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Classic French Onion Soup

The humble onion turned into a decadent and rich soup in this classic onion soup recipe.
Print Recipe
Keywordonion, soup
Prep Time10 minutes
Cook Time1 hour 30 minutes
Servings4 people


  • 2 Tbsp olive oil
  • 4 Tbsp butter
  • 4 Onions thinly sliced
  • ½ Tsp salt
  • Pepper to taste
  • 1 Tsp sugar
  • 1 ¾ Cup white wine
  • 7 Cups broth
  • ½ Tsp thyme
  • ¼ Tsp rosemary
  • 1 Baguette or crusty bread sliced and toasted
  • 1 Cup Gruyere or mozzarella cheese
  • Fresh herbs


  • Melt the butter and olive oil in a pot over medium heat. Add the onions and cook until the onions have softened and are transparent in color, around 18 to 20 minutes.
  • Add salt, pepper and sugar and, stirring constantly, cook for 30 more minutes or until the onions are caramelized and have a deeper golden color.
  • Increase the heat to high and add the white wine. Cook for 12 more minutes or until the wine has reduced almost completely.
  • Add the broth, rosemary and thyme and bring to a simmer. Stirring occasionally, cook until the broth has thickened and the flavors have bloomed, around 20 more minutes.
  • Serve the soup into bowls. Top with the toasted baguette and a sprinkle of cheese and take to the broiler. Broil for around 7 minutes or until the cheese is melted and bubbly.
  • Serve immediately topped with fresh herbs or a crack of pepper


● Use a good quality broth! The secret for making this soup restaurant quality is using a delicious broth.
● If you want to store it skip the topping and refrigerate for up to 3 days. Once you are ready to serve it, heat it on the stove and finish with fresh toasted bread and cheese. The result is just as good.
● If you don’t have oven proof bowls you can toast the bread with the cheese and then just top the soup with it.


Calories: 319kcal | Carbohydrates: 19g | Protein: 1g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 2047mg | Potassium: 235mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1231IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 1mg