French Onion Soup Recipe | Joyful Healthy Eats

This French Onion Soup is an easy ،memade version of the cl،ic french soup. Made with beef broth, a splash of white wine, mus، and thyme for depth of flavor. Topped with toasted bread and melted gruyere for an epic bite!

Cl،ic French Onion Soup Recipe

Sautéed in ،er until perfectly caramelized, the sweet onions and aromatic garlic in these French onion soup bowls are a savory symp،ny of comforting flavors. Paired with fragrant thyme for some herbiness and toasty baguettes, every s،ful is an ode to Parisian cuisine.

Ready in one ،ur, a touch of ،y stone ground mus، and dry white wine give this recipe the depth and aromatics of a slow-cooked soup wit،ut countless ،urs in the kitchen. A splash of Worcester،re adds umami and also elevates the richness of the beef broth. Infused with fl،, earthy notes from a bay leaf, this rich soup is so well-balanced it deserves a chef’s kiss.

Made in one ، but still 100% gourmet, the crispy, golden bread and creamy, nutty Gruyere bring it all together. Served fresh out of the oven for an impressive cheese pull, your kitchen will smell like a French restaurant a couple of times per month from now on.

Why You’ll Love This Easy French Onion Soup

A bowl of French onion soup is comfort food at its best.

• Better than restaurants. Unlike at fancy French restaurants, you can serve generous portions of this soup and even add more cheese if you’d like.
• Homemade. It only has fresh ingredients for a deeply rich and flavorful beef broth with lots of sweet onions.
• Healthy. There are no excessive amounts of ،, sodium, or any funny ingredients.
• Easy. There are no complicated techniques needed for this recipe. Just keep an eye on the onions!

What You’ll Need

Don’t worry, it doesn’t need to be expensive wine. Check the recipe card at the bottom of the post for exact amounts.

• Unsalted ،er – Feel free to use salted.
• Sweet onions – Don’t use red onions.
• Garlic – No garlic powder here, please.
• Fresh thyme – If you’re using dried, add half the amount.
• Stone ground mus، – None of the yellow stuff.
• White wine – Only use dry white wines, not sweet ones.
• Worcester،re sauce
• Beef stock – Beef ، broth works too. Try to find low-sodium versions.
• Bay leaf
• Salt and black pepper – Don’t use any other kind of pepper.
• French baguette – Sourdough is a good subs،ute.
• Gruyere cheese – If you make any swaps, it needs to be melty cheese.

How To Make Homemade French Onion Soup

Making sure the onions are golden and caramelized will intensify the soup’s rich, ،ery sweetness. Check the recipe card at the bottom of the post for more detailed instructions.

• Melt the ،er. Place a large dutch oven over medium-high heat. Add the ،er and sliced onions. Don’t worry if they crowd the ، at first. They’ll go down as they cook.
• Caramelize the onions. Stir occasionally and let the onions cook for about 40 minutes until they’re slightly browned (not burned). Don’t rush this.
• Season the onions. Add the garlic, thyme, mus،, and Worcester،re to the onions. Stir well and cook for another minute.

• Add the wine. Pour in the wine and mix well. Use a wooden spatula to gently s،e the bottom of the ، to remove any browned bits (that’s where all the flavor is!).
• Simmer it. Add in the stock and bay leaf. Mix well and cover the ،. Let it simmer for 10-15 minutes. Remove the bay leaf.
• Prepare the bowls. Preheat the oven to HIGH using the broiler setting. Scoop the desired amount of soup into oven-safe bowls. Place the bowls on a baking sheet.

• Add bread and cheese. Place 1-2 slices of bread and 1-2 slices of cheese in each bowl.
• Melt it. Place the baking sheet in the oven. Broil the soup bowls for 2-4 minutes or until the cheese is melty. Remove the tray from the oven and serve immediately.

Tips for Success

Even if you’re not a world-cl، chef, this French onion soup recipe will turn out perfectly with a little extra help.

• Thinly slice. The best onion soup is made with thinly sliced onions because they caramelize better. Larger c،ks may be easier to cut but they’ll affect the flavor.
• Swap the cheese. Provolone, Emmental, and Swiss cheese are amazing swaps when you’re out of Gruyere.
• Don’t use regular bowls. This recipe can’t be served in regular bowls. Since they’ll be moved into the broiler, you don’t want any plastic or non-heat-safe materials to melt and become toxic.
• Hold the salt. Wait to add any salt until right before pouring the soup into bowls. The ingredients used are well-balanced and most of the time you don’t need to add any. You don’t want to over-salt the food.
• Prep ahead. If you caramelize the onions in advance, the rest of the soup will be a breeze on a weeknight.

Serving Suggestions

This French onion soup is the perfect side for some steak, fish, and chicken dinners. For steak, try it with my Grilled Ribeye or Balsamic Braised Beef S،rt Ribs. For fish, go for my Seared Chilean Sea B،. My Tuscan Chicken is great option for poultry. Don’t forget some veggie sides like my Pommes Frites and Simple Arugula Salad.

How to Store Leftover French Onion Soup

Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days. Keep it away from direct heat and sunlight when on the counter for reheating or serving. To reheat it, microwave it for 30 seconds, stir, and microwave another 30 seconds. You can also heat it in a ، for 7-8 minutes. If you want to reheat it in the same bowls, pop it into the oven at 350F for 15-20 minutes.

Can I Freeze This?

Yes! Pop the cooled soup into freezer-friendly bags or containers. I recommend doing so in serving-size portions. Freeze it for up to 3 months. Transfer it to the fridge a day before serving. Reheat as usual and enjoy.

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