Simple French Onion Soup Recipe
There’s nothing quite as cozy or satisfying as a steaming bowl of Simple French Onion Soup. With its deep golden caramelized onions, savory beef broth, and irresistible topping of melty Gruyère, this classic is a study in humble ingredients transformed into pure comfort. Whether you’re looking to impress a dinner guest or just warm up a chilly evening, Simple French Onion Soup brings a touch of Parisian bistro magic straight to your kitchen. This is the kind of recipe you’ll come back to again and again—because every spoonful is worth savoring.
Ingredients You’ll Need
One of the charms of Simple French Onion Soup is how it turns everyday staples into something extraordinary. Each ingredient plays a starring role, lending depth, sweetness, and that signature cheesy finish.
- Yellow onions: Go for large, firm onions—these are the foundation of the soup’s flavor and give it that classic golden color.
- Unsalted butter: Adds richness and helps caramelize the onions to perfection.
- Olive oil: Keeps the butter from burning and adds a subtle, earthy note.
- Salt: Draws out moisture from the onions and balances the sweetness.
- Sugar: Just a pinch helps coax out the onions’ natural sweetness and speeds up caramelization.
- Black pepper: Gives the soup a gentle kick and rounds out the flavors.
- Garlic: Infuses the broth with aromatic depth and warmth.
- All-purpose flour: Slightly thickens the soup and binds all the flavors together.
- Dry white wine (optional): Lifts the flavor and adds a touch of acidity—use your favorite bottle or skip it for an alcohol-free version.
- Beef broth (low-sodium): The backbone of the soup, giving it heartiness and depth—vegetable broth works beautifully for vegetarians.
- Fresh thyme leaves (or dried thyme): Lends a hint of herbal freshness.
- Bay leaf: Adds subtle complexity as it simmers.
- Baguette: Sliced and toasted, this becomes the perfect vehicle for all that gooey cheese.
- Gruyère or Swiss cheese: Shredded and melted on top, it’s the crowning glory—nutty, stretchy, and oh-so-satisfying.
How to Make Simple French Onion Soup
Step 1: Caramelize the Onions
Start by melting the butter with olive oil in a large pot or Dutch oven over medium heat. Add the sliced onions, salt, sugar, and black pepper. This is where the magic happens—let the onions cook slowly, stirring occasionally, for 30 to 40 minutes. Don’t rush this step! The onions will gradually turn deeply golden and sweet, building the rich base that makes Simple French Onion Soup unforgettable.
Step 2: Add Garlic and Flour
Once the onions are caramelized, stir in the minced garlic and all-purpose flour. Cook for another 1 to 2 minutes, just enough to toast the flour and eliminate any raw taste. This step helps thicken the soup ever so slightly and infuses it with another layer of flavor.
Step 3: Deglaze with Wine
If you’re using dry white wine, pour it in now. Scrape up any caramelized bits stuck to the bottom of the pot—these are pure flavor! Let the wine simmer for 2 to 3 minutes, reducing slightly and marrying with the onions. If you’re skipping the wine, just proceed to the next step.
Step 4: Simmer the Soup
Pour in the beef broth, add the thyme and bay leaf, and bring everything to a gentle boil. Reduce the heat and let the soup simmer, uncovered, for about 20 minutes. The flavors will meld together and the broth will take on that signature golden hue. Don’t forget to remove the bay leaf before serving!
Step 5: Prepare the Toasts
While the soup is simmering, preheat your broiler and slice the baguette. Toast the slices until they’re crisp and golden—this helps them stand up to the soup without getting soggy. These toasts are the perfect platform for all that bubbling cheese.
Step 6: Assemble and Broil
Ladle the hot soup into oven-safe bowls. Top each with a slice or two of toasted baguette, then pile on a generous handful of shredded Gruyère or Swiss cheese. Place the bowls under the broiler for 2 to 4 minutes, just until the cheese is melted, bubbly, and starting to brown. Serve immediately for the ultimate Simple French Onion Soup experience!
How to Serve Simple French Onion Soup
Garnishes
A sprinkle of extra thyme leaves or a crack of fresh black pepper on top can brighten up each bowl. If you’re feeling fancy, try a drizzle of good olive oil or a few snipped chives for a pop of color and freshness. The classic cheesy lid is essential, but a little finishing touch goes a long way.
Side Dishes
Simple French Onion Soup is hearty enough to stand on its own, but it also plays well with others. Pair it with a crisp green salad tossed in a tangy vinaigrette, or serve with additional crusty bread for dipping. A light charcuterie board or roasted vegetables make lovely companions for a cozy meal.
