Nothing is more comforting than a spoonful of French Onion Soup with caramelized onions in a rich Brown Beef Stock topped with crisp baguette slices and bubbly cheese. Whether you’re a new traditional foods home cook or a pro, you will find this soup easy to make with results that will be incredibly delicious!

Watch my video tutorial and see how easy it is to make this classic French Onion Soup in your own kitchen. I’ll show you different ways to prepare and enjoy this recipe that’s even better than restaurant quality.

When temperatures dip, my family and I love warm, comforting soup and stew recipes, from Italian Minestra to Homemade Tomato Soup to the Best Beef Stew in town! If soup is often on the menu in your traditional foods kitchen, this French Onion Soup is an essential recipe for you to learn how to make.

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Table of Contents

A Traditional French Onion Soup Recipe

This French Onion Soup recipe is a classic made in the traditional way without all the unnecessary changes that modern recipes might introduce. Although this is an old recipe and every home cook of the eighteenth century and beyond had their own unique version, most had some features in common.

The most delicious traditional French Onion Soup recipes rely on the natural sweetness of the slowly caramelized onions combined with the savory flavor of a Homemade Brown Beef Stock.

What Makes This Traditional French Onion Soup Recipe Special

  • Homemade Brown Beef Stock—It’s easy to make Brown Beef Stock in your own kitchen, and it’s the secret ingredient that restaurant chefs use to create their French Onion Soup that tastes so good. But don’t worry. In my tutorial video, I share all my favorite tips and tricks, which will enable you to prepare Brown Beef Stock in half the time it takes a professional chef!
  • The Humble Onion—French Onion Soup is a savory soup. It should NOT be sweet. Don’t be fooled by recipes that tell you to use sweet onions, such as Vidalia. Not only is it unnecessary, it will ruin the flavor of your traditional French Onion Soup. Stick to the trusty (and less expensive) yellow onion for the best results when making this traditional soup.
  • The Perfect “Spirits”—Don’t ruin this traditional soup with a fortified wine such as a dry sherry (or the overly salty cooking sherry!). Although some chefs use sherry to enhance the beef flavor of a simple beef broth, the Brown Beef Stock used in this recipe already provides a rich beef flavor, so sherry is unnecessary. Leave the sherry in the pantry and instead reach for a more classic choice for deglazing the caramelized onions, such as a dry white wine or dry vermouth (also known as dry white vermouth).
  • A Choice of Cheese—When it comes to topping your French Onion Soup, you have lots of options. Although Gruyère cheese is traditional, you can also opt for a milder cheese such as Emmental, Comté, or even Parmigiano Reggiano (my mom’s favorite).
  • The Perfect Make-Ahead Meal—French Onion Soup is actually better the next day when you reheat it. So make this soup in advance, stick it in the fridge, and now supper for the following day is done.

Traditional French Onion Soup Video

Watch the Traditional Homemade French Onion Soup – A Classic French Onion Soup Recipe video

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What is French Onion Soup?

Did you know that onion soup dates back to Roman times? However, the printed recipe for French Onion Soup, which eventually morphed into the recipe we know today, has its roots in the fourteenth century. Soupe à l’oignon (onion soup) appeared in a collection of recipes titled Le Viandier de Taillevent.

Today, French Onion Soup can take on many different interpretations, but the version of soup that gained in popularity in the eighteenth century and became mainstream by the nineteenth century is still the best today. Nothing can beat slowly simmered caramelized onions, deglazing with a dry white wine, and an additional simmer in brown beef stock to create a rich, flavorful, and nutritious soup.

But where do the croutons and cheese come in? The French call this gratinée. The term gratinée refers to any dish cooked au gratin, which means topped with a crust made with breadcrumbs (or croutons) and grated cheese. “Onion soup gratinée” (or soupe à l’oignon gratinée in French) is what we know as the classic French Onion Soup topped with croutons and cheese, usually placed under the broiler until it is browned and bubbly…and delicious!

Ingredients to Make French Onion Soup

Find the full printable recipe with ingredients below.

  • 5 Medium Yellow Onions – Make sure to use only yellow onions.
  • 3 tbsp Butter – Unsalted
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Salt – A fine ground sea salt is best.
  • 1 tsp Unrefined Whole Cane Sugar (“sugar”) – If using light brown, dark brown, or white sugar, decrease to 1/2 teaspoon.
  • 3 tbsp All-Purpose Flour
  • 2 qt (or 8 c) Brown Beef Stock – Do not skimp on this. Brown Beef Stock is what gives the best French Onion Soups their amazing flavor.
  • 1/2 c Dry White Wine or Dry White Vermouth – Avoid dry sherry or cooking sherry.
  • Salt and Pepper to taste
  • 1 Baguette, sliced into 1/2″ rounds
  • 2 Cups Gruyère or Emmental Cheese

How to Make French Onion Soup

Find the full printable recipe with measurements below.

The secret that chefs know when it comes to making great French Onion Soup is…DO NOT rush the onions! Give them the time they need to caramelize fully. The good news is, this doesn’t take all day. Thanks to a bit of Unrefined Whole Cane Sugar, the process should take at most 45 minutes and sometimes less.

Here are the directions for making this traditional French Onion Soup:

  1. Slice Onions – Peel the onions* and thinly slice them into half moons. Set aside.
  2. Add Butter and Olive Oil – Let the butter melt and incorporate with the olive oil in a large heavy-bottom soup pot or stock pot.
  3. Add the Onions – After adding the onions to the soup pot, toss them well to fully coat with the butter olive oil mixture.
  4. Soften Onions – Let the onions soften in the butter olive oil mixture in the soup pot, uncovered, for 10 to 15 minutes until somewhat translucent and glossy.
  1. Caramelize Onions – Add sugar and salt to the soup pot and mix well with the onions. Sauté onions over medium low to medium heat until onions have caramelized to a golden brown, approximately 30 to 45 minutes.
  2. Sprinkle the Flour – Add the flour to the caramelized onions and mix well. Cook for 2 minutes.
  3. Add Dry White Wine or Dry Vermouth – Add the wine or vermouth to help deglaze the soup pot and let it cook down. Once all the liquid has fully evaporated, scrape the bottom to deglaze the pot.
  4. Add Brown Beef Stock – Bring the brown beef stock up to a boil, then simmer on low, partially covered, for 20 to 30 minutes until there is a bit of evaporation and the soup thickens slightly.

*Do not discard your onion skins. Add those to your vegetable scrap bag in your freezer, and use the scraps when you make bone broth.

Recipe Tips

  • Don’t rush the onions! The slow caramelization process is what gives French Onion Soup its distinct flavor. But don’t worry. This process doesn’t take all day. Usually within 45 minutes, the onions will be beautifully caramelized.
  • Don’t be tempted to add garlic when making traditional French Onion Soup. The garlic flavor is too strong and will overpower the delightful flavor of the onions and the rich Brown Beef Stock.

Pro Tip: Keep Your Onions from Burning

If you notice that your onions are browning too quickly and may burn, simply turn off the heat on a gas stove and let the onions cool down a bit. When you turn the gas back on, select a lower flame. If you are using an electric stove, turn off the burner and remove the pot to a heatproof surface. Once the burner cools down, return the pot to the burner and select a lower heat setting.

Common Questions

Can I Substitute the Gruyère cheese?

Yes. Fully-aged Gruyère is the traditional choice, but it has an intense flavor. You can certainly use a young Gruyère, but some home cooks prefer to use Emmental (“Swiss” cheese), Comté, or Parmigiano Reggiano. In my recipe video, I use Emmental.

Can I Use a Simple Beef Broth or Beef Bone Broth?

Yes. However, the flavor of the final soup will not be as rich as if you had used the Brown Beef Stock, so you will also want to replace the dry white wine or dry (white) vermouth with a dry sherry that will help intensify the beefy flavor of the soup.

Alternatively, you can use chicken stock or even Roast Chicken Bone Broth in place of the Brown Beef Stock. However, you will also want to use the dry sherry as your spirit of choice.

I recommend you try making this traditional French Onion Soup at least once using Brown Beef Stock. You won’t be disappointed!

Can I Make a Vegetarian Version of French Onion Soup?

Yes. You can use a vegetable broth and all olive oil instead of butter (if dairy is prohibited). If you decide to make this version, I highly recommend using my recipe for Super Mineral Broth or Golden Broth.

How to Serve French Onion Soup

There are four ways to serve French Onion Soup. The first two ways are quick and easy.

Serving Option #1

Place the stale or toasted baguette slices into a soup bowl, add the soup, top with grated cheese, and serve.

Serving Option #2

Ladle the soup into a soup bowl, top with the stale or toasted baguette slices, top with grated cheese, and serve.

Serving Option #3

The third way is perfect if you DO NOT have oven-safe (broiler-safe) bowls.

Place your stale or toasted baguette slices on a lined baking sheet and sprinkle with cheese. Place the baking sheet under the broiler until the cheese melts and is golden and bubbly. Ladle soup into bowls and top with cheesy croutons.

Serving Option #4

The fourth way is perfect if you DO have oven-safe (broiler-safe) bowls.

Ladle the soup into a bowl, place stale or toasted baguette slices on top of the soup, top with grated cheese, and place under the broiler until the cheese is melted and becomes golden and bubbly.

Storing and Reheating

  • Storing in the refrigerator – Traditional French Onion Soup is best when refrigerated. Place the soup (minus the croutons and cheese) in an airtight container and store it in the refrigerator for up to 3 days.
  • Storing in the freezer – Many references will say you can freeze French Onion Soup for up to four months. Generally, I find that any frozen soup should be consumed within three months and is at its best if consumed within two months for peak flavor.
  • Reheating – You can gently warm your French Onion Soup on the stovetop. Once warmed, refer to the serving options above.

