Homemade French Onion Soup is way easier than you think. The hardest part is caramelizing the onions, and that isn't even hard. It is just a little time-consuming. The rest is just pouring, simmering, and a little broiling. Well worth it when you end up with a bowl of rich French onion soup that's covered in gooey cheese!
French Onion Soup
I don't know about you, but this is one of my FAVORITE soups ever! If you're in the mood for something that will warm you from head to toe this winter, I HIGHLY recommend this French Onion Soup!
This French onion soup is rich, cozy, and everything you want on a cold night. Caramelized onions simmered in a mix of beef and chicken stock, layered with wine and a touch of thyme, then finished with a toasted slice of baguette and melty aged Swiss cheese. It's the kind of soup that feels fancy but is easy enough for any weekend.
Give yourself some time for the onions to break down and caramelize. Don’t rush that step. It’s what builds that deep, savory flavor that makes this soup a classic. The broiled cheese topping? Non-negotiable.
Why You'll Love This Dish
- Great For Make-Ahead – Soup stores well and reheats beautifully.
- Deep, Savory Flavor – Long-cooked onions and wine bring the richness.
- Cheesy Toasted Top – Melted Swiss over a crispy baguette slice is everything.
- Impressive Yet Simple – Big flavor, no complicated steps.
- Perfect For Cold Nights – Warm, hearty, and comforting.
Try our new Smoked French Onion Soup!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Sweet Onions – Choose large yellow or Vidalia onions. Slice thin and take your time caramelizing.
- Salted Butter – Used to slow-cook the onions and build that golden base.
- Chicken & Beef Broth – A blend gives a deeper, more balanced soup.
- White Wine – Chardonnay or Pinot Grigio adds brightness to the broth.
- Red Wine – Cabernet or Pinot Noir brings bold, rich depth.
- Ground Thyme – A hint of earthiness to tie everything together.
- Aged Swiss Cheese – Melts beautifully and adds a nutty finish.
- French Bread – Toasted until crisp. Holds up in the broth and under the cheese.
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Caramelize The Onions – Add sliced onions and butter to a large sauté pan over medium-low heat. Cook for 25–30 minutes, stirring occasionally, until deep golden and soft.
- Build The Broth – Transfer onions to a large stockpot. Add beef and chicken broth, both wines, and thyme. Stir and taste. Add salt and pepper as needed.
- Simmer – Let the soup simmer over medium-low heat for 20–25 minutes.
- Prep The Toppings – Preheat broiler and toast the baguette slices until crisp.
- Assemble And Broil – Ladle soup into oven-safe bowls, top each with a toasted bread round and two slices of Swiss cheese. Place bowls on a baking sheet and broil until cheese is melted and bubbly—about 2 minutes.
- Serve Hot – Remove carefully and serve immediately.
Check out my How to Caramelize Onions post!
Recipe Tips
- Use a good skillet or sauté pan.
- Don't skimp on the fat! You'll need some to help the onions along. 1-2 teaspoons per onion is usually about right.
- Take your time! Good caramelized onions take 25-30 minutes, AT LEAST. Sometimes longer, depending on how big of a batch you are doing.
- Don't stir too much! Those onions need time to cook and develop that golden color. Give it to them!
Serve This With
You can serve this soup on its own as a main course if you'd like a lighter lunch or dinner.
It is also a great half of a soup + salad combo. I love my Greek Freak Dressing with its vinegar bite.
You can serve as a 1st course to preview a wonderful steak or seafood main course such as Traeger Grilled Shrimp Kabobs or Traeger Grilled Salmon.
If you're not a seafood fan, these Steak Bites served with rice or vegetables would pair really well.
Instant Pot French Onion Burgers and Gravy
Recipe FAQ
Your soup will last for 3 to 4 days in the refrigerator. If you haven't finished it by then, I'd suggest freezing the remainder in either airtight containers for individual servings or in good heavy-duty freezer bags. Don't forget the label! You'll never remember what is in there otherwise. Or maybe that's just me.
Either way, the single-serve frozen portions make a great (fast) lunch on a rainy, chilly day, or when you're just crunched for time! Pop a few single servings in the microwave to thaw, and finish up with bread and cheese under the broiler and enjoy!
Sweet yellow onions or Vidalia are ideal. Red onions can add a twist but change the flavor profile.
Yes, but a mix of chicken and beef gives the most balanced result.
Aged Swiss is traditional. You can sub Gruyère, provolone, or mozzarella if needed.
French Onion Soup
Hearty French Onion Soup is full of delicious caramelized onions, wine, and stock. Topped with a crusty toasted baguette and aged swiss cheese melted on top.
Ingredients
- 4 large sweet onions. sliced
- 4 tablespoons salted butter
- 4 cups chicken broth
- 4 cups beef broth
- 3/4 cup white wine (like Chardonnay or Pinot Grigio)
- 3/4 cup red wine (like Cabernet or Pinot Noir)
- 1/4 teaspoon ground thyme
- 12 slices aged swiss cheese
- 12 slices toasted french bread
Instructions
- Placed the sliced onions and butter into a large saute pan over medium-low heat. Saute, stirring occasionally, for 25-30 minutes, or until the onions are caramelized.
- Place the onions into a stock pot, and pour in the broths and wine and stir in the thyme. Taste, and add salt and pepper according to your preferences. The amount will vary depending on what types of stocks and wines you used.
- Let this mixture simmer over medium-low heat for 20-25 minutes.
- Preheat your broiler and lightly toast the sliced French bread. Next, place your bowls on a large baking sheet, carefully ladle your soup into the oven-safe bowls, top with a toasted round of French bread and two slices of aged swiss.
- Carefully place the tray of soups under the broil, and broil until the cheese is melted and bubbly, about 2 minutes.
- Remove and serve immediately! They will be HOT!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 664Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 57mgSodium: 1683mgCarbohydrates: 71gFiber: 4gSugar: 13gProtein: 26g