French Onion Soup Recipe

51 Comments

4.88 from 8 votes
Jump to RecipeJump to Video

This post may contain affiliate links. Please read my disclosure policy.

Mouthwatering French Onion Soup recipe makes a comforting, classic bowl of soup with caramelized onions in rich soup and crusty bread with melty, delicious cheese! A rustic yet elegant favorite for entertaining! Includes stovetop and slow cooker methods!

French Onion Soup is one of my favorite soups, especially when the temperatures outside drop – even just a little bit.

Stoneware bowl with french onion soup topped with cheesy crusty bread, being scooped by a spoon.

There’s something so very comforting about breaking through the cheesy, French bread exterior to get to the delicious brothy soup underneath!

While many people consider this soup to be something only served at fancy restaurants, that couldn’t be farther from the truth. A comforting yet elevated soup, this recipe is so simple to make at home and is actually believed to come from humble origins. This recipe is easy to make and great to serve anytime – it is a great comfort food and is perfect for entertaining!

Why You’ll Love This Recipe

  • Impressive, yet not expensive – This soup is always impressive and has the reputation of being a “fancy restaurant” soup, making it a great soup to serve when entertaining. But it’s easy to make, and the ingredients are actually not expensive relative to many other ingredients for foods you’d serve when entertaining. Your major investment in this soup is your time to get the onions caramelized, but it is oh-so worth it!
  • Full of rich flavor – The caramelized onions, buttery rich broth, and cheesy, crusty bread make this a delicious favorite all your guests will love!
  • Easy to make by two methods – You can make this scrumptious soup in your Dutch oven or put all the ingredients in your slow cooker and allow it time to bubble away for you to enjoy later! Either way is easy to do!

How to Make French Onion Soup Recipe

It has always been one of those soups that I would look forward to having at restaurants, but I didn’t know how to make it at home when we first married.

It wasn’t until our third Christmas together that I tried to make it. We were hosting the soup course of a Christmas progressive dinner, and my husband requested it. It turned out perfectly and continues to be a go-to recipe for me.

French Onion Soup Ingredients

French onion soup includes a few classic ingredients for its signature flavor and presentation. You’ll need:

Ingredients for French Onion Soup on a white counter.
  • Sweet onions: – See “Tips – The Best Onions for French Onion Soup” to follow. (If you are not able to find sweet onions, use yellow onions as your next choice). Make sure to slice your onions for this soup thinly. The thin slices are better for caramelizing, adding a sweet, delicious flavor to this recipe.
  • Butter: It helps to brown the onions and adds flavor to the soup.
  • Salt: Helps the onions to release their juices and balances the flavor.
  • Olive oil: The onions cook with a bit of olive oil.
  • Garlic: A clove of minced garlic adds flavor.
  • Beef stock or broth: French onion soup is a broth-based soup, and I prefer to use a mixture of beef and chicken stock or broth in my soup. Since this is a broth-based soup, taste the broth before you use it, especially if you’ve never used the brand before. You want to make sure it tastes good as it is a big part of the flavor of your soup.
  • Chicken stock or broth: See the note above under beef stock.
  • French bread: Lightly toasted and served on top of the soup. Yum!
  • Cheeses: Grated Gruyere and Parmesan cheese top the soup.

Step-by-Step Instructions

Four photos of French onion soup being cooked, with top left photo showing White Dutch oven filled with thinly sliced onions, top right photo shows butter added to the onions, bottom left photo shows onions have caramelized and cooking, bottom right showed broth has been added and soup is cooking.

Caramelize the onions.

Slice onions thinly. Add onions, salt, and butter to a Dutch oven set over low heat. Stir occasionally until the onions have cooked down and are a caramel color, about 45 minutes to an hour. Caramelizing onions is important to the recipe and takes a bit of time, but the result is amazing depth of flavor the the best french onion soup!

Cook the garlic.

Add garlic and cook until fragrant, about 1 minute.

Stir in stock and simmer.

Then, add the beef and chicken stock and stir. Cover and let simmer for 30 minutes.

Baking pan has crusty french bread topped with grated cheese, along side crocks of soup topped with the cheese-topped bread ready to put in oven.

Scoop into bowls.

Ladle the soup into individual, oven-proof soup bowls.

