The Best French Onion Soup Recipe | (2024)

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This authentic French Onion Soup recipe has a rich, decadent broth loaded with caramelized onions topped with everyone’s favorite part: the toasted bread and melty cheese.

If there’s one soup I cannot resist, it’s homemade French onion soup. I love my caramelized onions for recipes like my French Onion Cheese Bread and my French Onion Dip, but that rich, complex, sweet, and savory flavor is the absolute best in this cheesy, classic soup iteration.

This recipe for French onion soup comes from one of my favorite versions to date, from Nordstrom Café Bistro. I loved it so much after eating it many times that I asked them for the recipe, and surprise, surprise, they said yes. It’s now replaced my original French onion soup recipe here on the blog because it really is so much better.

What’s in French Onion Soup

There are a handful of additional ingredients in this easy French onion soup recipe besides what’s listed below, but here are the main flavor builders that go into this rich soup:

  • Tomato paste is added for a touch of sweetness that truly deepens the broth. It does sound unusual for this soup, but believe me, do not skip it.
  • Garlic purée adds another layer of garlic’s sweet flavor without the acrid overwhelm fresh garlic can infuse. Use a store-bought roasted garlic paste if you prefer, or make your own purée by slicing off the top ⅓ of a head of garlic and then placing it in a small baking dish.

Tip: Or, use 1 cup of peeled, fresh garlic. Drizzle with olive oil and add ½ cup water to the pan with a few peppercorns, cover with foil and bake at 350°F until the garlic is soft and tender about 1 hour. If roasting the whole head, remove the garlic from the papers and mash the cloves with a fork or in a blender.

  • A concentrated beef base (I like this one) is added to chicken stock to create the broth. I like this method of mixing two broths better than using all beef broth or beef stock for a more well-rounded flavor.
  • A fresh herb bouquet garni adds aromatics in a little muslin packet to easily discard once the cooking is done. Here’s how to make a bouquet garni.
  • Baguette slices (you could use croutons or slices of bread if you wanted––I recommend French bread)
  • A mix of provolone and gruyere cheese for that irresistibly melty, cheesy top

How to Make French Onion Soup

This recipe is not one that can be made in under 30 minutes or in the slow cooker or Instant Pot. No. This soup, while not hard to prep or make, simply takes a little time for all the depth of flavor to be created.

Slice your onions. Slice them in half lengthwise, then into half moons about ¼-inch or thicker.

Caramelize the onions. In a large stock pot or dutch oven, melt the butter and canola oil together over high heat and add the onions. Sauté, stirring occasionally until they start to caramelize, about 15 minutes. Reduce the heat to medium-high heat and continue to sauté until the onions are a deep brown color, about 1 hour.

Build the Savory Flavor

Deglaze your pan with the sherry and red wine and cook until the liquid is nearly evaporated.

Once the wines have cooked down, the flavor building continues with the addition of two special ingredients that add the umami and savory flavor building that makes this broth so rich and delicious: tomato paste and garlic purée.

Stir in the bouquet garni, chicken stock, and beef base. Simmer the soup for about 45 minutes, then discard the herbs and ladle the soup into bowls.

Top with baguette and cheese. Place two or three baguette slices and a generous helping of shredded cheese overtop each bowl of soup. Then, pop the french onion soup under the broiler to toast the baguette and melt the cheese. Garnish with fresh thyme or thyme sprigs.

How do You Deepen the Flavor of French Onion Soup

This French onion soup starts with a super savory broth base and well-caramelized onions (plan on at least an hour for the onions to get their deep dark coloring, because that’s where all of the flavors lie). If you want a deeper flavor, make sure to use a good broth and be patient with your onions (more color = more flavor).

The Best Cheese for French Onion Soup

Cheese is a very, very important component of a great F.O.S. You want it melty, and cheese-pull-worthy. Wondering what kind of cheese is in french onion soup?

I use a mix of provolone and gruyere, but these are all of my favorite cheeses for French onion soup:

  • Provolone: mild but rich with the best cheese pull-ness
  • Gruyere: a little nutty and earthy in flavor (Swiss cheese would also be a good substitute)
  • Fontina: another mild white cheese that melts well
  • Mozzarella: avoid using fresh mozzarella as it will be watery when it melts
  • Monterey Jack: a good general melty cheese that’s mild in flavor

What Onion is Best for French Onion Soup

I’ve tried both sweet Vidalia and yellow onions in making this soup, and in the end, I couldn’t tell a difference.

