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French Onion Soup

Rich and creamy French Onion soup. Starting off with a slow cook of the onions, drawing out all their moisture and flavor, then simmered in beef stock, finally topped with a slice of toasted garlic bread and covered in melted swiss cheese. Learn how to make french onion soup like a professional.
5 from 2 votes
Prep Time 10 mins
Cook Time 2 hrs
Course Side Dish
Cuisine French
Servings 4 People



  • 2 Pounds Yellow Onions Finely sliced
  • 3 tablespoon Butter
  • 2 tablespoon Olive Oil
  • ½ teaspoon Sugar
  • 1 teaspoon Salt
  • 3 tablespoon all purpose flour
  • 6 Cups Beef Stock Can use vegetable stock as well
  • ½ Cup White Wine

Bread Topping

  • 4 Slices Baugette or French Bread Sliced about 1" thick. Can also use Sourdough
  • 2 tablespoon Softened Butter
  • 2 Garlic Cloves
  • 1 Cup Freshly Grated Swiss Cheese


Make the Soup

  • Start off by finly slicing all the onions.
  • Heat a braiser or dutch oven over medium-low heat.
  • Melt butter and add olive oil.
  • Add in onions and mix to coat.
  • Simmer for 10 minutes until they start to soften a bit and release some moisture.
  • Stir in salt and sugar.
  • Slowly cook onions for 30-40 minutes stiring often and scraping brown bits of the pan to incorporate back into the onions. We want the onions to cook very slowly so they dont burn.
  • Cook until the onions are carmalized and a deep brown color.
  • While onions are cooking bring beef stock to a boil in a separate pan.
  • Once onions are done add in the flour and mix well. Cook for 3 minutes or until all the flour is completely incorporated.
  • Slowly add in the beef stock, scraping the pan in the proess. Taste and add salt as needed.
  • Add in the white wine and bring to a gentle simmer.
  • Simmer partially covered for 45-50 minutes or until the liquid reduces and starts to thicken. Stir often.

Prepare Bread

  • While the soup is cooking prepare the bread.
  • Preheat oven to 350 degrees.
  • Prepare a baking pan with an oven safe rack.
  • Place bread slices on rack and bake for 5 mintes.
  • Remove from oven, flip slices, spread with butter and rub smashed pieces of garlic on each slice.
  • Return to oven for another 5-10 minutes or until toasted.

Assemble Bowls

  • Divide soup into 4 oven safe bowls.
  • Place piece of bread on top of each soup bowl and sprinkly the grated swiss cheese.
  • Return to the hot oven and bake for 15 minutes or until cheese is melted.
  • Switch to broil and bake under hot elements until cheese gets nice brown spots and is bubbly.
  • Remove from oven and allow to cool for 5-10 minutes.
  • Serve warm and enjoy!



  • This soup is all about those beautiful onions, so it's important that they don't burn. Browning is a good thing but once they burn, it's all over.
  • Start with the heat on the lower side when sauteeing and gradually increase. If you start too hot they will easily burn. The goal is to slowly draw out the moisture and flavor, not sear them.
  • Use butter and olive oil. This combo provides a couple of advantages.
    • Benefits from both flavor profiles. Butter adds the creamier texture and the oil gives it more aromatic flavors.
    • Butter will start to burn at a lower smoke point where olive oil can handle a little hotter. When they are paired together the oil helps the butter not burn so quickly.
  • Stir the onions often and scrape the bottom of the pan to incorporate those beautiful brown bits that get stuck. That gives the soup so much flavor.
  • Use a large, heavy-bottom dutch oven, braiser, pot or pan. At least 10"
    • Try to avoid using a pot that has a small cooking surface. We want our onions to cook as evenly as possible. Use a wide bottom pot, braiser, dutch oven or large pan to achieve the perfect cook.
    • Use a heavy bottom pot or pan like a dutch oven. The heat will be distributed more evenly. I like using a large enamel-coated braiser. Avoid a think nonstick pan.
  • Make sure your stock is warmed up before adding to the pan. When a cold liquid is added to an already hot pan it can create a lot of steam and will lose some of the flavors we just spent so long developing. Have an extra pot with your stock and bring it up to temp right before adding.
  • Use a dry white wine. I am not a wine expert by any means, but because you use very little amount select a white wine you wouldn't mind drinking as well. More tips on picking the right wine.
  • Bread: The best bread to use would be a baguette or french bread. Since I have an abundance of sourdough that is our preferred loaf and works just as great. Whichever you choose make sure it's sliced about 1" thick.
  • Use fresh cheese. Pre-grated cheese has a coating on it that prevents it from melting as well. Make sure to use freshly grated swiss cheese as your topping.
  • Serve in an oven-safe soup bowl.
Keyword French Onion Soup, French Soup, onion soup
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