French Onion Soup
About This French Onion Soup
You know that I love rich food — and this recipe is exactly in alignment with that. This French Onion Soup is one of the most flavorful, complex, luxurious soups you can make. The onions cook down for 60–90 minutes until they turn into a dark, caramelized jam that gives the soup its beyond delicious flavor. Add red wine, homemade beef stock (or store-bought with a little bouillon boost), buttery baguette slices, and heaps of Gruyère… and it becomes ridiculous. Truly one of the most comforting, indulgent soups I’ve ever experienced.
Why You’ll Love It
Requires minimal ingredients but tastes incredible.
Long caramelization = deep, rich, sweet-savory flavor.
Red wine + beef stock gives restaurant-level depth.
Extra cheesy topping with Gruyère- need I say more?
Homemade beef stock takes it over the top (but store-bought works!).
Perfect cozy fall/winter recipe.
Ingredients You’ll Need
Yellow onions
Salted butter + olive oil
Garlic
Red wine
Beef stock (homemade or store-bought)
Bay leaves
Fresh thyme
Baguette slices
Gruyère cheese
Chives
How To Make It
Slowly cook the onions in butter and olive oil for 60–90 minutes until they’re deeply caramelized. Add garlic, then deglaze with red wine and reduce. Add beef stock, thyme, bay leaves, and simmer to let the flavors develop. Toast or pan-fry baguette slices in butter. Ladle the soup into oven-safe bowls, add cheese, top with bread and even more cheese, then broil until bubbling and golden. Finish with chives and serve immediately.
Tips for Success
Don’t rush the onions—they need the full 60–90 minutes.
Use homemade stock if you can; it gives the soup a deeper, richer flavor.
Store-bought stock + 1 teaspoon beef bouillon = great hack.
Slice onions evenly so they caramelize at the same rate.
Watch the broiler closely—Gruyère goes from perfect to burnt quickly.
Soup tastes even better the next day.
Frequently Asked Questions
Can I make this without wine?
Yes — replace the wine with ½ cup extra beef stock + 1–2 teaspoons Worcestershire for depth.
What cheese works best?
Gruyère is classic, but Comté, Swiss, or a little mozzarella mixed in works too.
Why did my onions stick or burn?
Your heat was too high. Lower the heat and add a splash of water or stock to deglaze.
Can I prep this ahead?
Yes! The soup gets even better after 24 hours. Broil the cheese topping right before serving.
What to Serve With It
Simple green salad with vinaigrette
Garlic bread
Roasted vegetables
More Recipes You’ll Love
Rich French Onion Soup
Ingredients
- 5 large yellow onions, thinly sliced
- 4 tablespoons salted butter (you can use unsalted)
- 2-3+ tablespoons olive oil
- 3 cloves garlic, minced
- 2 bay leaves
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and pepper to taste
- 1 cup red wine (I like pinot noir or merlot)
- 8 cups beef broth, rich (homemade is best- if using store-bought, stir in about 1 teaspoon beef bouillon for extra depth)
- Baguette slices, pan-fried in butter
- Gruyère cheese, grated (about 2+ cups)
- Fresh chives, chopped for garnish
Instructions
- In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions and cook slowly, stirring occasionally, for 60–90 minutes, or until the onions turn a deep, rich brown. Be patient- this step is the key to incredible flavor.
- Stir in the garlic and cook for 1 minute, just until fragrant.
- Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer for about 8–10 minutes, or until the wine has mostly reduced.
- Add the bay leaves, thyme, and beef broth. Bring to a simmer and cook for 20–30 minutes to let the flavors meld. Taste and season with salt and black pepper. Remove the bay leaves before serving. NOTE: the soup is AMAZING the next day if you want to let it cool to room temperature and refrigerate overnight to reheat and consume the next day.
- While the soup simmers, pan-fry the baguette slices in butter until golden and crisp on both sides.
- Preheat your oven’s broiler. Ladle the soup into oven-safe bowls. Sprinkle a little cheese on the surface, then top with 1–2 slices of the toasted baguette. Pile more cheese generously over the bread.
- Place the bowls under the broiler for 2–5 minutes, or until the cheese is melted, bubbly, and golden brown. Watch closely to prevent burning.
- Carefully remove the bowls, garnish with fresh chives, and serve immediately.
- Enjoy your INSANELY flawless French Onion Soup!
