Classic Onion Soup Chicken Beef Stock

A steaming bowl of French onion soup with cheesy croutons is classic comfort food. The onions become meltingly tender and sweet with cooking. It's easy to make and the ingredients are simple. I've listed substitutions for vegetarian and vegan diners as well as options for onions and broths to make it work for everyone. If you've only had French onion soup at a restaurant, time to make it at home.

French onion soup in a white bowl with golden cheesy croutons and fresh thyme.

French Onion Soup Ingredients

For French onion soup you need the following ingredients:

• 3 pounds of onions (see options below)
• Butter and or olive oil
• Broth of choice
• Garlic
• Herbs (thyme and bay leaf)
• Bread
• Cheese
• Wine (optional)

Broth

Beef broth is the classic choice but you can use chicken broth, vegetable broth or even turkey broth for delicious soup. Choose low or no sodium broth so you control the sodium level. Canned broth is one option but check out bone broths in boxes and in the freezer section.

The better the broth the better the soup so use homemade if possible. I make big batches and freeze in portions. Although the rich brown color of my batch for these photos looks like beef broth it really my roasted turkey broth!

Cheese

The best cheese for French onion soup is the classic Gruyere but I've listed options below in the FAQ section.

The Best Onions for French Onion Soup

Let's talk onions! Onions are flavor powerhouses in the kitchen, sweet, savory and pungent all at the same time. What are the best onions for French onion soup? Although yellow onions are traditional you have options.

Onion Options:

• Yellow onions (aka brown onions) are your standard onions with golden-brownish papery skins and strong flavor that mellows with cooking. Spanish onions are a milder relative.
• White onions are similar to yellow onions but milder and a bit sweeter with a white papery skin.
• Sweet onions have a higher sugar content and less sulfur, which is why you cry less when cutting them. They caramelize well. They have yellow or light brown papery skin and higher water content (juicier). Varieties are seasonal, including Walla Walla, Maui, Oso Sweet, Mayan Sweet, Texas Sweets, and Vidalia.

Thinly sliced onions in a light gray dutch oven.

How to Prep Onions

Cut onions in half stem to root and slice crosswise into 1/4″ half rounds. For a rich flavor, I use both olive oil and butter to cook the onions but you can use all butter (regular or plant-based) or all olive oil if you prefer.

Golden caramelized onions ready to make French onion soup in a dutch oven.

Making French Onion Soup

Cook the sliced onions over medium low heat in a heavy pot (like a Dutch Oven). When browned and soft, deglaze with white wine (optional), add thyme sprigs and a bay leaf. After 45 minutes of cooking, the onions are so tender they almost melt in your mouth. I know it seems like a long time, but this coaxes the best flavors out of the onions. It's worth the wait.

Two white bowls of golden French onion soup with crusty cheesy croutons and fresh thyme.

FAQ's and Substitutions

What broths can I use?

Beef is traditional, but chicken and turkey work great too. Choose vegetable for vegetarians.

Can I make French onion soup without wine?

Yes, you can omit the wine and skip the deglaze step.

What if I can't eat cow's milk cheese?

Try a raw hard goat milk cheddar cheese.

What if I can't find Gruyere cheese?

Use Swiss cheese, Mozzarella, Fontina, or Gouda or a flavorful cheese that melts well.

Can I freeze this soup?

Yes, freeze without the bread and cheese. Enjoy within 3 months.

What makes French onion soup French?

It was the French who took the humble onion (peasant food) and elevated it to star status creating this much-loved recipe.

What if I don't have fresh thyme?

Substitute dried thyme, use 1/2 teaspoon, adding it half way through cooking the onions and leave it in the soup. For a green garnish, use a little chopped fresh parsley.

What about vegans?

Make the soup with vegetable broth and plant-based butter/olive oil. For the cheesy croutons mix my dairy-free cheesy sprinkle with plant butter, spread on bread and toast.

Close up of French onion soup, rich broth and crusty cheese croutons.

How to Serve French Onion Soup

Top the soup with toasted cheesy croutons. Make them with your bread of choice. I use gluten-free sourdough but you can use baguette slices or other artisan bread. Broil cheese topped bread until golden and bubbly then add to the soup. Sprinkle with fresh chopped thyme or parsley for garnish if desired.

Last updated 2/7/2022

Nutrition Facts

Classic French Onion Soup

Amount Per Serving

Calories 487 Calories from Fat 189

% Daily Value*

Fat 21g 32%

Saturated Fat 9g 56%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 47mg 16%

Sodium 659mg 29%

Potassium 817mg 23%

Carbohydrates 52g 17%

Fiber 7g 29%

Sugar 18g 20%

Protein 21g 42%

Vitamin A 499IU 10%

Vitamin C 27mg 33%

Calcium 451mg 45%

Iron 2mg 11%

* Percent Daily Values are based on a 2000 calorie diet.

Classic French Onion Soup

With slow cooking the humble onion is transformed into a delicious classic French onion soup. Use yellow, white, brown or sweet onions. Beef broth is traditional but chicken, turkey and vegetable provide delicious results. Top with cheesy croutons to serve. I like the combination of butter and olive oil but you can use all of either one.

Course Soup

Cuisine French

Keyword French, onion, Soup

Prep Time 15 minutes

1 hour

Total Time 1 hour 15 minutes

Servings 4 Yield 7 cups

Calories 487 kcal

• 5 1/2 quart Dutch oven or heavy pot

French Onion Soup

• 3 pounds onions
• 1 tablespoon unsalted butter or all olive oil
• 1 tablespoon olive oil or all butter
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/2 cup dry white wine optional
• 3 sprigs fresh thyme or 1/2 teaspoon dried thyme
• 1 bay leaf
• 5 cups low sodium broth beef, chicken, turkey or vegetable
• 1 teaspoon Worcestershire optional

Cheesy Croutons

• 4-6 slices artisan bread
• 4 ounces Gruyere cheese
• 2-3 tablespoons grated Parmesan cheese

• Cut onions in half through the stem end, peel and slice into 1/4"thick half rounds. In a large heavy pot (5 1/2 quart Dutch oven), melt the butter and olive oil over medium heat. Add the onions and allow them to cook until soft and golden brown (caramelized) about 45 minutes, stirring occasionally. Watch the onions and if browning too quickly turn your heat down.

• When onions are almost done, make your cheesy croutons. Cut bread so pieces fit inside the bowl. Turn on the broiler. Line a baking sheet with foil. Arrange grated cheese on top of the bread and broil until golden and bubbly. Set aside until serving time.

• When onions are a rich golden brown, de-glaze the pan with the wine, scraping up and tasty bits on the bottom of the pan. If not using wine, skip this step. Cook until wine is reduced by half. Add the salt, thyme and bay leaf. Tip – tie your thyme sprigs together with kitchen twine to make it easier to remove. Turn the heat up a bit and add the broth. Simmer on low until flavors are blended and soup it hot, about 15 minutes. Finish with Worcestershire and top with the cheesy croutons. Sprinkle with fresh thyme or parsley leaves as garnish.

If serving the soup at a later time, wait until just before serving to make the cheesy croutons.

Calories: 487 kcal | Carbohydrates: 52 g | Protein: 21 g | Fat: 21 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 47 mg | Sodium: 659 mg | Potassium: 817 mg | Fiber: 7 g | Sugar: 18 g | Vitamin A: 499 IU | Vitamin C: 27 mg | Calcium: 451 mg | Iron: 2 mg

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Source: https://afoodcentriclife.com/golden-french-onion-soup/

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