18 Classic French Onion Soup Recipes to Savor

There’s nothing quite like a steaming bowl of French onion soup—melty cheese, caramelized onions, and rich broth coming together in the ultimate comfort food hug. Whether you’re craving a classic version or a creative twist, we’ve rounded up 18 irresistible recipes that’ll make your kitchen smell like a Parisian bistro. Grab your spoon and let’s dive in!

Traditional French Onion Soup with Gruyère Croutons

Now, let’s dive into making a cozy bowl of French Onion Soup that’ll have you feeling like you’re in a quaint Parisian bistro, minus the airfare. It’s all about those caramelized onions and that gooey Gruyère crouton on top—trust me, it’s worth every tear you’ll shed chopping those onions.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp sugar
• 1/2 tsp salt
• 4 cups beef broth
• 2 cups chicken broth
• 1/2 cup dry white wine
• 1 tbsp all-purpose flour
• 1 bay leaf
• 1/2 tsp dried thyme
• 4 slices of baguette, toasted
• 1 1/2 cups grated Gruyère cheese

Instructions

1. Caramelize the onions: In a large pot, melt butter with olive oil over medium heat. Add onions, sugar, and salt. Cook, stirring occasionally, until onions are deeply golden, about 45 minutes. Tip: Don’t rush this; low and slow is the key to unlocking those sweet, caramelized flavors.
2. Deglaze with wine: Pour in white wine to scrape up any browned bits from the bottom of the pot. Let it simmer until the wine has almost completely evaporated, about 3 minutes.
3. Thicken the soup: Sprinkle flour over onions and stir to coat. Gradually add beef and chicken broth, then throw in the bay leaf and thyme. Bring to a boil, then reduce heat and simmer for 30 minutes. Tip: If the soup thickens too much, just add a splash of water to loosen it up.
4. Prep the croutons: While the soup simmers, toast baguette slices until golden. Ladle the soup into oven-safe bowls, top with a crouton, and sprinkle generously with Gruyère. Tip: For extra cheesy goodness, add a second layer of cheese under the crouton.
5. Broil to perfection: Place bowls on a baking sheet and broil until the cheese is bubbly and slightly browned, about 2-3 minutes. Watch closely to prevent burning!

The soup should be rich and savory with a slight sweetness from the onions, while the crouton adds a satisfying crunch under that molten cheese blanket. Serve it with a side of bad French movie for the full experience.

Slow-Cooked French Onion Soup with Thyme

You know those days when you crave something cozy, a bit fancy, but honestly, you’re not trying to turn your kitchen into a Top Chef episode? Yeah, me too. That’s where this slow-cooked French onion soup with thyme comes in — it’s like a warm hug in a bowl, with just enough sophistication to make you feel fancy without the fuss.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups beef broth
• 2 cups chicken broth
• 1/2 cup dry white wine
• 1 tbsp fresh thyme leaves
• 1 bay leaf
• 4 slices of baguette, toasted
• 1 1/2 cups grated Gruyère cheese

Instructions

1. Caramelize onions: In a large pot over medium heat, melt butter with olive oil. Add onions, sugar, salt, and pepper. Cook, stirring occasionally, until onions are deeply golden, about 45 minutes. Tip: Don’t rush this step; the slow caramelization is key to depth of flavor.
2. Deglaze with wine: Pour in white wine, scraping up any browned bits from the bottom of the pot. Cook until wine is nearly evaporated, about 3 minutes.
3. Add broths and herbs: Stir in beef broth, chicken broth, thyme, and bay leaf. Bring to a simmer, then reduce heat to low. Cover and cook for 30 minutes. Tip: If the soup reduces too much, add a splash of water to adjust consistency.
4. Prep the topping: Preheat your broiler to high. Ladle soup into oven-safe bowls, top with a slice of toasted baguette and a generous sprinkle of Gruyère. Tip: For extra crunch, toast the baguette slices twice.
5. Broil to melt cheese: Place bowls on a baking sheet and broil until cheese is bubbly and golden, about 2-3 minutes. Watch closely to prevent burning.

The soup is rich and velvety, with onions so tender they practically melt in your mouth. Serve it with a side of bad jokes for the full bistro experience at home.

