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5 from 6 votes

Easy Homemade French Onion Soup

This Easy Homemade French Onion Soup is full of sweet and delicious caramelized onions in a rich, flavorful broth topped with toasted bread and lots of melted cheese. It's so simple to make this restaurant classic right in your own kitchen!
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Servings: 4
Calories: 426kcal
Author: Michelle / Now Cook This!

Ingredients

  • 4 tablespoons butter
  • 6 cups thinly sliced (⅛ to ¼ inch max) onions, any kind (see note below)
  • 1 clove garlic, minced
  • 2 tablespoons all-purpose flour
  • ½ cup dry sherry or white wine such as Pinot Grigio or Sauvignon Blanc
  • 4 cups beef stock or broth
  • ¼ teaspoon dried thyme
  • salt and pepper, to taste
  • 4 to 8 slices crusty bread (such as ciabatta or a French baguette), use 1 to 2 slices per bowl depending on the size of the bread
  • ½ cup shredded mozzarella cheese
  • ½ cup shredded Gruyere cheese

Instructions

  • Melt the butter in a large pot over low heat. Add the thinly sliced onions; cook, uncovered, stirring often, for 30 to 45 minutes or until the onions are soft and caramelized (nicely golden brown - they shouldn't be very dark).
    This step needs to be done low and slow! Don't try to speed up the process by cranking up the heat, as you will burn your onions rather than caramelize them. That being said, you can turn up the heat just a little bit to get them going if low on your stove is super low and things aren't really moving along, but this step just takes a while if you want good results!
  • Add the garlic and cook, stirring for one minute.
  • Add the sherry (or wine) and deglaze the pan (scrape any browned bits off the bottom with a wooden spoon). Simmer until the wine has mostly evaporated.
  • Add the flour and cook, stirring, for one minute.
  • Add the beef stock (or broth) and thyme; stir to combine. Bring to a boil; reduce the heat and simmer for 10 minutes, stirring occasionally. Taste and season with salt and pepper as needed.
  • Preheat the broiler. Position the oven rack in the middle of the oven.
  • Toast the bread slices. You can do this in the toaster or, since you will be using the broiler in the next step, under the broiler.
  • Place 4 oven-safe bowls (make sure they can be put under the broiler) on a large baking sheet. Ladle the soup into the bowls.
  • Top each bowl with 1 or 2 slices of bread, depending on the size of your bread (if your pieces are large, cut them to fit the bowl if you need to).
  • Sprinkle each with 2 tablespoons of mozzarella and 2 tablespoons of Gruyere cheese.
  • Broil until the cheese is melted. ENJOY!

Recipe Notes

  • You can use any type of onions. Just remember that they will become sweeter as they caramelize, so sweeter onions like red or Vidalias will give you a sweeter soup than if you use white or yellow onions. I like using a combination of white or yellow along with red onions for a nice balance.
  • If you use white wine instead of dry sherry, I do not recommend using Chardonnay, as it does not work well in this recipe (in my opinion).
  • I prefer to use beef stock for a richer, deeper flavor, but I have also used beef broth with excellent results. 
  • You could use Swiss cheese instead of Gruyere.
  • If you don't have oven-safe bowls that can go under the broiler, skip that step and, instead, toast the bread, place it on a baking sheet, top with the cheese, and broil until the cheese melts. Then just put the cheesy toasts on top of the soup. 
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