Top with bread, cheese, and bake.

Top with toasted bread and the cheeses. Then place on a lined baking sheet and under the broiler in the oven until the cheeses have melted and browned lightly, about 8 minutes.

Recipe Tip – The Best Onions for French Onion Soup

The onion is such an important ingredient in this soup. Different onions can change the overall taste of your soup, so some types of onion make a better soup than others. While it may be a personal preference, I have tested various types of onions in my recipe through the years – cooking times, amount of caramelization, and more, to find the recipe that appeals the most – and this is it!

I’ve tested three varieties for my French Onion Soup recipe:

  • Sweet Onions – sweet onions, such as Vidalia, give the soup a mildly sweet flavor without a bitter aftertaste. 
  • Yellow Onions – yellow onions give the soup a lot of flavor with some bitterness.
  • Red Onions – red onions give the soup a strong flavor without much sweetness.

I prefer and highly suggest using sweet onions as I believe it makes the best onion for French Onion Soup. If you can not find sweet onions, yellow onions are the next best one to use.

Soup crocks hold french onion soup that has slice of crusty bread topped with melted cheeses.

How to Make Slow Cooker French Onion Soup

I love to make my French Onion Soup in crockpot! It is a simple process that leaves you without babysitting the onions as they caramelize or waiting for the soup to simmer.

Step-by-Step Instructions for Slow Cooker French Onion Soup

Caramelize Onions in Slow Cooker: Add your thinly sliced onions to the slow cooker, along with butter and salt. Pop the lid onto your slow cooker and set it on low heat for 10 hours. This is perfect for doing overnight so that you are ready for step two of your soup in the morning!

Make the soup: Once your onions have caramelized in your slow cooker, you are ready to move to step two with your Slow Cooker French Onion Soup! Add garlic, beef stock, and chicken stock. Stir well to combine and cook on low setting for 8 hours. 

Broil and serve. When ready to serve, ladle soup into oven-proof bowls and top with bread and cheeses. Place on a lined baking sheet and under the broiler in the oven until the cheeses have melted and browned lightly, about 8 minutes. 

Crocks of french onion soup topped with cheesy toast.

How to Make Ahead and Freeze French Onion Soup

To make ahead: Cook French Onion Soup as directed and ladle it into oven-proof bowls. Allow the soup to cool, then cover the bowls and place them into the refrigerator for up to 3 days. When ready to serve, preheat the oven, remove the soup from the refrigerator, and place it into the oven to reheat the soup for 15 minutes. Remove from the oven and top with bread and grated cheeses. Return to the oven and bake as directed. 

To freeze: Make the soup without adding the bread and cheese. Allow the soup to cool. Transfer to a freezer-safe container and freeze for up to 3 months. To serve, thaw in the refrigerator overnight and then proceed with the recipe as written. If you freeze the soup in individual portions, you can thaw and reheat only what you need.

Other Favorite Cozy Soup Recipes

Chicken and Dumplings

Vegetable Soup

Chicken Tortilla Soup

Potato Soup

Minestrone Soup

Here’s my French Onion Soup recipe. I hope you love it as much as we do!

French Onion Soup

4.88 from 8 votes
Mouthwatering French Onion Soup recipe makes a comforting, classic bowl of soup with caramelized onions in rich soup and crusty bread with melty, delicious cheese! A rustic yet elegant favorite for entertaining! Includes stovetop and slow cooker methods!
Cook Time: 1 hour
Total Time: 1 hour
Servings: 8

Ingredients

  • 6 medium onion, thinly sliced, sweet onion such as Vidalia
  • 4 tablespoons butter
  • 1/2 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 8 cups beef stock or broth, (64-ounces)
  • 1/2 cup chicken stock or broth
  • 8 slices French bread, toasted
  • 2 cups Gruyere cheese, grated
  • 1/2 cup Parmesan cheese, grated

Instructions 

French Onion Soup Recipe (Stovetop)

  • Add onions, butter and salt to large Dutch oven with olive oil set on low heat until the onions are browned and caramelized, about 1 hour. Add garlic and heat thoroughly, about one minute. Pour in beef stock and chicken stock. Stir, cover and allow to simmer over low heat for 30 minutes.
  • When ready to serve, ladle soup into oven proof bowls and top with bread and cheeses. Place on lined baking sheet and under the broiler in the oven until the cheeses have melted and browned lightly, about 8 minutes.

