Homemade French Onion Soup
Warm, comforting, and full of rich flavor — this classic Homemade French Onion Soup is everything you crave on a chilly day!
There’s something magical about a bowl of French Onion Soup. The way the onions caramelize into sweet perfection, the rich beef broth that hugs every spoonful, and that glorious layer of melted cheese on top — it’s the kind of soup that makes you slow down and savor every bite. This homemade version is cozy, simple, and tastes just like something you’d get at a little French café… only easier to make at home!
The first time I made this soup, my whole kitchen smelled like butter and caramelized onions — basically heaven in a pot. I remember peeking into the oven as the cheese started bubbling on top and thinking, this is comfort food done right. Whether you’re serving it as an appetizer or pairing it with a crisp green salad for dinner, this French Onion Soup recipe always feels special.
What makes this soup healthy?
Homemade French Onion Soup is lighter than you might think! By caramelizing the onions slowly, you bring out their natural sweetness without needing extra sugar or cream. The beef broth adds protein and minerals, while olive oil and a touch of butter provide heart-healthy fats. Plus, when you make it yourself, you can control the sodium and can use whole-grain baguette slices for extra fiber. It’s cozy comfort food that still fits a balanced lifestyle.
RELATED: This Easy Italian Minestrone Soup recipe totally hits the spot. It’s warm, hearty, packed with veggies, and tastes like a hug in a bowl.
Ingredients you’ll need
Here’s what goes into this classic French Onion Soup:
- Yellow onions (4 large) – These are the star of the show! They turn soft, golden, and incredibly sweet when caramelized.
- Unsalted butter (3 tbsp) – Adds richness and helps the onions brown beautifully.
- Olive oil (1 tbsp) – Keeps the butter from burning and gives a nice depth of flavor.
- Sugar (1 tsp) – A small touch that helps the onions caramelize evenly.
- Salt (1 tsp) – Balances the sweetness of the onions.
- Dry white wine (½ cup, optional) – Adds a hint of acidity that brightens the soup. You can skip it or use extra broth.
- Beef broth (8 cups) – The flavorful base of the soup. Choose a low-sodium version if preferred.
- Worcestershire sauce (2 tsp) – Adds a subtle umami flavor that enhances the broth.
- Thyme (1 tsp dried or fresh sprigs) – Brings a herby aroma that pairs perfectly with the onions.
- Bay leaf (1) – Infuses the soup with earthy flavor while it simmers.
- Salt and black pepper – To season everything to perfection.
- Baguette (1 loaf) – Toasted slices make the perfect base for the melted cheese topping. (Try making your own simple French Baguette with only 5 ingredients!).
- Gruyère or Swiss cheese (2 cups) – Melty, nutty, and irresistible when broiled on top.
Why you’ll love this soup
This Homemade French Onion Soup recipe checks all the boxes — it’s rich, comforting, and feels fancy without being fussy. The caramelized onions give the soup its signature flavor, and the cheesy toast on top adds just the right crunch. It’s a restaurant-worthy dish that’s surprisingly easy to make in your own kitchen. Plus, it’s perfect for cozy autumn and winter nights when you want something that warms you from the inside out.
Step-by-step instructions for making this soup
- Caramelize the onions: Melt butter and olive oil in a large pot or Dutch oven over medium heat. Add onions, sugar, and salt. Cook for 30–40 minutes, stirring often, until the onions are deep golden brown and caramelized.
- Deglaze the pan: Pour in the wine (if using) and cook for 2–3 minutes, scraping up any bits stuck to the bottom of the pot.
- Simmer the broth: Add the beef broth, Worcestershire sauce, thyme, and bay leaf. Let it simmer uncovered for 20 minutes. Season with salt and pepper to taste.
- Prepare the toppings: Slice the baguette and toast the pieces until golden.
- Assemble and broil: Ladle the soup into oven-safe bowls. Place a slice of toasted baguette on top and sprinkle with plenty of cheese. Broil for a few minutes until the cheese is melted and bubbly.
- Serve and enjoy: Carefully remove from the oven and serve hot — just be ready for the delicious aroma that’ll fill your kitchen!
Make this French Onion Soup recipe, then check out my Beef and Barley Soup recipe, my Broccoli Cheddar Soup and more of my easy soup recipes.
TIPS AND FREQUENTLY ASKED QUESTIONS
Read on for tips and substitution ideas on how to make this recipe, such as how to customize this salad, and how to store this salad.
Can I make French Onion Soup in a slow cooker?
Yes! After caramelizing the onions on the stove, transfer them to your slow cooker with the broth, Worcestershire sauce, thyme, and bay leaf. Cook on low for 6–8 hours or high for 3–4 hours. Then, assemble and broil the soup as usual.
Can I use vegetable broth instead of beef broth?
Absolutely. It’ll give the soup a lighter flavor but still taste delicious.
What type of cheese melts best for French Onion Soup?
Gruyère is the traditional cheese choice for its nutty flavor and smooth melt, but Swiss or mozzarella work well too.
How do I store leftovers of Homemade French Onion Soup?
Let the soup cool, then store it (without the bread or cheese) in an airtight container in the fridge for up to 4 days. Reheat on the stovetop until warm. When ready to serve, add fresh toasted baguette and cheese before broiling again. The soup also freezes beautifully — just thaw overnight in the fridge and reheat when you’re ready for a cozy bowl.
Warm, hearty, and made with love
This Homemade French Onion Soup is everything you want in a comfort meal — rich caramelized onions, toasty bread, and melted cheese in every spoonful. It’s a healthy, satisfying recipe that’s perfect for warming up on a cool autumn or winter day. Once you’ve made it from scratch, you’ll never go back to the canned version again!
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Easy Homemade French Onion Soup Recipe
INGREDIENTS
- 4 large yellow onions ( thinly sliced)
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ cup dry white wine (optional)
- 8 cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme (or a few sprigs fresh)
- 1 bay leaf
- Salt and black pepper (to taste)
- 1 baguette (sliced and toasted)
- 2 cups shredded Gruyère or Swiss cheese
DIRECTIONS
- In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add onions, sugar, and salt; cook, stirring often, until deep golden brown and caramelized, about 30–40 minutes.4 large yellow onions ( thinly sliced), 3 tablespoons unsalted butter, 1 tablespoon olive oil, 1 teaspoon sugar, 1 teaspoon salt
- Stir in the wine (if using) and cook for 2–3 minutes to deglaze the pan.½ cup dry white wine (optional)
- Add beef broth, Worcestershire sauce, thyme, and bay leaf. Simmer uncovered for 20 minutes, then season with salt and pepper to taste.8 cups beef broth, 2 teaspoons Worcestershire sauce, 1 teaspoon dried thyme (or a few sprigs fresh), 1 bay leaf, Salt and black pepper (to taste)
- Ladle the soup into oven-safe bowls, top each with a baguette slice and a generous amount of cheese. Broil until the cheese is melted and bubbly, then serve hot.1 baguette (sliced and toasted), 2 cups shredded Gruyère or Swiss cheese
