French Onion Soup
On September 29, 2025
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You can make this French Onion Soup at home with slowly-caramelized onions and rich broth. Top it with French bread and Gruyère, then finish it under the broiler in your oven for an unforgettable dish.
French Onion Soup
With this French Onion Soup, you can bring rich, slow-cooked comfort to your table with sweet caramelized onions, a savory broth, and that signature layer of bubbly, golden Gruyère cheese. Each spoonful is full of flavor and texture: the tender onions, the crisp bread crust, the melty cheese pull. Whether you’re serving it as a cozy starter or making it the main event on a chilly night, this soup delivers serious flavor. If you’re ready to wow your family and friends, let’s get started.
What Are the Ingredients For French Onion Soup?
I know it sounds fancy, but you can create this classic soup with just a few simple ingredients. Here’s what you’ll need so you can make it yourself:
- 3 Tablespoons unsalted butter
- 4 large sweet Vidalia onions (peeled and thinly sliced)
- 1 Tablespoon coarse Kosher salt
- 2 Tablespoons all-purpose flour
- 1 cup white wine
- 1 tablespoon dry sherry
- 8 cups beef stock
- 1 teaspoon fresh thyme leaves
- cracked black pepper (to taste)
- 1 loaf French bread (cut into 1-inch thick slices)
- 2 cups gruyere cheese (freshly grated)
Which Onions Should I Use?
I like to use sweet Vidalia onions for this recipe because they caramelize beautifully and add natural sweetness to balance the savory broth and cheese. If you can’t find Vidalias, yellow onions are a great option. You can also mix yellow and sweet onions for a more layered flavor. Avoid red onions or white onions here because they are a little too sharp and don’t mellow the same way when cooked low and slow.
How to Make French Onion Soup
Don’t be intimidated, because with just a few simple steps you can create this French Onion Soup in no time.
- Prepare the onions. Peel and thinly slice the Vidalia onions, keeping your slices as even as possible. This helps them caramelize at the same rate. Set them aside while you prepare your pot.
- Caramelize the onions. Melt the butter in a heavy-bottom pot over medium heat, then add the onions and coarse Kosher salt. Stir them every few minutes, and watch as they slowly transform from sharp and white to soft and golden brown. This takes close to an hour, so it requires some patience. When those onions turn into a sweet jam with rich caramelized flavor, you’ll understand why this step is so important.
- Build the base. Sprinkle the flour over the onions and stir for 1-2 minutes until it forms a thick paste that coats everything. Add in the white wine and use your spoon to scrape up all those browned bits stuck to the bottom of the pot. Pour in the sherry and beef stock, then add the thyme and a few good cracks of black pepper. Let this simmer for about 15 minutes so all the flavors can meld together.
- Top and broil. Ladle soup into oven-safe bowls, filling them almost to the top. Place a thick slice of French bread (or 2) on each bowl, then pile on the fresh gruyere cheese. Place the bowls on a baking sheet and slide them under the broiler. Watch closely because the cheese will bubble and turn golden brown fast, usually in just 2-3 minutes.
- Serve and enjoy. Serve immediately while the cheese is still bubbling and stretchy. Every bite gives you sweet caramelized onions, rich savory broth, and that perfect combo of melted cheese and crusty bread.
Susie’s French Onion Soup Pro Tips
I’ve been making soups at home for years, and I’ve learned a few things along the way. These tips will help you nail it on your first try, so you can skip straight to the good stuff:
- Don’t rush those onions. The caramelization process is where the depth of flavor develops. If you crank up the heat to speed things along, you’ll end up with burnt onions instead of sweet, golden ones. Keep it at medium heat, stir every 5-10 minutes, and let time do its thing. You’ll know they’re ready when they’re deep brown and smell incredible.
- Use fresh, quality Gruyère. Pre-shredded cheese is coated with anti-caking agents so it doesn’t melt smoothly. When you grate your own Gruyère right before using it, you get that silky, stretchy melt that sets this soup apart. Trust me, it’s worth the extra 30 seconds of grating.
- Get that cheese bubbly and browned. The broiler in your oven works great for this, but you can also use a kitchen torch if you have one. Either way, you want the cheese melted all the way through with golden brown spots on top. That contrast between the gooey melted cheese and the slightly crispy edges makes each bite a texture experience.
More Awesome Soup Recipes
If you love soups like this French Onion version, you’re in luck. I’ve got a whole lineup of soul-warming soups that’ll keep your friends and family showing up with bowls and spoons in hand. Here are a few of my favorite recipes to try next:
You’ll find these recipes, plus hundreds more, right here on the site and in the Hey Grill Hey App. With the app, you can build out meal plans and generate grocery lists in seconds, all right on your phone. No more scrambling to figure out what’s for dinner or making three trips to the store.
Simple French Onion Soup Recipe
This French Onion Soup is easier than you think, but your family will think you spent all day in the kitchen. Give it a try, then come back and leave a 5-star rating and a comment to let me know how yours turned out!
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French Onion Soup
Ingredients
- 4 large sweet vidalia onions peeled and thinly sliced
- 3 Tablespoons unsalted butter
- 1 Tablespoon coarse Kosher salt
- 2 Tablespoons all-purpose flour
- 8 cups beef stock
- 1 cup white wine
- 1 Tablespoon dry sherry
- 1 teaspoon fresh thyme leaves
- cracked black pepper to taste
- 1 loaf French bread cut into 1-inch thick slices
- 2 cups Gruyère cheese freshly grated
Instructions
- Prepare the onions. Peel and thinly slice the Vidalia onions, then set them aside.4 large sweet vidalia onions
- Caramelize the onions. Melt the butter in a heavy-bottom pot over medium heat, then add the onions and coarse Kosher salt. Stir occasionally for up to an hour until they're beautifully browned and caramelized. This step takes patience, but the delicious end result is absolutely worth it.3 Tablespoons unsalted butter, 1 Tablespoon coarse Kosher salt
- Build the base. Sprinkle the flour over the caramelized onions and stir for 1-2 minutes until it forms a paste. Add in the white wine and scrape up all those browned bits from the bottom of the pot. Pour in the sherry and beef stock, then add the thyme and black pepper. Let this simmer to bring all the flavors together.2 Tablespoons all-purpose flour, 8 cups beef stock, 1 cup white wine, 1 Tablespoon dry sherry, 1 teaspoon fresh thyme leaves, cracked black pepper
- Top and broil. Ladle soup into oven-safe bowls. Place a slice of French bread on top of each bowl, then generously top with gruyere cheese. Place bowls on a baking sheet and slide under the broiler until the cheese is bubbly and golden brown. Keep a close eye on it because this happens quickly.1 loaf French bread, 2 cups Gruyère cheese
- Serve and enjoy. Serve immediately while the cheese is still bubbling, and enjoy the combination of sweet caramelized onions, rich broth, and melted gruyere.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
