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Close-up of a rustic bowl of French onion soup recipe with rich golden broth, caramelized onions, a large toasted crouton, and bubbling melted cheese.
wiame recipes

Classic French Onion Soup

This rich and comforting French Onion Soup is made with deeply caramelized onions, savory beef broth, and a cheesy toasted baguette topping. It’s an authentic bistro-style classic perfect for cozy nights or elegant dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Soup
Cuisine: French
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 4 lb yellow onions peeled and thinly sliced (about 5–6 large onions)
  • 3 tbsp unsalted butter for caramelizing
  • 4 cloves garlic minced
  • 3 tbsp all-purpose flour for thickening
  • 1/2 cup dry white wine for deglazing
  • 6 cups beef stock or rich vegetable stock
  • 1 tsp Worcestershire sauce adds umami depth
  • 1 bay leaf
  • 3 sprigs fresh thyme or 1 tsp dried thyme
  • salt and black pepper to taste
Topping
  • 1 baguette sliced into 1-inch thick pieces
  • 1 1/2 cups Gruyère cheese grated or sliced (about 1/4 cup per bowl)

Equipment

  • Large heavy-bottomed stockpot or Dutch oven
  • Wooden Spoon
  • Sharp Knife
  • Cutting board
  • Baking Sheet
  • Oven-safe soup bowls
  • Ladle

Method
 

  1. Peel and thinly slice the onions evenly. Melt butter in a large Dutch oven over medium heat, then add the onions.
  2. Cook the onions slowly, stirring frequently, until deeply caramelized and golden brown, about 30–40 minutes. Patience is key.
  3. Add minced garlic and sauté for 2 minutes until fragrant. Sprinkle in flour, stirring for 1 minute to remove raw taste.
  4. Deglaze with white wine, scraping up browned bits from the bottom of the pot. Let the liquid reduce slightly.
  5. Add beef stock, Worcestershire sauce, bay leaf, and thyme. Stir, bring to a simmer, then cover and cook gently for 10–15 minutes.
  6. Remove the bay leaf and thyme sprigs. Season with salt and black pepper to taste.
  7. Preheat the oven to 400°F (200°C). Toast baguette slices for 6–8 minutes until golden.
  8. Switch oven to broil. Ladle hot soup into oven-safe bowls, top each with a toasted baguette slice and 1/4 cup cheese.
  9. Broil 2–4 minutes until cheese is melted and bubbly. Serve immediately with a side salad or extra bread.

Notes

For vegetarian soup, use mushroom or vegetable stock and plant-based Worcestershire sauce. Caramelize onions slowly for the best depth of flavor. To freeze, store the soup base only — add bread and cheese fresh before serving.