Warm up with the ultimate bowl of comfort! This French Onion Soup is rich, savory, and topped with cheesy baguette slices that soak up all that delicious broth. It’s a cozy classic you’ll want to savor with every bite!
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Why This Recipe Works
- Rich, Flavorful Broth: Slow-cooked caramelized onions create a deeply savory, restaurant-quality soup.
- Cheesy Baguette Topping: Crisp, golden baguette slices smothered in melted cheese make every bite irresistible.
- Perfect Comfort Food: Warm, hearty, and satisfying—ideal for chilly days or cozy evenings!
🥘 Ingredients
- Yellow Onions: The star of the dish, their natural sweetness deepens as they caramelize for a rich, savory flavor.
- Unsalted Butter: Helps caramelize the onions to perfection, adding a rich and creamy base to the soup.
- Olive Oil: Blends with the butter to prevent burning and enhances the overall flavor.
- Garlic: Adds a subtle depth of flavor and aromatic warmth to the soup.
- Dry White Wine: Deglazes the pan, lifting all the flavorful caramelized bits and adding a touch of acidity.
- Beef Stock: Provides a hearty, savory base that complements the caramelized onions beautifully.
- Bay Leaves: Infuses the broth with a mild herbal aroma for added depth.
- Dried Thyme: Enhances the soup with earthy, aromatic notes.
- Salt: Balances and intensifies the natural flavors of the ingredients.
- Ground Black Pepper: Adds a hint of warmth and spice to round out the flavor profile.
- Baguette Slices: Perfect for soaking up the soup while staying sturdy under the cheesy topping.
- Gruyère Cheese: Melts beautifully over the baguette slices, delivering a nutty, creamy finish.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Herb it up! A sprinkle of fresh rosemary or parsley adds a pop of fresh, cozy flavor.
- Veggie-friendly twist! Swap beef stock for veggie stock, and you’ve got a delicious meat-free version!
- Skip the wine? No problem! Apple cider vinegar or extra stock adds the right touch of acidity.
- Cheese lovers, go wild! Mozzarella, Parmesan, or your favorite cheese blend makes it extra gooey and delicious!
🔪How To Make French Onion Soup
Step One: Peel and slice the onions evenly for uniform cooking.
Step Two: Caramelize the Onions
In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced onions and stir to coat. Cook for 15 minutes, stirring frequently, until the onions soften and turn translucent.
Step Three: Lower the heat to medium-low and continue cooking for 30-40 minutes, stirring occasionally, until the onions are golden brown and caramelized. Add the garlic in the last 2-3 minutes of cooking, ensuring it doesn’t burn.
Step Four: Increase the heat to medium-high and pour in the white wine, deglazing the pot by scraping up the browned bits. Let the wine reduce by half, about 5 minutes.Add the beef stock, bay leaves, thyme, salt, and pepper.
Step Five: Bring the mixture to a simmer, then lower the heat and let it gently simmer for 30 minutes. Remove the bay leaves before serving.
Step Six: Preheat the broiler. Arrange the baguette slices on a baking sheet, top with grated Gruyère cheese.
Step Seven: Broil for 2-3 minutes until bubbly and golden brown. Watch closely to prevent burning.
Step Eight: Ladle the soup into bowls and carefully place the cheesy baguette slices on top. Serve immediately and enjoy this rich, savory classic!
👩🍳 Expert Tips
- Use Low Heat: Caramelizing onions takes time, so keep the heat low to avoid burning.
- Deglaze Thoroughly: Scrape the bottom of the pot when adding wine to incorporate all the flavor-packed bits.
- Cheese Choice: Gruyère is classic, but Swiss or Emmental also work well.
- Broil Carefully: Keep a close eye on the baguettes under the broiler to prevent burning.
💭 FAQs
Yes! The soup can be made up to 2 days ahead. Reheat it and broil the cheesy baguettes just before serving.
Sweet onions can work but may result in a sweeter soup. Yellow onions are ideal for their balance of sweetness and savory flavor.
Broil the cheese-topped baguettes separately and add them to the soup right before serving to keep them crisp.
Yes you can store the soup in an airtight container in the fridge for up to 3 days. This soup can be frozen in portions for up to 2 months.
🧂Serving Suggestions
These are my favorite sides to serve with French onion soup:
- Crusty Bread – A classic pairing. Serve extra baguette slices or Raw Vegan Bread on the side for dipping.
- Air Fryer Roasted vegetables – Roasted root vegetables like carrots, parsnips, or Brussels sprouts add a savory, earthy side.
- Steak or Pesto Chicken – For a heartier meal, pair the soup with juicy steak bites or tender roast chicken for a complete dinner.
- Salad – A light green salad with a tangy vinaigrette balances the richness of the soup. Try a Mango arugula salad or mixed greens work well.
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French Onion Soup With Cheesy Baguette Slices
Ingredients
- 2.5 Ibs Yellow Onion Thinly Sliced
- 2 tablespoon Unsalted Butter
- 1 tablespoon Olive Oil
- 2 Cloves Garlic Minced
- ½ Cup Dry White Wine
- 6 Cups Beef Stock
- 2 Bay Leaves
- ½ teaspoon Thyme Dried
- Salt To Taste
- Black Pepper Ground, To Taste
- 8 Slices Baguette
- 1 Cup Gruyere Cheese Grated
Instructions
- Peel and slice the onions evenly.
- In a large pot, melt butter and olive oil over medium heat. Add the onions and stir to coat. Cook for about 15 minutes, stirring often, until the onions soften and become translucent.
- Reduce the heat to medium-low and cook for 30-40 minutes, stirring occasionally, until the onions are golden brown. Add the garlic in the last few minutes, making sure it doesn’t burn.
- Increase heat to medium-high and pour in white wine to deglaze the pot, scraping up browned bits. Let the wine reduce by half, about 5 minutes.
- Add beef stock, bay leaves, thyme, salt, and pepper. Bring to a simmer, then reduce heat to low and cook for 30 minutes. Remove the bay leaves before serving.
- Preheat the broiler. Place baguette slices on a baking sheet, top with cheese, and broil for 2-3 minutes until the cheese is bubbly and golden.
- Place the cheesy baguette slices in the soup and serve immediately. Enjoy!