Vegan French Onion Soup with Cashew Cream

Unbelievably, this Vegan French Onion Soup with Cashew Cream is about to become your new comfort food obsession. It’s rich, it’s creamy, and it’s packed with all the deep, caramelized onion flavors you love, without any of the dairy. Let’s get into it.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups vegetable broth
• 1 tbsp balsamic vinegar
• 1 cup raw cashews, soaked for at least 4 hours
• 1/2 cup water
• 1 tbsp nutritional yeast
• 1/2 tsp garlic powder
• 4 slices of crusty bread, toasted
• 1/2 cup vegan cheese, shredded (optional)

Instructions

1. Caramelize the onions: In a large pot, heat olive oil over medium heat. Add the sliced onions, salt, and pepper. Cook, stirring occasionally, for about 40 minutes until the onions are deeply golden and caramelized.
2. Deglaze the pot: Add balsamic vinegar to the pot, scraping up any browned bits from the bottom. This adds a ton of flavor!
3. Simmer the soup: Pour in the vegetable broth and bring to a simmer. Let it cook for 20 minutes to meld the flavors together.
4. Blend the cashew cream: Drain the soaked cashews and blend them with water, nutritional yeast, and garlic powder until smooth and creamy.
5. Combine and serve: Stir the cashew cream into the soup. Ladle into bowls, top with toasted bread and vegan cheese if using, and broil for 2-3 minutes until the cheese is melted and bubbly.

The soup is luxuriously creamy with a sweet and savory depth from those caramelized onions. Serve it with an extra drizzle of cashew cream on top for that restaurant-worthy finish.

French Onion Soup with Red Wine Reduction

You know those dishes that just hug your soul from the inside? That’s this French Onion Soup with a Red Wine Reduction for you. It’s like your favorite cozy sweater, but edible and with a boozy twist.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup dry red wine
• 4 cups beef broth
• 1 tsp thyme leaves
• 1 bay leaf
• 4 slices of baguette, toasted
• 1 cup grated Gruyère cheese

Instructions

1. Caramelize onions: In a large pot over medium heat, melt butter with olive oil. Add onions, salt, and pepper. Cook, stirring occasionally, until onions are deeply golden, about 45 minutes. Tip: Don’t rush this; low and slow is the key to unlocking those sweet, caramelized flavors.
2. Deglaze with wine: Pour in red wine, scraping up any browned bits from the bottom of the pot. Let it reduce by half, about 10 minutes. Tip: This is where the magic happens, so make sure to get all those flavorful bits up.
3. Simmer soup: Add beef broth, thyme, and bay leaf. Bring to a simmer and let it cook for 20 minutes. Remove the bay leaf before serving. Tip: Taste and adjust seasoning if needed, but remember the cheese will add saltiness later.
4. Broil with cheese: Ladle soup into oven-safe bowls. Top with a slice of toasted baguette and a generous sprinkle of Gruyère. Broil until cheese is bubbly and golden, about 3-5 minutes. Tip: Keep an eye on it; broilers can go from golden to burnt in seconds.

The soup is rich and velvety, with the onions melting into the broth, and the red wine adds a depth that’s just *chef’s kiss*. Serve it with a side of bad jokes and good bread for dipping.

Gluten-Free French Onion Soup with Almond Flour Croutons

Just imagine coming home to a bowl of this cozy, gluten-free French onion soup, topped with crispy almond flour croutons that add the perfect crunch without any of the gluten guilt. It’s like a hug in a bowl, but one that’s surprisingly easy to make, even if you’re not a soup whisperer.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp sugar
• 4 cups beef broth
• 2 cups chicken broth
• 1/2 cup dry white wine
• 1 tbsp gluten-free Worcestershire sauce
• 1 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 2 tbsp olive oil, for frying

Instructions

1. Caramelize onions: In a large pot, melt butter with olive oil over medium heat. Add sliced onions, salt, pepper, and sugar. Cook, stirring occasionally, until onions are deeply golden, about 45 minutes.
2. Deglaze pot: Pour in white wine to scrape up any browned bits from the bottom of the pot. Let it simmer until the wine is mostly evaporated, about 3 minutes.
3. Add liquids: Stir in beef broth, chicken broth, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Make croutons: While soup simmers, mix almond flour, Parmesan, egg, garlic powder, onion powder, and salt in a bowl. Form into small crouton shapes.
5. Fry croutons: Heat olive oil in a skillet over medium heat. Fry croutons until golden on all sides, about 2 minutes per side.
6. Serve hot: Ladle soup into bowls and top with almond flour croutons. The soup should be rich and savory, with a sweet depth from the onions, while the croutons add a nutty, crispy contrast. Try serving with a side of sharp cheddar for an extra flavor kick.

