Print

French Onion Soup From Scratch Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 9 reviews

This classic French Onion Soup recipe from scratch delivers rich, caramelized onions simmered in a flavorful beef and chicken broth blend, topped with toasted baguette slices and melted Gruyère and Parmesan cheeses. Perfectly comforting and delicious, it’s an iconic dish that brings together deep onion sweetness with cheesy, crusty goodness.

Ingredients

Soup Base

  • 3 pounds yellow onions, thinly sliced
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 3 cloves garlic, minced
  • 1 cup dry white wine or dry sherry
  • 6 cups beef broth
  • 2 cups chicken broth
  • 1 tablespoon Worcestershire sauce
  • 2 fresh thyme sprigs
  • 1 bay leaf
  • 1 teaspoon apple cider vinegar
  • Black pepper to taste

Toppings

  • 1 baguette, sliced
  • 2 cups grated Gruyère cheese
  • ¼ cup grated Parmesan cheese

Instructions

  1. Prepare and Caramelize Onions: Slice all onions to uniform thickness for even cooking. Heat a large pot over medium heat and melt butter with olive oil. Add onions, salt, and sugar. Cook slowly, stirring every few minutes, until onions become deep golden and reduce by half, about 35 to 45 minutes. The onions should smell sweet and caramelized.
  2. Add Garlic and Deglaze: Stir in minced garlic and cook for one minute. Pour in white wine or dry sherry, scraping the pot’s bottom to loosen browned bits. Continue stirring until most of the liquid evaporates.
  3. Simmer the Soup: Add beef broth, chicken broth, Worcestershire sauce, thyme sprigs, and bay leaf. Bring to a gentle simmer and let bubble softly for 25 to 30 minutes. Taste and season with black pepper. Remove thyme and bay leaf, then stir in apple cider vinegar to brighten flavors.
  4. Toast the Baguette: Preheat oven to 425°F. Arrange baguette slices on a baking sheet and toast until crisp and golden.
  5. Assemble and Broil: Turn on the oven broiler. Ladle hot soup into oven-safe bowls. Place a toasted baguette slice atop each bowl of soup. Mix Gruyère and Parmesan cheeses together and pile over the bread. Place bowls on a baking sheet and broil until cheese melts and browns in spots. Let rest briefly as bowls will be hot.
  6. Serve: Serve the soup immediately while hot, with gooey melted cheese and crusty bread.

Notes

  • Use dry white wine or dry sherry for best deglazing results and flavor depth.
  • Caramelizing onions slowly is key for deep flavor—don’t rush this step.
  • Oven-safe bowls are necessary for broiling the cheese topping safely.
  • Adjust seasoning like salt and black pepper to your taste after simmering.
  • If preferred, use gluten-free baguette and check broth labels to make recipe gluten-free.

Find it online: https://marthatasty.com/french-onion-soup-from-scratch-recipe/