French Onion Soup

Name: French Onion Soup with Gruyère
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 3 servings
Cuisine: French
Ingredients: 1.5 lbs yellow onions, thinly sliced; 2 tbsp butter; 2 tbsp olive oil; 1 tbsp fresh thyme leaves, plus more for garnish; salt, to taste; black pepper, to taste; 1/2 cup dry white wine; 1/2 cup dry vermouth; 2 cups beef broth; 1 tbsp Worcestershire sauce; 3-4 slices baguette; 1 cup Gruyère cheese, shredded

French onion soup is a timeless bistro classic built on sweet, deeply caramelized onions simmered in beef broth with a topping of crusty bread and melted Gruyère cheese. The magic lies in patient caramelization—low heat for 45+ minutes transforms humble onions into rich, complex flavor.

🌍French 🏷️French onion soup 🏷️Soup 🏷️Onion 🏷️Gruyere Beef broth

🏷️

🏷️Caramelized onions

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TikTok

Total

1h 15m

Servings

3

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1.5 lbs yellow onions, thinly sliced
2 tbsp butter
2 tbsp olive oiloptional
1 tbsp fresh thyme leaves, plus more for garnish
salt, to taste
black pepper, to taste
1/2 cup dry white wine
1/2 cup dry vermouthoptional
2 cups beef broth
1 tbsp Worcestershire sauce
3-4 slices baguette
1 cup Gruyère cheese, shredded

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Instructions

1
Thinly slice the yellow onions.
2
In a large pot or Dutch oven, melt the butter over medium-high heat.
3
Add the sliced onions and sauté for about 10 minutes, until they soften and become tender.
4
Reduce the heat to medium-low. Add the fresh thyme leaves, salt, and pepper.
5
Cook, stirring occasionally, for 40-50 minutes, until the onions are deeply caramelized and golden brown.
6
Increase the heat to medium-high and pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom.
7
Add the beef broth and Worcestershire sauce.
8
Bring the soup to a simmer and cook for 4-5 minutes. Season with additional salt and pepper to taste if needed.
9
Ladle the soup into oven-safe bowls.
10
Top each bowl with slices of baguette.
11
Generously cover with shredded Gruyère cheese and a sprinkle of fresh thyme for garnish.
12
Place the bowls under the broiler until the cheese is melted, bubbly, and golden brown. Serve immediately.

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Tips & Notes

Pro tips

Caramelize onions low and slow—medium-low heat for 45+ minutes, stirring every 5–10 minutes. Resist the urge to rush; this builds the soup's foundation flavor.
Deglaze the pan with wine and vermouth after caramelizing to lift browned bits and add complexity; simmer 2–3 minutes to burn off alcohol.
Toast baguette slices under the broiler until golden before topping with cheese to prevent them from becoming soggy in the hot soup.
Broil the finished soup bowls carefully—place them on a sturdy baking sheet and watch closely so the cheese melts without the rim of the bowl cracking from heat.

Substitutions

Beef broth → chicken broth (lighter, less rich result) or vegetable broth (for vegetarian version; reduce Worcestershire)
Dry white wine + vermouth → additional beef broth or dry sherry (replaces acidity and body)
Gruyère → Swiss, Emmental, or aged Cheddar (all melt well and add nutty or sharp notes)
Fresh thyme → 1 tsp dried thyme or 1 bay leaf (reduce amount; dried is more potent)

Storage & make-ahead

Refrigerate soup (without bread or cheese topping) in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat, then ladle into oven-safe bowls, top with bread and cheese, and broil until bubbly.

Equipment

heavy-bottomed pot or Dutch oven (for even caramelization) · oven-safe soup bowls or crocks (for broiling topping)

Common Questions

How long does it take to caramelize onions for French onion soup?

Typically 45 minutes to 1 hour over medium-low heat, stirring frequently to avoid burning. The onions should be deep golden-brown and very tender, not just softened.

Can I use a slow cooker or pressure cooker?

Yes. Slow cooker: caramelize onions on stovetop first (essential for flavor), then transfer to slow cooker with broth and wine for 4–6 hours on low. Instant Pot: use sauté mode to caramelize onions, then pressure cook on high for 10 minutes.

What's the best cheese substitute for Gruyère?

Swiss, Emmental, or aged Cheddar work well. Avoid pre-shredded cheese; use block cheese sliced or shredded fresh for better melting.

Can I make French onion soup ahead?

Yes. Make the soup up to 2 days ahead and refrigerate. Reheat gently on the stovetop. Add bread and cheese topping just before serving and broil to melt.

Why does my soup taste thin or bland?

Ensure onions are fully caramelized (not just softened) and taste broth before adding—low-sodium broth may need salt. The Worcestershire sauce adds umami depth; don't skip it.