Beef Broth French Onion Soup with Caramelized Shallots

Oh, you’re in for a treat with this Beef Broth French Onion Soup with Caramelized Shallots. It’s like a hug in a bowl, with layers of flavor that’ll make you forget all about that meh sandwich you had for lunch.

Ingredients

• 2 tablespoons unsalted butter
• 4 large shallots, thinly sliced
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 4 cups beef broth
• 1 tablespoon all-purpose flour
• 1/2 cup dry white wine
• 1 teaspoon Worcestershire sauce
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 4 slices of French bread, toasted
• 1 cup grated Gruyère cheese

Instructions

1. Melt butter: In a large pot over medium heat, melt the unsalted butter until it’s just starting to bubble.
2. Caramelize shallots: Add the thinly sliced shallots, sugar, and salt. Cook, stirring occasionally, until the shallots are deeply golden and caramelized, about 20 minutes. Tip: Don’t rush this step; the slow caramelization is key to the soup’s depth of flavor.
3. Add flour: Sprinkle the all-purpose flour over the shallots and stir to coat, cooking for about 1 minute to remove the raw flour taste.
4. Deglaze with wine: Pour in the dry white wine, scraping up any browned bits from the bottom of the pot. Let it simmer until the wine is reduced by half, about 3 minutes.
5. Simmer broth: Add the beef broth, Worcestershire sauce, bay leaf, and dried thyme. Bring to a simmer and let it cook for 20 minutes to meld the flavors. Tip: Skim off any foam that rises to the top for a clearer broth.
6. Toast bread: While the soup simmers, toast the French bread slices until golden and crisp.
7. Broil with cheese: Ladle the soup into oven-safe bowls, top with the toasted bread, and sprinkle generously with grated Gruyère cheese. Broil until the cheese is bubbly and slightly browned, about 2 minutes. Tip: Watch closely to prevent burning!

The soup is rich and savory, with the sweet shallots and nutty Gruyère playing off each other perfectly. Serve it with a crisp green salad to cut through the richness, or just dive in as is—no judgment here.

French Onion Soup with Balsamic Glaze

You know those dishes that just hug your soul from the inside? That’s this French Onion Soup with a balsamic twist for ya. It’s like the classic got a fancy little upgrade without losing its cozy, tear-jerking (thanks, onions) charm.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp sugar
• 1/2 tsp salt
• 4 cups beef broth
• 1/2 cup balsamic vinegar
• 1 tbsp all-purpose flour
• 1/2 cup dry white wine
• 1 bay leaf
• 1/2 tsp dried thyme
• 4 slices of baguette, toasted
• 1 cup grated Gruyère cheese

Instructions

1. Caramelize onions: In a large pot, melt butter with olive oil over medium heat. Add onions, sugar, and salt. Cook, stirring occasionally, until onions are deeply golden, about 40 minutes. Tip: Don’t rush this; low and slow is the key to unlocking those sweet, sweet flavors.
2. Deglaze with wine: Pour in white wine to scrape up any browned bits from the bottom of the pot. Cook until wine has mostly evaporated, about 3 minutes.
3. Thicken soup: Sprinkle flour over onions, stirring to coat. Gradually add beef broth, balsamic vinegar, bay leaf, and thyme. Bring to a simmer and cook for 20 minutes. Tip: The balsamic adds a tangy depth, but if it’s too sharp for you, start with 1/4 cup and adjust.
4. Prep for broiling: Remove bay leaf. Ladle soup into oven-safe bowls. Top each with a toasted baguette slice and a generous sprinkle of Gruyère.
5. Broil to melt cheese: Place bowls on a baking sheet and broil on high until cheese is bubbly and golden, about 3 minutes. Tip: Watch closely! Broilers can go from perfectly melted to charred in seconds.

