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A spoon with a scoop of French onion soup being scooped out of a small soup bowl.
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5 from 3 votes

French Onion Soup

Learn how to make rich and creamy homemade French Onion soup. Perfectly caramelized onions simmered in beef stock and the baked with bread and cheese. 
Prep Time10 minutes
Cook Time2 hours
Course: Side Dish
Cuisine: French
Servings: 4 People
Calories: 452kcal
Author: Kristin



  • 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 gentle boil in a separate pan. Reduce to low.
  • 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!



  • Do not burn the onions. You want to draw out all the moisture and caramelize them not burn. Start with the burner on low and gradually increase if needed.
  • 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.
    • The olive oil will help bring up the smoke point of the butter. This helps them from burning.
  • Scrape the brown bits on the bottom. Stir these back into the onions to give even more flavor. Also prevents them from burning.
  • 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 thin nonstick pan.
  • Warm the stock up before adding to the onions. 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.
  • Serve in an oven-safe soup bowl.


Calories: 452kcal | Carbohydrates: 42g | Protein: 19g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 992mg | Potassium: 1075mg | Fiber: 4g | Sugar: 17g | Vitamin A: 405IU | Vitamin C: 17mg | Calcium: 355mg | Iron: 2mg