French Onion Soup

If you have made our Crockpot French Onion Chicken, Slow Cooker French Onion Pot Roast, or Slow Cooker French Onion Soup Recipe then you are going to love this stove top French Onion Soup.

This soup is so comforting and each bite is full of caramelized onions, delicious broth, and a baguette that is topped with melted cheese. It is delicious served as a main dish but you can also serve with a simple green salad or a Turkey Melt Sandwich.

Ingredients

• Yellow Onions – Thinly Sliced
• Butter – We used unsalted butter
• Minced Garlic – Learn How to Mince Garlic Cloves
• All Purpose Flour – Helps to thicken the soup
• Dry White Wine – Added to deglaze the pan. You can substitute with red wine or Dry Sherry Wine
• Beef Broth – You can also use beef stock, chicken broth or chicken stock
• Simple Spices – Bay Leaf, Kosher Salt and Pepper
• Worcestershire sauce – See Homemade Worcestershire Sauce Recipe
• Baguette Slices – This is the perfect size to place on the bowl. You can also use French Bread
• Gruyere Cheese – Shredded or sliced. You can also use shredded mozzarella or Swiss Cheese

Scroll to the recipe card for the recipe details.

How to Make French Onion Soup

Step 1 – In a large heavy stockpot or Dutch Oven, melt butter over medium-high heat. Add the sliced onion and cook over medium heat for about 30 minutes, stirring every 3-5 minutes until the onions are caramelized but not burned.

Step 2 – Add in the garlic and flour and cook for 1-2 minutes over medium-low heat.

Step 3 – Pour in the white wine and deglaze the pan. Use the back of a spoon to scrape up any browned bits from the bottom of the pan.

Step 4 – Add in Worcestershire, bay leaf,salt, pepper and broth. Stir to combine and bring the mixture to a boil. Once boiling, reduce heat to medium-low, cover, and simmer for 10-15 minutes.

Step 5 – While the soup is simmering, toast the bread slices. Preheat the oven to 400 degrees F and slice the baguette into 1 inch slices. Lay out in a single layer on a baking sheet. Bake for 5-6 minutes until toasted and golden brown around the edges. Switch the oven to broil.

Step 6 – Ladle the soup into oven safe soup bowls. (If you don’t have oven-safe bowls, see notes for more tips.) Top with 1-2 toasted baguettes, and place the gruyere cheese on top of the baguettes. Broil for 2-4 until the cheese is melted. Remove from the oven and serve immediately while the soup is still hot. Enjoy! 

Pro Tips

• Use Oven Safe Bowls – Double check your bowls to make sure they are oven safe. If they are not, when you bake the baguettes to crisp them, top with the cheese and place back into the oven, until the cheese is melted. Then place the cheesy baguettes on top of your bowl of soup. You will get the same flavor without placing a bowl in the oven.
• Cooking Caramelized Onions – You want to cook the onions low and slow to prevent the onions from burning. This is the main ingredient to this dish and you want them to cook perfectly.
• Best Cheese – We think the best cheese is Gruyere as it melts silky and adds the perfect nutty flavor.

Variations

• Vegetarian Variation – Use rich mushroom or roasted vegetable stock then add 1 tsp white miso at the end for umami.
• Gluten-Free – Swap baguette for gluten free bread or omit the toast and serve with a cheesy “lid” made from broiled cheese on parchment.
• Croutons – Swap the baguette for croutons for a delicious variations.