This soup is a beautiful mess of gooey, cheesy, oniony goodness with a balsamic kick that’ll make your taste buds sing. Serve it with a side of ‘how did you make this at home?’ for maximum effect.

Spicy French Onion Soup with Jalapeño Topping

You know those days when you’re craving something that hugs your insides but also packs a punch? Yeah, that’s exactly why this Spicy French Onion Soup with Jalapeño Topping is about to become your new best friend. It’s like the classic French onion soup decided to take a little trip south of the border and came back with a spicy new attitude.

Ingredients

• 4 large yellow onions, thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp sugar
• 1/2 tsp salt
• 4 cups beef broth
• 1 cup water
• 1/2 cup dry white wine
• 2 fresh jalapeños, thinly sliced
• 1 tbsp all-purpose flour
• 1 tsp Worcestershire sauce
• 1/2 tsp black pepper
• 4 slices French bread, toasted
• 1 cup shredded Gruyère cheese

Instructions

1. Caramelize onions: In a large pot over medium heat, melt butter with olive oil. Add onions, sugar, and salt. Cook, stirring occasionally, until onions are deeply golden, about 40 minutes. Tip: Don’t rush this step; the slow caramelization is key for depth of flavor.
2. Deglaze pot: Pour in white wine to scrape up any browned bits from the bottom of the pot. Let simmer until wine is reduced by half, about 3 minutes.
3. Add liquids: Stir in beef broth, water, Worcestershire sauce, and black pepper. Bring to a simmer and cook for 20 minutes. Tip: Taste and adjust seasoning if needed, but remember the cheese will add saltiness later.
4. Thicken soup: Sprinkle flour over the soup and stir well to combine. Simmer for another 5 minutes until slightly thickened.
5. Prepare topping: Place toasted French bread slices on a baking sheet. Top each with shredded Gruyère and jalapeño slices. Broil on high until cheese is bubbly and golden, about 2 minutes. Tip: Watch closely to prevent burning.
6. Serve: Ladle soup into bowls and top each with a cheesy jalapeño toast. The heat from the jalapeños cuts through the richness of the soup, creating a perfect balance. Serve immediately while it’s piping hot for the best experience.

The soup is luxuriously smooth with a kick that builds with each spoonful, while the cheesy, spicy topping adds a crunchy contrast. Try serving it with a side of crisp, cool cucumber salad to round out the meal.

French Onion Soup with Rosemary and Garlic Bread

Zesty and comforting, this French Onion Soup with Rosemary and Garlic Bread is like a warm hug on a chilly evening. Let’s dive into making this cozy classic that’s sure to impress with its deep flavors and crispy, cheesy topping.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp sugar
• 1/2 tsp salt
• 4 cups beef broth
• 2 cups water
• 1/2 cup dry white wine
• 1 tbsp all-purpose flour
• 1 tsp fresh thyme leaves
• 1 bay leaf
• 4 slices of baguette, 1 inch thick
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 cup grated Gruyère cheese

Instructions

1. Caramelize onions: In a large pot, melt butter with olive oil over medium heat. Add onions, sugar, and salt. Cook, stirring occasionally, until onions are deeply golden, about 45 minutes.
2. Deglaze with wine: Pour in white wine, scraping up any browned bits from the bottom of the pot. Cook until wine is nearly evaporated, about 5 minutes.
3. Add liquids and herbs: Stir in flour, then add beef broth, water, thyme, and bay leaf. Bring to a simmer and cook for 30 minutes.
4. Prepare garlic bread: Preheat oven to 375°F. Mix minced garlic and rosemary with a bit of olive oil. Brush onto baguette slices and toast in the oven for 5 minutes.
5. Broil with cheese: Ladle soup into oven-safe bowls, top with toasted bread, and sprinkle generously with Gruyère. Broil until cheese is bubbly and golden, about 3 minutes.

The soup’s rich, savory broth pairs perfectly with the crunchy, herby bread and gooey cheese. For an extra touch, serve with a small ramekin of extra Gruyère for sprinkling at the table.

