French Onion Soup

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5 from 2 votes

One spoonful, and you’ll see why this classic French Onion Soup recipe is a favorite! Homemade French Onion Soup doesn’t have to take hours to be rich and flavorful. This version combines deeply caramelized onions, a hearty beef broth, and a crisp, cheesy topping in less time—without sacrificing that signature depth.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Soup

Cuisine: American

Keyword: French Onion Soup

Servings: servings

Calories: 316kcal

Author: Michaela Kenkel

Equipment

Kitchen Bouquet Browning and Seasoning Sauce 4-Ounce Bottles (Pack of 2)

Ingredients

2 Tablespoons butter salted or unsalted work fine
3 Tablespoons olive oil
6 small yellow onions sliced, and separated into rings
2 Tablespoons dry Sherry
1 Tablespoon Worcestershire Sauce
1 Tablespoon Kitchen Bouquet
1/4 teaspoon dried thyme
1 1/2 teaspoon salt
1/2 teaspoon pepper
2 (32 ounce) containers beef stock
French baguette bread sliced into 1/2" pieces. 2-3 slices per bowl
10 ounces Gruyère Cheese shredded

Instructions

In a stock pot, or dutch oven over medium heat, heat oil and butter. Add onions and cook for about 15 minutes stirring frequently. Onions will become caramel colored. Reduce the heat to medium low, cover the pot, and continue cooking for another 20 minutes or so, stirring occasionally.
Add sherry to pot, cook over high heat until sherry evaporates.
Stir in Worcestershire Sauce, Kitchen Bouquet, beef stock, thyme, salt and pepper. Simmer, covered for 20 minutes.
Lightly butter both sides of each slice of bread and place them on a baking sheet. Bake in oven on 350 degrees for about 10-15 minutes or until the bread is golden brown and toasted, turning it over once, half way through.
Ladle soup into oven safe crocks, cast iron skillets, or bowls, arranged on a baking sheet. Add 2-3 pieces of bread, top with cheese, and place in oven, about 6" beneath broiler, set to high broil and broil for about 2-5 minutes watching them closely! The tops will become brown and bubbly.
Serve immediately.

Notes

Leftover onion soup will keep in the fridge for up to 3 days in an airtight container or in the freezer for up to 3 months. It’s best not to freeze with the bread as it will get soggy. Thaw in the fridge overnight. When reheating the soup, make fresh French bread and grate a little more cheese into the bowl.

Nutrition