This easy French onion soup recipe is flavorful, rich, and absolutely perfect for a cold day. This homemade soup is topped with melted Swiss and Parmesan and can be eaten as a first course or an entree. It is easy to make, feeds a crowd, and gets oohs and aahs every time!
It’s traditional to top each bowl with French bread and molten Swiss cheese. Serve with additional French bread for dipping and a light salad for a delicious evening meal. If you’re new to this traditional soup, learn how to eat French onion soup the right way.
Why You’ll Love This Easy French Onion Soup
- It's so easy to make - I’m sharing my favorite shortcuts to help you quickly get dinner on the table without compromising that classic flavor!
- Rich, hearty flavor - French onion soup is iconic! It has a rich, beefy flavor that is so warm and satisfying. It’s perfect for a cold winter’s night.
- Inexpensive - Although French onion soup always tastes rich and luxurious, it’s inexpensive. The most expensive part is the cheese!
Ingredients
- Onions - It’s very important to use white or yellow onions. Slice them into thin rings.
- Butter
- Beef broth
- Seasonings - Keep it simple with bay leaf, pepper, and thyme.
- French bread - Cut slices approximately 1 inch thick.
- Swiss cheese - Shred the cheese or buy it pre-shredded from the store. Gruyere is a classic choice.
- Parmesan or Pecorino Romano cheese - A little grated Parmesan or Pecorino adds a saltiness that balances the funky Swiss flavor.
Variations
- Precook the onions - If you are not keen on standing at the stove to make caramelized onions, start with instruction #2 and use the onions you make ahead in Slow Cooker Caramelized Onions. It will take about 20-30 minutes to finish the recipe and sit down to supper.
- Vegetarian French onion soup - Instead of beef broth, add vegetable broth and a splash or two of vegan Worcestershire sauce for a hearty, umami flavor.
- Thicken it up - If you prefer a glossy consistency instead of a rich broth, sprinkle about a teaspoon of cornstarch or a tablespoon of flour over the caramelized onions. Stir them in very well before adding the broth. Continue stirring well to avoid clumps. It will thicken over time as the broth simmers.
French Onion Soup Recipe
How to Make French Onion Soup
This recipe comes from Betty Crocker's International Cookbook, one of my favorite cookbooks.
Ingredients
- 4 medium onions sliced
- 2 tablespoons butter or olive oil
- 2 10-ounce cans beef or vegetarian broth condensed
- 1 ½ cups water
- 1 bay leaf
- ⅛ teaspoon pepper
- ⅛ teaspoon thyme leaves
- 4 slices French bread Cut ¾ to 1 inch thick
- 1 cup shredded Swiss cheese about 4 ounces
- ¼ cup grated Parmesan or Pecorino Romano cheese
Instructions
- Cook onions in oil (or butter) in a 3-quart saucepan, covered, over medium heat for about 15 minutes until the onions are tender.
- Add broth, water, bay leaf, pepper and thyme.
- Bring to a boil and then reduce heat to a simmer.
- Cover and simmer for 15 minutes.
- Place bread slices on a cookie sheet and broil for about 1 minute until golden brown.
- Turn and broil the opposite side until golden brown. Or, you can simply toast them.
- Place bread in the bottom of 4 oven-proof bowls. Add broth. Top with Swiss cheese, then sprinkle with Parmesan or Pecorino Romano cheese.
- Place bowls on cookie sheet.
- Broil about 5 inches from heat until cheese is melted and golden brown, about 1 to 2 minutes. (Watch carefully!)
Expert Tips
- Use a serrated knife - To keep from crushing your bread, gently saw through it using a serrated knife.
- Try a mandolin - Instead of hand slicing all the onions, either slice them using your mandolin (with a cut glove or the finger guard) or feed them through the slicing attachment on your food processor.
- Use the right bowls - For this recipe, you will need some good ovenproof soup bowls (you can use them for Chili too)!
Recipe FAQs
It’s not necessary. The caramelized onions are already so thick and glossy that they don’t really need anything else! If you prefer a thicker soup, sprinkle a teaspoon of cornstarch over the caramelized onions, stir it in well, then add the broth. It will thicken as it heats up.
French onion soup should taste incredibly flavorful, not bland, but it’s also such a simple soup that if you make any mistakes in the cooking process, they’ll show up. The main cause for bland French onion soup is underseasoning. Use high-quality ingredients, be patient, especially as you cook down the onions, and season well. Taste the broth, add more salt, taste again, and repeat.
Technically, yes. You can use any onion to make French onion soup. However, red onions are naturally pink when cooked down, which can clash with the brown broth. They also have a slightly different flavor than regular white or yellow onions. It’s traditional to use slightly sweet yellow onions for a reason!
More Soup Recipes To Try
- Potato Soup with Noodles (Dumplings)
- Mexican Chicken Soup
- French Vegetable Stew
- Easy Homemade Vegetable Soup
- Savory Butternut Squash Soup
Easy French Onion Soup Recipe
Author: Recipe Idea Shop
Ingredients
- 4 medium onions sliced
- 2 tablespoons butter or olive oil
- 2 10-ounce cans beef or vegetarian broth condensed
- 1 ½ cups water
- 1 bay leaf
- ⅛ teaspoon pepper
- ⅛ teaspoon thyme leaves
- 4 slices French bread Cut ¾ to 1 inch thick
- 1 cup shredded Swiss cheese about 4 ounces
- ¼ cup grated Parmesan or Pecorino Romano cheese
Instructions
- Cook onions in oil (or butter) in a 3-quart saucepan, covered, over medium heat for about 15 minutes until the onions are tender.
- Add broth, water, bay leaf, pepper and thyme.
- Bring to a boil and then reduce heat to a simmer.
- Cover and simmer for 15 minutes.
- Place bread slices on a cookie sheet and broil about 1 minute until golden brown.
- Turn, broil the opposite side until golden brown. Or, you can simply toast them.
- Place bread in the bottom of 4 oven-proof bowls. Add broth. Top with Swiss cheese, then sprinkle with Parmesan or Pecorino Romano cheese.
- Place bowls on cookie sheet.
- Broil about 5 inches from heat until cheese is melted and golden brown, about 1 to 2 minutes. (Watch carefully!)
Nutrition (may vary depending on ingredients and amounts used)