Quick French Onion Soup with Instant Pot Method

Ever had one of those days where you’re craving something cozy and delicious but don’t want to spend hours in the kitchen? Well, buckle up, because this Quick French Onion Soup with the Instant Pot method is about to become your new best friend.

Ingredients

• 3 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp granulated sugar
• 1/2 tsp salt
• 4 cups beef broth
• 1 cup water
• 2 tbsp all-purpose flour
• 1/2 cup dry white wine
• 1 tsp Worcestershire sauce
• 1 bay leaf
• 1/2 tsp dried thyme
• 4 slices French bread, toasted
• 1 1/2 cups shredded Gruyère cheese

Instructions

1. Sauté onions: Turn your Instant Pot to the sauté function. Add butter, olive oil, onions, sugar, and salt. Cook for about 15 minutes, stirring occasionally, until onions are caramelized.
2. Deglaze pot: Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
3. Add remaining ingredients: Stir in flour until well combined. Add beef broth, water, Worcestershire sauce, bay leaf, and thyme. Give it a good stir.
4. Pressure cook: Secure the lid, set the valve to sealing, and pressure cook on high for 10 minutes. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
5. Prep bread and cheese: While the soup is cooking, toast the French bread slices and shred the Gruyère cheese.
6. Broil to finish: Ladle the soup into oven-safe bowls, top with a slice of toasted bread and a generous amount of cheese. Broil in the oven for 2-3 minutes, until the cheese is bubbly and golden.

This soup is the perfect blend of sweet, savory, and cheesy, with onions so tender they practically melt in your mouth. Serve it with a side of bad jokes for the ultimate comfort meal.

French Onion Soup with Sherry and Mushrooms

Oh man, if you’re looking for a soup that’s like a warm hug on a chilly day, this French Onion Soup with Sherry and Mushrooms is your go-to. It’s got that deep, caramelized onion goodness, a splash of sherry for a little fancy twist, and mushrooms because, well, why not make it even more delicious?

Ingredients

• 4 large yellow onions, thinly sliced
• 2 cups mushrooms, sliced
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup dry sherry
• 6 cups beef broth
• 1 tsp thyme
• 1 bay leaf
• 4 slices French bread, toasted
• 1 1/2 cups grated Gruyère cheese

Instructions

1. Caramelize onions: In a large pot, melt butter with olive oil over medium heat. Add onions, salt, and pepper. Cook, stirring occasionally, until onions are deeply golden, about 45 minutes. Tip: Don’t rush this; low and slow is the key to perfect caramelization.
2. Add mushrooms: Stir in mushrooms and cook until they’re soft and have released their moisture, about 10 minutes.
3. Deglaze with sherry: Pour in sherry, scraping up any browned bits from the bottom of the pot. Let it simmer until the sherry is mostly evaporated, about 5 minutes.
4. Simmer soup: Add beef broth, thyme, and bay leaf. Bring to a simmer and let it cook for 20 minutes to meld the flavors. Tip: Taste and adjust seasoning if needed, but remember the cheese will add saltiness later.
5. Prepare to serve: Preheat your broiler. Ladle soup into oven-safe bowls, top with a slice of toasted French bread, and sprinkle generously with Gruyère. Tip: For extra cheesy goodness, add a second layer of bread and cheese.
6. Broil to melt cheese: Place bowls under the broiler until the cheese is bubbly and golden, about 3-5 minutes. Watch closely to prevent burning.

This soup is a masterpiece of textures—silky onions, meaty mushrooms, and that crispy, cheesy bread on top. Serve it with a side of bad jokes for the full experience.

French Onion Soup with Goat Cheese and Crusty Baguette

Dang, is there anything more comforting than a bowl of French Onion Soup? Especially when it’s loaded with melty goat cheese and served with a piece of crusty baguette that’s just begging to be dunked. Let’s make this cozy classic with a twist that’ll have your taste buds doing a happy dance.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups beef broth
• 1 cup water
• 2 tbsp all-purpose flour
• 1/2 cup dry white wine
• 1 bay leaf
• 4 slices crusty baguette, toasted
• 4 oz goat cheese, crumbled
• 1 tbsp fresh thyme leaves