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Traditional French Onion Soup Recipe

5 from 1 vote
Prep: 15 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 30 minutes
Yield: 4 servings
Author: Mary Bryant Shrader
Print Recipe Save Recipe Rate Recipe
Nothing is more comforting than a spoonful of French Onion Soup with caramelized onions in a rich Brown Beef Stock topped with crisp baguette slices and bubbly cheese. Whether you're a new traditional foods home cook or a pro, you will find this soup easy to make with results that will be incredibly delicious!

Equipment

  • 1 large heavy-bottom soup pot or stock pot

Ingredients

  • 5 Medium Yellow Onions Make sure to use ONLY regular yellow onions, not the sweet variety.
  • 3 tbsp Butter, unsalted
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Salt A fine ground sea salt is best.
  • 1 tsp Unrefined Whole Cane Sugar (See Recipe Notes) If using light brown, dark brown, or white sugar, decrease to 1/2 teaspoon.
  • 3 tbsp All-Purpose Flour
  • 2 qt Brown Beef Stock If possible, do not skimp on this. Brown Beef Stock is what gives the best French Onion Soups their amazing flavor. (See Recipe Notes.)
  • 1/2 c Dry White Wine or Dry White Vermouth Avoid dry sherry or cooking sherry. (See Recipe Notes.)
  • Salt and Pepper, to taste
  • 1 Baguette Sliced into 1/2" rounds
  • 2 Cups Gruyère or Emmental Cheese Other options include Comte or Parmigiano Reggiano.

Instructions 

  • Peel onions and thinly slice them into half moons. Set aside. (COOK'S NOTE: Do not discard your onion skins. Add those to your vegetable scrap bag in your freezer, and use the scraps when you make bone broth.)
  • Add butter and olive oil to a large heavy-bottom soup pot. Let the butter melt and incorporate with the olive oil.
  • Add the onions to the soup pot and toss with the butter and olive oil.
  • Let the onions soften in the butter olive oil mixture in the soup pot, uncovered, for 10 to 15 minutes until somewhat translucent and glossy.
  • Add sugar and salt to the soup pot and mix well with the onions. Sauté onions over medium-low to medium heat until onions have caramelized to a golden brown, approximately 30 to 45 minutes.
  • Sprinkle the flour over the caramelized onions and mix well. Cook for 2 minutes.
  • Add the dry white wine or dry vermouth to the soup pot and cook down until all the liquid has fully evaporated, scraping the bottom to deglaze the pot.
  • Add Brown Beef Stock to the soup pot and bring it to a boil. Then turn the heat down and simmer on low, partially covered, for 20 to 30 minutes until there is some evaporation and the soup thickens slightly.
  • When the soup is finished, ladle it into heatproof bowls and top with croutons and grated cheese. Place the bowls under the broiler to melt the cheese until golden and bubbly.
  • Traditional French Onion Soup is even better after being refrigerated. Place the soup (minus the croutons and cheese) in an airtight container and store it in the refrigerator for up to 3 days.
  • Traditional French Onion Soup can be frozen in a freezer-proof container for up to 3 months, but it will be at its peak if used within 2 months.
  • Refrigerated or frozen French Onion Soup can be gently warmed on the stovetop. Once warmed, refer to the serving option above.

Video

Notes

What is Unrefined Whole Cane Sugar?: This type of sugar is dried sugar cane juice. It has all the molasses and nutrients intact and is the least processed form of sugar. If you are at the beginning of your traditional foods journey, you can substitute light brown, dark brown, or white sugar in this recipe, but reduce the amount to 1/2 teaspoon.
Unrefined Whole Cane Sugar is sold under different names, including Sucanat Whole Cane Sugar, Sucanat Panela Whole Cane Sugar, or Rapadura Whole Cane Sugar. Sometimes, it is simply sold under the names Unrefined Whole Cane Sugar or Whole Cane Sugar.
Substitutions for Brown Beef Stock: You can also use a simple beef stock, beef bone broth, or even roasted chicken bone broth. However, if you make this substitution, you will want to use a dry sherry in place of the dry white wine or dry white vermouth. The dry sherry will help intensify the flavor of the substitutions.
Find the Traditional French Onion Soup recipe and video at https://marysnest.com/how-to-make-traditional-french-onion-soup/
Find the Brown Beef Stock recipe at https://marysnest.com/how-to-make-brown-beef-stock-from-scratch/
For more traditional foods recipes and a guide to build your traditional foods kitchen, get my bestselling book, The Modern Pioneer Cookbook, at https://marysnest.com/my-cookbook/
Copyright © 2024 Mary’s Nest, LLC, All Rights Reserved
Course: Soups & Stews
Cuisine: French
Keyword: French Onion Soup, French Onion Soup Gratinee, Onion Soup
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Comments

    1. Hi Vic,

      Thanks for your comment. I’m happy you enjoyed the recipe!

      I’m so glad we’re on this traditional foods journey together! 🙂

      Love and God bless,
      Mary

      Reply

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