French Onion Soup
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Published
This homemade French Onion Soup recipe will knock your socks off! Made with the richest broth, perfect caramelized onions, and topped with three different types of melted cheese!
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5 STAR REVIEW
What can I say about French onion soup? It’s in a soup class all by itself. It originated in ancient times and was actually considered a “poor man’s soup” using mostly inexpensive onions and water. But this humble peasant food got an upgrade in the 18th century in Paris, France with silky buttery caramelized onions, rich beef broth, crunchy bread, and gooey cheese. The modern version will make you weak in the knees. It’s head and shoulders above English onion soup that typically uses a more mellow broth, cheddar cheese, and dense bread.
If you’ve only tried French onion soup from a store-bought container, your mind is about to be blown. This homemade version is far superior in flavor and quality. Dare I say, it’s even better than from a restaurant.
And don’t worry beginners! This soup is actually quite easy to put together, it just takes a bit of patience. I’ve laid out all the steps in detail, including photos and a video for visual help. A bowl of this is pure comfort food and always hits the spot on a cold dreary day and surprisingly not calorie-dense even though it tastes like it!
Key Components for the Best French Onion Soup
- Stock. This soup is traditionally made with beef stock. (I use a combination of beef and chicken broth.) If you’ve got scraps from a leftover roast and time to make beef stock from scratch, do it! I never have time for that, so I opt for store-bought and actually get it from the butcher. Either way, make sure it’s the best quality. It’s the base of this soup and can make or break it.
- Onions. The classic way to make this soup is to use large yellow onions. But there’s no shame in using white, red, sweet, or even a combination of all four. Properly caramelizing the onions is critical. It happens when the natural sugar in the onions reaches a certain temperature. This takes a while, stirring occasionally, not constantly, or they won’t brown. A quick sauté or even golden is not good enough for French onion soup. Those onions need to be fully caramelized for the deepest color and flavor. It’s a non-negotiable.
- Bread. A slice of toasted bread (with melty cheese) sits atop the soup that provides a satisfying crunch, but also softens as it absorbs the rich broth. French bread is the classic way to go because it’s sturdy and slices fit perfectly in oven-safe crocks.
- Cheese. Gruyere cheese is the traditional choice. In this recipe, I use a combination of Gruyere (Swiss), Mozzarella, and Parmesan cheese. You can’t go wrong with any of them. Whichever you choose, make sure it’s freshly shredded right off the block for best taste, texture, and melting capability.
- Time. Time and patience is required for this soup. But the pay off is worth it, I promise! Properly caramelized onions takes time, about 40 minutes. Then those simmer in the broth for a long time. Skimping on either will get you less than stellar results. The good news is, a lot of the time is hands-off, so at least you’re not laboring away at the stove the entire time.
French Onion Soup
Equipment
- 5 French onion soup bowls (or similar 20-ounce oven safe soup bowls)
Ingredients
- 4 tablespoons unsalted butter
- 5 large yellow onions, thinly sliced
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 2 cloves garlic, minced
- 1/2 cup dry red wine , (see note)
- 32 ounces low-sodium beef broth
- 24 ounces low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/2 tablespoon balsamic vinegar
- pinch of salt and freshly ground black pepper, to taste
- 5 1-inch thick slices of French bread
- 2 tablespoons olive oil
- 1 & 1/2 cups shredded Gruyere Swiss cheese, room temperature
- 1/4 cup shredded Mozzarella cheese, room temperature
- 2 tablespoons finely grated Parmesan cheese, room temperature
Instructions
- In a large pot over medium-high heat, melt the butter. Add in the onions and sauté, stirring often, until softened, about 10 minutes.
- Reduce heat to medium, stir in the salt and sugar; cook for another 35 minutes, stirring occasionally (every 5 minutes or so), until onions are caramelized and almost syrupy.
- Add in the garlic and cook until fragrant, about 20 seconds.
- Pour in the red wine to deglaze the pot, scraping up any brown bits on the bottom and sides.
- Add in the beef broth, chicken broth, Worcestershire sauce, thyme, and bay leaf.
- Gently simmer over medium/medium-low heat for about 20 minutes, stirring occasionally.
- Remove and discard the herbs.
- Mix in balsamic vinegar and taste. Season with additional salt and pepper, if necessary.
- Reduce heat to low, cover to keep hot while you prepare the bread.
- Preheat oven broiler, with rack 6 inches from the heat source. Arrange bread slices on a baking sheet and brush both sides with the olive oil. Broil 2-3 minutes total, flipping once, until well toasted on both sides. (NOTE: keep an eye on the bread the entire time to ensure it doesn't burn. Every oven is different.) Remove from heat; leave broiler on.
