There’s something truly special about a warm, flavorful bowl of French Onion Soup that just wraps you in comfort. Today, I’m thrilled to share with you my secrets for making the best easy French Onion Soup that’s perfect for a cozy night in or even a quick weeknight dinner. This recipe is all about simplicity, rich flavors, and that golden, cheesy crust we all love. Let’s dive in!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for quick family dinners or 30-minute meals.
- Packed with caramelized onions and a rich beef broth for deep, satisfying flavor.
- A classic comfort soup recipe that’s both elegant and hearty.
- Customizable with your favorite toppings, like extra cheese or fresh thyme.
- Goes beautifully with a side of easy pasta recipes or crusty bread for a complete meal.
Ingredients
To make this easy French Onion Soup, you’ll need a few simple ingredients. Don’t worry, they’re probably already in your pantry!
- 3 tablespoons butter
- 1/2 tablespoon olive oil
- 2 pounds (about 3) yellow onions, thinly sliced
- 1/2 teaspoon granulated white sugar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons all-purpose flour
- 6 cups beef broth
- 1 whole bay leaf
- 8 slices baguette
- 4 ounces (1 cup) grated Gruyère cheese
- 1 ounce (1/4 cup) freshly grated Parmesan cheese
- Fresh thyme for garnish (optional)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps together. This recipe is straightforward, but taking your time with the caramelized onions will make all the difference!
- Melt the butter in a large pot or Dutch oven over medium heat. Add the olive oil, onions, and sugar. Cook, stirring occasionally, until onions are soft, lightly browned, and caramelized, about 30 minutes.
- Add the salt, pepper, and flour, and cook, stirring, for 1 minute. Stir in the beef broth and add the bay leaf to the pot. Increase heat to bring to a boil. Reduce heat to medium-low and simmer for 30 minutes.
- Taste the soup and season with more salt and pepper as needed.
- Place baguette slices on a baking sheet and toast under the broiler for 2 to 3 minutes, until lightly browned.
- Spoon soup into 4 oven-safe bowls. Place 2 baguette slices on top of each bowl of soup. Sprinkle on grated Gruyère and Parmesan.
- Place bowls on a rimmed baking sheet and transfer to the oven. Heat under the broiler for 2 to 3 minutes, until cheese is melted and lightly browned. Serve immediately.
Pro Tips for Making the Recipe
Here are a few tips to ensure your French Onion Soup turns out perfectly every time:
- Take your time caramelizing the onions. This step adds depth and sweetness to the soup.
- Use high-quality cheese for the best flavor. Gruyère and Parmesan are classic choices for a reason!
- Don’t skip the bay leaf—it adds a subtle, aromatic flavor to the broth.
- If you’re short on time, you can caramelize the onions ahead of time and store them in the fridge for up to 2 days.
How to Serve
French Onion Soup is a complete meal on its own, but it’s also wonderful paired with a side salad or a crusty loaf of bread. For a heartier option, try serving it alongside some creamy garlic pasta or a simple green salad. It’s also a great addition to your weeknight dinner ideas rotation!
Make Ahead and Storage
The soup base can be made ahead of time and refrigerated for up to 3 days or frozen for up to 2 months. Simply reheat it when you’re ready and top with the toasted bread and cheese just before serving. Leftover soup can be stored in an airtight container in the fridge for up to 3 days.
Looking for more delicious soup recipes? Check out my recipes for creamy butternut squash soup, high-protein butternut squash soup, and dump-and-go crockpot vegan butternut squash soup. Your taste buds will thank you!
Easy French Onion Soup
Ingredients
- 3 tablespoons butter
- 0.5 tablespoons olive oil
- 2 pounds yellow onions thinly sliced
- 0.5 teaspoons granulated white sugar
- 0.25 teaspoons salt
- 0.125 teaspoons pepper
- 2 tablespoons all purpose flour
- 6 cups beef broth
- 1 whole bay leaf
- 8 slices baguette
- 4 ounces grated Gruyère cheese
- 1 ounce freshly grated Parmesan cheese
- fresh thyme for garnish, optional
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the olive oil, onions and sugar. Cook, stirring occasionally, until onions are soft, lightly browned and caramelized, about 30 minutes.
- Add the salt, pepper and flour and cook, stirring, for 1 minute. Stir in the beef broth and add the bay leaf to the pot. Increase heat to bring to a boil. Reduce heat to medium-low and simmer for 30 minutes.
- Taste the soup and season with more salt and pepper as needed.
- Place baguette slices on a baking sheet and toast under the broiler for 2 to 3 minutes, until lightly browned.
- Spoon soup into 4 oven-safe bowls. Place 2 baguette slices on top of each bowl of soup. Sprinkle on grated Gruyère and Parmesan.
- Place bowls on a rimmed baking sheet and transfer to the oven. Heat under the broiler for 2 to 3 minutes, until cheese is melted and lightly browned. Serve.
