🥖 Introduction

Nothing captures the cozy warmth of French cuisine like Soupe à l’Oignon, or French Onion Soup. This rich, golden-brown soup, made with slowly caramelized onions and topped with crusty bread and bubbling cheese, is a timeless favorite in French bistros and home kitchens alike.

Whether you’re savoring it on a chilly evening in Paris or crafting it in your own kitchen, French Onion Soup is a rustic classic that blends humble ingredients with luxurious flavor.

🧅 A Little History

French Onion Soup dates back to 18th-century France, where it was a dish for common folk thanks to the abundance and affordability of onions. However, it quickly found favor across all social classes due to its depth of flavor and comforting character. Today, it's a celebrated dish in French cuisine, often served as an appetizer in upscale restaurants and homes.

🧾 Ingredients

Serves: 4
Prep Time: 15 minutes
Cook Time: 1 hour

For the Soup:

6 large yellow onions, thinly sliced

3 tbsp unsalted butter

1 tbsp olive oil

1 tsp salt

1 tsp sugar

2 cloves garlic, minced

1 tbsp all-purpose flour

1/2 cup dry white wine (optional)

6 cups beef stock (or vegetable stock for a vegetarian version)

1 bay leaf

1/2 tsp fresh thyme (or 1/4 tsp dried thyme)

Salt and black pepper, to taste


For the Topping:

4 slices of baguette, about 1-inch thick

1 ½ cups grated Gruyère cheese (you can also use Emmental or Comté)

🔪 Instructions

Step 1: Caramelize the Onions

In a large pot or Dutch oven, heat the butter and olive oil over medium heat.

Add the sliced onions, salt, and sugar. Stir to coat evenly.

Cook, stirring frequently, for about 30-40 minutes, until the onions are deeply golden brown and caramelized. Don’t rush—this is where the flavor builds.


Step 2: Deglaze and Simmer

Add minced garlic and cook for another minute.

Sprinkle the flour over the onions and stir well to create a light roux.

Add wine (if using) to deglaze the pan, scraping up the flavorful brown bits.

Pour in the beef stock, add bay leaf and thyme, and bring the soup to a gentle simmer.

Reduce heat and simmer uncovered for 20 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper.


Step 3: Prepare the Croutons

While the soup simmers, toast the baguette slices in the oven at 350°F (175°C) until crisp and golden—about 10 minutes. Set aside.


Step 4: Assemble and Broil

Preheat your broiler. Ladle the hot soup into oven-safe bowls.

Place a toasted baguette slice on top of each bowl and generously sprinkle with grated cheese.

Broil for 3-5 minutes, or until the cheese is melted, golden, and bubbling.

🔥 Tip: Keep a close eye while broiling—cheese can go from perfect to burnt very quickly!

🍽️ Serving Suggestions

Serve your French Onion Soup hot, with extra baguette slices on the side and a light green salad or a glass of crisp white wine. It’s perfect as a starter or a hearty meal on its own.

💡 Pro Tips

Be patient while caramelizing the onions—it’s worth every minute.

Gruyère is the classic cheese, but you can blend with Parmesan or Mozzarella for extra depth.

If you don’t have oven-safe bowls, broil the bread with cheese separately and float them in the soup afterward.

🇫🇷 Final Thoughts

Soupe à l’Oignon is a simple dish with extraordinary soul. It’s a love letter to French culinary tradition—humble, warming, and elegant in its simplicity. Whether you're hosting a dinner party or just craving comfort food, this dish will transport you straight to a café in Paris.

Bon appétit! 🥂