Slow Cooker French Onion Soup Recipe:

  • Add onions, butter and salt to slow cooker. Cook on low setting for 10 hours. 
  • Add garlic, beef stock, and chicken stock. Stir well to combine and cook on low setting for 8 hours. 
  • When ready to serve, ladle soup into oven proof bowls and top with bread and cheeses. Place on lined baking sheet and under the broiler in the oven until the cheeses have melted and browned lightly, about 8 minutes. 

Notes

How to Make Ahead and Freeze French Onion Soup

To make ahead:  Cook French Onion Soup as directed and ladle it into oven-proof bowls. Allow soup to cool and cover the bowls and place them into the refrigerator for up to 3 days. When ready to serve, preheat the oven, remove the soup from the refrigerator, and place it into the oven to reheat the soups for 15 minutes. Remove from the oven and top with bread and grated cheeses. Return to the oven and bake as directed. 
To freeze: Make the soup without adding the bread and cheese. Allow soup to cool, then transfer to a freezer-safe container and freeze for up to 3 months. To serve, thaw in the refrigerator overnight and then proceed with the recipe as written. If you freeze the soup in individual portions, you can thaw and reheat only what you need.

Video

Nutrition

Calories: 466kcal | Carbohydrates: 47g | Protein: 25g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 1234mg | Potassium: 694mg | Fiber: 2g | Sugar: 6g | Vitamin A: 535IU | Vitamin C: 6.4mg | Calcium: 476mg | Iron: 3.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

4.88 from 8 votes (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Review




51 Comments

  1. Sandra says:

    What type of wine would you recommend using in place of the chicken stock?
    Thank you.

    1. Robyn Stone says:

      Sandra, I would recommend a white wine in this soup if you are using in place of the chicken stock. I hope you enjoy!

  2. Betsy Rogers says:

    Iโ€™ve never made onion soup and want to give it a go. Have spent a good deal of time looking for individual serving containers but most seem so small. Are your Staub cocottes 8 ounce or the 0.5 quart/16 ounce? Anxious to try your recipe! Thank you!

    1. Robyn Stone says:

      These were the 8 oz Staub cocottes, Betsy. I hope you enjoy the soup.

    2. Betsy Rogers says:

      Thank you!

  3. Lisa Anderson says:

    Well I made the French Onion Soup for the first time and I can honestly say it is the best soup I have ever tasted!
    We had few friends over for dinner and they were begging me for the recipe, thank you for making my dinner party a huge success, canโ€™t wait to try the other recipes!

    1. Robyn Stone says:

      Thanks, Lisa.

  4. Linda Lender says:

    Where does the sodium come from? Recipe sounds great

    1. Robyn Stone says:

      The salt, cheese, beef stock, and French bread all contain sodium. Hope you enjoy the soup, Linda.

  5. Douglas Battjes says:

    5 stars
    Love all your recipes Robyn yummy,

    1. Robyn Stone says:

      Thank you so much, Douglas!

  6. Sharon Hoskin says:

    Can the soup be frozen, in appropriate individual portions, once it’s done in the slow cooker and then defrosted as needed, finishing off in the oven with the bread and cheeses?

    1. Robyn Stone says:

      It can be frozen, Sharon. Hope you enjoy!

    2. Robyn Stone says:

      It can be frozen, defrosted, and then finished just as you have written, Sharon. Hope you enjoy!

  7. Nicole says:

    Slow cooker instructions say 8 hours and 10 hours which is it?

    1. Robyn Stone says:

      As I explain in my post, this is a two step process in the slow cooker. You cook the onions, butter, and salt in the slow cooker for 10 hours to carmelize the onions. Then you add the garlic, beef stock, and wine to the slow cooker with the onions and cook for another 8 hours. Hope you enjoy the soup, Nicole.

  8. June says:

    Stupid question, I know; but can this soup possibly be made in an Instant Pot ?? ย Thank you ๐Ÿ˜Šย 

    1. Robyn Stone says:

      Hi June!
      Not a stupid question at all. ๐Ÿ™‚
      I’ve not made it yet in the Instant Pot – I hope to give it a test soon.
      Thanks!