Easy French Onion Soup

Four round baking dishes filled with French onion soup, topped with toasted bread and melted cheese. Fresh thyme sprigs garnish the soups, which are placed on a rustic metal baking tray.

5 from 3 votes

This is my Easy French Onion Soup recipe that is incredibly simple to make. The caramelized onions give this soup an incredible depth of flavour, and it's finished off with homemade croutons and a mountain of mozzarella and swiss. Oh, and it's the perfect recipe to use up any onions you have kickin' around! I hope you love this one as much as we all do.

Prep Time15

Cook Time45

Course: Main Course, Side Dish

Cuisine: American

Keyword: dill pickle soup, easy french onion soup, french onion, french onion soup, homemade french onion soup, homemade soup

Servings:

Ingredients

Soup Ingredients:

8 yellow onions sliced
1/4 cup olive oil
1/4 cup butter unsalted
6 garlic cloves chopped fine
2 tbsp worcestershire
1/3 cup dry white wine chardonnay
5-6 cups beef stock
2 tbsp tomato paste
1.5 cups mozzarella shredded
6-8 slices swiss
1/2 tsp salt
1/2 tsp sugar
1/2 tsp pepper

Crouton Ingredients:

1 old baguette chopped into half inch cubes
2 tbsp olive oil
1/2 tsp garlic powder
1/4 tsp salt or to taste
1 tbsp fresh thyme

Instructions

Set your oven to 400 °F.
Begin by chopping your baguette into half inch cubes and place in a medium sized bowl. Add all of your crouton ingredients and combine well. Taste here to adjust for any seasionings.
(if using store-bought croutons ignore this step)
Add the croutons to a baking sheet and bake in the oven for 7 to 10 minutes or until the croutons become golden in color. Remove from the oven and set aside.
Thinly slice your onions, and set aside.
To a large pot add your olive oil and butter and set to low/medium heat. Once hot, add your onions.
Add your sugar, and sauté the onions anywhere between 30 to 45 minutes, on low/medium heat.
(be sure to stir the onions every few minutes to prevent them from sticking to the base of the pot)
Once the onions are caramelized and golden in colour, add your garlic, salt, fresh thyme and sauté for an additional 2-3 minutes.
Add your tomato paste and cook for 2 to 3 minutes or just until the tomato paste turns a darker red color.
Deglaze with your white wine and simmer for 2 to 3 minutes, just until the wine reduces by half.
Add your worcestershire and beef stock and stir to combine. Taste here to see if you need any additional seasionings.
Bring the soup to a simmer for 5 to 7 minutes.
Turn the heat off and ladle your soup into your oven safe bowls.
Top with croutons, followed by the cheese and bake in a 400 °F oven for about 5 minutes, or until the cheese becomes bubbly and slightly browned.
Enjoy right away!

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