Creative Ways to Present
If you want to wow your guests, serve the soup in individual mini cocottes or small Dutch ovens—everyone loves their own little pot! You can also cut the baguette into fun shapes before toasting, or use a mix of cheeses for a unique twist. For a party, try turning the soup into bite-sized shooters with tiny cheese toasts on the side.
Make Ahead and Storage
Storing Leftovers
Leftover Simple French Onion Soup keeps beautifully in the refrigerator for up to 3 days. Let the soup cool to room temperature, then transfer to an airtight container. Store the toasted bread and cheese separately to keep them fresh for serving.
Freezing
You can absolutely freeze this soup—just hold off on adding the bread and cheese until you’re ready to serve. Pour cooled soup into freezer-safe containers, leaving a little space at the top, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm the soup over medium heat on the stovetop, stirring occasionally. For that classic finish, ladle the hot soup into bowls, top with fresh toasts and cheese, and broil until bubbly. It’s almost as good as freshly made!
FAQs
Can I make Simple French Onion Soup vegetarian?
Absolutely! Simply swap the beef broth for a rich vegetable broth and you’ll still get plenty of depth and flavor. The cheese topping keeps things hearty and comforting.
What kind of onions are best for this recipe?
Yellow onions are classic for Simple French Onion Soup because they caramelize beautifully and offer the right balance of sweetness. You can use a mix of yellow and sweet onions if you’d like an even milder flavor.
Can I use a different cheese besides Gruyère?
Definitely! While Gruyère is traditional, Swiss, Emmental, or even a sharp provolone will work nicely. The key is a cheese that melts well and adds a nutty, savory layer on top.
Is it necessary to use wine in the soup?
The wine adds a lovely acidity and depth, but it’s completely optional. If you’d rather not use it, just skip ahead to adding the broth—your Simple French Onion Soup will still be delicious.
How do I prevent my bread from getting soggy?
Make sure to toast the baguette slices until they’re deeply golden and crisp. This helps them hold up when broiled with the soup and cheese, so you get that perfect chewy-crunchy bite.
Final Thoughts
If you’ve been craving a comforting classic, this Simple French Onion Soup is the answer. It’s easy enough for a weeknight but impressive enough to share with friends. Give it a try and let every spoonful transport you to a cozy French cafe—you might just find yourself making it on repeat!
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Simple French Onion Soup Recipe
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Simple French Onion Soup recipe offers a comforting, rich bowl of deeply caramelized onions simmered in savory broth, topped with toasted baguette slices and melted Gruyère cheese. Perfect for a cozy meal, it balances sweet and savory flavors with a classic French touch.
Ingredients
Soup Base
- 4 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine (optional)
- 6 cups beef broth, low-sodium
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 bay leaf
Toppings
- 1 baguette, sliced
- 1 1/2 cups shredded Gruyère or Swiss cheese
Instructions
- Caramelize Onions: In a large pot or Dutch oven, melt the butter with olive oil over medium heat. Add the sliced onions, salt, sugar, and black pepper. Cook, stirring occasionally, for 30 to 40 minutes until the onions are deeply golden and caramelized, building rich sweetness and flavor.
- Add Garlic and Flour: Stir in the minced garlic and sprinkle the flour over the onions. Cook for 1 to 2 minutes, stirring constantly, to eliminate the raw flour taste while thickening the base slightly.
- Deglaze with Wine: Pour in the dry white wine, if using, scraping up any browned bits stuck to the pot’s bottom. Let it simmer for 2 to 3 minutes to allow the alcohol to evaporate and the flavors to meld.
- Add Broth and Herbs: Add the low-sodium beef broth, thyme, and bay leaf. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes, allowing the flavors to develop and the soup to slightly thicken.
- Prepare Baguette: While the soup simmers, preheat your broiler. Arrange the baguette slices on a baking sheet and toast them under the broiler until golden brown and crisp, about 1 to 2 minutes per side—watch closely to avoid burning.
- Assemble and Broil: Remove the bay leaf from the soup. Ladle the hot soup into oven-safe bowls or crocks. Top each bowl generously with toasted baguette slices and then pile on shredded Gruyère or Swiss cheese.
- Melt Cheese: Place the bowls under the preheated broiler for 2 to 4 minutes, or until the cheese is melted, bubbly, and lightly browned. Serve immediately to enjoy the gooey, cheesy topping with the flavorful soup below.
Notes
- Vegetarian option: Substitute beef broth with vegetable broth and use vegetarian-friendly cheese.
- Do not rush caramelizing the onions; this step is essential for deep, rich flavor and sweetness.
- For additional depth, add a splash of Worcestershire sauce or balsamic vinegar along with the broth.
- Use fresh thyme if possible for brighter herb flavor; dried thyme works well as a substitute.
- Serve with extra toasted baguette slices on the side for dipping.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop, Broiling
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 8 g
- Sodium: 740 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg
