French Onion Soup

Is there anything more comforting than French Onion Soup? It’s hard to think of what it would be. And this French Onion Soup recipe does not disappoint. Heart-warming comfort at its very best.


The key to really great French Onion Soup is caramelizing the onions. This takes a little bit of time, but this step is what really delivers the classic French Onion flavor. That, and a really good beef stock. But again, it’s all about those onions.

French Onion Soup recipe

Is your mouth watering yet? Ours is. It’s time for a delicious hot bowl of this French Onion Soup recipe!

French Onion Soup recipe

Watch us show you how easy it is to make this French Onion Soup recipe!

French Onion Soup
Prep time
Cook time
Total time
This is comfort at its best. You just can't do better than French Onion Soup...with homemade beef stock and Gruyere cheese...oh yes.
Recipe type: Soup
Cuisine: French
Serves: 8
  • 8 tablespoons unsalted butter (1 stick)
  • 8 medium yellow onions, sliced
  • ½ cup of dry white wine
  • 8 cups of beef stock
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon Kosher salt
  • 6 slices of bread, toasted
  • 2 cups of shredded Gruyere cheese (or sliced)
  • ½ cup of fried onions (you can use French's)
  1. Melt butter in large pot (Dutch oven works very well) over medium heat.
  2. Add onions.
  3. Stir frequently (about every 5 to 10 minutes) for about 1 hour to 1 hour and fifteen minutes, the onions will turn a dark brown color.
  4. Add the wine and deglaze the bottom of the pan. Bring to a boil.
  5. Add stock, thyme and salt...simmer for about 15 minutes. Taste, and add more salt, if necessary.
  6. Turn on the broiler.
  7. Ladle the soup into bowls.
  8. Add a toasted piece of bread on top of the soup, and then place a handful of grated Gruyere cheese over the top
  9. Place under broiler and cook for about 4 minutes, until cheese is golden on top (keep an eye on it, don't let it burn!).
  10. Remove from oven and top with fried onions and remaining thyme.
  11. Serve immediately.
  12. Enjoy!





Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: