken broth or even vegetable broth works fine though it might make the soup taste a bit milder.
• If you cant find Gruyere cheese, Swiss cheese or Emmental cheese can be good alternatives, they melt pretty nice too.
• If you dont have fresh thyme, dried thyme (use only half the amount) can work well in a pinch.

Pro Tips

1. Keep the heat real low when you’re caramelizing the onions and stir them frequently so they don’t burn, cause burnt onions can totally ruin the flavor.
2. When you add the wine, be sure to scrape up all those brown bits off the bottom of the pot since that’s where a lot of the flavor hides.
3. Let the soup simmer for the full time so all those flavors really meld together. Don’t be tempted to rush it cause that extra time makes a big difference.
4. When you’re toasting the baguette slices, make sure they’re crisp and not too soft so they don’t turn soggy when you add the soup on top.