Easy French Onion Soup Recipe | Ambitious Kitchen (2024)

Tony and I had one of the best French onion soups at a hotel in Cancun a few years ago. I wasn’t expecting it to be so delicious, but the caramelized onions, juicy umami flavors, savory broth, and crispy-yet-slightly-soaked bread sent me into a straight food coma of delight.

After that, we decided that homemade French onion soup would forever be one of our favorites, and truth be told, we’ve been craving a good homemade version ever since.

A few weeks ago, I decided it was finally time to attempt the best French onion soup recipe that would rival the one I had in Mexico.

Admittedly, after slicing 5 juicy onions, my eyes were tearing up and burning, but the result was worth it. The onions caramelized until they were a dark amber brown and my house smelled like a French restaurant. Oui, oui!

Many have told me to chew gum while slicing onions to prevent tearing up. I still haven’t tried it, but plan on the next time I make this recipe. If you have any other tips to prevent onion tears, let me know in the comment below.

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French onion soup ingredients

This easy French onion soup recipe actually doesn’t require a laundry list of ingredients. If it feels intimidating, don’t worry! You got this. Here’s what you’ll need:

  • Onions: you’ll want to use white or yellow onion to add a nice sweetness to the soup. Don’t worry a mix of onions also works.
  • Flour: a little all-purpose flour will help to thicken the soup. You can feel free to use gluten-free flour.
  • Dry white wine: this helps to deglaze the pan and add a boost of flavor.
  • Beef broth: I recommend a good quality beef broth or beef stock for the best flavor. You can also use a mix of beef and chicken stock. Homemade beef broth would help enhance the flavor even more, but let’s be honest, not many of us have time to make homemade beef broth, so store-bought works well.
  • Fresh thyme: always go with fresh thyme sprigs over dried.
  • Worcestershire sauce: the flavors in Worcestershire sauce are a mix of vinegar, garlic, chile, molasses, etc. which act as the French onion soup spices. A tablespoon goes a long way to help bring out the umami flavors. I’m in love.
  • For topping: like all classic French onion soup recipes, you’ll dunk baguette slices in the soup and then top them with cheese. What is the ideal French onion soup cheese? Some people use parmesan cheese, swiss, or mozzarella, but sharp gruyere cheese is the way to go. I call it magic!

Easy French Onion Soup Recipe | Ambitious Kitchen (2)

Can I skip the wine in my French onion soup recipe?

Sure! Feel free to simply use extra beef broth to deglaze the pan.

The key to the best French onion soup: caramelized onions

We can all agree that caramelized onions are the best things ever, right? Right. They’re easier to make than you think! Here’s how to do it:

  1. In a large pot add ½ tablespoon olive oil or butter, sliced onions, and salt and pepper and place it over medium heat; stir to coat.
  2. Cook the onions, stirring occasionally, and check them every 5-10 minutes until they have completely caramelized and turned golden brown.
  3. If the onions appear to be getting too dark or sticking too much to the bottom of the pan, then simply reduce the heat a bit. You can also add a teaspoon or two of water.

Easy French Onion Soup Recipe | Ambitious Kitchen (3)

How to make French onion soup

  1. Caramelize your onions. Start by caramelizing your onions, then stir in flour and garlic.
  2. Assemble the soup. Deglaze the soup with white wine, scraping up all of the brown bits, then add in the beef broth, thyme, black pepper, Worcestershire sauce, and bay leaf. Simmer uncovered.
  3. Season to taste. After simmering for about 30 minutes remove the bay leaf and taste the soup and add more salt and pepper to taste if necessary.
  4. Toast your baguette. Slice your baguette and top each slice with butter and garlic powder. Toast in the oven for 5 minutes per side until they’re nice and golden.
  5. Top your soup & serve. You have two ways to finish your French onion soup with cheesy bread on top. See below!