- Arrange oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, and sprinkle with the Swiss, Mozzarella, and Parmesan cheeses.
- Broil until bubbly and golden brown. As it softens, the cheese will fall over the sides of the crock and form a wonderful crusty seal.
- Serve and enjoy!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make French Onion Soup Step By Step
- Prep the onions. Peel 4 large sweet onions, cut off the ends. Slice thinly, then cut into half moons.
- Start sautéing the onions. In a large pot over medium-high heat, melt 4 tablespoons unsalted butter. Add in the onions and sauté, stirring often, until softened, about 10 minutes.
- Continue to cook until caramelized. Stir in 1 teaspoon each salt and 1 teaspoon sugar; cook for another 35 minutes, stirring every 5 minutes or so, until onions are caramelized and almost syrupy. Add in 2 cloves minced garlic and cook until fragrant, about 20 seconds.
- Deglaze with red wine. Pour in 1/2 cup red wine to deglaze the pot, scraping up any brown bits on the bottom and sides.
- Add broth and herbs. Add in 32 ounces low-sodium beef broth, 24 ounces low-sodium chicken broth, 1 tablespoon Worcestershire sauce, 2 sprigs of fresh thyme, and 1 bay leaf.
- Simmer. Gently simmer over medium/medium-low heat for about 20 minutes, stirring occasionally.
- Remove herbs. Remove and discard the herbs.
- Add balsamic and season. Mix in 1/2 tablespoon balsamic vinegar and taste. Season with additional salt and pepper, if necessary.
- Keep warm. Reduce heat to low, cover to keep hot while you prepare the bread.
- Preheat the broiler. Preheat oven broiler, with rack 6 inches from the heat source.
- Prep are the bread. Arrange 5, 1-inch-thick French bread slices on a baking sheet and brush both sides with olive oil. Broil 2-3 minutes total, turning once, until well toasted on both sides. (NOTE: keep an eye on the bread the entire time to ensure it doesn’t burn. Every oven is different.) Remove from heat; leave broiler on.
- Fill soup bowls. Arrange (5) 20 ounce oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup.
- Top with bread and cheese. Top each bowl with 1 slice toasted bread. Divide 1 & 1/2 cups room temperature shredded Swiss cheese, 1/4 cup shredded Mozzarella cheese, and 2 tablespoons finely grated Parmesan cheese between the bread slices.
- Set under the broiler. For that perfect cheesy crust, transfer tray with the soup bowls under the broiler and broil until the cheese is bubbly and golden brown. As it softens, the cheese will fall over the sides of the crock and form a wonderful crusty seal. Serve and enjoy!
What to Serve with French Onion Soup
This soup is very hearty and can certainly be enjoyed on its own, but I usually pair it with a simple side salad or a side of sautéed mushrooms. For an even more complete meal, my family loves it with a nice skillet steak, honey glazed salmon, or a French dip sandwich.
Want that bistro style look and feel? Then you need to serve this soup in some French onion soup bowls. True French Onion Soup made in restaurants will always be served in special crocks. Some come with lids and handles, some are more basic, but they’re always made of a good quality ceramic that can withstand high heat in the oven and are between 15 and 20 ounces in size. These are the French onion soup bowls that I have and love. Special bowls are not required, of course, but they are nice to have, not only for this soup, but also to serve other soups and chili in.
How to Store French Onion Soup
- Fridge. If you’ve got leftovers, you can store them and have another delicious meal for lunch or dinner the next day. Allow to cool completely, then transfer to a large airtight container or individual ones. It will keep in the refrigerator for up to 3 days.
- Can French Onion Soup Be Reheated? Yep. Remove soup from the fridge, pour into bowls, and place in a preheated oven for 15 minutes, then top with the fresh cheesy bread.
- Can You Freeze French Onion Soup? You can freeze this soup without the cheesy bread. Add soup to freezer safe containers and store in the freezer for up to 3 months. When ready to eat, let soup thaw in the refrigerator overnight. Make the cheesy bread fresh before serving.
More Classic Onion Recipes
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
My French Onion Soup recipe was originally published 10/9/20. It was retested, reworked, and republished to be better than ever 11/6/25.
The onion soup is fantastic! It is 10 of 10 on the flavor. My husband said best ever!!! I will be making this again!! Was the best meal for our first snow today!!
