French Onion Soup Recipe

Pulling up a spoonful of caramelized French Onion Soup in a rich broth with crisp cheesy toast is something we can’t get enough of. Whether you’re a beginner or a pro, you will be impressed with the results. Watch the video tutorial and see how easy it is to re-create this restaurant-quality French onion soup at home.

We love warm, comforting soup recipes from Tomato Soup to hearty Beef Stew and our famous Zuppa Toscana. If you are a soup lover, this French Onion Soup is a must-try!

The Best French Onion Soup Recipe:

I’m convinced this truly is the best recipe for homemade French Onion Soup. We have been perfecting this recipe for years (I am a major fan). After trying so many different versions at some of the best restaurants, this one is truly excellent. Here’s why you’ll love this recipe:

Quicker cooking time – our tip for adding sugar cuts down the onion caramelization time significantly. When you caramelize onions on the stove, the heat draws out their natural sugars so adding just a little extra sugar will make the process go faster and develops a sweeter and more caramelized onion.
Make-ahead – you can make this ahead and impress your guests with gooey, cheesy topped soup without ‘sweating’ over the onions (some pun intended). It tastes even better as the flavors meld.
We got the flavors right – this recipe has the perfect balance of sweet and savory. You’d be surprised how many recipes don’t specify the correct onions and Sherry, which can make or break your French Onion Soup.

Ingredients:

• 2 Tbsp olive oil, plus more to brush toasts
• 2 Tbsp unsalted butter
• 3 lbs yellow onions, about 6 large onions, halved, peeled and thinly sliced with the grain
• 1/2 tsp granulated sugar
• 2 garlic cloves, minced
• 1/2 cup dry sherry wine, or use dry vermouth or dry white wine
• 8 cups beef stock, or broth
• 1 bay leaf
• 3 sprigs fresh thyme, plus more to garnish (or 1/4 tsp dried thyme)
• 1 1/2 tsp salt, or to taste, divided
• 1/2 tsp black pepper, or to taste
• 12 slices baguette
• 8 oz gruyere cheese, 1 1/2 cups shredded, divided

Instructions:

Read more on next page