French Onion Soup
Indulge in the rich, savory delight of deeply caramelized onions and melted Gruyère cheese with my irresistible French Onion Soup recipe.
Oct 27, 2025
French Onion Soup is a beloved comfort food, renowned for its rich, savory flavor and indulgent, cheesy topping. This classic recipe brings together caramelized onions, hearty beef broth, and toasted baguette slices to create an unforgettable dining experience. Perfect for cold weather or a cozy night in, this recipe is sure to become a family favorite.
French Onion Soup is a culinary masterpiece that has captured the hearts of food lovers around the world. Originating in France, this soup is celebrated for its rich, savory flavor profile and comforting qualities. The foundation of this classic dish lies in the careful caramelization of onions, which brings out their natural sweetness and depth. Combined with a robust broth, my recipe offers a symphony of flavors that are both hearty and refined.
One of the defining features of French Onion Soup is its indulgent, cheesy topping. Serve the soup with a slice of toasted baguette floating on top, generously covered with grated Gruyère cheese. Then, broil it until the cheese melts and forms a golden, bubbly crust. The rich broth, sweet caramelized onions, and gooey melted cheese make every spoonful delightful. This soup is more than just a dish. It’s an experience that brings warmth and satisfaction. It is the perfect choice for a cozy dinner or a special occasion.
My French Onion Soup recipe epitomizes comfort food, combining simple ingredients with meticulous cooking for an extraordinary dish. Whether you’re looking to impress guests or enjoy a cozy meal at home, this recipe is a must-try.
Key Ingredients
- Worcestershire Sauce: A versatile, tangy condiment made from a blend of vinegar, molasses, anchovies, and spices, adding a distinctive depth of flavor to various dishes.
- Gruyere Cheese: Renowned for its rich, nutty flavor and smooth, creamy texture, making it a perfect choice for melting in dishes like French Onion Soup and fondue.
- Soy Sauce: A staple in Asian cuisine, is a salty, umami-rich condiment that adds depth and complexity to a wide range of dishes.
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (12)
Ingredients (12)
Instructions
Melt butter (4 Tbsp) over medium heat in a Dutch oven or heavy-bottomed pot. Once melted, add the onions (4 ½ lb) and a heavy pinch of salt ( to taste).
Put the lid on for 5 minutes to start steaming the onions.
Remove the lid. Stir the onions every 5 minutes or so until milk chocolate brown, about 1 hour.
Preheat your broiler.
Add the flour (1 Tbsp) and cook it out for 1 minute.
Add the wine (1 cup), stock (1 quart), Worcestershire (2–3 Tbsp), and soy sauce (2–3 Tbsp).
The soup should look richly brown (if not, add more Worcestershire and soy sauce). Bring to a simmer and simmer for 10 minutes. Add more stock or water if needed. Taste for seasoning.
Ladle the soup into the broiler-safe soup bowls. Add 1 tbsp. of sherry wine to the top of each soup, followed by 2 slices of baguette, and about a 1/2 cup of the Gruyere.
Add the soup bowls to a baking tray. Broil the soups until browned.
Garnish with chives.
Notes
Notes
- The trick to excellent French onion soup is making sure you take the time to brown your onions deeply. Don’t stop when the onions are light brown. You want them to get sticky and caramelized. You can also make your onions ahead of time. Just put them in a sealed container and keep in the refrigerator for up to a few days until you’re ready to use.
- This recipe is vegetarian-friendly (Worcestershire gets a pass). I find that you don’t need beef stock to make great French onion soup. The combo of Worcestershire and soy sauce creates so much umami and depth that even vegetable stock transforms into something super savory.
- The Sherry is an excellent addition if you have it. It adds a delicious, bright, and fruity note to the final soup that just wakens it up. If you don’t have Sherry, you could try half the amount of brandy.
