Published December 14, 2022.This post may contain affiliate links. Please read my disclosure policy.
This delicious classic French Onion Soup recipe with slowly caramelized onions is served with Crostini’s and Gruyere cheese. You will love the depth of flavors in this soup.
Not much out there that makes me happier than a delicious warm pot of soup. It’s one of my favorite things to make and eat. If you love it as much as I do, then try my Lentil Soup or Avgolemono.
French Onion Soup
French onion soup is a simple-to-prepare soup consisting of slow-cooked onions that are then simmered in a rich broth and served in a bowl with crostini and melted cheese. There are a few variations, including the herbs used, wine, broth, and toppings. This is a very classical soup served throughout France during the winter months.
Different onion soups have been made since the Roman times and were often regarded as peasant food since onions were so easy to come by. It was made popular in the 19th century in Les Halles, the largest open-air market in Paris.
Ingredients and Substitutions
- Butter – I always use unsalted butter in my cooking and baking.
- Onions – I use yellow and white onions and garlic, but you can also use sweet onions.
- Wine – Cabernet sauvignon is a great deglazing wine for this. However, you can substitute with merlot or shiraz.
- Stock – I used to use a combination of beef stock and chicken stock, but now I exclusively use beef stock.
- Herbs – fresh thyme adds some great flavor to this onion soup.
- Vinegar – This may be controversial, but the vinegar will bring out amazing flavors in this soup. In addition, I also add sugar for a touch of sweetness.
- Crostini – These are placed on the soup before serving it. You can also use croutons.
- Cheese – Classically comté or gruyere are used.
How to Make French Onion Soup
Start by cutting the onions into thick slices.
In a large rondeau over medium-low heat, melt the butter and caramelize the onions very well while occasionally stirring, which can take up to an hour.
Halfway through the cooking process, you can add in some sugar to help brown and add more sweetness. This will be heavily scrutinized. Sugar makes caramel, so it’s the same thing in this soup. Sometimes you may find that your onions aren’t getting sweet, maybe because of the way that specific batch is, and you may need some sugar.
Once caramelized, add in the garlic and sweat for 3 to 4 minutes.
Next, de-glaze with red wine and cook the liquid until it is mostly absorbed into the onions. This process is known as “au sec.”
Next, add the beef stock and simmer for at least 20 minutes.
Finish with fresh thyme, salt, and pepper, and adjust with balsamic vinegar.
Pour the soup into an oven-safe bowl, top off with a few crostini, and add at least ½ cup to 1 cup of shredded gruyere cheese.
Place the soup on a sheet tray and cook it under the broiler for 3 to 4 minutes or until the cheese is browned and melted.
Make-Ahead and Storage
Make-Ahead:You can make this French onion soup up to 1 day ahead of time. Follow the reheating instructions below.
How to Store:You can store this covered in the refrigerator for 4 to 5 days. This will also freeze covered for up to 6 months. Thaw in the refrigerator before reheating and serving.
How to Reheat:Add the desired amount of onion soup to a medium-sized saucepot and cook over low heat until hot. Adjust the seasonings with salt and pepper and serve.
Chef Notes + Tips
- If you are finding that your onions are not browning, you can turn the heat up slightly while frequently stirring.
- We used to make a 5-onion soup at a different restaurant I worked at where we used white, yellow, red, leeks and garlic and then topped off with a bleu cheese crouton. In addition, we would add cream to this soup during the wintertime. Feel free to get creative.
- Feel free to add more cheese to the crostini before baking.
More Soup Recipes
- Clam Chowder
- Pork Confit and Split Pea Soup
- Broccoli Cheddar Soup
- Zuppa Toscana
- Chicken Dumpling Soup Recipe
Video
Save
Classic French Onion Soup Recipe
5 from 105 votes
This delicious classic French Onion Soup recipe with slowly caramelized onions is served with Crostini’s and Gruyere cheese.
Servings: 8
Prep Time: 30 minutes minutes
Cook Time: 2 hours hours
Total Time: 2 hours hours 30 minutes minutes
Ingredients
- 3 ounces unsalted butter
- 4 peeled and thickly sliced yellow onions
- 4 peeled and thickly sliced white onions
- 1 ½ tablespoons sugar
- 6 finely minced cloves of garlic
- 2 cups of red wine
- 12 cups beef stock
- 2 tablespoons chopped fresh thyme
- 2 tablespoons balsamic vinegar
- 16 crostinis
- 4 cups shredded gruyere cheese
- sea salt and fresh cracked pepper to taste
Instructions
Heat the butter over low heat in a large pot until melted.
