The Best Easy French Onion Soup for Cozy Nights

There’s something magical about a bowl of hot French onion soup. The way caramelized onions melt into a rich, savory broth, the way crusty bread soaks up all the goodness, and the way melted cheese stretches with every spoonful—it’s pure comfort in a bowl. This version of the beloved classic keeps things simple and accessible while delivering deep, rich flavor. Whether you’re making it for a weeknight dinner or a cozy gathering with friends, this recipe will quickly become a favorite in your kitchen!

Ingredients

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This soup relies on simple pantry staples, but the magic comes from how you treat them. Here’s everything you’ll need:

For the soup:

• 4 large yellow onions, thinly sliced
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 cloves garlic, minced
• 4 cups beef broth (or a mix of beef and chicken broth)
• 2 cups water
• ½ cup dry white wine (optional)
• 2 sprigs of fresh thyme (or ½ teaspoon dried thyme)
• 1 bay leaf
• Salt and pepper, to taste

For the topping:

• 4–6 slices of baguette or other crusty bread, toasted
• 1 cup shredded Gruyère cheese (or a mix of Gruyère and Swiss)

You’ll love how easy this is, and once you see how deeply flavorful these simple ingredients can become, you’ll want to make it again and again.

How to Make French Onion Soup

This dish comes together in three main stages: caramelizing the onions, building the broth, and finishing with that glorious cheesy topping. Don’t rush the process—slow cooking is what brings out the soup’s signature depth.

Caramelize the Onions

This is the heart and soul of French onion soup.

Start by melting butter with olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add your thinly sliced onions, then sprinkle in the sugar and salt. These two will help draw out moisture and speed up the caramelization process.

Cook the onions slowly—this step can take 30 to 40 minutes. Stir frequently and reduce the heat if the onions start to burn. They should turn a rich, deep golden color and smell sweet and mellow, not sharp or raw.

Once your onions are beautifully caramelized, stir in the minced garlic and cook for just a minute more until fragrant.

Deglaze and Simmer

Pour in the white wine (if you’re using it), and scrape the bottom of the pot with a wooden spoon to lift all the brown bits—this is flavor gold. Let it simmer for a few minutes until slightly reduced.

Add your broth and water, then toss in the thyme sprigs and bay leaf. Bring everything to a gentle boil, then reduce to a simmer. Let it bubble quietly for 25 to 30 minutes. This is where the flavors meld and deepen into that signature savory richness.

Before serving, remove the thyme and bay leaf. Taste the soup and adjust the seasoning with salt and pepper as needed.

Toast the Bread

While your soup simmers, slice a baguette and toast the slices in the oven or toaster until golden and crisp. This step is key to keeping your bread from going soggy once it meets the broth.

Assemble and Broil

Preheat your broiler to high. Ladle the hot soup into oven-safe bowls, then float a toasted baguette slice on top of each.

Pile on the shredded cheese. Don’t hold back! A thick layer of Gruyère melts beautifully and creates that signature stretchy, golden crust.

Place the bowls on a baking sheet and slide them under the broiler. Keep an eye on them—within 2 to 3 minutes, the cheese will melt, bubble, and turn golden brown.

Carefully remove the bowls (they’ll be hot!) and get ready to serve.

Serving Suggestions

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Serve French onion soup piping hot, garnished with a tiny sprig of thyme or a crack of fresh black pepper if you like. It makes a comforting main dish with a simple green salad or as a luxurious starter to a more elaborate meal.

You could also serve it with:

• A light arugula salad with lemon vinaigrette
• Roasted vegetables on the side
• A glass of sparkling water or apple cider

This dish feels fancy, but it’s rooted in simplicity. Perfect for dinner parties, holidays, or any evening you want something special without spending hours in the kitchen.

Tips and Tricks

• Low and slow: Don’t rush the onions. The slower you caramelize them, the sweeter and more flavorful they become.
• Use oven-safe bowls: If you don’t have any, broil the cheese-topped bread separately and place it on the soup just before serving.
• Shred your own cheese: Pre-shredded cheese contains anti-caking agents that can affect how it melts. Freshly grated is worth the extra minute.
• Layer your cheese: For extra decadence, add a bit of cheese under the bread before adding the final cheesy topping.
• Bread matters: Use day-old baguette or rustic sourdough for the best texture. The slices should be sturdy enough to hold their shape in the broth.

Possible Variations

Want to tweak the soup to fit your preferences? No problem!

• Vegetarian version: Swap the beef broth for vegetable broth and add a splash of soy sauce or tamari for richness.
• Cheese swaps: No Gruyère? Mozzarella, provolone, or fontina are all great alternatives. You can even mix a few.
• Add mushrooms: Sauté sliced mushrooms with the onions for an earthier version.
• Make it spicy: Add a pinch of crushed red pepper for a little heat.
• Make it heartier: Stir in cooked lentils or beans for extra protein and texture.

Storage Instructions

Refrigerator: Let your leftover soup cool completely, then transfer it to an airtight container. Store in the fridge for up to 4 days. Keep the bread and cheese separate until ready to reheat.

Freezer: This soup freezes beautifully without the bread topping. Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Gently warm the soup on the stove over medium heat. Once hot, ladle into bowls, top with fresh toasted bread and cheese, and broil again to recreate that fresh-from-the-oven experience.

FAQs

Can I skip the wine?
Absolutely. Replace it with extra broth or water. You’ll still get delicious depth from the caramelized onions and broth.

What kind of onions should I use?
Yellow onions are classic, but sweet onions work well too for a milder flavor. White onions can also be used if that’s what you have.

Can I make this ahead of time?
Yes! In fact, it tastes even better the next day as the flavors continue to develop. Just wait to add the bread and cheese until serving time.

Don’t have oven-safe bowls?
No worries. Broil the cheese-topped bread slices on a baking sheet, then float them on top of the soup when serving.

Can I thicken the soup?
If you prefer a thicker consistency, reduce the broth slightly during simmering or stir in a cornstarch slurry near the end of cooking.

Final Thoughts

There’s nothing quite like homemade French onion soup. It’s humble, elegant, and full of comforting flavor. With buttery caramelized onions, deeply savory broth, and a cheesy, crusty topping, this soup delivers on every level. Best of all, it’s incredibly forgiving and adaptable.

So light a candle, grab a cozy blanket, and savor this classic French bistro dish from the comfort of your own kitchen. Once you’ve made it once, you’ll be hooked.

Bon appétit!