Instructions

1. Caramelize onions: In a large pot over medium heat, melt butter with olive oil. Add onions, sugar, salt, and pepper. Cook, stirring occasionally, until onions are deeply golden, about 40 minutes. Tip: Don’t rush this step; low and slow is the way to go for the best flavor.
2. Deglaze with wine: Pour in white wine to scrape up any browned bits from the bottom of the pot. Let it simmer until the wine has mostly evaporated, about 3 minutes.
3. Thicken soup: Sprinkle flour over onions and stir to coat. Gradually add beef broth and water, stirring constantly. Add bay leaf. Bring to a simmer and cook for 20 minutes. Tip: If the soup thickens too much, just add a splash more water.
4. Prep bread and cheese: While the soup simmers, toast baguette slices until golden. Crumble goat cheese and pick thyme leaves.
5. Serve hot: Remove bay leaf from soup. Ladle into bowls, top with toasted baguette, crumbled goat cheese, and a sprinkle of thyme. Tip: For an extra cheesy experience, broil the topped bowls for 2 minutes until the cheese is bubbly.

The soup is rich and savory with a hint of sweetness from the onions, perfectly balanced by the tangy goat cheese. And that baguette? It’s the ultimate scoop for getting every last bit of goodness out of the bowl. Try serving it with a side of crisp green salad for a light contrast.

French Onion Soup with a Twist of Apple Cider

Just when you thought French Onion Soup couldn’t get any cozier, we go and throw apple cider into the mix. Trust me, this sweet and savory combo is like a hug in a bowl, perfect for those chilly evenings when you need a little extra warmth.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup apple cider
• 4 cups beef broth
• 1 tbsp all-purpose flour
• 1 tsp fresh thyme leaves
• 4 slices of baguette, toasted
• 1 cup grated Gruyère cheese

Instructions

1. Caramelize onions: In a large pot over medium heat, melt butter with olive oil. Add onions, salt, and pepper. Cook, stirring occasionally, until onions are deeply golden, about 40 minutes. Tip: Don’t rush this step; the slower the onions cook, the sweeter they’ll be.
2. Deglaze with cider: Pour in apple cider, scraping up any browned bits from the bottom of the pot. Let it simmer for 5 minutes to reduce slightly.
3. Thicken the soup: Sprinkle flour over the onions, stirring to coat. Gradually add beef broth, stirring constantly to avoid lumps. Bring to a simmer and cook for 10 minutes. Tip: If the soup seems too thick, add a splash more broth to reach your desired consistency.
4. Add thyme: Stir in fresh thyme leaves and let the soup simmer for another 5 minutes to meld the flavors.
5. Broil with cheese: Ladle the soup into oven-safe bowls. Top each with a slice of toasted baguette and a generous sprinkle of Gruyère. Broil on high until the cheese is bubbly and golden, about 3 minutes. Tip: Keep an eye on it—cheese goes from perfectly melted to burnt in seconds.

The result? A velvety soup with layers of sweet, tangy, and umami flavors, topped with that irresistible cheesy crunch. Serve it with a crisp green salad to cut through the richness, or go all out with a side of roasted garlic bread for the ultimate comfort meal.

French Onion Soup with Smoked Gouda and Bacon Bits

Wow, have I got a cozy, flavor-packed dish for you today that’s going to make your kitchen smell like a fancy bistro. French Onion Soup with Smoked Gouda and Bacon Bits is the ultimate comfort food with a smoky twist that’ll have everyone asking for seconds.

Ingredients

• 4 large yellow onions, thinly sliced
• 4 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp sugar
• 1/2 tsp salt
• 4 cups beef broth
• 2 cups chicken broth
• 1/2 cup dry white wine
• 1 tbsp all-purpose flour
• 1 tsp Worcestershire sauce
• 1 bay leaf
• 1/2 tsp dried thyme
• 4 slices smoked Gouda cheese
• 1/2 cup bacon bits
• 4 slices French bread, toasted

Instructions

1. Caramelize onions: In a large pot over medium heat, melt butter with olive oil. Add onions, sugar, and salt. Cook, stirring occasionally, until onions are deeply golden, about 45 minutes.
2. Deglaze pot: Pour in white wine, scraping up any browned bits from the bottom of the pot. Let simmer until wine is reduced by half, about 5 minutes.
3. Add liquids: Stir in beef broth, chicken broth, Worcestershire sauce, flour, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Prep bread: While soup simmers, toast French bread slices until golden and crisp.
5. Broil cheese: Ladle soup into oven-safe bowls. Top each with a slice of toasted bread, a slice of smoked Gouda, and a sprinkle of bacon bits. Broil until cheese is bubbly and slightly browned, about 3 minutes.