Two ways to finish the French onion soup

  • Option 1: you can simply add the cheese to the baguette slices and then top with cheese. Broil until melted and then add to soup. Enjoy! This version is best if you don’t have mini oven-safe crocks.
  • Option 2: add soup to crocks, top with your toasted baguette slice, add cheese, and heat the soup under the broiler until cheese melts.

Easy French Onion Soup Recipe | Ambitious Kitchen (4)

Storing & freezing your French onion soup

  • To store: store any leftover French onion soup in an airtight container in the refrigerator for up to 3-5 days without the baguette on top. Reheat in the microwave and then top with cheesy baguette as instructed.
  • To freeze: let the soup cool completely, then add it to freezer-friendly meal prep containers and freeze for up to 3 months. When you’re ready to eat it, thaw the soup in the fridge and then reheat it in the microwave. Top with a cheesy baguette and enjoy!

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Get all of my soup recipes here!

I hope you love this French onion soup recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

Easy French Onion Soup Recipe | Ambitious Kitchen (5)

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Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

ServesServes 6 servings

An incredible, classic French onion soup recipe made with delicious caramelized onions, fresh herbs, and a flavorful broth. Top this wonderful French onion soup with gruyere cheese and a toasted slice of garlic French bread. You'll make this one again and again!

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 5 large yellow onions, thinly sliced
  • 1 teaspoon salt, plus more to taste
  • 2 tablespoons all purpose flour (or gluten free flour)
  • 3 cloves garlic, finely minced
  • ½ cup dry white wine (or beef broth), for deglazing the pan
  • 7-8 cups beef broth, depending on how brothy you like your french onion soup (can also use bone broth)*
  • 1 teaspoon fresh thyme
  • Freshly ground black pepper
  • 1 tablespoon worcheshire sauce
  • 1 bay leaf
  • For the baguettes:
  • 1 demi french baguette, cut into 1 inch thick slices
  • 1 tablespoon butter
  • Garlic powder
  • 8 ounces Gruyere cheese, thickly shredded

Instructions

  • Melt the olive oil and butter in a large dutch oven or pot over medium heat. Add in the onions and salt and stir to coat the onions with the butter. Cook onions, stirring occasionally; check onions every 10-15 minutes until they have completely caramelized and turned golden in color. This usually takes 30-40 minutes total. If the onions appear to be getting too dark or sticking too much to the bottom of the pan, then simply reduce the heat a bit.

  • After onions have completely caramelized, add in flour and minced garlic, stir to coat onions and cook for 2 more minutes.

  • Deglaze the pan with about ½ cup very dry white white or beef broth and scrape up any brown bits from the bottom of the pan. Slowly add in beef broth, thyme, freshly ground black pepper, worcheshire sauce and bay leaf. Simmer uncovered for 30 minutes.

  • After 30 minutes remove the bay leaf. Taste and adjust seasonings if necessary, such as adding more salt and pepper.

  • About 10 minutes before the soup is done, preheat the oven to 400°F and line a large baking sheet with parchment paper. Add the baguette slices in a single layer on the baking sheet, brush one side of toasts with butter and a sprinkle of garlic powder and toast in the oven for 5 minutes per side until golden on the edges. Remove from oven.

  • At this point you have two options on how to finish the soup:

  • OPTION 1: Add shredded cheese on top of one side of the toasted baguettes and continue to bake for 3-5 minutes longer until cheese is melted. Ladle soup into bowls. Add a slice or two of your cheesy baguette on top. Serve soup immediately. Sometimes I add a little extra shredded cheese on top of the soup.

  • OPTION 2: You make the soup the traditional way placing oven-safe bowls/crocks on a baking sheet and ladling soup into the bowls. Top each with a toasted baguette. Sprinkle each bowl with about 1/3 cup shredded cheese. Broil until cheese is melted and bubbly, about 2 minutes. Make sure you are watching very carefully! Serve immediately. Makes 6 servings

Recipe Notes

*Feel free to use a mix of chicken broth and beef broth if you'd like.

