{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/french-onion-soup","markdownUrl":"https://trevorfarias.com/recipes/french-onion-soup/recipe.md","name":"Classic French Onion Soup Recipe","description":"Classic French onion soup with slowly caramelized onions, rich beef broth and a bubbling Gruyère cheese toast on top. How to caramelize onions without burning them.","summary":"To make French onion soup, cook 3 pounds of thinly sliced yellow onions in butter over medium-low heat for about an hour, until deep golden brown. Add garlic, a splash of white wine, a little flour and 8 cups of beef broth with thyme, then simmer for 30 minutes. Ladle into oven-safe bowls, top with toasted baguette and grated Gruyère, and broil until the cheese bubbles and browns.","author":"Trevor Farias","publisher":"Trevor's Kitchen","datePublished":"2026-10-06","dateModified":"2026-10-06","category":"Soups","cuisine":"French","keywords":["french onion soup recipe","french onion soup","homemade french onion soup","onion soup with gruyere","classic onion soup","caramelized onion soup"],"prepTime":"PT20M","cookTime":"PT1H45M","totalTime":"PT2H5M","yield":"About 10 cups (6 servings)","servings":6,"ingredientGroups":[{"name":"For the soup","ingredients":[{"amount":"4","unit":"tablespoons","name":"unsalted butter","text":"4 tablespoons unsalted butter"},{"amount":"1","unit":"tablespoon","name":"olive oil","text":"1 tablespoon olive oil"},{"amount":"3","unit":"pounds","name":"yellow onions","note":"about 6 large, halved and thinly sliced","text":"3 pounds yellow onions, about 6 large, halved and thinly sliced"},{"amount":"1","unit":"teaspoon","name":"kosher salt","note":"plus more to taste","text":"1 teaspoon kosher salt, plus more to taste"},{"amount":"3","name":"garlic cloves","note":"minced","text":"3 garlic cloves, minced"},{"amount":"1/2","unit":"cup","name":"dry white wine","note":"or dry sherry","text":"1/2 cup dry white wine, or dry sherry"},{"amount":"2","unit":"tablespoons","name":"all-purpose flour","text":"2 tablespoons all-purpose flour"},{"amount":"8","unit":"cups","name":"beef broth","note":"low-sodium","text":"8 cups beef broth, low-sodium"},{"amount":"3","name":"fresh thyme sprigs","note":"or 1/2 teaspoon dried thyme","text":"3 fresh thyme sprigs, or 1/2 teaspoon dried thyme"},{"amount":"1","name":"bay leaf","text":"1 bay leaf"},{"amount":"1/2","unit":"teaspoon","name":"freshly ground black pepper","text":"1/2 teaspoon freshly ground black pepper"}]},{"name":"For the topping","ingredients":[{"amount":"12","name":"baguette slices","note":"about 1/2 inch thick","text":"12 baguette slices, about 1/2 inch thick"},{"amount":"2","unit":"cups","name":"grated Gruyère cheese","note":"8 ounces","text":"2 cups grated Gruyère cheese, 8 ounces"},{"amount":"1/4","unit":"cup","name":"grated Parmesan cheese","text":"1/4 cup grated Parmesan cheese"}]}],"steps":[{"step":1,"name":"Start the onions","text":"Melt the butter with the olive oil in a large Dutch oven or heavy soup pot over medium heat. Add the sliced onions and salt and stir to coat. Cook, stirring often, for about 10 minutes, until the onions soften and collapse.","tip":null},{"step":2,"name":"Caramelize slowly","text":"Turn the heat down to medium-low. Cook for 45 minutes to 1 hour, stirring every 5 minutes, until the onions are soft, sticky and deep golden brown. If the bottom of the pot starts to brown too much, add 1 to 2 tablespoons of water and scrape it up.","tip":"Do not rush this step. The color of the onions becomes the color and flavor of the soup."},{"step":3,"name":"Add garlic, wine and flour","text":"Stir in the garlic and cook for 1 minute. Pour in the wine and scrape up all the browned bits from the bottom of the pot. Let it bubble until almost evaporated, about 2 minutes. Sprinkle in the flour and stir for 1 minute.","tip":null},{"step":4,"name":"Simmer the soup","text":"Gradually stir in the beef broth. Add the thyme, bay leaf and pepper. Bring to a boil, then reduce the heat and simmer, partly covered, for 30 minutes. Remove the thyme stems and bay leaf. Taste and add salt as needed.","tip":null},{"step":5,"name":"Toast the bread","text":"While the soup simmers, heat the oven to 400°F. Lay the baguette slices on a baking sheet and toast for 8 to 10 minutes, turning once, until dry and lightly golden.","tip":null},{"step":6,"name":"Broil and serve","text":"Switch the oven to broil. Set 6 oven-safe bowls on a rimmed baking sheet and ladle in the hot soup. Top each with 2 toasts, then cover generously with Gruyère and a sprinkle of Parmesan. Broil 6 inches from the heat for 3 to 5 minutes, until the cheese is bubbling and browned in spots. Serve carefully; the bowls will be very hot.","tip":null}],"equipment":["Large Dutch oven or heavy soup pot","Sharp knife and cutting board","Wooden spoon","6 oven-safe soup bowls or crocks","Rimmed baking sheet"],"notes":["Allow a full hour for the onions; this is where the flavor comes from.","Use low-sodium broth so you can control the salt.","Set the bowls on a baking sheet before broiling for safe handling."],"storage":["Refrigerate the soup without the bread and cheese in an airtight container for up to 4 days.","Freeze the soup for up to 3 months. Thaw overnight in the refrigerator, reheat on the stove, then add fresh toast and cheese and broil."],"variations":["Vegetarian: use a rich mushroom or vegetable broth and add 1 tablespoon soy sauce for savory depth.","Sherry finish: stir 1 to 2 tablespoons of dry sherry into the soup just before serving.","Slow cooker onions: cook the sliced onions with the butter and salt on low for 10 hours with the lid slightly ajar, then continue on the stove from step 3."],"faqs":[{"question":"How long does it take to caramelize onions for French onion soup?","answer":"About 1 hour in total: 10 minutes over medium heat to soften, then 45 minutes to 1 hour over medium-low, stirring regularly, until they are deep golden brown and jammy."},{"question":"What is the best cheese for French onion soup?","answer":"Gruyère is the classic choice because it melts smoothly and has a nutty flavor. Swiss, Comté or Emmental work well too. A little Parmesan on top helps it brown."},{"question":"Can I make French onion soup without wine?","answer":"Yes. Use an extra 1/2 cup of broth to deglaze the pot, and add 1 to 2 teaspoons of sherry vinegar or apple cider vinegar at the end for brightness."},{"question":"Can French onion soup be made ahead?","answer":"Yes, it tastes even better the next day. Make the soup up to 4 days ahead and refrigerate. Reheat it, then add the toast and cheese and broil just before serving."}],"nutritionPerServing":{"calories":430,"fatGrams":22,"saturatedFatGrams":12,"carbohydrateGrams":36,"fiberGrams":4,"sugarGrams":12,"proteinGrams":21,"sodiumMilligrams":1150,"cholesterolMilligrams":60}}