This recipe is perfect! It was easy to make, very tasty and hit the spot. I could not find fresh thyme, so I simply added 1/2 tsp when I put in the bay leave. I will make it again for sure
My husband made this recipe while I was working off my Thanksgiving poundage! It was delish. Perfect for a cold day, not hard to make (or so he said) and was perfect with a side salad. Leftovers tomorrow. Nice.
Made this yesterday. Both husband and son loved it. Thanks!
I have been craving French Onion Soup for at least a week. I found this recipe this morning, it includes ingredients and steps I have never tried before. The photos of how to cook down the onions were helpful and made a huge difference in the rich flavor. The extra steps and patience were worth it.
This was the best french onion soup I have ever made or eaten in a restaurant. I did add 4 bouillon cubes to it to make it more beefy tasting and also omitted the worchestershire sauce because I didn’t have it. I used a combination of fontina and guerre cheese.
It was the best recipe for French onion soup…. Turned out amazing!!! ❤️❤️❤️highly recommend this recipe!! My friends are food critics and they absolutely loved it!! Better than any restaurant EVER!!
I’ve told family my gravestone should read “She cooked and fed people.” It’s my love and I’ve made endless recipes from many site’s often adapting them to my taste. I’ve NEVER left a comment regarding ANY of them. This French Onion Soup recipe changes that right now. It’s deeply rich, fabulous flavors meld into a bowl of soup beyond compare and believe me, I’ve made a multitude of different soups. This one I love more than to the moon and back. In fact it sent my taste buds soaring into the stratosphere! Thank you ssoooo much Amy!
I’m so thrilled to hear it, Elizabeth!
This was AMAZING! the wine definitely adds some complex flavor notes that make it rich and robust. It was surprisingly easy, too! I will absolutely make this again and often.
Amazing and thank you for your recipe…. just amazing.
Made the French Onion Soup today and we had my brother and sister in law over to share it with us. We were all blown away by how delicious this was! My husband dubbed it
“Super Club” worthy…. if you know, you know! Thanks for the great receipe, Amy!
This was incredible just as promised! Amazing flavors. My wife and I have been trying to chase down a FOS we had in Maine a few years ago and this is even better.
Made this last night for dinner, it was amazing! Going to be my go to!
OMG my grown son and I made this together yesterday and it was AMAZING! We really enjoyed making it together and since it took a while we got to visit more as well! Thanks for the delicious recipe Amy!
I’ve always loved French Onion Soup at a good quality restaurant.. However, after several failed attempts at other recipes, I had almost given up hope. This recipe gave not only hope – it made it to the top of my favorites list!!
Once again, Amy has given us a fantastic recipe to enjoy with our families!! It would also be fantastic for a New Years appetizer!
I’ve been on the hunt for a truly rich and delicious French Onion Soup recipe for years—and I finally hit the jackpot! 🎉
Today I made your recipe and it was everything I’ve been craving: sweet, tangy, and deeply flavorful. I’ve caramelized onions and used red wine in the past, but I think the secret here is the balsamic—it gives the broth that extra flavor boost I’ve been missing.
For the finishing touch, I used the heel of my homemade sourdough loaf, topped it with a mix of sharp white cheddar, Gruyère, Italian blend, and a sprinkle of Parmesan. 🧀 It made the most comforting, delicious lunch. And we have extra for another meal! 🙌
This was outstanding. My wife and I had an excellent french onion soup at a 5star restaurant in Maine a while back and have been trying to replicate it. This was better than that!
So delicious! Will definitely make again!
Best French Onion ever! Followed recipe exactly as written, my whole family loved it and requested seconds. Soooo good, definately a keeper. Thank you
Sounds just like the real French onion soup I had in France!!! I will make this today! Thank you
I have made this recipe multiple times. Huge hit with the fam. Thank you.
First time ever making French onion soup and we can’t believe how good it turned out. We used Pinot Noir for the deglazing, mostly because we could get it in tiny bottles. Being patient to allow the onions to get to the darker color was a challenge because we were hungry and afraid of it burning. We ate it with half a grilled roast beef/pepper jack sandwich and it felt like a perfect meal.
Have made this recipe over and over. Family loves it. Has become a staple.
Thank you!
This is the BEST onion soup I ever had. Very easy to follow recipe, thank you so much!
So good, one of the best french onion soups ever
Perfectly delicious. Great directions. Came out exactly as pictured.
I love this recipe! It turned out awesome, best flavor ever.
Thank you for including the part about the wine. We don’t drink or have alcohol in our house because of recovering family members. We will take a little less taste to keep people safe. It’s good to know the whole thing won’t be ruined if we don’t use it.
Finally a French onion soup that has depth of flavour! After browning the onions and deglazing with wine, I let it go in the pressure cooker for 20 minutes. Best I’ve ever made.
Just tried it , it was really good ! Thank you
My go-to recipe for French Onion Soup. I make it once a month at least!
Delicious! Thanks for the great recipe and clear instructions.
I love the recipe. The first time I made it I used the onions I had; red, spanish and white. It has great fantastic flavor. Yes 5 stars
Excellent. Easy and delicious.
This was delicious plus! Easy to prepare.
Delicious! I didn’t have fresh Thyme so substituted dried. Will make again!
This recipe was incredible! So much depth of flavor. 10/10.
How much dried thyme did u use
This was ABSOLUTELY DELICIOUS! My new favorite FOS recipe. Thank you.
Delicious French onion soup recipe, going into my files. I was thrilled to find it and have the opportunity to try it. Looking forward to making this again as it was a huge hit! Yum!
Dang that little hit of balsamic vinegar at the end really does it, huh? Really fabulous recipe – thank you!
This recipe is just superb. Made it for my husband and we barely spoke as we ate it, too busy concentrating on how delicious each spoonful was. Wow. 10/10.
We loved this a few weeks ago when I tried this amazing recipe the first time!!
The second time, I added left over prime rib roast from Christmas dinner!! So good!!
Enjoyed this recipe. Was craving a French onion soup and opted to try this one. No disappointment for us. Next time I will only add 1 – 1.5 tablespoons of the vinegar. 2 tablespoons of the balsamic vinegar.
So hearty and full of flavor. We make this a lot in the winter and love it every time! Thank you for sharing.
This recipe is fantastic, my onion soup came out fabulous. Time consuming but worthi it and easy and I followed the instructions and had an excellent meal.
LOVE this recipe!
Amy, This is the BEST french onion soup recipe I have encountered! My French Canadian hubbie went nuts for this soup going back for seconds. Of course most of us amatuer chefs always have to tweek recipes depending on what we have on hand and preferences. Slight changes were using Cabernet Sauvignon as the vino and adding a TBL of Umami seasoning I scored at TJMaxx at some point. As I don’t acutually have any official French onion soup bowls (sigh), I toasted the bread slices on a baking sheet under a low broil as you suggested then topped them with the cheese mixture putting them back under the broiler until melted and slightly browned. These were then transfered to the bowls of soup. Worked wonderfully! I will be making this again and again. Thank you for such a delicious recipe. Can’t wait to try your tomatoe soup recipe next!
I’m so happy to hear it, Barbie!
My fiancé loved lived loved it…
I thought it was the tastiest I’ve ever made. Thx
Delish! Made twice already!
Hit all the notes- very flavourful- perfect for a cold fall night!
LOVE LOVE LOVE
So easy and so good! Will definitely keep this recipe.
Very good
Great!
I made the recipe per the instructions. I used 4 different types of onions. This is a fantastic recipe for a fabulously delicious French onion soup! This is a 5 out of 5 star recipe! Thank you for sharing it!
Easy to make,great depth of flavour. DELICIOUS!!
This is the BEST I have ever had! No place or recipe has ever come close to this flavor!!
I’ve made onion soup in the past but this is the BEST recipe ever. I have to make a double batch because my husband and daughter are obsessed with this soup. Everything about this is delicious.
made this soup in the slow cooker and it was delicious.
BEST ONION SOUP EVER, worth the time to make it.
Made this for dinner tonight. I weighed my onions and added about 4lbs. They took almost 2 hours to caramelize which I expected. I added about 3/4 cup of red wine just to use up the little bottle I opened and added about a tablespoon of flour at that point and let it cook down for roughly 3 minutes. I used 8 cups of bed stock made with 3 tablespoons of beef ” better than bouillon concentrate” as it was all I had on hand. This recipe will be going on my rotation for sure! With it without the modifications!
OMG this recipe was FANTASTIC! Best French onion soup I’ve ever had. Just YUMM.
This is the best onion soup I have ever made!!!!!
The flavour of this soup is very nicely balanced and a definite repeat.
Quick question – I used a cast iron pot to make the soup but found that, despite reducing the proposed temperatures, the onions caramelized in half the time. Would it be preferable to use a stainless steel pot to slow down the caramelization process or will the results still be the same?
Hi Elizabeth – A cast iron pan retains a lot more heat, so yes, it could cook the onions faster. Try it next time with stainless steel or nonstick.
Making this in Alabama tonight for all my friends to ooh and aah over. Actually, I made it for hubby and I for our decadent dinner tonight. I have always loved restaurant French onion soup, but who can afford to eat out in 2024? I love to cook and found your recipe along with many others on Pinterest. I hope it taste as good as your’s looks. smithtimes2 in Alabama
Absolutely amazing! Husband said it was better than any he had had at a restaurant. Depth of flavor is delish!! Will be making this on repeat for sure.
This is the bomb! The only thing I did differently from the recipe is that I caramelized my onions low and slow for about 2 hours. I
This soup is amazing and easy to make. So flavorful, be patient with the onions so that they are fully caramelized and soft. I will definitely make this again!
How many servings does this make? Or cups of soup?
This is a fantastic recipe! My first time making FO soup and very very pleased at the result. My only question is that it seemed to be missing one thing. An earthiness maybe? I can’t pinpoint it. This is not a criticism it’s a question. I could eat this as is every day. Maybe ditch the chicken broth and go full on beef stock?
Broth was so rich and delicious. My family loved it!!
Decadent!!!
This was absolutely delicious!!!
Love this recipe!! So easy to make!!
This was simply amazing. Even better than any french soup I’ve ordered at a restaurant.
A very flavorful elegant soup! I have tried A LOT of French onion soup recipes without much luck. I gave this one a try due to the ingredients and the fact another person’s review said it was bingeable! The flavor is nicely balanced and it tastes like it came from a fancy restaurant. The recipe is incredibly easy and comes together fairly quickly. Absolutely loved it!!
This was delicious- my guests really enjoyed it.
i have tried several recipes for french onion soup. Yours tops them all! Thank you for sharing.
Excellent recipe
Made this soup and it is now the only recipe that I will keep!!! Absolutely amazing!!!!! Thank you ??
I had been afraid to make onion soup for years. I tried this recipe today and WOW! I will definitely make it again.
This is the BEST French Onion Soup I have ever ate, much less made. The caramelizing took longer, but I think it was the way I hand sliced them. I used an Oregan Pinot for the red wine, and a 25-year old barrel aged balsamic vinegar, and I added 2 teaspoons of Beyond Bullion Beef for little more beefy flavor. Everything else was as written. It was perfect! Thank you so much for sharing this recipe. This will be my ” go to ” for French Onion Soup from now on.
Very Bingeable!
Turned out great ! Will make again.
This is the best French Onion soup! It’s my third time making it.
Wonderful
Delicious!!!! It’s snowing today so will make a double, or triple batch.
Best French Onion Soup recipe ever! Made a homemade focaccia bread. Toasted and added cheese.
So good when the high outside is 5 degrees!
Loved this recipe!!
I made this and it’s a keeper : Thank you Amy
Awesome recipe! I did add 2 T better than boullion beef to it. Just wasn’t beefy enough for me. Otherwise it rocked!
So yummy!
Just outstanding. Best french soup I’ve ever made…or eaten! Flavors are on point. Be patient with stirring the onions, it does take a long time for them to caramelize. Worth the wait!
This was amazing, best french soup I’ve ever made. Made it for a small dinner party and it was everyone’s favorite.
My brother and I love this recipe! He came for a visit today and asked me to make it. I also smoked a brisket that turned out tough, but tasted great. I ended up chopping it up and throwing it in when I was at the end stage of boiling the ingredients together and OMG. It was epic!
My son works at a smokehouse and brings home leftover pieces of smoked brisket – Makes the best addition to the onion soup!!
Amazing, it is now the go to for French Onion Soup.
O. M. Gosh. I made this for Christmas & it was perfect… important to follow the directions especially when caramelizing! Thank you!
This was amazing! I didn’t want to open a whole bottle of wine for 1/2 C so I used cooking sherry and it was fabulous. My husband said it was the best French onion soup he ever had! Definitely a keeper. Thank you for sharing.
Grand slam. So delicious and I will make this many many more times
I never leave reviews but I had to for this one! Absolutely the BEST french onion soup I’ve ever had!! The flavor is amazing. Only things I omitted out of necessity- the sugar as I was completely out of white sugar, and the fresh thyme (used a pinch of dried). I also used a Gruyère/white cheddar blend & mozzarella for topping. This is hands down my new go-to recipe, thank you!!
This recipe is so easy and absolutely delicious. Next time I will make a double batch because it is that good.
Ok I literally never rate recipes but I had to for this one!! Holy cow this truly is the best French Onion soup, and I’ve even eaten it in France from locals. Would definitely recommend!!!!
This was a great recipe. As I was adding the cheese I thought about a question. Do you add the three cheeses in layers or mix them up and add to the bowls that way? I ended up mixing the Gruyere and Mozz, loaded and dusted the top with the Parm.
This is hands down the best French Onion soup I have ever made or consumed! My husband agrees. Thank you Amy for this easy delicious recipe, it’s a definite keeper!
I tried this recipe. I added 2 heaping teaspoons of Better than bouillon beef base. Thanks for the recipe. Oh, and I also cooked and drained a lb. of ground beef. And added that too for a full course meal!
I’ve been craving french onion soup and this recipe was perfect! Tasted exactly as I envisioned!! Thank you
This soup is easy to make and so delicious!
I usually throw together a French onion soup without a recipe but this time looked for one to see if mine could be improved. The addition of Worcestershire sauce and balsamic vinegar put this one over the top! I stuck with my usual beef and veg broth, and sherry instead of red wine, and this was the BEST tasting soup I can imagine. This will always be my go-to recipe!
My family LOVED this soup. I am a vegan and could not taste the soup along the way. I used my husband as the official taster while cooking. I followed the recipe and ingredients exactly. “Perfection” according to my picky tweenage eaters! Thank you.
I made this recipe. It was delicious..carmelizing the onions took longer than expected. Other than that it was pretty easy to make. It was definitely labeled a make again.
this is beyond great
I love onion soup this recipe is fantastic better than most restaurants! Worth the time
This was outstanding! I never leave review but this was worth ever letter. Thank you!!
I used all Vidailia onions a little sweeter but still delicious
the best….my belly is full…lol
Made for my wife and she says better than restaurants
I made this French onion soup for a group home and everyone loved it including staff.
Fabulous recipe. I have made this several times and everyone raves.
What kind of red wine did you use or recommend?
Hi Amy, I learned to make french onion soup for the first time from your recipe and I’ve made about 50 times since then. It’s SO good. Thank you so much!
Hi Amy! Made your French onion soup tonight! I’ve made this many times but I used your recipe tonight, it was absolutely delicious!! The best I’ve ever made! My husband literally moaned over this one! Couldn’t tell if he was making love to it or eating it? great recipe and I followed it exact!
My husband enjoyed this very much. I used Emeril beef stock and 2 c of Penzy’s chicken base in 2 c water and 2 tsp Penzy’s beef base. It was very flavorful.
I love this soup so much! My hubby did not like the smell in the house or burning eyes from the raw onions (cutting up) , but the soup taste is out of this world!! Thanks for the recipe!!
I’ve been making French onion soup for 30 years. I made this recipe last night, and my husband said “that was your best one yet!” so, I’ll be using this recipe from now on! Thanks!
We made this for dinner last night. I substituted five cheese Texas toast. It was amazing!
We loved this! I didn’t add the balsamic vinegar since I was out, and it was absolutely delicious. Thank you
I’d give this recipe 10 stars if I could! Best french onion soup I’ve ever made.
This is the best recipe for onion soup. I used sherry instead of wine. It went over great in my house. I threw away my previous recipes for this delicious soup
Great recipe! I added a bit more red wine and Worcestershire. The flavors balanced perfectly. So delicious
BEST recipe out there!! So delicious and so easy to make!
I messed up! Doubled the recipe, sliced onions day before, kept in the refrigerator and added to pot while cold. Cooked double the time but they did not caramelize (did not read your article, did not realize how critical it is to caramelize). Serving tomorrow night — what can I do to enhance flavor if the onions did not turn that rich brown (more of a gold), and I didn’t have the brown bits at the bottom of the pan? Next time I’ll pay more attention to the details!
Hi Pierre! So sorry to hear this. Unfortunately, there’s not an ideal way to correct this, but you could try and saute them further with a bit more salt, sugar, Worcestershire sauce.
I would saute additional onions then add them to your already made soup.
I’m wondering if I can use Better than Bouillon Vegetable Base since I’m cooking for vegetarians?
Hi Nancy! I’ve never tested it this way, but you could try it. As long as it produces the same amount and consistency as the other liquids it should be fine…obviously changing the flavor, though.
I am thinking of making this soup in a crock pot. Has anyone tried this? Also, I am a vegetarian so would use vegetable broth. Any suggestions on what to up and/or add to maintain the taste. TIA
Did you try this in the crock pot? I came to the reviews to see if anyone had done that. Thanks!
First time making French onion soup and this was absolutely delicious!! I used half beef stock half veggie stock so I doubled up on the worstershire and balsamic for flavor. This is better than at the restaurant!! My husband loved it as well. Will definitely make again. Thank you
Great recipe it is the one I follow most closely. I do add extra butter, 2-3 more onions, no chicken stock just extra beef. I also add the sugar, salt and thyme in with he onions and butter. I increase the wine and I have found a Pinot noir is the best kind of red wine for this, I added pre chopped garlic but still added another 1/2 tsp. 2 bay leaves and I cook it the night before, this allows the flavors to meld and be more cohesive. This is my husbands favorite soup so I am always trying to make it just a little better.
It took a while, but so worth it!
Best french soup I’ve ever had. Wow.
I usually make Fr. onion soup once or twice a year and this was best ever. The secret is in the onions. Highly recommend a spider for the onion browning.
Never made French Onion Soup before but decided to try your recipe since you said it would knock my socks off and indeed it did. My husband loves FOS and he said it was the best he’s ever had, including a five-star steak house in the area. It was truly devine, if you like FOS, you’ll love this, thanks for sharing Amy! Merry Christmas to All!
I am making this for dinner party serving eight people. Should I double the recipe?
This is an amazing recipe. I made it last week and was seriously impressed at how rich the taste was. Yesterday, I made it again, this time doubling the recipe to give some to my daughter and her husband. Four large yellow onions and one red one, doubled to make 10 onions in all. However, the browning of the onions looked to me to be a bit difficult in the very large soup pot I have, so I cooked 5 first, right up to the time you add the liquid, then took those out, and repeated the browning/carmelizing with the second batch. Once all browned, added the first batch back in then proceeded with adding the liquids (including the wine for deglazing). Came out just right the second time. So, to sum it up, split the onions first, cook in two batches before adding the liquids. Hope that helps.
It was so good. I have to say I blew my hubby out of the park with this.
I made the French Onion Soup today and it was wonderful! Thank you for sharing your recipe.
So good! Made this tonight and my 4 and 7 year old told me I need to go work in a restaurant, they loved it!
First time ever eating and making French onion soup. It was amazing! I did my own thing with seasoning and such. Will definitely make again.
Best onion soup I’ve ever made. This recipe is fantastic
The soup was delicious. Loved the addition of the herbs!
Made this recipe twice for two different families, both loved it. Truly the best ever.
Recipe was easy to follow, hadn’t made this for decades. Thankyou ..
I Loved this recipe, simple and flavorful. Can’t wait to make it again.!
What wine brand do you all recommend? I’m going to make this but I’d really like some wine suggestions.
Yummy!!! It is so good that I’m making it even during our heatwave.
Great rècipe
This was excellent. Made it as instructed, but with an extra clove of garlic, because I love garlic. Thanks for sharing!
Has great flavor but next time I will do the onions in a shallow pan first and transfer them to the pot.
This French onion soup was so Delicious ,thank you for sharing!!!?
This recipe makes the best French onion soup I’ve ever tasted! I was intrigued with the addition of balsamic vinegar. Can’t wait to make it again!
Followed the recipe exactly and wow! This is phenomenal! I love French onion soup and this has to be my favorite! Thank you for this recipe!
Amazing French onion recipe! I did my onions in slow cooker all night which came out perfect. Only addition I added was half a Yuengling lager beer, which was a great touch. Thanks!
3rd time making it. This soup is magical, I just about cry when I eat it. Thank you!
I have made this recipe at least a dozen times now. It is the very best I have ever had! I freeze it in containers to have anytime we want . Tastes just as good as fresh made. Thank you for this delicious recipe.
So tasty!
Excellent! Rich deep flavor… followed as written… delicious!
This was the best!! And overall pretty easy to make! Very flavorful!
This is a great recipe although I found it was a bit too much cheese for me. Maybe add 1/2 tsp Better than Boullion beef paste.
I almost never write reviews, unless a life changing event occurs, and it has with the tasting of what quite possibly could be the very best French onion soup that I have ever had. French onion is my favorite soup, I’ve judged many a bowl, I’ve sought out the best. The depth of flavor in the broth is tantalizing, this could be served proudly at any restaurant.
We loved this soup!
Loved this recipe! However, next time I will omit the sugar and use all beef broth. Kudos!
loved it! followed your recipe exactly and glad we did so!
First time making French a onion Soup, and it was scrumptious! I’m reheating for supper and it says to reheat in the oven, but at what temp? Ty so much!
Crazy delicious! Will make again and again.
So good! And filling too! Was contemplating if we needed a side or something in addition to this but we did not…one bowl was plenty filling!
Omg this was the best French onion soup I have ever had. Can’t wait to make it again and for company. Was a lovely meal for Sunday supper on a rainy night! Thank you
The absolute best french onion soup – I’d give this recipe 10 stars if I could. We loved it!
My co-worker made this recipe on a HOT PLATE!! It was so good ~ I demanded the recipe. I am going to make it this weekend! The absolute best French onion soup I have EVER had!! Thanks so very much!! Merry Christmas and Happy Holidays to all!
I bought those french onion croc bowls a couple years ago just to make french onion soup, but they’ve just been collecting dust…until now! Found this recipe and decided to try it based on all the good reviews. It was amazing. Sort of kicking myself for not making it sooner. Worth the wait. Will use my croc bowls a lot. HA.
Good recipe. But was missing the sherry. Thank you
I loved this recipe, I have a question i don’t drink wine what can I substitute it for
You could use some of the beef or chicken stock.
Non-alcoholic red wine or grape juice!
Wow! Followed the recipe as is and it is truly amazing! My wife, who isn’t a big French Onion Soup fan even liked it. This one’s a keeper! Thanks so much for sharing!
I just made this for dinner …and I’m eating my SECOND bowl as I write this!!! YUM YUM YUM
OMG! This is the best. My husband and I will continue to use this recipe.
Amy, would you, if you can, please specify what beef stock you ask your butcher for (also the chicken broth)? When I asked our butcher he looked at me like I had 3 heads! Am so excited to try your recipe as my husband and I love French onion soup. Thank you for any information, help you give. Kathy L
Hi Kathy! That’s so odd about your butcher. When I ask, I’m not specific. He just hands me what they have/use. Also, you can totally buy broth in the carton and it will be just fine. I’m partial to Pacific Food brand, but Swanson is perfectly fine. Just make sure whatever you use is low-sodium, otherwise the soup will be too salty. You guys are going to love it!
I use typical beef and chicken stock from the grocery store aisles and it’s always amazing.
Very good! Thanks for the recipe!
I made it and it was great! A lot of work but worth it! Thank you!
Great recipe! I opted the second time for all beef broth. Was amazing. Just a matter of taste. Thank you!
I’ve tried many recipes over the years and this one is the best, hands down!
What a fantastic recipe! Wow this soup definetly was THE best French onion soup I have ever made. My husband loved it and raved about it for days. Thank you for sharing. He also loved the cheesy bread and asked for more the next day. He does not like cheesy anything but loved this recipe. Super recipe, thanks again. The next best is I have another meal in the freezer!
This was soooo yummy! I didn’t have chicken stock so used all beef broth and still great. Never heard of balsamic in French onion soup, that put it over the top! Thank you.
Had an over abundance of onions this week and this was the perfect way to use them. So good!
This is the best french onion soup I have ever had. Including restaurants! Thank you for sharing.
I’m not sure about the chicken broth so could I use all beef broth? The reason I ask is Outback’s French Onion tastes like chicken broth and I do not care for it. Thanks!
Because there’s a mix of beef and chicken broth, I think you’d still like it. But. yes, you could use all beef broth. The flavor will be a lot richer and…well, beefier (obviously.) It’s not my preference, but I’m sure it will still be great!
I’ve tried other onion soup recipes on Pinterest and this is truly the best! My husband and daughter requested second servings.”… it is that good! Thanks for sharing.
This was the best French onion soup I’ve ever had let alone made at home!!!
This soup is awesome! Easy and rich and delicious!
Best French Onion Soup ever!! I’m throwing all my other recipes away!
This is a great recipe. My honey and I loved it!
Thank you so much for this recipe! Is such an amazing flavor! I have tried a couple of other recipes before and they were good, but I am always looking for AMAZING! This recipe was it! The only thing I had to sub was the thyme as I didn’t have fresh so I used dried. That was it. Thank you again!
This is a delicious French Onion soup recipe. Thank you
Made this tonight, it was better than a restaurant’s! Excellent recipe. I opted for the cheese toast, perfect! Didn’t have wine, so used 1 part brandy and 2 parts sherry. also used provolone and Swiss cheese.
This is restaurant worthy! We loved the soup so much!
This recipe was amazing. Best french onion soup I’ve ever had, honestly. Some recipes need to be tweaked, but not this one – perfect as is!
Delicious! Followed the recipe, including taking the time to carmelize the onions! Turned out great!! Thank you so much for a great recipe!
Excellent soup! I used white wine because that’s what I had open and it was marvelous! Not salty like most French Onion soups. Will make again!
My search for the best french onion soup is over! Perfect flavors and ratio of onions to the broth, and amount of cheese. This was excellent.
Loved this recipe! I made it for my family of 8 and added about 50% more to the recipe. Perfect flavors and broth tastes delicious. I would make this again!
Just made this tonight and it’s perfect! Thank you!
Best French onion soup I’ve ever had!
Great!!!!!!!!!!!!!!!!!