What is French Onion Soup Broth Made of?

Many French onion soup recipes use beef stock as the brothy base, but I actually like this method of mixing two proteins—chicken stock and beef concentrate—for a more well-rounded flavor.

Can I Freeze French Onion Soup?

Yes, this homemade french onion soup can be frozen for up to 3 months. Keep in mind that you’ll need to freeze the soup without the baguette and cheese topping.

Can I Omit the Wine?

No, the sherry and red wines are a must to achieve that classic french onion soup flavor. The alcohol cooks out during the cooking process and leaves behind a super-rich flavor, so it’s a must in my book.

3 Tips for Making the Best French Onion Soup

When cutting the onions, be careful not to cut them too thin. If you cut the onions too thin, they’ll melt away as they simmer down, and nobody wants a french onion soup that’s missing the onions.

For the best flavor, use red wine and sherry wine to deglaze the pan once the onions have finished caramelizing. If you don’t have sherry, use another dry white wine of your choice instead.

Before popping the soup bowls under the broiler, I recommend setting them on a sheet pan so any melted cheese that runs down the bowls doesn’t stick to the bottom of your oven.

What to Serve with French Onion Soup

  • Kale Salad with Wild Rice and Butternut Squash
  • Roasted Beet and Ricotta Salad
  • Arugula Salad with Shaved Parmesan
  • Kale Salad with Cranberries, Apple and Cheddar Cheese

If you make this recipe, please let me know! Leave a⭐️⭐️⭐️⭐️⭐️rating on this recipe below and leave a comment, take a photo andtag me on Instagramwith #foodiecrusheats.

The Best French Onion Soup Recipe | (10)


4.82 from 129 votes

The Best French Onion Soup

This traditional French Onion Soup recipe has a rich, decadent broth loaded with caramelized onions and topped with everyone's favorite part: the toasted bread and melty cheese.

Course Soup

Cuisine French

Keyword soup

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 8 servings

Calories 622kcal


  • 8 tablespoons butter
  • 4 tablespoons canola oil
  • 6 pounds yellow onions , sliced ¼ inch thick with the grain
  • ½ cup sherry wine
  • ½ cup red wine
  • cup tomato paste
  • ¼ cup garlic purée
  • 1 bouquet garni
  • 4 tablespoons concentrated beef base
  • 10 cups chicken stock
  • thyme leaves for garnish
  • 1 baguette , cut into 1 inch slices
  • 8 slices provolone cheese
  • 2 cups shredded gruyere cheese , (optional)


  • In a large stock pot or dutch oven, melt the butter and canola oil together over high heat and add the onions. Sauté, stirring occasionally until they start to caramelize, about 15 minutes. Reduce the heat to medium-high and continue to sauté until the onions are a deep brown color, about 1 hour.

  • Deglaze with the sherry and red wine and cook until the liquid is nearly evaporated.

  • Stir in the tomato paste and garlic purée. Add the bouquet garni, chicken stock, and beef base and bring to a simmer and cook for 45 minutes.

  • Skim the butter fat/foamy liquid from the top, and discard. Taste for seasoning and add salt or pepper as desired. Remove the bouquet garni.

  • Ladle the soup into oven-safe bowls and top with 2-3 slices of the baguette, then top with a slice of provolone cheese and grated gruyere if desired. Place the bowls on a baking sheet and broil for 3-4 minutes or until the cheese is melted. Garnish with fresh thyme leaves and serve.


Soup can be refrigerated for 4 days or frozen for 3 months.


Calories: 622kcal | Carbohydrates: 61g | Protein: 21g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 58mg | Sodium: 1014mg | Potassium: 982mg | Fiber: 7g | Sugar: 20g | Vitamin A: 815IU | Vitamin C: 27.6mg | Calcium: 364mg | Iron: 4.1mg

More Classic Soups to Master

  • Broccoli Cheese And Potato Soup
  • The Best Homemade Chicken Noodle Soup
  • How to Make the Best Minestrone Soup
  • Easy Hamburger Vegetable Soup
  • Market Street Clam Chowder Recipe
  • Instant Pot Creamy Chicken And Wild Rice Soup
  • Ina Garten’s Easy Cioppino Recipe

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The Best French Onion Soup Recipe | (2024)


How do you deepen the flavor of French onion soup? ›

My personal go-tos include worcestershire sauce, fish sauce, and brandy. Each deepens the flavor of french onion soup. Balsamic vinegar and soy sauce are other great options.

