Homemade French Onion Soup (Easy to Make!)

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and suitable for vegetarians.

gruyère cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella has fewer calories, while cheddar is often less expensive.

Peel and chop 2 pounds of yellow onions into 1/4-inch thick slices.

Heat a large pot or dutch oven over high heat.

Melt 1 tablespoon of butter and 1 tablespoon of olive oil in the pot.

Add 1 teaspoon of brown sugar and 1/2 teaspoon of salt, stir to combine.

Add the sliced onions and stir to coat.

Saute and stir frequently until the onions begin to soften and lightly brown, about 5 minutes.

Reduce heat to medium and cook the onions, stirring frequently, until evenly browned, about 20 to 25 minutes.

Add 1 tablespoon of garlic and saute until fragrant, about 30 seconds.

Add 1 cup of dry red wine to deglaze the pan, stirring to scrape any brown bits.

Increase heat to high and allow the wine to boil and evaporate, stirring frequently, about 4 to 5 minutes.

Add 1 quart of beef stock, 3 thyme sprigs, and 1 bay leaf to the pot.

Bring the stock to a boil, cover, and reduce to a simmer over low heat for about 30 minutes.

Prepare the bread topping by slicing 8 pieces of French bread or baguette into 1/2-inch thick slices.

Broil the bread on high heat for about 3 to 5 minutes until both sides are golden brown.

Grate 1 cup of gruyère cheese.

Discard the thyme sprigs and bay leaf from the soup, season with salt and pepper to taste.

Ladle the soup into thick ceramic bowls, leaving space for the bread.

Add the toasted bread on top of the soup and evenly distribute the cheese over the bread.

Broil the bowls about 8 inches from the top of the broiler until the cheese melts and is golden, about 5 to 6 minutes.

Garnish with freshly cracked black pepper and fresh herbs before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens