What type of onions are best for French onion soup?

Large yellow onions are the classic choice for French onion soup because they caramelize beautifully, developing a sweet, deep flavor after slow cooking. White onions work well too for a sharper taste, while sweet varieties like Vidalia add natural sweetness. Red onions can be used but may turn the soup a pinkish hue. Slice them thinly (about 1/8-inch thick) for even cooking. Aim to caramelize 2-3 pounds of onions over medium-low heat with a pinch of salt and 1 teaspoon sugar, stirring every 5-10 minutes for 40-45 minutes until they're deeply golden and syrupy. This step takes patience but builds the soup's signature rich base. Avoid constant stirring to allow browning. A mix of onion types can add complexity if you like experimenting.

Can I make French onion soup without wine?

Yes, you can skip the dry red wine in French onion soup by substituting an equal amount of beef or vegetable broth, though the flavor will be milder without wine's acidity and depth. For closer results, try non-alcoholic red wine, unsweetened grape juice mixed with a splash of vinegar, or balsamic vinegar alone (1-2 tablespoons). Cooking sherry or white wine works as alternatives but red provides the best match for traditional richness. Deglaze the pan after caramelizing onions by adding the substitute slowly while scraping up browned bits. Taste and adjust with a bit more Worcestershire sauce or thyme for balance. This keeps the soup savory and approachable for non-drinkers or quick meals.

Is French onion soup vegetarian?

Traditional French onion soup uses beef broth and Worcestershire sauce, which contains anchovies, so it's not vegetarian. Make it vegetarian by swapping beef or chicken broth for vegetable broth and using vegan Worcestershire sauce or soy sauce-tamari mix (1 tablespoon per recipe). Keep the caramelized onions, thyme, bay leaf, and balsamic vinegar for flavor. Top with Gruyere or a vegan cheese alternative and baguette slices. The result is still hearty but lighter—test broth brands for umami, as some vegetable stocks taste thinner. This version serves 4-6 and reheats well, proving plant-based adaptations maintain the soup's comforting essence without sacrificing taste.

How do you store and freeze French onion soup?

Cool leftover French onion soup completely before storing in airtight containers in the fridge for up to 3-4 days. For freezing, omit the cheesy bread topping and portion into freezer-safe bags or containers, leaving headspace for expansion; it keeps up to 3 months. Label with dates to track freshness. Thaw overnight in the fridge, then reheat gently on the stovetop over medium heat, stirring until simmering (about 10 minutes), or in a 350°F oven for 15 minutes in oven-safe bowls. Avoid boiling to prevent separation. Always add fresh toasted baguette and melted cheese upon serving for best texture. Freezing works great for batch cooking, saving time on busy nights.

How do you reheat French onion soup with cheesy bread?

For best results, reheat chilled French onion soup in oven-safe bowls at 350°F for 15 minutes until hot and bubbling. Meanwhile, slice baguette into 1-inch pieces, toast under the broiler (rack 6 inches from heat) for 2-3 minutes per side until golden, watching closely to avoid burning. Top soup with bread, shredded Gruyere (or mozzarella/Parmesan blend), and broil 1-2 minutes more until cheese melts and browns bubbly. Stovetop reheating works too: simmer in a pot 8-10 minutes, then transfer to bowls and broil toppings separately. If no oven-safe bowls, serve with cheese toasts on the side or croutons stirred in. This method revives flavors and crisp textures perfectly.

French Onion Soup: Classic Comfort Food Recipe

Name: French Onion Soup
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: French
Ingredients: 4 tablespoons unsalted butter provides fat for sautéing and a rich mouthfeel; 5 large yellow onions, thinly sliced the star ingredient; they caramelize into the soup’s sweet, savory base; 1 teaspoon salt draws moisture from onions and seasons the base; 1 teaspoon granulated sugar helps with caramelization and browning; 2 cloves garlic, minced adds aromatic depth and savory flavor; 1/2 cup dry red wine (such as Merlot or Pinot Noir) deglazes the pan and adds acidity and depth; can be omitted for alcohol-free versions; 32 ounces low-sodium beef broth provides robust umami and a meat-forward base; 24 ounces low-sodium chicken broth lightens and balances the beef broth for a harmonious stock blend; 1 tablespoon Worcestershire sauce adds concentrated savory, slightly tangy umami; 2 sprigs fresh thyme aromatic herb that pairs perfectly with caramelized onions; 1 bay leaf adds subtle herbal complexity during simmering; 1/2 tablespoon balsamic vinegar brightens and deepens the finished soup; Additional pinch of salt and freshly ground black pepper to taste final seasoning adjustments; 5 slices of French bread, each about 1-inch thick sturdy toasts that hold the cheese and soak up broth without collapsing; 2 tablespoons olive oil for brushing and toasting the bread; 1 1/2 cups shredded Gruyere Swiss cheese, room temperature melts beautifully and gives classic nutty flavor; 1/4 cup shredded Mozzarella cheese, room temperature adds stretchy meltiness; 2 tablespoons finely grated Parmesan cheese, room temperature provides salty, savory finish and browning

