Okay, so French onion soup. Sounds fancy, right? I always thought it was way too complicated to make at home. Turns out, I was wrong (but it did take me a few tries to get it right). My first attempt was… let’s just say very watery and not at all caramelized.

But I was determined. I mean, who doesn’t love that rich, savory broth with the melty cheese and crusty bread? It’s the ultimate comfort food. So, I kept experimenting until I finally landed on this version. It’s surprisingly simple, and the results are seriously impressive.

This recipe is perfect for a chilly evening. Or, you know, any evening. It’s soup. Who needs an excuse? Plus, it’s great for using up those onions that are starting to look a little sad in your fridge.

What You’ll Need
- 4 pounds yellow onions, peeled and thinly sliced (approximately 5–6 large onions)
- 3 tablespoons butter
- 4 cloves garlic, minced
- 3 tablespoons flour
- 1/2 cup dry white wine
- 6 cups of beef stock (or veggie stock)
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
- Fine sea salt and freshly-cracked black pepper, to taste
- Baguette
- Grated or sliced cheese (such as Gruyere, Asiago, Swiss, Gouda, or Mozzarella)

Steps

- Caramelize the onions. In a large heavy-bottomed stockpot, melt the butter over medium-high heat. Add the onions and sauté for about 30 minutes until caramelized (but not burnt), initially stirring every 3-5 minutes, then about once a minute near the end of caramelization to prevent burning. Add garlic and sauté for 2 minutes. Stir in the flour and cook for an additional 1 minute. Stir in the wine to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pan.
- Simmer the soup. Add the stock, Worcestershire, bay leaf, and thyme and stir to combine. Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for at least 10 minutes. Discard the bay leaf and sprigs of thyme. Taste the soup and season with salt and pepper as needed.
- Toast the bread. Preheat oven to 400°F. While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in a single layer on a baking sheet. Bake for 6-8 minutes, until the bread is toasted and golden around the edges. Remove and set aside.
- Broil the topping. Switch the oven to the broiler. Once the soup is ready to serve, place your oven-safe bowls on a thick baking sheet. Ladle the soup into each bowl, then top with a baguette slice and your desired amount of cheese (I used about 1/4 cup shredded cheese for each). Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes, or until the cheese is melted and bubbly. (Keep a close eye on them so that they do not burn.) Remove from the oven and serve immediately while the soup is hot and bubbly.

Substitutions That Actually Work
- Honestly, store-bought beef broth works totally fine.
- Out of wine? Chicken broth or even just water will do in a pinch.
- Don’t stress about the fancy cheese. Mozzarella is always a good fallback.
Making It Diabetes-Friendly
- Use low-sodium beef broth and reduce the amount of cheese.
- You can also skip the bread entirely or use a low-carb alternative.
Tips & Storage
- Don’t rush the caramelization process! That’s where all the flavor comes from. Low and slow is the key.
- Leftovers can be stored in the fridge for up to 3 days. Reheat gently on the stovetop. Just be careful not to burn the bottom.