French Onion Soup Recipe

A white bowl of French Onion Soup topped with melted cheese and two toasted baguette slices, garnished with chopped parsley, sits on a wooden plate.

4 from 2 votes

My French onion soup recipe is easy to make with deeply caramelized onions, rich broth, and a Gruyère–topped baguette broiled until bubbly. Cozy, elegant, and the perfect foolproof soup recipe.

Prep Time15

Cook Time50

Total Time1 5

Course: Soup

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $12.80, $2.13 per Serving

Ingredients

4-5 large yellow onions thinly sliced
4 tablespoons Butter
3 garlic cloves minced (for 1 tablespoon of minced garlic)
4 tablespoons All Purpose Flour
1 cup dry white wine
6 cups beef broth
½ teaspoon salt
½ teaspoon pepper
2 teaspoon Worcestershire sauce
1 bay leaf
1 baguette
6 oz Gruyere cheese - shredded or sliced

Instructions

In a large heavy stockpot, melt 4 tablespoons butter over medium-high heat.
Add 4 sliced yellow onions and cook over medium heat for about 30 minutes, stirring every 3–5 minutes until the onions are caramelized but not burned.
Add 2 cloves minced garlic and 2 tablespoons all-purpose flour. Cook for 1–2 minutes while stirring constantly.
Pour in 1 cup dry white wine and deglaze the pan, scraping up any browned bits from the bottom of the pot with the back of a spoon.
Add 2 teaspoons Worcestershire sauce, 1 bay leaf, ½ teaspoon salt, ½ teaspoon black pepper, and 6 cups beef broth.
Stir everything together and bring the soup to a boil.
Once boiling, reduce the heat to medium-low, cover, and simmer for 10–15 minutes.
Remove and discard the bay leaf.
While the soup simmers, preheat the oven to 400°F. Slice 1 baguette into 1-inch slices and place them in a single layer on a baking sheet.
Bake the baguette slices for 5–6 minutes until toasted and golden brown around the edges. Switch the oven to broil.
Ladle the soup into oven-safe bowls.
Top each bowl with 1–2 toasted baguette slices and evenly divide 6 oz Gruyere cheese over the bread.
Broil for 2–4 minutes until the cheese is melted and bubbly.
Carefully remove from the oven and serve immediately while hot.

Video

Notes

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.

Refrigerate any leftovers in an airtight container for up to 3-4 days.

Nutrition