Rustic and Easy Homemade French Onion Soup Recipe

5 from 1 vote

Rustic and Easy Homemade French Onion Soup Recipe

Silky caramelized onions and that gooey cheese blanket aren't just for Paris bistros. Skip the takeout and make the real thing in 75 minutes with zero special equipment.

Prep Time15

Cook Time1

Total Time1 15

Course: Soup

Cuisine: American

Keyword: budget friendly recipe, copycat recipe, easy recipe, restaurant recipe, soup recipe

Servings: Servings

Calories: 206kcal

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Equipment

Dutch Oven

Soup Kettle

Ingredients

4 Medium Yellow Onions thinly sliced
2 Tablespoons Olive Oil
2 Tablespoons Butter
Pinch Sugar
5 Cups Beef Broth homemade or beef bouillon made with water
1/2 Cup Dry Sherry
1/4 Teaspoon Salt
1/8 Teaspoon Black Pepper
1 Teaspoon Garlic Powder
1/2 Tablespoon Dried Thyme
French Bread sliced
Swiss Cheese or Gruyère Cheese

Instructions

Caramelize the onions. In a large pot or Dutch oven, melt the butter over medium-low heat. Add the olive oil, sliced onions and a pinch of sugar. Cook low and slow, stirring occasionally, for 30 minutes to 1 hour. The onions should turn a deep golden brown and reduce significantly.
4 Medium Yellow Onions, 2 Tablespoons Olive Oil, 2 Tablespoons Butter, Pinch Sugar
Add the dry sherry, scraping up any browned bits from the bottom of the pot.
1/2 Cup Dry Sherry
Pour in the beef broth. Add the salt, black pepper, garlic powder, and dried thyme. Bring to a boil. Reduce heat and let simmer for about 15 minutes to develop flavor.
5 Cups Beef Broth, 1/4 Teaspoon Salt, 1/8 Teaspoon Black Pepper, 1 Teaspoon Garlic Powder, 1/2 Tablespoon Dried Thyme
While the soup is simmering, prepare the toppings. If you have time, slice the French bread about 1-inch thick. Place on a baking sheet and toast in the oven at 350 degrees Fahrenheit for about 8 minutes. Slice or shred the cheese and set aside.
French Bread
Ladle soup into oven-safe bowls. Top each with a slice of toasted crusty French bread and cheese.
Swiss Cheese
Place under the broiler for a few minutes until the cheese is melted and bubbly. Watch closely to prevent burning. It will take about 3-4 minutes.
Serve immediately

Notes

Caramelizing onions takes time
Plan for at least 30–60 minutes. The deeper the color, the richer the flavor—don’t rush this step.
Sherry amount is flexible
Start with 1/4 cup and add more to taste. Too much can overpower the soup.
Broth makes a difference
A good-quality or homemade beef broth will give the best depth of flavor. I use our homemade beef broth, but you can use a good tasting beef bouillon and water combination as well.
Use oven-safe bowls
Make sure your bowls can safely go under the broiler before adding the bread and cheese.
Watch closely while broiling
The cheese can brown quickly—stay nearby to prevent burning.
Toast bread for best texture
Lightly toasting helps it hold up in the soup without getting too soggy.
Make ahead friendly
The soup (without toppings) can be made ahead and reheated before serving.
Freezer tip
Freeze the soup base only. Add fresh bread and cheese after reheating for best results.

For deeper flavor
Add a splash of Worcestershire sauce or a small amount of balsamic vinegar at the end.

Nutrition