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!

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:

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.
Cook the onions, stirring occasionally, and check them every 5-10 minutes until they have completely caramelized and turned golden brown.
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.

How to make French onion soup

Caramelize your onions. Start by caramelizing your onions, then stir in flour and garlic.
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.
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.
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.
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.

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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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!

Classic French Onion Soup

4.91 from 21 votes

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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.

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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.

What is the difference between onion soup and French onion soup? ›

Is there a difference between onion soup and French onion soup? Onion soup usually requires a combination of a variety of onions. French onion soup is traditionally made with yellow onions. Also, French onion soup is always made with beef stock while onion soup uses any type of stock or broth.

Read On ›

How can I thicken my French onion soup? ›

The easiest way to thicken your French onion soup is with flour. You can also use cornstarch if you don't have any flour. Remember to never add the flour or cornstarch directly to the soup – otherwise you run the risk of it clumping.

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What makes French onion soup so good? ›

French onion soup is the ultimate comfort food. Onions get slowly cooked until sweet and caramelized, then simmered in rich broth until they're practically falling apart. To finish it off, toasted bread is added to give it that lovable crisp-gone-soggy texture and a generous amount of Gruyère cheese is melted on top.

What can I add to soup for depth of flavor? ›

"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. The choice of ingredient depends on the recipe, though.

Does it matter how you cut onions for French onion soup? ›

Also, cutting pole-to-pole results in more uniformly sized slices, both in width and length. For certain cooking preparations using onions, such as French onion soup (our recipe here), this means more manageable and uniform cooking and browning. Burnt ends are great from beef brisket; not so much from onions.

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What is the bowl called 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.

Learn More Now ›

Why add flour to French onion soup? ›

Sprinkle flour over and stir into onions, if you do not eat gluten you can omit. This step gives onion soup a bit more depth and body. Add red wine, chicken stock or water, thyme, and bay leaf and simmer for 30 minutes. You can cook the soup this far and save for another day.

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Does sour cream make soup thicker? ›

Another option for thickening soup is by using dairy like sour cream or yogurt. Start with a small dollop and stir before checking the consistency and adding more. We recommend using plain yogurt so you don't alter the taste of the soup. You can also use cream if you prefer.

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How to doctor up canned French onion soup? ›

Infusing the soup with a richer taste is as easy as quickly sauteing crushed garlic before pouring the soup in. Some soft, buttery garlic sauteed in earthy olive oil is the perfect addition to enrich canned French onion soup.

Tell Me More ›

How do you get the depth of flavor in vegetable soup? ›

You could add red pepper chili flakes, cayenne, Herbs de Provence or curry powder for more flavors. The caramelized onions add a lot of depth to the soup but you could also add in tomato paste or even miso or soy sauce.

How do you get the depth of Flavour in vegetable soup? ›

A squeeze of citrus, a dollop of yogurt or a drizzle of cream, a dusting of cheese or a good chile powder, a sprinkling of some herbs or croutons — all can take a perfectly fine soup into the realm of the delectable. Even a spiral of good olive oil to finish and some coarse sea salt can do wonders.

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