See the full post for tips, tricks & freezing instructions!

Nutrition

Serving: 1servingCalories: 347calCarbohydrates: 22.3gProtein: 17.8gFat: 21.2gSaturated Fat: 11.4gFiber: 2.3gSugar: 5.9g

Recipe by: Monique of Ambitious Kitchen // Photography by: Sasha of Eat Love Eats

Easy French Onion Soup Recipe | Ambitious Kitchen (2024)

FAQs

How do you deepen the flavor of French onion soup? ›

A few sprigs of thyme and a bay leaf elevate the soup even more, but I take it a step further, adding a splash of fish sauce for complexity and depth—don't worry, it won't taste fishy—and a hit of cider vinegar to balance some of that oniony sweetness.

Why do you put baking soda in French onion soup? ›

The caramelized onions for this soup cook more quickly due to a pinch of baking soda but still have that deep, slow-cooked flavor. Topping the soup with hot, cheesy toasts prepared while the soup simmers, eliminates the need to bake the soup in specialty French onion soup bowls.

What is the best wine to use for French onion soup? ›

Wine is optional to deglaze the pan and add flavour to the soup. I recommend a dry white or red wine, such as a good quality Pinot Grigio/Gris, Sauv Blanc, Sémillon, Chardonnay, Merlot or Pinot Noir. Generally, if you can't drink it, don't cook with it.

How do you make French onion soup less bland? ›

Most likely it could be from not caramelizing the onions long enough, as this is crucial for flavor development. Also, be sure to use a good quality broth and season the soup properly with salt and pepper. You can try adding a splash of balsamic vinegar or Worcestershire sauce for a boost of flavor.

Why does my French onion soup taste bland? ›

To improve the blandness of your French onion soup: add more seasoning, caramelize onions longer than usual, use high-quality beef broth, simmer for extended time and include melted cheese with crouton as toppings for added richness.

Which way do you cut onions for French onion soup? ›

Get the oven to 400 degrees while you prepare the onions: Cut down through the poles of each onion, down through the root end into and through the stem end. Peel each half, keeping the flesh tethered at the root end. Slice 1/4-inch thick longways, pole-to-pole, using a mandolin if you have one.

What bowls are best for French onion soup? ›

French onion soup is traditionally served in lionhead bowls, which are deep but not very wide porcelain bowls. Here are four reasons why these bowls are perfect: Plenty of soup. Even as the bread on top starts to soak up some of the soup, there's still plenty left underneath.

How to thicken French onion soup? ›

If you want to thicken your French onion soup, you can add a bit of flour. Combine a couple of tablespoons of flour with a teaspoon of salt and whisk in about a quarter cup of water. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, until thickened.

Are red or yellow onions better for French onion soup? ›

Onions: You can use white, yellow or red onions for French onion soup. But to make it the classic way, you will need 5-6 large yellow onions, peeled and thinly sliced. Butter: The tastiest (French) way to caramelize those onions.

Does French onion soup taste better the next day? ›

The truth is French Onion soup is usually better the next day. So if you can make it ahead of time, that's to your advantage. It will still be delicious either way. To store any leftovers, place the soup in an airtight container and refrigerate for up to a week.

Can I use chicken broth instead of beef broth in French onion soup? ›

Broth: You can use chicken broth or beef broth to make French onion soup. We've tried all combinations (including using half chicken and half beef broth) and have loved them all.

What if I put too many onions in my French onion soup? ›

If your soup has too much onion, one effective way to balance the flavor is by diluting it with broth or water.

How do you add depth of flavor to soup? ›

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says.

What can I add to French onion soup that is too sweet? ›

The sweetness can be balanced by adding some dry wine or vinegar. Taste as you go and don't overdo it. A little salt will balance it too, but don't forget that the grated cheese you will top it with is salty.

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