Why do you put baking soda in French onion soup? ›

The caramelized onions for this soup cook more quickly due to a pinch of baking soda but still have that deep, slow-cooked flavor. Topping the soup with hot, cheesy toasts prepared while the soup simmers, eliminates the need to bake the soup in specialty French onion soup bowls.

How can I thicken my French onion soup? ›

The easiest way to thicken your French onion soup is with flour. You can also use cornstarch if you don't have any flour. Remember to never add the flour or cornstarch directly to the soup – otherwise you run the risk of it clumping.

What is the difference between onion soup and French onion soup? ›

What is the Difference Between Onion Soup and French Onion Soup? French onion soup is always made with beef stock. Other onion soups can be made with chicken, vegetable, or beef stock. Additionally, French onion soup typically contains wine or sherry, which isn't typical or necessary in other onion soups.

How do you make soup taste richer? ›

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

What spices add depth to soup? ›

Herbs and sources add flavor, aroma, and intensity to the soup broth. You can pick fresh or dried herbs like basil for tomato-based soups or fresh parsley for clear broths. You may also add more spices like turmeric, ground ginger, ground paprika, or nutmeg for a touch of spice and color to your soup broth.

Why does my French onion soup taste burnt? ›

Yes, over high heat, onions can brown on the surface very quickly, especially in a pan that's not crowded. But the goal of caramelizing onions isn't just to brown the surface; it's to transform the onions so that they're soft and sweet to the core. Try to rush it and all you'll end up doing is burning them.

Can you use chicken broth instead of beef broth for French onion soup? ›

If you can't get good quality beef broth, use chicken or vegetable instead. I find that the quality of those by mainstream brands is much better than the beef stock. The beef is fine to use in things like gravy and stews, but not when it's a key ingredient like in this recipe.

Why do you put lemon juice in soup? ›

But as the publication explains, lemon juice adds more than just tartness. For chicken soup in particular, lemon juice balances out the more rich and savory flavors, adding an overall brightness to the taste.

Does sour cream make soup thicker? ›

Another option for thickening soup is by using dairy like sour cream or yogurt. Start with a small dollop and stir before checking the consistency and adding more. We recommend using plain yogurt so you don't alter the taste of the soup. You can also use cream if you prefer.

Why do you add flour to French onion soup? ›

Onion soup, at its very essence, is nothing more than onions and water boiled together. Period, done, finished, everything added from that point on is pure opinion. Caramelizing the onions brings out sugars, and makes a more luxurious silky and sweet soup, adding flour gently thickens and provides body.

What goes well with French onion soup? ›

French Onion Soup Serving Suggestions

Pair it with a simple salad, like my Caesar Salad or Pear Salad, and any protein you like! It would also be excellent with pasta. Try serving it with one of these recipes: Orecchiette with Broccoli Rabe.

What broth is French onion soup made of? ›

This soup traditionally is made with beef stock, though sometimes a good beef stock can be hard to come by and expensive to make. If you use boxed stock, taste it first! If you don't like the taste, don't use it. (If you cook a lot of beef or beef roasts, save the scraps and freeze them to make a stock with later.)

What ethnicity is French onion soup? ›

The classic French onion soup gets its name from its country of origin: France. After making its debut in the 18th century, it has become a national treasure. During ancient times (and still today), onions were cheap and easy to grow, and hence, readily available.

Why is my French onion soup too sweet? ›

Onions are very sweet, especially when they're cooked down, and that is the main purpose of onion soup. The sweetness can be balanced by adding some dry wine or vinegar. Taste as you go and don't overdo it. A little salt will balance it too, but don't forget that the grated cheese you will top it with is salty.

How do you doctor up canned French onion soup? ›

Infusing the soup with a richer taste is as easy as quickly sauteing crushed garlic before pouring the soup in. Some soft, buttery garlic sauteed in earthy olive oil is the perfect addition to enrich canned French onion soup.

How do you get the depth of Flavour in vegetable soup? ›

A squeeze of citrus, a dollop of yogurt or a drizzle of cream, a dusting of cheese or a good chile powder, a sprinkling of some herbs or croutons — all can take a perfectly fine soup into the realm of the delectable. Even a spiral of good olive oil to finish and some coarse sea salt can do wonders.

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