French Onion Soup Recipe (2024)

By Sara Bonisteel

Updated Feb. 28, 2024

French Onion Soup Recipe (1)

Total Time
1 hour 20 minutes
Prep Time
10 minutes
Cook Time
1 hour 30 minutes
Rating
5(6,538)
Notes
Read community notes

In 1954, what was then called the Food News Department of The New York Times released a pamphlet simply called “Soups,” which had 20 recipes for soups “thick and thin, hot and cold,” including those for minestrone, shrimp bisque and this French onion soup. We’ve updated the recipe adding sherry and wine to layer in more flavors. The bulk of the time is spent on caramelizing the onions, a process that always takes longer than it seems it should. But it’s worth the wait.

Learn: How to Make Soup

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Ingredients

Yield:4 to 6 servings

  • 3tablespoons unsalted butter
  • 3 to 4large red or yellow onions (about 3 pounds), peeled and thinly sliced
  • ¾teaspoon kosher salt, plus more to taste
  • 2quarts beef stock (8 cups)
  • 1cup dry white wine
  • 1tablespoon dry sherry
  • 1tablespoon all-purpose flour
  • ½teaspoon black pepper, plus more to taste
  • 8 to 12(½-inch) slices French bread (from 1 loaf)
  • cups grated Gruyère cheese

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

397 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 4 grams dietary fiber; 12 grams sugars; 20 grams protein; 1216 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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French Onion Soup Recipe (2)

Preparation

Make the recipe with us

  1. Step

    1

    Melt butter in a heavy Dutch oven over medium heat. Add onions and ½ teaspoon salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 45 to 60 minutes.

  2. Step

    2

    Meanwhile, warm broth in a saucepan over low heat.

  3. Step

    3

    Once onions are caramelized, add wine and sherry to the pot and allow mixture to come to boil. Stir in flour and let thicken for a minute or two.

  4. Step

    4

    Slowly add warm broth, ¼ teaspoon salt and the pepper to the onion mixture and boil uncovered for 10 minutes. Add more salt and pepper to taste.

  5. Step

    5

    Heat the broiler, and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles, and cover top with bread slices. Sprinkle each casserole generously with Gruyère.

  6. Step

    6

    Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.

Tip

  • You can prepare the soup through step 4 up to 2 months in advance. Thaw and reheat, then top with the bread and cheese and broil to serve.

Ratings

5

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6,538

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Private Notes

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Cooking Notes

diane

Simplify by making overnight caramelized onions. Fill slow cooker with 4-5 lbs sliced onions, pour 1/3 cup olive over the onions & mix well. Cover with lid and cook on HIGH for 7-9 hours. Yes it does indeed needs to be High. I had my doubts at first, but I've done this probably at least 20 times and the onions cook way down & caramelize beautifully. I haven't tried this yet with my new multi-cooker but plan to try that next using slow cooker function.

Gonzalo

1 Tbsp of Sherry is a very small amount, it won't add any significant flavour. Also, if Sherry boils for a long time, it completely loses its aroma. I suggest adding 2 tbsp on each individual soup dish just before broiling (that's the way people have fancy consomme in Madrid).

lotsadogs

When I make French Onion Soup, I cut the bread into crouton sized pieces and then brown them in butter in a large skillet on the stove. I use them in place of the toasted bread. It makes the soup easier to eat--no cutting through hard French bread crusts with a spoon--and I really like the extra flavor imparted by the croutons. And, I save some croutons for the leftover soup.

Elisa

Great and easy recipe. I suggest doubling the onions and mixing in some leeks. Also, since I don't have oven proof casseroles, I toasted the bread with the cheese on top (in toaster oven), and served on regular soup bowls.

Bri

I used vegetable stock plus a little soy sauce and a little bit of Worcestershire sauce instead of the beef broth to make it vegetarian. It was amazing! Thank you for the wonderful recipe.

Joanne

Toast bread first.

Gail

If you have it, use bacon fat rather than butter to carmelize the onions. Makes a huge flavor difference.