Ingredients

Scale

4 tablespoons unsalted butter provides fat for sautéing and a rich mouthfeel

5 large yellow onions, thinly sliced the star ingredient; they caramelize into the soup’s sweet, savory base

1 teaspoon salt draws moisture from onions and seasons the base

1 teaspoon granulated sugar helps with caramelization and browning

2 cloves garlic, minced adds aromatic depth and savory flavor

1/2 cup dry red wine (such as Merlot or Pinot Noir) deglazes the pan and adds acidity and depth; can be omitted for alcohol-free versions

32 ounces low-sodium beef broth provides robust umami and a meat-forward base

24 ounces low-sodium chicken broth lightens and balances the beef broth for a harmonious stock blend

1 tablespoon Worcestershire sauce adds concentrated savory, slightly tangy umami

2 sprigs fresh thyme aromatic herb that pairs perfectly with caramelized onions

1 bay leaf adds subtle herbal complexity during simmering

1/2 tablespoon balsamic vinegar brightens and deepens the finished soup

Additional pinch of salt and freshly ground black pepper to taste final seasoning adjustments

5 slices of French bread, each about 1-inch thick sturdy toasts that hold the cheese and soak up broth without collapsing

2 tablespoons olive oil for brushing and toasting the bread

1 1/2 cups shredded Gruyere Swiss cheese, room temperature melts beautifully and gives classic nutty flavor

1/4 cup shredded Mozzarella cheese, room temperature adds stretchy meltiness

2 tablespoons finely grated Parmesan cheese, room temperature provides salty, savory finish and browning

Cook Mode Prevent your screen from going dark

Instructions

1-First Step: Mise en place Gather and measure everything before you start. Thinly slice 5 large yellow onions (about 1/8-inch thick) so they cook evenly. Mince 2 garlic cloves, measure broths, wine, and seasoning, and have your thyme and bay leaf ready. Preheat your oven broiler only later when instructed.

2-Second Step: Melt butter and start the onions Melt 4 tablespoons unsalted butter in a large pot over medium-high heat. Add the sliced onions and sauté, stirring frequently, until they soften, about 10 minutes. The initial higher heat helps the onions release moisture and begin to soften.

3-Third Step: Caramelize slowly Lower the heat to medium. Add 1 teaspoon salt and 1 teaspoon granulated sugar, then continue to cook, stirring occasionally, for 35 minutes until the onions are deeply caramelized and syrupy. The slow cooking lets natural sugars brown. Stir every 5 to 10 minutes and scrape the bottom to prevent sticking; avoid constant stirring so the onions can brown properly.

4-Fourth Step: Add garlic and deglaze Stir in the minced garlic and cook 20 seconds until fragrant. Pour in 1/2 cup dry red wine to deglaze the pot, scraping browned bits from the bottom. Let the wine reduce slightly for 1 to 2 minutes so alcohol cooks off and the flavor concentrates.

5-Fifth Step: Build the broth Add 32 ounces low-sodium beef broth and 24 ounces low-sodium chicken broth to the pot. Stir in 1 tablespoon Worcestershire sauce, 2 sprigs fresh thyme, and 1 bay leaf. Bring to a gentle simmer over medium to medium-low heat. Simmer for 20 minutes, stirring occasionally, to marry flavors.

6-Sixth Step: Finish and season Remove the thyme sprigs and bay leaf. Stir in 1/2 tablespoon balsamic vinegar and taste; adjust with an additional pinch of salt and freshly ground black pepper as needed. Keep the soup warm on low heat, covered, while you toast the bread and prepare bowls.

7-Seventh Step: Toast the bread Preheat the oven broiler with a rack set about 6 inches from the heat. Place 5 slices of French bread on a baking sheet and brush both sides with 2 tablespoons olive oil. Broil 2 to 3 minutes per side, flipping once, until golden and toasted. Watch closely to avoid burning.

8-Eighth Step: Assemble and broil Ladle hot soup into oven-safe bowls placed on a rimmed baking sheet, filling each bowl about two-thirds full. Top each bowl with a toasted bread slice, then sprinkle with 1 1/2 cups shredded Gruyere, 1/4 cup shredded Mozzarella, and 2 tablespoons finely grated Parmesan divided among bowls. Broil until the cheese bubbles and browns with crusty edges usually 1 to 3 minutes depending on your broiler. Serve right away.

9-Final Step: Serving tips and safety Use oven mitts and a rimmed baking sheet when moving bowls under the broiler. If you don’t have oven-safe bowls, place cheese-topped toasts on a baking sheet and melt the cheese separately, then float cheese toasts on each bowl at serving. Enjoy immediately while the cheese is molten.

Notes

🧅 Caramelize onions slowly over about 40 minutes for rich taste, stirring occasionally to let sugars brown
🧀 Freshly shred Gruyere, mixed with Mozzarella and Parmesan for the best melting texture
🍷 Use high-quality beef stock; blending beef and chicken broth enhances the depth of flavor

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Category: Soup
Method: Stovetop Cooking
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 378 kcal
Sugar: 9 g
Sodium: 1014 mg
Fat: 24 g
Saturated Fat: 13 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 3 g
Protein: 18 g
Cholesterol: 60 mg