Easy French Onion Soup Recipe

Ingredients You’ll Need

• Sweet onions and butter: Slice the onions thinly so they soften and brown evenly. Yellow onions work, too.
• Garlic, thyme, and bay leaf: Fresh thyme sprigs and a bay leaf simmer with the onions and broth. Remove the stems and leaf before serving.
• Beef consommé: Use canned beef consommé, undiluted. This is the ingredient that makes the broth especially rich.
• Beef broth: Regular beef broth rounds out the soup; choose a reduced-sodium version if you prefer more control over the salt.
• Red wine vinegar: A small amount balances the sweetness of the cooked onions.
• French baguette or Parmesan croutons: Toast the baguette before adding it to the soup so it holds up under the cheese.
• Gruyère, Parmesan, and paprika: Gruyère melts into the classic bubbly topping. Parmesan and a little paprika finish each bowl.

Ingredient Additions and Substitutions

• Different onions: Yellow or white onions can stand in for sweet onions. The flavor will vary slightly, but they will caramelize in the same way.
• Different cheese: Gruyère is the traditional choice, but Swiss cheese or a combination of Swiss and provolone works well if you need a substitute.
• Red Wine Vinegar: If you prefer a milder flavor, reduce the vinegar or leave it out. One reader suggested using a little Worcestershire sauce instead. Start with a small amount and adjust to taste.
• Vegetarian or vegan version: Replacing both beef liquids with vegetable broth makes a different, lighter-tasting soup. For a vegan bowl, also use plant-based butter and cheese and check the bread ingredients. This option won’t have the same beef consommé flavor as the original.
• Gluten-Free Option: Replace the French bread with a toasted gluten-free baguette, gluten-free bread, or certified gluten-free croutons. Instead of the beef consommé and beef broth, use 42 ounces of gluten-free beef bone broth or stock. For a richer flavor similar to the consommé, add a little gluten-free concentrated beef base, starting with about 1 teaspoon and adjusting to taste. Check all labels carefully and taste before adding extra salt.

How to Make Easy French Onion Soup

1. Slice the onions. Peel and thinly slice the onions. Melt the butter in a stockpot and add the onions, garlic, thyme, bay leaf, salt, and pepper.

2. Caramelize the onions and spices. Stir often over medium heat for about 30 minutes, until the onions are soft and a deep brown color rather than just translucent.

3. Add the broth and simmer. Pour in the undiluted beef consommé, beef broth, and red wine vinegar. Simmer for another 30 minutes. You can also transfer the soup to a slow cooker on low for several hours after cooking the onions on the stove.

4. Toast the baguette. Broil the bread for about 2 minutes, turning once, until lightly toasted on both sides. Remove it from the oven and leave the broiler on. Take the thyme stems and bay leaf out of the soup.

5. Prepare the bowls. Ladle the soup into four broiler-safe bowls set on a baking sheet. Add the toasted baguette slices or croutons to each bowl.

6. Add the cheese and broil. Sprinkle bowls with Gruyère, Parmesan, and paprika. Broil for about 5 minutes, watching closely, until the cheese is golden and bubbly. The bowls will be very hot.

Why Beef Consommé Makes the Broth Richer

Beef consommé is a clarified, intensely flavored beef broth. It has a deeper beef flavor than regular canned broth, so it’s an easy way to give this soup a richer base. This recipe uses three cans of beef consommé and one can of beef broth. Look for the consommé next to the canned soups at the grocery store.

Use the consommé straight from the can, without adding water. That is how this recipe was developed. The regular beef broth provides the remaining liquid, and the sweetness from the onions balances the savory soup. Because canned consommé can be salty, taste before adding extra salt at the end.

Recipe Tips

• Don’t rush the onions. They need to turn brown and soften considerably for the soup to develop its sweet, savory flavor. Lower the heat if they start scorching before they soften.
• Check the salt before serving. Beef consommé, broth, and cheese all contain salt, and different brands taste different. The soup may not need any additional salt.
• No broiler-safe bowls? Broil the toasted baguette slices with cheese on a baking sheet, then place the cheesy toasts on bowls of hot soup. You won’t get quite the same melted-cheese rim, but you’ll still get the best part.
• Keep an eye on the broiler. The bread and cheese can go from golden to burned quickly. Set the bowls on a baking sheet so they are easier to move.
• Plan for four generous servings. Each bowl is approximately 1 ½ cups, based on a previous recipe reply. If French onion soup is your entire dinner and you want seconds, consider doubling the recipe.

Make Ahead and Storage

Make ahead: Cook the onion soup a day ahead and refrigerate it without the bread or cheese. Reheat the soup, then add the freshly toasted bread and cheese just before serving.

Storing: Refrigerate leftovers promptly in shallow airtight containers for up to 3 to 4 days. Store the bread and cheese separately so they do not become soggy.

Freezing: Freeze the soup base without bread or cheese for best quality for 2 to 3 months. Thaw in the refrigerator overnight. The onions may be softer after thawing, but the soup reheats well.

Reheating: Heat the soup on the stovetop or in the microwave until thoroughly hot (165°F for leftovers). Add freshly toasted bread and cheese and broil just before serving.

What to Serve with French Onion Soup

For a light dinner, serve the soup with a simple green salad or Roasted Beet Salad. If you want something more filling, add Homemade Dinner Rolls or Breadtwists on the side. The cheesy bread on top of the soup is already pretty substantial, so you don’t need much else.