My Go-To Onion Soup (Finally Nailed It!)

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.

Onion Soup Recipe

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.

Onion Soup Recipe

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.

Onion Soup Recipe

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)
Onion Soup Recipe

Steps

Onion Soup Recipe
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Onion Soup Recipe

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.