RES

This soup is marvelous, and perfect for a chilly day. I followed the recipe faithfully and used homemade beef stock. The hardest part for me was slicing those onions. My eyes were tearing so much, I had to put on a scuba mask to finish this step.

Gorney44

Great flavor but I’d say to double the onions.

Debbie

Loved this recipe. Finally somebody admits how long it takes to actually caramelize onions! The flavor is wonderful. I did cut the amount of beef broth to 6 Cups, because I agree with other cooks, there were just not enough onions to sustain 8 cups of broth. Next time I will double the onions.

Dennis

Several folks thought the amount of onions called for was insufficient. Note it says “ 3 or 4 large onions ( about 3lbs.). My onions were a little larger then a baseball and it took 9 to yield 3 lbs.

johonna

Delish and relatively easy. I took the advise of some posters here and added an onion and a leek. I also added a couple tablespoons of brandy with the wine and sherry, and some thyme with the stock. After all the stock was in, I let the soup reduce for 30 min. Oh, and I toasted the bread with butter under the broiler before adding to the soup. YUM!

GamesDean

Don't get super hung up on the quantities in recipes. Treat it as more of a basic guideline with orderly steps. It's cooking, not science. This is a really good recipe for this soup. I just used the ingredients listed here in varying quantities and it was fantastic. I really, really, REALLY suggest making your own beef (or other) broth for this. Harris Teeter sells 2 lb. bags of beef bones. I used two bags, boil/rinse, roast, boil/simmer with shallots, garlic, thyme for 5 hours. Fantastic.

Lori B

Broth and stock are used interchangeably in this recipe; they are not the same. Broth is made with vegetables, stock is made with just bones. I think the latter would be best here.

Lisa Kav

French onion soup is heavily dependent on using good broth. Do yourself a favor and make it. Great recipe.

Harriet in Iowa City

Is there a particular onion that is better for the recipe??

Jenny G

I took page from chef friend: caramelize onions on stove till they just start to get hint of brown, then spread across a cookie sheet & salt 1-1/2 tsp + into oven. Salt will draw out water to help caramelize. Temp 175-250, dep on how often you stir. 1st time I did@ 200, then had to leave to go somewhere after a couple of hours so turned to 175. 2nd time @ 225. Stir every 30-60 mins for 4-5 hours. Edges will caramelize 1st then keep close eye--you'll get jammy,delish sweet yum you can eat w/ fork

suzeshoes

Try making caramelized onions on outdoor grill....

Mjames

Can you use a crockpot to carmelize onions for this soup

Gayle Teget

When I make French Onion soup, I partook the onions in the microwave on high for about 10 minutes. It shortens the time to full carmelization on the stove.

Scott

Try a variation by using mushroom stock. Also sherry should be stirred in right before serving, as someone else pointed out its contribution is lessened. A bit of soy sauce is also amps up the layers of flavors.

Joyce

I have used a recipe just like this and make it in a crock pot. It’s better than any restaurant I have been to. It can be found in a recipe book by a well known chef in the 1970s.

Natalie Bluestein

This soup is so delicious and easy, I'd make it every night if I could!

G Pea

I use half beef broth and half chicken broth. I only add a sizeable amount of cooking sherry, no wine, and a couple bay leafs. Very aromatic and so tasty.

Lisa C

I have made it this way ever since living in Europe, and my family cannot have it often enough. It is so flavorful and satisfying. The trick is building layers of flavor. The only thing I do differently is toast the bread slices before adding them to each bowl.

Groint S.

I thought that herbs, like thyme and rosemary, were essential ingredients in French onion soup.

d

use vegetable stock plus a little soy sauce and a little bit of Worcestershire sauce instead of the beef broth to make it vegetarian.

Jason

Pretty close to my recipe, but I also add a bundle of fresh thyme when I add the broth

MimiThom

I salt my onions during the caramelization process to release the liquid. I also cook them lower and longer. It makes a very big difference.

Leonard

are we slicing the onions thru the equator or from north to south?

Tom 190

Cut the onions north to south. That way you get much nicer slices that don’t have an unattractive segmented appearance.

