Sides · French

French Onion Soup

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 30, 2026

Deeply caramelized onions, a splash of white wine, and rich beef stock come together under a bubbling cap of melted Gruyere. It takes a little patience up front, but the payoff is a bowl that tastes like it came from a Paris bistro. Serve it as a hearty side or a cozy light meal.

Jump to recipe
French Onion Soup

Why you'll love this

  • Rich, restaurant-quality flavor from simple pantry ingredients.
  • That irresistible cap of melted, bubbly Gruyere.
  • Mostly hands-off once the onions are caramelizing.
  • Reheats beautifully for easy leftovers.

EveryDayMeal recipe

French Onion Soup

Prep
15m
Cook
50m
Total
65m
Serves
4
Level
Medium

Ingredients

  • 3 1/2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 pounds (about 6 medium) yellow onions, thinly sliced
  • 1 teaspoon granulated sugar
  • 4 garlic cloves, sliced
  • 2 tablespoons all-purpose flour
  • 1 cup dry white wine
  • 4 cups beef stock, hot
  • 4 slices bread, sliced
  • 5 ounces (about 1 1/4 cups) Gruyere, grated

Equipment

  • Large heavy-bottomed pot
  • Sharp knife
  • Cutting board
  • Ladle
  • Heatproof soup bowls
  • Box grater

Instructions

  1. Melt the butter with the olive oil in a large heavy-bottomed pot over medium heat. Add the sliced onions, cover, and cook for about 10 minutes until they soften and start to collapse.
  2. Sprinkle in the sugar, then cook uncovered for another 20 minutes, stirring often, until the onions turn deep golden brown and jammy. Keep a close eye near the end so they caramelize without burning, which is where all the flavor comes from.
  3. Stir in the sliced garlic during the last few minutes, then sprinkle in the flour and stir well to coat the onions, cooking for a minute to lose the raw flour taste.
  4. Raise the heat and pour in the wine a little at a time, stirring constantly so it thickens smoothly, then add the hot beef stock. Cover and simmer gently for 15 to 20 minutes to let the flavors blend.
  5. Heat your broiler and toast the bread slices until golden. Ladle the soup into heatproof bowls, float a slice or two of toast on top, and pile on the grated Gruyere.
  6. Broil until the cheese is melted and bubbling with browned spots, watching closely so it does not scorch. Serve hot and be careful, the bowls will be very warm.

Tips from the kitchen

  • Slice the onions evenly and thin so they caramelize at the same rate.
  • Do not rush the browning stage. Low and slow gives you that sweet, savory depth.
  • Use oven-safe bowls for the broiler step, or broil the cheesy toasts separately and set them on top.

Estimated nutrition per serving: 390 cal · 15g protein · 34g carbs · 20g fat

Make it your own

  • Swap the white wine for extra beef stock plus a splash of sherry vinegar for an alcohol-free version.
  • Use Swiss or a mix of Gruyere and Parmesan if that is what you have on hand.
  • Make it vegetarian by using a rich mushroom or vegetable broth.

Storing & make-ahead

Cool the soup (without the toast and cheese) and refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop, then add fresh toast and cheese and broil just before serving.

Good to know

What onions work best?
Regular yellow onions are ideal. They are sweet and caramelize well. Sweet onions also work if you cut back slightly on the sugar.
Why is my soup not deeply flavored?
The onions probably were not browned enough. Give them the full time to turn a deep golden brown, which builds that classic rich taste.
Can I skip the wine?
Yes. Replace it with more beef stock and a teaspoon of sherry vinegar or balsamic to keep the depth and acidity.
No oven-safe bowls, now what?
Toast the bread, top with cheese, and broil on a baking sheet, then slide the cheesy toasts onto each bowl of soup.

Related recipes