This easy French onion soup recipe is ready in one hour. The broth has rich flavor, the onions are perfectly caramelized, and that cheese is heavenly.
Prep Time10 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr5 minutesmins
Course: Soup
Cuisine: French
Keyword: best french onion soup, classic french onion soup recipe, easy french onion soup, french onion soup recipe
Servings: 6servings
Calories: 429kcal
Author: Averie Sunshine
Ingredients
¼cupolive oil
3poundssweet Vidalia onionsyellow onions may be substituted, peeled and sliced root to tip in long thin segments
1 to 2teaspoonsaltor to taste
1teaspoonfreshly ground black pepperor to taste
2tablespoonsunsalted butter
2clovesgarlicpressed or finely minced
⅓cupdry cooking sherrydry white wine may be substituted
8cups64 ounces reduced sodium beef broth
1tablespoonWorcestershire sauce
2bay leaves
½teaspoondried thymeor to taste
1teaspoongranulated sugaroptional and to taste
1French baguettesliced into eight 1/2-inch thick slices (or as needed based on how many bowls you’re portioning out), toasted
about 2 cups Gruyere cheesegrated and divided
Instructions
To a large Dutch oven or stockpot, add the oil, onions, 1 teaspoon salt, pepper, toss to coat, and cook over medium heat for about 30 minutes until onions have softened and are caramelized; stir intermittently.
Add the butter, garlic, stir to combine, and cook for about 1 minute, or until garlic is fragrant.
Add the sherry to deglaze the pan (use caution, it will bubble up). Scrape up and loosen the browned bits from the bottom of the pan.
Add the beef broth, Worcestershire sauce, bay leaves, thyme, bring to a simmer, cover, and allow soup to maintain a low simmer for about 20 to 30 minutes, or until broth has reduced slightly and thickened slightly.
While soup simmers, slice and toast the bread. Simply toast it in a regular toaster to a light/medium color (I find toasted bread to be less soggy and slimy on top of the finished soup); set aside. Preheat oven broiler to high.
After soup has simmered, taste it and optionally add 1 additional teaspoon salt, or as necessary to taste. Optionally add sugar, to taste. I used about 2 teaspoons salt total and 1 heaping teaspoon sugar because I think it balances the flavors. Remove the bay leaves.
Ladle soup into oven-safe bowls, top each bowl with a slice of bread, about 1/3 cup cheese per bowl or as desired, places bowls on a sheet pan, and broil for about 1 to 3 minutes, or until cheese has melted and is as dark as desired. Watch cheese closely so it doesn’t burn. All broilers vary in intensity.
Serve immediately.
Notes
Tip: If you don’t have oven-safe bowls or are unsure if they are, add the toasted bread slices to a sheet pan, cover bread with cheese, place sheet pan under broiler, and top each bowl of soup with the broiled bread/cheese.
Soup is best warm and fresh but will keep airtight in the fridge for up to 1 week or in the freezer for up to 3 months. Do not add the bread/cheese until you are ready to serve.