This classic French onion soup feels like a hug in a bowl – and on chilly winter days, there’s nothing I want more than to cozy up with a blanket and tasty meal.
It’s rich, packed with flavor, has fresh herbs… what more could you want (other than a second bowl)?
- Beef broth
- Vegetable broth
- Fresh minced garlic
- Fresh thyme
- Gruyere cheese
- French bread
- Dry white wine
Before we talk about how to make this classic french onion soup, let’s talk about the ingredients. I like using one carton of beef broth as well as one carton of vegetable broth – you do not have to use vegetable broth in your french onion soup if you don’t want to!
The only reason I don’t use two cartons of beef broth is because when I made this recipe a few years ago, I only had one carton of beef broth and a carton of vegetable broth. So, I mixed the two together and I enjoyed the flavor of the soup with both. However, most French onion soup recipes call for two boxes of beef broth – you do you, boo!
You can also use croutons or another type of bread rather than French bread. Same goes for cheese – while gruyere is typically used along with Swiss cheese, you can top it with whatever makes you happy!
How to make classic French onion soup
First and foremost, melt butter in a large saucepan over medium heat and chop those onions.
I’ve heard from so many people that chewing gum helps while slicing onions and, unless I chewed the wrong type of gum, I’m going to have to burst their bubble and say that this did not help me. TBH any suggestions on how to not burn my eyes while cutting onions would be appreciated – but every tip I’ve ever received has been a no-go.
Once the butter has melted and the onions are chopped, add them to the saucepan along with some fresh thyme. For the next 30-35 minutes, you’re going to have to be patient. The onions take time to caramelize, after all! I recommend stirring the onions every 7-10 minutes to ensure they caramelize properly. Depending on your stove, it may take less (or more) time.
When your onions have caramelized, add in the freshly minced garlic and stir until fragrant (about a minute). Then, add in the flour and cook for another minute or two.
Next, add in the dry wine to deglaze the pan. Try to get all of the brown bits from the bottom of the pan off during this step! It shouldn’t be too hard to do.
Add the broth and salt and simmer for around 30 minutes. Now comes the fun part (purely because you’ll be eating it soon)!
Pour the soup into oven safe bowls and top with a slice of French bread and freshly grated gruyere cheese. Broil until the cheese is bubbly and melted, which should only take about two minutes.
Carefully remove from the oven and serve immediately! Just, make sure you don’t burn your hand on the bowl, okay? Feel free to add some fresh thyme to the top of your soup and enjoy.
How to store & freeze this french onion soup
If you have any leftovers, you can store this soup in an air-tight container for up to five days in the fridge. Just, make sure you don’t store it with your bread and cheese on top otherwise it’ll be wayyyy too soggy to enjoy. Reheat the soup in the microwave or over the stovetop and top with the bread and cheese as you typically would (by broiling in the oven with an oven safe dish).
If you’d like to make this soup ahead of time and freeze it, all you need to do after making the soup is allow it to cool completely and place it into an air-tight container. The soup should keep for 2-3 months in the freezer. When you’re ready to eat it, simply thaw it in the fridge and then heat it in the microwave (or over the stovetop) and top with your bread & cheese!
I am soooooo excited to hear what you think about this classic French onion soup! Let me know in the comments below how you liked it and if you tried using both beef and vegetable broth ◡̈Print
Classic French Onion Soup
On those chilly winter days when I need something warm and comforting, I turn to this classic French onion soup! It’s like a hug in a bowl.
- Prep Time: 15 minutes
- Cook Time: 1 Hour
- Total Time: 1 Hour & 15 Minutes
- Yield: 6 bowls 1x
- 5 medium yellow onions, sliced
- 1 32 oz container of beef broth
- 1 32 oz container of vegetable broth
- 1/2 cup dry white wine
- 3 TBSP butter
- 3 TBSP all purpose flour
- 2 cloves freshly minced garlic
- 3 sprigs fresh thyme
- 1 TSP salt
- French bread
- Gruyere cheese
- Melt the butter in a large saucepan over medium heat. While the butter is melting, chop the onions.
- Add the onions to the saucepan along with the fresh thyme. For the next 30-35 minutes, stir the onions every 7-10 minutes to ensure they caramelize properly. Depending on your stove, it may take less (or more) time.
- When your onions have caramelized, add in the freshly minced garlic and stir until fragrant (about a minute). Then, add in the flour and cook for another minute or two.
- Add in the dry wine to deglaze the pan. Try to get all of the brown bits from the bottom of the pan off during this step.
- Add the broth and salt and simmer for around 30 minutes.
- Pour the soup into oven safe bowls and top with a slice of French bread and freshly grated gruyere cheese. Broil until the cheese is bubbly and melted, which should only take about two minutes.
- Carefully remove from the oven and serve immediately! Feel free to add some fresh thyme to the top of your soup and enjoy.
If you want to use two cartons of beef broth instead of using beef + vegetable broth, that’s 100% okay!