Add the onions and caramelize them very well while occasionally stirring, which can take up to an hour.
Halfway through the cooking process, you can add in some sugar to help brown and add more sweetness. This will be heavily scrutinized. Sugar makes caramel, so it’s kind of the same thing in this soup. Sometimes you may find that your onions aren’t getting sweet maybe because of the way that specific batch is and you may need some sugar.
Once caramelized, add in the garlic and sweat for 3 to 4 minutes.
Next, de-glaze with red wine and cook the liquid until it is mostly absorbed into the onions. This process is known as “au sec.”
Next, add the beef stock and simmer for at least 20 minutes.
Finish with fresh thyme, salt, and pepper, and adjust with balsamic vinegar.
Pour the soup into an oven-safe bowl and top off with a few crostini’s and add at least ½ cup to 1 cup of shredded gruyere cheese.
Place the soup on a sheet tray and cook it under the broiler on high for 3 to 4 minutes or until the cheese is browned and melted.
Notes
Make-Ahead:You can make this French onion soup up to 1 day ahead of time, just follow the reheating instructions below.
How to Store:You can store this covered in the refrigerator for 4 to 5 days. This will also freeze covered for up to 6 months. Thaw in the refrigerator before reheating and serving.
How to Reheat:Add the desired amount of onion soup to a medium-sized saucepot and cook over low heat until hot. Adjust the seasonings with salt and pepper and serve.
If you are finding that your onions are not browning, you can turn the heat up slightly while frequently stirring.
We used to make a 5-onion soup at a different restaurant I worked at where we used white, yellow, red, leeks and garlic and then topped off with a bleu cheese crouton. In addition, we would add cream to this soup during the wintertime. Feel free to get creative.
Feel free to add more cheese to the crostini before baking.
Nutrition
Calories: 674kcalCarbohydrates: 51gProtein: 34gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 95mgSodium: 1589mgPotassium: 1062mgFiber: 4gSugar: 13gVitamin A: 978IUVitamin C: 12mgCalcium: 808mgIron: 4mg
Course: Soup
Cuisine: French
Author: Chef Billy Parisi
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144 comments
- Lucinda
Wonderful!
- Reply
- Sandra Stillwell
Awesome just awesome
- Reply
- Stephanie Starkenburg
Absolutely deelish!!
Highly recommend.- Reply
- Joann Phelps
You are the best !!!
- Reply
- Penny
It’s the best, so rich and delicious…..🤗
- Reply
- Jeri Headrick
Soooo good!! Best I’ve ever had!
- Reply
- Marie
Love this so much such a rich flavor!
- Reply
- Margaret Christman
Wonderful
- Reply
- Georgeanne Pettenati
I have made this several times. Love it!
- Reply
- Suzanne Croll
Perfect directions. We loved it! TY
- Reply
- Mary
Excellent recipe! Made it three times so far! YUM!
ALL of your recipes are spot on and foolproof! BRAVO BILLY!
- Reply
- Candace
This was SO good. I highly recommend it.
- Reply
- Jean Bearor
Every recipe I try of Billy’s is WONDERFUL!! I especially like his videos which explains the steps perfectly.
- Reply
many thanks!
- Reply
- Karen Andears
Fantastic!!!!!
- Reply
thanks for giving it a shot!!
- Reply
- Ellen B.
I’ve made this a few times & I have to double the recipe because we like to have some the next night. Perfect for a cold night . Delicious!
- Reply
appreciate you trying it
- Reply
- Maudene
Love all your recipes. Greating from South Africa Jeffreysbay.
- Reply
- Leslie
I can’t say enough!! Make it!! It is amazing!!!
- Reply
- Anna Fitzsimmons
Delicious, making it again soon
- Reply
- Sandra Tufel
Absolutely delicious. Directions so clear. Family in heaven
- Reply
- Bob
Best French onion soup I ever made love this recipe.
- Reply
- Grandma
I made a huge pot for 7 of us hoping to freeze the left overs. I left the small bowl for my oldest grandson to eat. The entire soup, homemade bread and all were devoured!
- Reply
- DJ Posner
I have always used my mother’s recipe to make French Onion Soup. Interesting your recipe and instruction was very similar to hers, so this time I followed yours to a T. Took it to a new level! Thx Chef!
