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Onion Soup: French onion soup with Gruyere — Lunch & light meals recipe | AfoodrinkLunch & light meals

Onion Soup

This classic onion soup turns a pile of sliced onions into a deep, savory bowl with crisp bread and melted cheese on top. It takes a little patience, but most of the work is slow stirring, not fancy technique.

At a glance

Total time
100 min
Yield
4 servings
Prep
20 min
Cook
80 min
Difficulty
Medium
Cuisine
French
Category
Lunch & light meals

Onion soup is a comfort food built from very simple ingredients: onions, butter, broth, bread, and cheese. The key is time. As the onions cook slowly, they soften, brown, and become sweet and rich.

This version keeps the method clear for home cooks. You will caramelize the onions, which means cooking them until their natural sugars turn golden brown. Then you simmer them with broth and herbs so the soup tastes full and balanced.

Serve it in oven-safe bowls if you want the traditional cheesy top, or toast the bread and cheese separately if you do not have the right bowls. Either way, it is cozy, filling, and practical for a chilly day.

01What you'll need

Ingredients

15 items · 4 servings

  • 3 pounds yellow onions, about 6 large onions, peeled and thinly sliced
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon fine salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 1/2 cup dry white wine, or use extra broth
  • 6 cups beef broth, chicken broth, or vegetable broth
  • 2 sprigs fresh thyme, or 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon Worcestershire sauce, optional
  • 8 slices baguette or other crusty bread
  • 1 1/2 cups grated Gruyere cheese, Swiss cheese, or a mix
  • Chopped fresh parsley or thyme leaves, optional, for serving

02How to make it

Step-by-step

  1. 1. Slice the onions

    Cut the onions in half from top to root, peel them, and slice them thinly. Try to keep the slices fairly even so they cook at the same speed.

  2. 2. Start the onions

    Set a large heavy pot or Dutch oven over medium heat. Add the butter and olive oil. When the butter melts, add the onions, salt, and pepper. Stir well so the onions are coated.

  3. 3. Caramelize the onions

    Cook the onions for 45 to 60 minutes, stirring every few minutes. Lower the heat if they start to burn or stick hard to the bottom. The onions are ready when they are very soft, deep golden brown, and much smaller in volume.

  4. 4. Add the garlic and flour

    Stir in the garlic and cook for 1 minute. Sprinkle in the flour and stir for another minute. The flour helps give the soup a little body, but it should not taste raw.

  5. 5. Deglaze the pot

    Pour in the white wine, if using. Scrape the bottom of the pot with a wooden spoon to loosen the browned bits. These bits add a lot of flavor. Let the wine bubble for 2 to 3 minutes, until mostly reduced.

  6. 6. Simmer the soup

    Add the broth, thyme, bay leaf, and Worcestershire sauce if using. Bring to a gentle boil, then lower the heat and simmer uncovered for 25 to 30 minutes. Taste and add more salt or pepper as needed. Remove the thyme sprigs and bay leaf.

  7. 7. Toast the bread

    While the soup simmers, heat the broiler. Place the bread slices on a baking sheet and toast them until dry and lightly golden on both sides. Watch closely, because bread can burn quickly under the broiler.

  8. 8. Melt the cheese and serve

    Ladle the hot soup into oven-safe bowls set on a baking sheet. Top each bowl with 1 or 2 toasts and a generous handful of grated cheese. Broil for 2 to 4 minutes, until the cheese melts and browns in spots. Serve carefully, as the bowls will be very hot.

03From our kitchen

Cook's tips

  • Make-ahead: Onion soup is a good make-ahead recipe. Cook the soup without the bread and cheese, cool it, and refrigerate for up to 4 days. Reheat gently, then add the toasted bread and cheese before serving.
  • Storage: Store leftover soup and cheesy bread separately if possible. The soup keeps well in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Freeze the soup without bread or cheese for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove. The texture of the onions may be a little softer, but the flavor stays good.
  • Broth swap: Beef broth gives the most traditional flavor, but chicken or vegetable broth also works. Use a broth you like, because it makes up much of the soup.
  • No oven-safe bowls: Toast the bread on a baking sheet, sprinkle it with cheese, and broil until melted. Float the cheesy toasts on top of the soup right before serving.
  • Cheese options: Gruyere melts smoothly and has a nutty flavor. Swiss, Comte, provolone, or a mix of mozzarella and Parmesan can work if that is what you have.

Cook's note

The color of the onions matters more than the clock. If your onions are pale after 45 minutes, keep cooking them over medium-low heat until they are deep golden. If they brown too fast or smell scorched, lower the heat and add a splash of water to loosen the pot.

04Frequently asked

Questions & answers

Why does onion soup take so long to cook?

Most of the time is for caramelizing the onions. This slow cooking changes their sharp flavor into something sweet, savory, and rich. If you rush this step, the soup will taste thinner and more onion-sharp.

Can I make onion soup without wine?

Yes. Replace the wine with the same amount of broth. You can add 1 teaspoon of sherry vinegar or balsamic vinegar near the end if you want a little brightness.

What onions are best for onion soup?

Yellow onions are the easiest choice because they balance sweetness and savory flavor. Sweet onions also work, but the soup may taste a little sweeter. Red onions can be used, though they give the soup a darker color and slightly different flavor.

How do I keep the onions from burning?

Use medium to medium-low heat, stir often, and scrape the bottom of the pot. If the bottom gets too dark, add a tablespoon or two of water and stir until the browned bits loosen.

Can this onion soup be vegetarian?

Yes. Use vegetable broth and skip the Worcestershire sauce unless it is labeled vegetarian. Add a splash of soy sauce or a little miso for extra savory flavor if you like.

05Per serving

Nutrition facts

Nutrition Facts

4 servings

Amount per serving

Calories659

% Daily Value*

Total Fat28 g
36%
Saturated Fat15 g
74%
Cholesterol62 mg
21%
Sodium2338 mg
102%
Total Carbohydrate67 g
24%
Dietary Fiber7.6 g
27%
Total Sugars18 g
Protein31 g
62%
Vitamin D0.6 mcg
3%
Calcium531 mg
41%
Iron4.7 mg
26%
Potassium1101 mg
23%

* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.

05Keep cooking

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