The soup is rich and savory with a hint of sweetness from the caramelized onions, while the smoked Gouda adds a creamy depth and the bacon bits give a crispy, salty finish. Serve it with a side of crusty bread for dipping into that cheesy, brothy goodness.

French Onion Soup with a Hint of Truffle Oil

You know those dishes that just hug your soul from the inside? That’s exactly what this French Onion Soup with a Hint of Truffle Oil does. It’s like your favorite cozy sweater, but edible and with a fancy twist.

Ingredients

• 4 large yellow onions, thinly sliced
• 4 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup dry white wine
• 6 cups beef broth
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tbsp truffle oil
• 4 slices baguette, toasted
• 1 1/2 cups grated Gruyère cheese

Instructions

1. Caramelize onions: In a large pot over medium heat, melt butter with olive oil. Add onions, sugar, salt, and pepper. Cook, stirring occasionally, until onions are deeply golden, about 45 minutes. Tip: Don’t rush this step; the slow caramelization is key to depth of flavor.
2. Deglaze with wine: Pour in white wine, scraping up any browned bits from the bottom of the pot. Cook until wine is nearly evaporated, about 3 minutes.
3. Simmer soup: Add beef broth, thyme, and bay leaf. Bring to a simmer and cook for 30 minutes. Remove thyme sprigs and bay leaf. Tip: For an extra layer of flavor, you can add a splash of brandy here.
4. Add truffle oil: Stir in truffle oil just before serving. Tip: A little goes a long way with truffle oil, so start with less and adjust to taste.
5. Broil with cheese: Ladle soup into oven-safe bowls. Top each with a slice of toasted baguette and a generous sprinkle of Gruyère. Broil until cheese is bubbly and golden, about 2 minutes. Watch closely to prevent burning.

The result? A soup that’s rich, slightly sweet, and umami-packed, with the truffle oil adding an earthy luxury. Serve it with a crisp salad to cut through the richness, or just dive in as is—no judgment here.

French Onion Soup with Caramelized Fennel

Guess what? We’re diving into a bowl of comfort that’s got a twist—French Onion Soup with Caramelized Fennel. It’s like the classic cozy hug in a bowl but with a fancy hat on, thanks to that sweet, anise-y fennel. Let’s get into it.

Ingredients

• 2 large yellow onions, thinly sliced
• 1 large fennel bulb, thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp sugar
• 1/2 tsp salt
• 4 cups beef stock
• 1/2 cup dry white wine
• 1 tbsp all-purpose flour
• 1 tsp fresh thyme leaves
• 1 bay leaf
• 4 slices of baguette, toasted
• 1 cup grated Gruyère cheese

Instructions

1. Melt butter with oil: In a large pot over medium heat, melt the butter with olive oil to prevent burning.
2. Caramelize onions and fennel: Add the onions, fennel, sugar, and salt. Cook, stirring occasionally, until deeply golden, about 40 minutes. Tip: Low and slow is the key to perfect caramelization without burning.
3. Deglaze with wine: Pour in the white wine to scrape up any browned bits from the bottom of the pot. Cook until the wine has mostly evaporated, about 3 minutes.
4. Thicken with flour: Sprinkle the flour over the onions and fennel, stirring to coat evenly. Cook for 1 minute to remove the raw flour taste.
5. Add stock and herbs: Stir in the beef stock, thyme, and bay leaf. Bring to a simmer and cook for 20 minutes to meld the flavors. Tip: Skim off any foam that rises to the top for a clearer soup.
6. Prep the bread and cheese: While the soup simmers, toast the baguette slices and grate the Gruyère cheese.
7. Broil to melt cheese: Ladle the soup into oven-safe bowls, top with a baguette slice and a generous amount of cheese. Broil on high until the cheese is bubbly and golden, about 2-3 minutes. Tip: Watch closely to prevent burning—broilers work fast!

