This is everything french onion soup should be. A classic comfort food recipe that's warm, cozy and full of flavor.

Prepared right on the stovetop with caramelized onions, seasonings and beef broth then topped with toasted bread and melted Swiss cheese.

A bowl of french onion soup with a spoon.

What could be better than a hot bowl of french onion soup and slices of sourdough bread to make you feel all warm and cozy?

Just like our broccoli cheese soup or easy tomato soup, this french onion soup recipe is on repeat in our kitchen! It's definitely one of our favorite comfort food recipes.

French onion soup ingredients on a table.

What you need for the best french onion soup

What makes this recipe such a winner are the simple ingredients. You only need one pot and it's cooked right on the stovetop.

onions 🧅 - For a classic flavor use yellow onions, but any color onion can be used.
beef broth or beef stock
butter and olive oil
sugar - A tablespoon of sugar added to the onions helps them caramelize.
dry white wine - If you do not want to use alcohol, simply omit it. Replace it with beef broth to deglaze the pot.
seasonings - fresh thyme leaves, dried bay leaves, salt and pepper
toppings - bread slices and Swiss cheese. Parmesan, gouda, fontina or mozzarella are also good varieties for french onion soup.

Equipment needed

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enameled dutch oven

How to make french onion soup

Process of making french onion soup in a dutch oven.

Prep the onions. Peel the onions and cut them in half and then into ¼" slices.
Soften the onions. In a large pot, melt the butter and olive oil together over medium heat. Add the onions and cook until they are soft, about 20 minutes.
Caramelize the onions. Turn the heat up to medium-high. Add the salt and stir frequently for 15 minutes. Add the sugar and continue to cook until the onions are caramelized, about 15 more minutes.
Deglaze the pot. Add the white wine and use a spatula to scrape and deglaze the brown bits from the bottom of the pot.
Simmer. Add the beef broth along with the pepper, bay leaves and thyme. Bring the soup to a boil, turn down the heat and let it simmer for 30 minutes.

Assemble the bowl

When you are ready to serve the soup, it's time to prepare the bread slices.

Turn your oven broiler on HIGH.
Cut the bread into slices and arrange them onto a baking sheet.
Brown one side of the bread slices under the oven broiler for 1-2 minutes. Remove the tray from the oven.
Turn each bread slice over and place a slice of Swiss cheese on top.
Return the baking sheet under the broiler to melt the cheese on top.

Bread slices with melted cheese on a baking sheet.

TIP: If you plan on saving soup for leftovers, save some of the bread and cheese to toast right before you serve it.

Ladle the soup into a bowl and place the toasted bread on top.

French onion soup in a bowl on a counter.

NOTE: If you have oven-safe bowls, you can ladle the soup into the bowl and top with bread slices and cheese. Arrange the bowls onto a baking sheet and place under the broiler until the cheese has melted and the edges of the toast are browned.

How to store it

Store the soup, without the bread, in the fridge for up to 5 days or in the freezer for up to 3 months.

Reheat the soup in a saucepan on the stove. Toast the bread with cheese while the soup is warming up and then place on top before eating.

More easy soup ideas

When it's cold outside, warm up with a big hot bowl of soup!

easy slow cooker chili
chicken noodle soup
white chicken chili verde (slow cooker/instant pot)
slow cooker white beans and ham

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French Onion Soup

This is everything french onion soup should be. A classic comfort food recipe that's warm, cozy and full of flavor!

Rate this recipe!

5 from 3 votes

Print Pin Recipe

Prep Time: 20

Cook Time: 1 20

Servings: 8

Author: Amy Duska

INGREDIENTS

3 lbs. onions
2 tablespoons butter
2 tablespoons olive oil
2 teaspoons sea salt
1 tablespoon sugar
1 cup dry white wine
8 cups beef broth
1 teaspoon ground black pepper
2 dried bay leaves
2 teaspoons fresh thyme leaves
1 loaf sourdough bread (or french baguette)
8 slices swiss cheese (or grated Swiss cheese)

INSTRUCTIONS

Prep the onions. Peel the onions, cut them in half and then into ¼" slices.
Soften the onions. In a large pot, melt 2 tablespoons of butter and 2 tablespoon of olive oil together over medium heat. Add the onions and cook until they are soft, about 20 minutes.
Caramelize the onions. Turn the heat up to medium-high. Add 2 teaspoons of salt and stir frequently for 15 minutes. Add 1 tablespoon of sugar and continue to cook until the onions are caramelized, about 15 more minutes.
Deglaze the pot. Add 1 cup of white wine to the pot and use a spatula to scrape and deglaze the brown bits from the bottom of the pot.
Simmer. Add 8 cups of beef broth along with the 1 teaspoon black pepper, 2 bay leaves and 2 teaspoons thyme leaves. Bring the soup to a boil, turn down the heat and let it simmer for 30 minutes.
Prepare the toppings. Turn the oven broiler on HIGH. Cut the bread into slices and arrange them onto a baking sheet. Brown them under the oven broiler for 1-2 minutes. Remove the tray from the oven. Turn each bread slice over and place a slice of Swiss cheese on top. Return the baking sheet under the broiler to melt the cheese on top, 1-2 minutes.
Assemble. Ladle the soup into a bowl and place a toasted slice on top before serving.

NOTES

Store the soup, without the croutons, in the fridge for up to 5 days or in the freezer for up to 3 months.

Nutrition