French Onion Soup – A Traditional Recipe

This traditional French Onion Soup recipe features warm bread on top of savory onion soup topped with hot melted Gruyere cheese. Wine and perfectly caramelized onions are the secrets to this classic recipe.

I love it when the temperature is dropping and the mornings are cooler, as all I can think of is soup. Soups are the ultimate comfort food.

Soup is just calling my name, and the homemade French onion soup recipe is at the top of my favorite soup list. Warm, savory, easy, and flavorful, it’s made with beef stock, wine, and loads of onions.

And don’t forget — it’s topped with loads of cheese over crusty French baguette slices. Heavenly!

In this Article

My version of the French onion soup recipe

It is very rich and sustaining due to the oxtail, the toasted bread, and tons of ooey-gooey melty cheese that accompanies it. I added the oxtail to give the store-bought broth a richer flavor.

Another significant component for the success of this onion soup is slicing your onions very thinly versus in chunks. This will help them to caramelize better.

Caramelize the onions with care, and do not rush this step. You want your onions to cook evenly and gently while they release their natural juices.

I love mixing two kinds of onions: yellow and sweet Vidalias. I am not fond of the pungent white for this recipe, but it is my choice—you can use your favorite variety.

I have also used red onions. My only suggestion is to taste as you go—you will have to season with a bit more salt since the onions are sweeter when cooked.

What makes it a French Onion Soup?

This beautiful soup originated in France in the 18th century, and it is not just a soup but a way of life. Historically, it was seen as humble food for the peasant, as onions grew quickly and plentifully, and broth was relatively straightforward.

French onion soup differentiates from its English counterpart, as it always calls for beef stock or broth.

The English soup is readily made with beef, chicken, or vegetable stock (or broth).

However, both versions will incorporate fresh herbs — thyme and bay leaf for the French and sage for the English.

Dry white wine is used in the original version. I use a rich red wine like Pinot Noir, Merlot, or Cabernet Sauvignon.

Why Oxtail?

I added oxtails that my butcher chopped up into 2-inch pieces to make my soup richer and to deepen its flavor.

You can enjoy the meat of the oxtails on its own after cooking — it’s exceptionally rich in flavor. Once shredded and the thick membrane removed, the saved oxtail will work beautifully in a tomato sauce, omelet, or quesadilla. Nothing will go to waste.

However, I’ve also been known to incorporate the meat into this recipe, too. I’ll shred some of the meat at the end of cooking and add it to the soup.

Oxtail is the tail of beef that requires lengthy and slow braising to release its rich flavor. It’s not necessarily pretty to look at, but it makes a great addition to the beef broth.

Use the smaller parts or end pieces that cook alongside the onions for this soup.

Cognac is a must

It will give that extra rich, uplifting taste to this beautiful soup.

As you know, the alcohol will burn off while cooking, leaving a beautiful aftertaste.

I love French onion soup. It’s comfort food at its best on a cold evening night.

Step-by-step instructions to create this excellent Onion Soup

With all my recipes, please assemble all the ingredients before preparing your soup.

Start by preparing the bread

• Spread the rounds of baguette on a cookie sheet. Place the sheet of bread slices in a preheated oven and bake until crispy. Set aside

Time to get the soup started

After you have done all the prep work: slicing the onions, and grating your Swiss cheese, it is time to start cooking

• In a large saucepan or Dutch oven, melt the butter. Then, add the onions.

• Slowly cook the onions, stirring occasionally, until translucent and soft.

• Sprinkle in the sugar and salt and increase the heat to caramelize the onions.

• Add flour and cook briefly before adding the stock, oxtails, wine, fresh thyme sprigs, and pepper. Bring to a boil, then reduce to a simmer.

• Remove the oxtails and thyme using a slotted spoon before adding the cognac.

Finish and serve this easy French Onion Soup:

• Place in a soup bowl that is ovenproof. Even though they will stay under the broiler for a very short time, you want to make sure you do not crack your dishes.
• Use a croak bowl or onion soup bowl, which is rounder and taller with a small opening mouth. Make sure they are oven-safe bowls.
• Place the onion soup bowls on a baking sheet to accumulate any cheese spillover.
• Broil until the cheese is melted and starts to be bubbly.

What to Serve With French Onion Soup

You can serve this soup alone or pair it with your favorite red wine or hearty beer. It’s also a perfect pairing with a simple kale salad, a mushroom goat cheese tart, or a mushroom herb salad.

French onion soup is also a great starter to serve before dishes like steak with sauce bordelaise, mushroom chicken, or arugula stuffed pork tenderloin.

Variations and Substitutions

White wine – Substitute a Chardonnay or Sauvignon Blanc for the red wine.

Worcestershire sauce – Add umami with a small dash of Worcestershire sauce.

Herbs – Incorporate other fresh herbs like rosemary or sage. Or garnish with parsley.

Croutons – If you don’t have a baguette handy, croutons will work instead.

Cheese – Gruyère cheese can be substituted with Emmenthal cheese. Grated is best, of course.

Some recipes will make you toast the baguette first. Some do not. I have tried both ways, and I like to toast my bread a little bit before placing it on top of the warm soup. It will hold its consistency longer, allowing you to dig in the melted cheese.

Do not be shy to add as much cheese as you wish after all, who does not like melted cheese combined with onion soup, just divine.

Once done, season with salt and pepper. It tends to be on the sweeter side.

Other Flavorful Oniony Recipes

French Onion Tart

Caramelized Onion and Bacon Tart

Pissaladiere

Oven Baked Onion Rings with Cumin Dipping Sauce

Frequently Asked Questions

Storage 

This soup is as good reheated as it is fresh off the stove. It’s great for weekly meal prep.

Make-Ahead: Make the onions ahead of time and refrigerate for 3-4 days or freeze for up to 3 months.

Refrigerator: Store soup in an airtight container for up to 4 days in the fridge. Avoid storing the bread and cheese with the soup in the container. 

Freezer: Freeze soup for up to 3 months in a freezer-safe container or a resealable freezer bag.

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Originally published on January 5, 2022.