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This easy French onion soup recipe brings the magic of this classic dish right to your own kitchen. With just a few simple ingredients and a little patience for caramelizing the onions, this recipe captures all the warmth and richness of this iconic dish. Trust us, it’s easier than you think to make the ultimate comfort food at home!
Notes From the MGC Kitchen
This recipe was created in September 2012 and updated with additional information and new photos in January 2025.
Like many of our favorite classic recipes, French onion soup gained popularity in the United States in the 1960s and became a staple on many restaurant menus. Now it’s seeing a well-deserved revival, inspiring everything from pasta dishes and baked chicken to grilled cheese.
As we’ve made and refined our version of this soup over the years, we consulted our go-to resource on all things French cuisine, Julia Child. Her recipe, from The French Chef Cookbook, includes red wine and fresh sage, but we’ve opted to omit the wine and replace the sage with the milder flavor of fresh thyme.

Key Ingredients
This is an overview of the key ingredients for this recipe. Please see the printable recipe card below for the complete listing, including quantities.
- ONIONS: Yellow onions are most commonly recommended for making French onion soup because they have a good balance of sweetness and sharpness, and they caramelize quite nicely. They also hold their shape well during cooking, so they provide the best texture for this soup.
- BEEF BROTH: Beef broth provides a rich, flavorful base for the soup. A truly classic French onion soup would include a homemade beef stock made from simmered beef bones and shank meat, along with carrots, onions, celery and herbs. However, we find store-bought beef broth to be perfectly acceptable for a faster, simpler version of French onion soup.
- THYME: Thyme isn’t always included, but we really like the earthy, herbaceous notes it brings to the broth.
- BAGUETTE: A crusty French bread like a baguette is the best choice for topping the soup because it provides a textural contrast to the soup and provides a stable base for the melted cheese.
- GRUYÈRE: Gruyère is the cheese of choice for French onion soup. It melts beautifully, and it has a wonderful nutty flavor.
How to Make French Onion Soup (With or Without Wine)
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
CARAMELIZE THE ONIONS: Heat the butter and olive oil in a large pan over medium heat. Add about half the onions and sauté until they’ve softened, then add the remaining onions and continue cooking until they begin to turn golden brown. Season them with salt, pepper and a pinch of sugar, and continue cooking until they’re nicely caramelized (see photo below), about 30 minutes longer.
MAKE THE BROTH: While the onions are cooking, bring the beef broth to a simmer in a large saucepan, then add the garlic, peppercorns, bay leaf and thyme. Simmer gently for about 20 minutes before removing the aromatics with a slotted spoon and discarding them.
OPTIONAL: Although this recipe doesn’t call for wine, you can add 1/4 cup of red or white wine to the broth while it simmers. We recommend using the same wine you plan on serving with the soup to enhance the pairing.


SIMMER THE ONIONS AND BROTH: Add the caramelized onions to the broth and continue cooking, stirring occasionally, for about 20 minutes more.
ASSEMBLE AND BROIL: While the broiler preheats, ladle the soup into oven-proof crocks and place several baguette slices on top of each. Top the bread with the shredded Gruyère and broil until the cheese is lightly browned and bubbly, about 2 to 3 minutes. Serve immediately.
Frequently Asked Questions About French Onion Soup
Sure, you can freeze French onion soup for up to 3 months. Let it cool completely before transferring it (without the bread and cheese) to an airtight, freezer-safe container or heavy-duty freezer bags. Be sure to leave some headspace to allow for expansion as it freezes.
If it’s frozen, thaw it overnight in the refrigerator. To reheat, transfer the soup to a pot on the stovetop over low heat, stirring occasionally. Once it comes up to temperature, ladle the soup into oven-proof crocks and top with the baguette slices and cheese before broiling until bubbly and golden brown.
Gruyère is the traditional choice, but similar melting cheeses like Emmental or fontina can be used, though the flavor profile will be slightly different.
Serving Suggestions
This easy recipe for French onion soup makes a really satisfying main course when paired with a simple green salad on the side. However, it’s a wonderful starter course for a Bistro-style meal like roast chicken with rustic mashed potatoes or another classic dish like Steak Diane.
As far as wine pairings go, we recommend sticking with French varietals like Beaujolais, Côtes du Rhône or Burgundy (white or red).

More French-Inspired Dishes to Try
- French Macaroni and Cheese (richly flavored with ham and herbes de Provence)
- Easy Trout Meunière (takes fish to the next level with a brown butter sauce)
- Duck Breast a l’Orange (wow with this easy version of a French classic)
- Steak au Poivre (a succulent filet mignon encrusted in peppercorns)

Easy French Onion Soup
Ingredients
- 3 lbs yellow onions, peeled and thinly sliced
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- Pinch of sugar
- 6 cups low-sodium beef broth
- 1 clove garlic, peeled and smashed
- 1 teaspoon black peppercorns
- 1 bay leaf
- 1 sprig fresh thyme
- 1 French baguette, cut into 1/2-inch thick slices
- 8 ounces Gruyère cheese, grated (see notes for substitution)
Instructions
- Heat the butter and olive oil in a large pan over medium heat. Add half the onions and sauté until softened, 3 to 4 minutes.
- Add the remaining onions and continue cooking, stirring occasionally, until they begin to turn golden brown, 7 to 8 minutes.
- Season with salt and pepper and add a pinch of sugar (this enhances caramelization). Continue cooking until the onions are nicely caramelized, about 30 minutes longer.
- While the onions are cooking, place the beef broth in a large saucepan and bring to a simmer over medium heat.
- Add the garlic, peppercorns, bay leaf and thyme. Simmer gently for about 20 minutes, then remove the flavorings with a slotted spoon.
- Optional: Although this recipe doesn’t call for wine, you can add 1/4 cup of red or white wine to the broth while it simmers. We recommend using the same wine you plan on serving with the soup to enhance the pairing.
- Once the onions are caramelized, add them to the broth and continue cooking for 20 minutes, stirring occasionally.
- Preheat the broiler. Ladle the soup into 6 small oven-proof crocks and float several slices of baguette on each.
- Top with the shredded Gruyere and place under the broiler until the cheese is lightly browned and bubbly, 2 to 3 minutes.
Notes
Freezing and Reheating
French onion soup can be frozen for up to 3 months. Let it cool completely before transferring it (without the bread and cheese) to an airtight, freezer-safe container or heavy-duty freezer bags. Be sure to leave some headspace to allow for expansion as it freezes. Thaw overnight in the refrigerator before using. To reheat, transfer the soup to a pot on the stovetop over low heat, stirring occasionally. Once it comes up to temperature, ladle the soup into oven-proof crocks and top with the baguette slices and cheese before broiling until bubbly and golden brown.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was easy to make and we really enjoyed it. I didn’t have any thyme in the house, so we just skipped it. Next time I’ll be sure to have some in the house and try adding a little wine like you mentioned. Thank you.
Hi Thomas,
We’re happy to hear you enjoyed the recipe and appreciate you coming back to let us know. Thanks!