- Reply
- Sino
Nice
- Reply
- Dawn Blom
Best French Onion soup I’ve ever had.
I love how easy your recipes are to follow. I really enjoy you are cooking style and descriptions.- Reply
- Kris
An excellent easy supper meal. Thank you
- Reply
- Susan
Very simple and delicious!
- Reply
- Dianne
Great recipe, my family loves French onion soup.
- Reply
- Jessica Champagne
Absolutely wonderful recipe!!
- Reply
- F Reiser
Very good it made the meal!
- Reply
- john c raedeke
great job abd easy to follow instructions
- Reply
- Lilian
The rich and complex flavors come together to make this soup really spectacular. And thankfully for me, it wasn’t that hard to make!! Thank you Chef Billy!
- Reply
- Barb
5star recipes
- Reply
- Suzie
This is so good. Thanks for the recipe..
- Reply
- Fiona Crowe
Made this for the family and it was devine. They said, “Restaurant standard or maybe better!”. I was really pleased with the outcome. You won’t regret making this. Thank you Billy ☺️
- Reply
- Sam
Absolutely the best French onion soup ever.
As described, the vinegar adds flavor and depth.
I used homemade beef stock, and has planned on freezing half of this batch, however it was devoured.- Reply
- Beatrice
Finally found how to give stars Bm
- Reply
- Lana Long
Absolutely the best I’ve ever made! But not surprised, Chef Billy nails it everytime!
- Reply
- Donna
Just scrumptious!
Thank you Chef!- Reply
- Brenda Elliott
Amazing!
- Reply
- Bruce Parker
Chef,
DO you have a recipe for soup D’ Napoleon? It was the style the emperor preferred when he had onion soup. I had a copy back in the late 70s, early 80s; but lost it in one of my military moves. I know it is a long shot; but never hurts to ask.- Reply
- PriscillaATL
I made a huge batch of this & everyone loved it. One said it is the best French onion soup he has ever had, & he orders it whenever he sees it on a menu. My husband loved it, daughter texted me saying it was incredible, the fiancé said it was so delicious, a neighbor that is in recovery from a fall said it was outstanding. This is a keeper!
- Reply
- Tony
Your recipes and content are amazing so easy to fallow and fun to watch
- Reply
- Panie
Great taste. Thanks!
- Reply
- Pam
This recipe is very easy to make and full of flavor!
- Reply
- Tabitha
Excellent results!
- Reply
- Brett
This is by far the best French Onion soup I’ve ever tasted. It is a little work, but I think it will be easier after making it once. The flavor is unbelievable.
- Reply
- Rob
This soup recipe was a huge hit with my guests. 100% spot on about adding vinegar. Helped balance the sweetness of the onions. Thank you!
- Reply
- Vickie
The best soup EVER!
- Reply
- Lisa K Pelto
I’ve made French Onion before, but your recipe kicked it up a few notches. Thank you! Hubby loved it too!
- Reply
- Lori
This soup is epic!!⭐️⭐️⭐️⭐️⭐️
- Reply
- Stephanie Shearer
I made this soup just for me one evening and my only regret is that I didn’t have anyone to share it with. Loved it and can’t wait to make it again for friends and family.
- Reply
- derek
it is great soup
- Reply
- Mary
Very good! Easy to follow recipe. Thanks, Chef!
- Reply
- Paul Brezinski
My better half made this and it was amazing. Thanks for the recipe.
- Reply
- Nydia
Haven’t made it yet, but soon. God bless.
- Reply
- Zuraidah Hoffman
So dang tasty!!!!
- Reply
- Steve
Made this over Christmas break. It was fantastic. Family loved it and so did I.
- Reply
- Christa Oliva
The best recipe for French onion soup !
- Reply
- Donna Malone
Delicious! My granddaughter fell in love with her favorite soup!
- Reply
- Joan Wykoff
I love your French onion soup recipe and I love the format of the recipe site. It’s easy to maneuver, you let us see you actually cooking thru the steps and you have the grocery list right there for us. Thank you Chef Billy, there’s a lot of great cooks in the making with your recipes and expert guidance. I appreciate your hard work for getting all these recipes online and videoed. I know it’s a lot of work. Have a wonderful week.
