Easy French Onion Soup is rich, cheesy, and cozy.

There’s something wonderfully soothing about a bowl of French onion soup, especially when it’s bubbling with rich caramelized onions and topped with a golden, cheesy crust. I remember the first time I made this recipe at home—it was a chilly weekend, and the kitchen quickly filled with the sweet, savory aroma of slowly cooked onions. That deep, caramel color developing in the pot is like a little magic show happening right before your eyes. The best part? It’s surprisingly easy to pull off, and every spoonful feels like a warm hug on a cold day. Trust me, once you try this, it’ll become a go-to comfort classic in your recipe box.

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

For the Main Dish:

4 large yellow onions, thinly sliced
4 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon sugar
2 cloves garlic, minced
1/2 cup dry white wine (optional but recommended)
6 cups beef broth (or vegetable broth for a lighter version)
1 bay leaf
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Salt and freshly ground black pepper, to taste
Baguette slices, toasted
8 ounces Gruyère cheese, shredded

How I Make It

Step 1:

Start by melting butter and olive oil in a large pot over medium heat. Toss in the thinly sliced onions along with a pinch of salt and sugar. The sugar helps the onions caramelize beautifully, bringing out that gorgeous deep brown color. Stir often—caramelizing takes patience, about 30–35 minutes. You’ll know they’re ready when the onions have softened fully and turned a rich amber-brown, releasing an irresistible sweet aroma.

Step 2:

Add the minced garlic and cook for another minute to bring out its fragrance without burning it. Then, carefully pour in the white wine—it deglazes the pan and lifts all the fond (those tasty browned bits) right off the bottom. Let it cook down until mostly evaporated, about 3–4 minutes.

Step 3:

Now, stir in the beef broth, bay leaf, and thyme. Bring the soup to a gentle simmer and let it cook, uncovered, for another 15 minutes to deepen the flavor. Taste and adjust seasoning with salt and pepper.

Step 4:

Preheat your oven broiler. Ladle the soup into oven-safe bowls and float a slice or two of toasted baguette on top of each bowl. Generously sprinkle shredded Gruyère cheese over the bread, piling it high for that perfect cheesy crust.

Step 5:

Place the bowls on a baking sheet and slide them under the broiler for 2–4 minutes—watch closely! When the cheese is bubbly, golden, and slightly browned, your soup is ready to serve.

Step 6:

Carefully remove the bowls (they’ll be hot!) and let them cool just enough before digging in. That ooey-gooey cheese dragging through savory, rich broth with tender caramelized onions is pure comfort.

Variations & Tips

Use chicken broth or vegetable broth for a milder taste; just avoid watery broths to keep that richness.
Try adding a splash of brandy or sherry for a different depth of flavor.
Gruyère is classic, but Swiss, mozzarella, or even a sharp white cheddar melt well too.
For quicker caramelization, turn up the heat slightly but stir constantly to avoid burning.
Leftover soup? Refrigerate and reheat gently on low. Add fresh cheese crust when reheating for best results.

How I Like to Serve It

This soup is my go-to for chilly evenings when you want something cozy but not fussy. It pairs wonderfully with a simple green salad lightly dressed with vinaigrette, or your favorite crusty bread on the side to soak up every last bit. Perfect for a relaxed weekend dinner or impressing friends at a casual dinner party.

Notes

Store leftover soup (without cheese and bread) in an airtight container for up to 3 days.
When reheating, add fresh baguette and cheese toppings for that just-made experience.

Closing: This easy French onion soup combines simple ingredients with slow-cooked magic to deliver a bowl that’s rich, cheesy, and downright cozy every single time.