Classic French Onion Soup Recipe

Name: Classic French Onion Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter (1/2 stick); 2 pounds yellow onions, thinly sliced; 3 fresh thyme sprigs; 1 bay leaf; 1 teaspoon kosher salt, plus more to taste; 2 teaspoons all-purpose flour; 3/4 cup dry white wine; 4 cups beef broth; 1 1/2 cups water; Freshly ground black pepper, to taste; 6 (1/2-inch) slices from a baguette loaf, cut on the diagonal; 8 ounces Gruyere cheese, shredded; 2 tablespoons finely grated Parmesan cheese

Servings: persons

4 tablespoons unsalted butter (1/2 stick)
2 pounds yellow onions, thinly sliced
3 fresh thyme sprigs
1 bay leaf
1 teaspoon kosher salt, plus more to taste
2 teaspoons all-purpose flour
3/4 cup dry white wine
4 cups beef broth
1 1/2 cups water
Freshly ground black pepper, to taste
6 (1/2-inch) slices from a baguette loaf, cut on the diagonal
8 ounces Gruyere cheese, shredded
2 tablespoons finely grated Parmesan cheese

1
Melt the butter in a large Dutch oven or heavy soup pot over medium-low heat.
2
Add the onions, thyme, bay leaf, and measured salt.
3
Slowly melt the onions, stirring frequently until the onions are very soft and a deep golden brown, about 45 minutes (if, at any point, the onions appear to be getting too dark, or beginning to stick to the pan, reduce the heat).
4
Add the flour, stir well to combine it with the onions, and cook, stirring, for 1 minute.
5
Add the wine and simmer, stirring, for 2 minutes.
6
Add the broth and water, bring it to a boil, and simmer gently, stirring occasionally, for 30 minutes.
7
Taste and season with additional salt, if necessary, and pepper.
8
Heat the oven to 350 degrees F and arrange a rack in the middle.
9
Arrange the baguette slices in a single layer on a baking sheet and toast for 8 minutes.
10
Turn the slices over and toast an additional 7 minutes.
11
Turn on the broiler and arrange the crocks on a rimmed baking sheet or in a shallow baking pan.
12
Pick the bay leaf and thyme sprigs out of the soup and discard them.
13
Ladle the soup evenly among the crocks, then top each with a baguette toast.
14
Sprinkle the crocks with the shredded Gruyere and grated Parmesan.
15
Broil, about 4 to 5 inches from the heat, until the cheese is melted and bubbly, about 2 minutes.
16
Serve immediately.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons unsalted butter (1/2 stick), 2 pounds yellow onions, thinly sliced, 3 fresh thyme sprigs, 1 bay leaf, and more.

Yes, Classic French Onion Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!