- Reply
- Jennifer Tyler
This French onion soup recipe is spectacular! Easy. Step-by-step directions that made an amazingly delicious soup – so memorable I bought the soup tureens for the next time.
- Reply
- Pamela M Bradley
Fabolous dish!
The directions were very simple to follow, and the taste was straight out of a French restaurant
Thank you, Chef!- Reply
- Susan S
Excellent Recipe
- Reply
- Cheri Chounard Pease
Simply the BEST chef with the BEST recipes!!
This one is beyond any dreams of what I used to love about French onion soup!
Chef Parisi, thank you so much❣️- Reply
- Cynthia Beckwith
As good as our local 5 star restaurant/bistro!
- Reply
- Christiane
Oh! Boy! It looks so good, I will sure try it…🤩😋😋😋
- Reply
- Keith
Unctuously superb recipe that works well in the colder months and it is hit everytime it is made…. and devoured….. really appreciated it. Keith
- Reply
- Maureen Kowker
Love this soup!
- Reply
- Susan LaBonte
One of my favorite soups of all time and this recipe is perfect!
- Reply
- Rebecca Burden
Easy to make, delicious soup, it’s perfect with a salad.
- Reply
many thanks!
- Reply
- Lori
Delicious! Made this last night to start this seasons family tradition of Soup Sunday.
- Reply
- Katie
Yum! So easy and so good.
- Reply
- Chef Billy Parisi
thank you!
- Reply
- Theresa
Another brilliant recipe…. Chef Billy this was so good. I did follow your suggestion for a little Cream and WOW what a difference. This was a BIG hit at our Dinner Party!
- Reply
- Chef Billy Parisi
my pleasure
- Reply
- Dianne Z.
Best recipe ever. My friends think I’m the best chef. It’s only when I cook your recipes. You’re the best.
- Reply
- Chef Billy Parisi
my pleasure!
- Reply
- MAGGIE
I made this soup as it’s one of my favorites. I’ve made it many times before but never tried yours. Instead of the crostinis I served the soup in bread bowls and toasted the tops with roasted garlic butter. Served with a side salad. This was hands down delicious. Thanks for sharing your recipes.
- Reply
- Mary Alyce Dudley
It sure took a long time to caramelize those onions!
It was worth it!- Reply
- Stephanie Wendling
Fabulous recipe! Great depth of flavor, easy to prepare, it was a hit.
- Reply
- Judy Matelli
The best recipe ever I have tried so many and this is the one we all loved it.
Thanks Billy Love all your recipes!!!!!- Reply
- Robin Aldana
Soooo good and my guests thought I’d turned into some amazing chef. Definitely on my repeat list!
- Reply
- Ralph Kroehle
Great chef
- Reply
- Jeni
I’ve been trying Onion Soup recipes for years and haven’t been satisfied. This one knocked it out of the park. I loved this recipe and will make this one over and over. thanks Chef!
- Reply
- Cheryl
My husband loves this recipe! I’ve made it twice and it’s the best! Such wonderful flavors!
- Reply
excellent!
- Reply
- Lisa Albers
So fabulous! Take your time with the onions. It’s more than worth the time. Such depth of flavor. All time favorite!
- Reply
awesome!
- Reply
- Donna R
Best French onion soup ever!
- Reply
love it!
- Reply
- Tony Keally
Ridiculously Good! I cooked for 30 years before I found Chef Billy, and his videos and recipes have taken my technique to a whole new level, so grateful for the extra tips the techniques and knowledge he adds.
- Reply
many thanks!
- Reply
- Rweaver
I have made French Onion Soup for years, but never used balsamic vinegar. It is even better now. As I like onions, but the raw ones don’t like me, I always have caramelized onions on hand in the freezer. It is a great timesaver. Thanks for the great recipe!
- Reply
love it!
- Reply
- Marty Fabian-Krause
Always the best instructions.
If I follow them step by step-line by line I cannot fail. The instructions also contain the history of the ingredients which I love to present when I am serving the prepared recipe meals.- Reply
many thanks!
- Reply
- Cheryl
This was so delicious! My husband loves it. The Gryere cheese & homemade crostini put it over the top.
- Reply
Excellent!
- Reply
- Kellie McHone
This is my favorite soup! It is amazing and it was way easier than I thought. Chef Billy is the Best! I’ve tried several of his recipes and they have all turned out beautifully!
- Reply
it’s a good one.
