After years of ordering French onion soup at restaurants and always walking away a little disappointed, I finally decided to perfect it at home. My family tested version after version, and this is the one everyone agreed on — deeply savory, perfectly balanced, and surprisingly straightforward to make.
The magic is in patience. Slowly cooked onions, a rich broth, and bubbling cheese on crusty bread — that’s really all there is to it.
Table of Contents
Why We Love These REcipe
It uses everyday ingredients you can find at any grocery store. The steps are simple and beginner-friendly. It tastes like something from a proper French bistro, but you made it yourself in under an hour. And it reheats beautifully, so leftovers are just as good.
Ingredients Notes
- Yellow Onions — why they’re the best choice
- Butter + Olive Oil — why the combo matters
- Beef Broth — quality tips + vegetarian swap
- Dry Sherry — flavor role + alcohol-free option
- Thyme — fresh vs. dried guidance
- Bread — how to pick the right slice
- The Cheese Trio — what each cheese does + Gruyère swap
- Salt & Pepper — when and how to season properly
How To Make It
Step 1: Gather and prepare all of your ingredients before you begin cooking.
Step 2: In an 8-quart stockpot, melt the butter with the olive oil over medium heat. Add the onions and cook, stirring often, until they are soft and translucent. Be careful not to let the onions brown.
Step 3: Stir in the beef broth, sherry, and thyme. Season with salt and pepper to taste, then let the soup simmer gently for 30 minutes. While the soup cooks, preheat the oven broiler.
Step 4: Ladle the hot soup into oven-safe serving bowls. Place a slice of bread on top of each bowl, breaking the bread into pieces if preferred. Top with a slice of provolone cheese, 1/2 slice of diced Swiss cheese, and 1 tablespoon of Parmesan cheese. Arrange the bowls on a rimmed baking sheet.
Step 5: Place the bowls under the broiler and cook for 2 to 3 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
Step 6: Carefully remove the bowls from the oven, serve hot, and enjoy!
Storage
- Refrigerator: Store the soup (without bread or cheese) in a sealed container for up to 4 days.
- Freezer: The broth freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over medium-low heat. Assemble fresh bread and cheese when ready to serve.
Frequently Asked Questions
What exactly is French onion soup?
French onion soup is a classic dish made from a savory broth base loaded with slow-cooked onions. It’s traditionally served in individual crocks with a slice of toasted bread on top, covered in melted cheese and finished under the broiler. The dish has roots in 18th-century France and has been a bistro staple ever since.
Which onions work best for this recipe?
Yellow onions are the go-to choice and what this recipe calls for. They have just the right balance of sharpness and mild sweetness when cooked slowly. White onions work too but are slightly more pungent. Sweet onions like Vidalia can be used if you prefer a gentler flavor. Red onions are generally not recommended — they can turn the broth an unappetizing color.
What’s the best cheese for French onion soup?
The classic choice is Gruyère, a Swiss-style cheese that melts beautifully and has a slightly nutty flavor. This recipe uses a combination of provolone, Swiss, and Parmesan, which gives you great melt, good stretch, and a salty, sharp finish. Mozzarella can also be added for extra gooey texture. The key is using a cheese (or mix of cheeses) that melts well under the broiler.
Can I make this without alcohol?
Absolutely. The sherry adds a subtle depth to the broth, but you can leave it out entirely or replace it with a splash of apple cider vinegar or a bit of extra broth. The soup will still taste wonderful.
Can I make French onion soup vegetarian?
Yes. Simply swap the beef broth for a rich vegetable broth or mushroom broth. The flavor will be a little lighter, but the soup is still deeply satisfying. Use a good-quality broth for the best results.
Rich and Simple French Onion Soup
Ingredients
- 3 tbsp Butter unsalted preferred
- 1 tbsp Olive oil
- 4 thick slices Yellow onions thinly sliced
- 6 cups Beef broth low-sodium recommended
- ¼ cup Dry sherry or substitute dry white wine
- 1 tsp Fresh or dried thyme
- Salt to taste
- Black pepper to taste
- 4 thick slices French baguette slightly stale or pre-toasted works best
- 4 slices Provolone cheese
- 2 slices Swiss cheese diced
- 4 tbsp Parmesan cheese freshly grated
Instructions
- In a large stock pot over medium heat, melt the butter with the olive oil.2. Add the sliced onions and stir frequently for 20–25 minutes until soft and translucent. Do not brown or caramelize them.3. Pour in the beef broth, sherry, and thyme. Season with salt and black pepper. Stir well.4. Bring to a gentle simmer and cook uncovered for 30 minutes.5. About 10 minutes before the soup is done, preheat your oven's broiler and position the rack near the top.6. Ladle the hot soup into oven-safe bowls. Place one baguette slice on top of each bowl.7. Layer each slice with one piece of provolone, half a slice of diced Swiss, and 1 tablespoon of Parmesan.8. Place the bowls on a rimmed baking sheet and slide under the broiler for 2–3 minutes, until the cheese is melted and lightly golden.9. Serve immediately and enjoy.
Notes
- Don’t rush the onions — slow cooking is what gives the soup its natural sweetness and rich flavor.
- Use oven-safe bowls only. Regular bowls can crack under the broiler.
- Slightly stale bread holds up better than fresh bread under the cheese.
- To make it vegetarian, swap beef broth for mushroom or dark vegetable broth.
- Store leftover soup (without bread or cheese) in the fridge for up to 4 days, or freeze for up to 3 months.
Nutrition Facts
- Calories: 586
- Total Carbohydrate: 28g
- Dietary Fiber: 3g
- Protein: 21g
- Total Fat: 44g
- Saturated Fat: 24g
- Cholesterol: 98mg
- Vitamin C: 9mg
- Sodium: 1592mg
- Calcium: 452mg
- Iron: 2mg
- Potassium: 434mg
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