The soup is rich and deeply flavorful, with the fennel adding a sweet complexity that plays so well with the savory broth. Serve it with a crisp salad to cut through the richness, or just dive in as is—no judgment here.

French Onion Soup with Herb-Infused Olive Oil

Zesty and comforting, this French Onion Soup with Herb-Infused Olive Oil is like a warm hug on a chilly evening. Let’s dive into making this classic with a twist that’ll have your taste buds singing.

Ingredients

• 4 large yellow onions, thinly sliced
• 4 tbsp unsalted butter
• 1 tbsp herb-infused olive oil
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups beef broth
• 2 cups water
• 1/2 cup dry white wine
• 1 tbsp all-purpose flour
• 4 slices French bread, toasted
• 1 cup grated Gruyère cheese

Instructions

1. Caramelize onions: In a large pot over medium heat, melt butter with herb-infused olive oil. Add onions, sugar, salt, and pepper. Cook, stirring occasionally, until onions are deeply golden, about 40 minutes. Tip: Lower the heat if onions are browning too quickly.
2. Deglaze with wine: Pour in white wine, scraping up any browned bits from the bottom of the pot. Cook until wine is nearly evaporated, about 3 minutes.
3. Thicken soup: Sprinkle flour over onions, stirring to coat. Gradually add beef broth and water, bringing to a simmer. Cook for 20 minutes, stirring occasionally. Tip: The soup should slightly thicken but still be brothy.
4. Prepare to serve: Preheat your broiler to 450°F. Ladle soup into oven-safe bowls, top with toasted French bread and a generous amount of Gruyère. Broil until cheese is bubbly and golden, about 3 minutes. Tip: Watch closely to prevent burning.

The soup boasts a rich, savory depth with sweet caramelized onions, all topped with a gooey, cheesy crust. Serve it straight from the broiler for that irresistible pull of melted cheese with every spoonful.

French Onion Soup with a Crust of Parmesan and Mozzarella

Believe it or not, making French Onion Soup with a gooey, cheesy crust is easier than you think, and I’m here to walk you through it like we’re hanging out in my kitchen. It’s all about caramelizing those onions to sweet perfection and then broiling that cheese to bubbly, golden glory.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp sugar
• 1/2 tsp salt
• 4 cups beef broth
• 1 cup water
• 2 tbsp all-purpose flour
• 1/2 cup dry white wine
• 1 tsp Worcestershire sauce
• 1 bay leaf
• 1/2 tsp dried thyme
• 1/2 cup grated Parmesan cheese
• 1 cup shredded Mozzarella cheese
• 4 slices of French bread, toasted

Instructions

1. Caramelize onions: In a large pot over medium heat, melt butter with olive oil. Add onions, sugar, and salt. Cook, stirring occasionally, until onions are deeply golden, about 45 minutes. Tip: Don’t rush this step; the slower the onions cook, the sweeter they’ll be.
2. Deglaze with wine: Pour in white wine to scrape up any browned bits from the bottom of the pot. Cook until wine has mostly evaporated, about 3 minutes.
3. Thicken the soup: Sprinkle flour over onions and stir to coat. Gradually add beef broth and water, stirring constantly. Add Worcestershire sauce, bay leaf, and thyme. Simmer for 30 minutes. Tip: If the soup thickens too much, just add a bit more water.
4. Prep for broiling: Remove bay leaf. Ladle soup into oven-safe bowls. Top each with a slice of toasted French bread, then sprinkle with Parmesan and Mozzarella. Tip: For extra crunch, toast the bread a bit longer before adding it to the soup.
5. Broil to perfection: Place bowls on a baking sheet and broil on high until cheese is bubbly and slightly browned, about 3 minutes. Watch closely to prevent burning.

The soup is rich and savory with a hint of sweetness from the onions, while the cheese adds a creamy texture and a slight crunch from the broiled top. Serve it with a side salad for a light contrast, or enjoy it as is for the ultimate comfort food experience.

Conclusion

With 18 rich and comforting French onion soup recipes to choose from, there’s a perfect bowl for every taste! Whether you prefer classic or creative twists, we hope you’ll savor these delicious options. Don’t forget to share your favorite in the comments and pin this roundup for later—happy cooking!