- Reply
- Kristen
This soup is absolutely amazing. French onion soup is my favorite, and I won’t use any other recipe but this one!
- Reply
thanks for giving it a shot!!
- Reply
- Valarie
Flavorful! Loved this recipe. Followed it exactly!
- Reply
Perfect!
- Reply
- Kaye
This recipe is east to follow and TO DIE FOR!!! Absolutely a must for anyone loving French onion soup!
- Reply
thanks for giving it a shot!!
- Reply
- Terenia Moody
This recipe is amazing! My husband ate at a nice French restaurant on a work trip and he said my French onion soup was much better!
- Reply
WOW!
- Reply
- Pat
Served this to some friends.. they said it was the best they ever had. I agree
- Reply
That’s awesome!
- Reply
- Alice Armour
The soup was a huge hit. It was so flavorful and my family loved it!
- Reply
Perfect!
- Reply
- Jeni
Hands down, The Best Onion Soup ever!
- Reply
Thanks for giving it a shot!!
- Reply
- MariaElena
I made this soup 🥣 it was delicious 😋
Thank you 🙏🏼- Reply
My pleasure.
- Reply
- Elaine
The best Onion Soup recipe ever.
- Reply
so good!!
- Reply
- Jennifer Hutchison
This has been a favorite soup of mine for ions but making Chef Parisi’s recipe last night will be my go to recipe from now on. You do have to baby sit the onions for awhile…mine took about 45 minutes–but it was worth it. Deglazed with Snoop’s Cali Red was an added bonus. Rich, flavorful, delicious soup. Make sure to get a good baguette for your crostini, and Swiss gruyere not domestic (it’s crap). Enjoy! 🇫🇷
- Reply
Amazing! Thank you!
- Reply
- Maria
I have made this soup and it was THE BEST onion soup I have ever had. The flavors just melt in your mouth.
Thank you. I love your videos. Keep them coming!!- Reply
- Pat
Made for some friends..said it was the best onion soup they had
- Reply
- Deborah Ludeke
Perfect balance of flavors!
- Reply
- Theresa
Okay, so this is absolutely delicious and easy to make. The Balsamic sends it over the top. I will definitely be making this a lot more often. Thank you Chef!
- Reply
- Karen
Made it using Billy’s beef stock recipe. EXCELLENT.
- Reply
- Chris Teague
Delicious and well worth the effort!
- Reply
- Susan QUIGLEY
Love the recipe. Easy and do tasty.
- Reply
- Eileen Schwaller
I love French onion soup and this was the best recipe I have tried. The depth of flavor is amazing. It’s so easy to have all the ingredients on hand. Another winner 🏆
- Reply
- Pat
Made this last night and it was fantastic. Y stove must not be as hot as yours but to caramelize the onions it took well over an hour, but result was well worth it. I also used the balsamic vinegar which was a great suggestion
- Reply
- Amy A Pangborn
Balsamic Vinegar is perfect in this recipe. I never thought of that. Great Recipe and very delicious.
- Reply
The recipe calls for 8 onions. It states 4 each of yellow and white. I think you made a boo boo 🙂
- Reply
- Deby
Billy’s technique for cutting onions is so excellent it was a hundred proof perfect. Breathe through the mouth not your nose! I didn’t have a single tear.
- Reply
- Teresa Concepcion
My.son thought it was a riot when he came across ski goggles in my kitchen cabinets… FRENCH ONION SOUP ❤️
- Reply
- Marie Quarles
Made this tonight. It was delish! easy to follow and all explained nicely. Thank you so much.
- Reply
- Karen H
Can you tell me how to make beef stock. I’m not that fond of the boxed stuff. Love your recipes.
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Going to be making that in a few months.
- Reply
- Karen
Who needs to go out for dinner? This looks like a cozy French bistro dinner. Give me a salad and a creme brulee and I’d be very happy!
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Haha I agree! Thanks for the kind words!
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- Melody
I had to reply after reading about Crying over onions! I stumbled on THE solution to not be in misery while peeling and slicing them. One hot summer day I was prepping and chopping some onions with a fan blowing in my face. The Cutting Board was slightly downwind and don’t you know I never shed a tear or felt that stinging sensation. It seemed too good to be true but I’ve used the same set up every time I do onions and have never suffered with crying onion syndrome since!
- Reply
- Brenda
This was delicious!!! I made it exactly as posted and can’t wait to make it again!
- Reply
