French Onion Soup with Cheesy Bread
This French Onion Soup is a great make-ahead meal that is made with everyday ingredients. It has caramelized onions, broth, and cheesy toasty bread on top. I like to make it for a fall or winter dinner.
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Right before serving, we top the soup with cheesy baguette slices and broil them until the cheese is melted and bubbly. It’s a simple and comforting dinner that’s great for a cozy night at home.
Serve it alongside my Warm Apple Cinnamon Roll Bake for a sweet finish, or set out a Fall Appetizer Charcuterie Board if you’re hosting for Thanksgiving.
How to Make French Onion Soup
Ingredients you’ll need for this recipe
Step by Step Guide
1. Peel and thinly slice your onions. Try to keep them about the same size so they cook evenly.
2. In a large pot or Dutch oven, melt the butter and olive oil over medium heat. Add the onions and stir to coat. Cook for about 15 minutes, stirring often, until they start to soften.
3. Then lower the heat to medium-low and keep cooking for another 30-40 minutes, stirring occasionally, until they’re golden brown. Add the garlic in the last few minutes—don’t let it burn.
4. Turn the heat back up to medium-high. Pour in the white wine and scrape up the browned bits at the bottom of the pot. Let it cook for about 5 minutes, or until the wine reduces by half.
5. Add the beef stock, bay leaves, thyme, and a little salt and pepper. Bring to a simmer, then reduce heat and let it gently bubble for 30 minutes. Remove the bay leaves when it’s done.
6. Preheat your broiler. Place the baguette slices on a baking sheet, sprinkle with Gruyère cheese, and broil for 2-3 minutes or until bubbly and golden.
Serve and Enjoy!
Ladle the soup into bowls, top with a cheesy baguette slice (or two), and serve right away.
Important Recipe Notes
- Cooked the onion on low-medium heat to caramelize it well! That’s where the flavor comes from.
- Gruyère melts well and adds a nutty flavor, but Swiss cheese or mozzarella can work if that’s what you have.
- You can make the soup ahead of time and just add the cheesy bread when you’re ready to serve.
- If you want a vegetarian version, use veggie broth instead of beef stock.
- Toast the bread before adding the cheese if you want it a little sturdier (it soaks up the soup fast!).
French Onion Soup
Ingredients
- 2.5 lbs yellow onions thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ½ cup dry white wine
- 6 cups beef stock
- 2 bay leaves
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 8 slices of baguette
- 1 cup grated Gruyère cheese
Instructions
- Peel and thinly slice your onions. Try to keep them about the same size so they cook evenly.
- In a large pot or Dutch oven, melt the butter and olive oil over medium heat. Add the onions and stir to coat. Cook for about 15 minutes, stirring often, until they start to soften.
- Then lower the heat to medium-low and keep cooking for another 30-40 minutes, stirring occasionally, until they’re golden brown. Add the garlic in the last few minutes—don’t let it burn.
- Turn the heat back up to medium-high. Pour in the white wine and scrape up the browned bits at the bottom of the pot. Let it cook for about 5 minutes, or until the wine reduces by half.
- Add the beef stock, bay leaves, thyme, and a little salt and pepper. Bring to a simmer, then reduce heat and let it gently bubble for 30 minutes. Remove the bay leaves when it’s done.
- Preheat your broiler. Place the baguette slices on a baking sheet, sprinkle with Gruyère cheese, and broil for 2-3 minutes or until bubbly and golden. Keep an eye on it—they can burn quickly.
- Ladle the soup into bowls, top with a cheesy baguette slice (or two), and serve right away.
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