Onion Soup Recipe

If you’re looking for a bowl of warmth, depth, and flavor, nothing beats a classic onion soup recipe. This French-inspired dish combines caramelized onions, rich beef broth, herbs, and a golden, cheesy toasted bread topping. It’s both rustic and elegant—perfect for cold days, dinner parties, or anytime you crave something deeply satisfying. Despite its gourmet appeal, onion soup is made with simple, affordable ingredients and delivers robust flavor that only gets better with time.

Ingredients Of Onion Soup Recipe

Why You Will Love This Onion Soup Recipe

This onion soup is rich, soul-warming, and layered with deep umami flavor. The caramelized onions are sweet and savory, the broth is hearty, and the cheesy bread topping turns this humble soup into something extraordinary. It’s budget-friendly, easy to prepare, and tastes like something you’d order at a cozy French bistro. Plus, it’s make-ahead friendly and even better the next day.

Preparation Process Of Onion Soup Recipe

Making this soup takes patience, not complexity. Onions are slowly caramelized until golden and sweet, then simmered in a flavorful broth with herbs and wine. The final touch—a toasted baguette with melted cheese—creates the perfect balance of textures and flavors.

Step By Step Instructions

Caramelize the onions
In a large pot, melt butter with olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring often, for 30–40 minutes until golden brown and caramelized.

Deglaze and build flavor
Sprinkle the flour over the onions and stir to coat. Add the white wine, scraping up any browned bits from the bottom of the pot. Cook for 2–3 minutes.

Add broth and herbs
Pour in the beef broth. Add the thyme, bay leaf, remaining salt, and pepper. Bring to a simmer and cook uncovered for 25–30 minutes to deepen the flavors.

Toast the bread
While the soup simmers, toast baguette slices under the broiler until crisp. You can rub them with a garlic clove for added flavor.

Assemble and broil
Preheat your broiler. Ladle the soup into oven-safe bowls. Top each with a toasted baguette slice and a generous handful of cheese. Place bowls under the broiler for 2–3 minutes or until the cheese is bubbly and golden.

Serve hot
Carefully remove the bowls from the oven and serve immediately. Garnish with fresh thyme if desired.

How to Serve?

• In oven-safe crocks topped with cheesy bread
• With a side of fresh salad for balance
• As an appetizer before a steak or roast
• Alongside a crisp glass of white wine
• As a main course with extra bread for dipping

Tips & Variations

Nutrition

• Calories: 320
• Protein: 14g
• Fat: 16g
• Carbs: 28g
• Fiber: 3g
• Sugar: 6g
• Sodium: 780mg

Recipe Card

Onion Soup Recipe

Recipe by Rachael rayCourse: Banana Bread Recipe

Servings

4

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

320

kcal

This onion soup recipe is the ultimate comfort in a bowl—deeply flavorful with caramelized onions, savory broth, and gooey melted cheese over toasted baguette slices. A perfect blend of rustic simplicity and rich elegance, it’s ideal for cozy dinners or impressing guests. With budget-friendly ingredients and easy steps, anyone can make this bistro-style dish at home. The longer it simmers, the better it tastes. Serve it hot and bubbling with a crusty, cheesy topping for a meal that warms you from the inside out.

Ingredients

• Yellow onions, thinly sliced – 6 large

• Unsalted butter – 3 tablespoons

• Olive oil – 1 tablespoon

• Beef broth – 6 cups (use low-sodium)

• Dry white wine – 1/2 cup

• All-purpose flour – 1 tablespoon

• Bay leaf – 1

• Fresh thyme – 4–5 sprigs (or 1/2 tsp dried thyme)

• Salt – 1 teaspoon

• Black pepper – 1/2 teaspoon

• Baguette slices – 8, toasted

• Gruyère or Swiss cheese, grated – 1 1/2 cups

Directions

• Caramelize the onions
• In a large pot, melt butter with olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring often, for 30–40 minutes until golden brown and caramelized.
• Deglaze and build flavor
• Sprinkle the flour over the onions and stir to coat. Add the white wine, scraping up any browned bits from the bottom of the pot. Cook for 2–3 minutes.
• Add broth and herbs
• Pour in the beef broth. Add the thyme, bay leaf, remaining salt, and pepper. Bring to a simmer and cook uncovered for 25–30 minutes to deepen the flavors.
• Toast the bread
• While the soup simmers, toast baguette slices under the broiler until crisp. You can rub them with a garlic clove for added flavor.
• Assemble and broil
• Preheat your broiler. Ladle the soup into oven-safe bowls. Top each with a toasted baguette slice and a generous handful of cheese. Place bowls under the broiler for 2–3 minutes or until the cheese is bubbly and golden.
• Serve hot
• Carefully remove the bowls from the oven and serve immediately. Garnish with fresh thyme if desired.

Recipe Video

Notes

• Caramelizing onions takes time—don’t rush the process.
• Use homemade beef stock if available for deeper flavor.
• Use broiler-safe bowls and handle with oven mitts.
• Leftovers reheat beautifully and can be frozen (without cheese topping).
• Use stale baguette for better texture after broiling.

FAQs

Conclusion