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5 from 3 votes
French Onion Soup in a small white cup with bread on the side.
French Onion Soup
Prep Time
10 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 15 mins
Nothing warms you up on a winter night better than French Onion Soup. The two most important ingredients are the onions and the stock.
Course: Entrées, Soups
Cuisine: French
Keyword: Beef, Lunch, One Pot Meal, Make Ahead
Servings: 6 to 6
Calories: 375 kcal
Author: The Blue Jean Chef, Meredith Laurence
  • 3 pounds Vidalia or white onions or a combination of the two
  • olive oil
  • salt
  • 1 cup dry white wine
  • 6 cups good-quality beef stock or a mix of beef and chicken stock
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 loaf baguette bread
  • 1 clove garlic
  • freshly ground black pepper
  • 2 tablespoons butter
  • Dry sherry or Brandy
  • 1 cup grated Gruyère cheese
  • fresh thyme leaves for garnish
  • parchment paper circle
  1. Pre-heat a large sauté pan over medium heat.
  2. Add the olive oil to the hot pan and add the onions. Cover the onions with the parchment paper circle. (This is not essential, but it helps prevent the onions from drying out.) Let the onions start to brown a little and then give them a good stir, scraping the bottom of the pan. The trick is in how often to stir – if you stir too much, the onions won’t get a chance to brown; if you don’t stir often enough, the onions might start to burn.
  3. As the onions start to brown more uniformly, season the onions with salt. The salt will draw out some of the moisture from the onions, which will then pick up the browning on the bottom of sauté pan and mix in with the onions.
  4. If the pan starts to get too brown, add a little water or white wine to the pan and stir.
  5. Continue to cook the onions like this for about 30 minutes until the onions are a deep golden brown.
  6. Deglaze the pan with white wine, scraping up all the brown bits on the pan. Add the beef stock, sprigs of thyme and bay leaves. Simmer for 30 minutes.
  7. Slice the baguette into 2-inch slices. Toast the baguette slice in a 350ºF oven until they are crisp and lightly browned. Gently rub the garlic clove over the toasted bread.
  8. Season the soup with salt and freshly ground black pepper to taste. Finish by stirring in the butter.
  9. When you are ready to serve, pre-heat the broiler to high. Ladle the soup into oven-safe bowls or crocks. Add about a ½ teaspoon of brandy or sherry to each bowl. Top with 1 or 2 toasted baguette slices and sprinkle the Gruyère cheese on top to cover the soup and bread.
  10. Place the bowls or crocks on a sheet pan and place under the broiler until cheese is browned and melted. Garnish with fresh thyme leaves and serve immediately.

Recipe Video

Nutrition Facts
French Onion Soup
Amount Per Serving
Calories 375 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g35%
Cholesterol 34mg11%
Sodium 858mg36%
Potassium 806mg23%
Carbohydrates 42g14%
Fiber 3g12%
Sugar 14g16%
Protein 17g34%
Vitamin A 350IU7%
Vitamin C 11.9mg14%
Calcium 325mg33%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.