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French Onion Soup Recipe (2024)

FAQs

How do you deepen the flavor of French onion soup? ›

A few sprigs of thyme and a bay leaf elevate the soup even more, but I take it a step further, adding a splash of fish sauce for complexity and depth—don't worry, it won't taste fishy—and a hit of cider vinegar to balance some of that oniony sweetness.

What broth is French onion soup made of? ›

What Is French Onion Soup? French onion soup, or soupe à l'oignon gratinée, is a classic French dish made with caramelized onions and beef stock or broth. The soup is topped with bread and cheese, then gratinéed to rich, gooey perfection. It's traditionally served in a ramekin or a ceramic crock with a handle.

What is the difference between onion soup and French onion soup? ›

What is the Difference Between Onion Soup and French Onion Soup? French onion soup is always made with beef stock. Other onion soups can be made with chicken, vegetable, or beef stock. Additionally, French onion soup typically contains wine or sherry, which isn't typical or necessary in other onion soups.

Does it matter how you cut onions for French onion soup? ›

For French onion soup, it is best to slice the onions into thin, even slices. This will allow them to cook evenly and caramelize properly.

Does French onion soup get better the longer you cook it? ›

French Onion Soup is great because the slower you cook it and the more patient you are, the better your soup will taste. It's truly an important lesson in cooking: the more care you take with your ingredients, the better your finished recipe will be.

Why is my French onion soup so bland? ›

If the onions are not cooked long enough or over low heat, they won't develop the sweet and rich flavor that is characteristic of this soup. Lack of seasoning: Seasoning is crucial in any dish, and French onion soup is no exception.

Why is my French onion soup bitter? ›

The underlying flavor of this soup is the deep umami flavor of the caramelized onions. If you rush this process, the result will be a bitter charred flavor, and if you underestimate and skip this process the flavor will be nowhere near as deep or complex.

Why do French people eat onion soup? ›

The Onion Soup, a traditional and warming dish

It has even become a trendy dish that tourists are eager to try to experience French gastronomy. However, onion soup is in fact not part of French people's daily meals. It was originally meant to be eaten after a family reunion in the middle of the night to cure hangovers

How do you thicken French onion soup? ›

If you want to thicken your French onion soup, you can add a bit of flour. Combine a couple of tablespoons of flour with a teaspoon of salt and whisk in about a quarter cup of water. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, until thickened.

What is the etiquette for eating French onion soup? ›

With such a soup, a knife is your friend, not your enemy. Using both the soup spoon and the knife, push the baked cheese against the rim of the cup or bowl and cut it gently with the knife. Once you've broken the cheese barrier, you can use the knife again to nudge bits of cheese onto the spoon.

Do onions need to be cooked before adding to soup? ›

While certain vegetables can work just fine added directly to simmering soups and stews (say, carrots and celery), other vegetables (onions, garlic, and the like) will almost always need at least a brief sweat in a fat-based liquid before adding the remaining ingredients.

How do you make French onion soup not bland? ›

Most likely it could be from not caramelizing the onions long enough, as this is crucial for flavor development. Also, be sure to use a good quality broth and season the soup properly with salt and pepper. You can try adding a splash of balsamic vinegar or Worcestershire sauce for a boost of flavor.

How to make French onion soup less bland? ›

To improve the blandness of your French onion soup: add more seasoning, caramelize onions longer than usual, use high-quality beef broth, simmer for extended time and include melted cheese with crouton as toppings for added richness.

How do I increase the depth of flavor in soup? ›

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

What can I add to French onion soup that is too sweet? ›

If the soup is too sweet, add some vinegar. If you would like a little more depth, add a splash of red wine. I like the onion-to-liquid ratio with 6 cups of water. But if you'd prefer a slightly more delicate soup, add an additional 1 cup/240 milliliters water or to taste.

How do you get the most Flavour out of onions? ›

Soak in Vinegar: It only takes about 15 minutes. Soaking raw onions in acid rinses away the harsh flavors and adds pleasant tartness. Soak in Water: Even water washes away those pesky sulfuric flavors. A quick 15-minute soak does the trick.

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