Easy French Onion Soup

5 from 3 votes

The ultimate cozy classic made easy, featuring rich beef broth and deeply caramelized onions tucked under toasted croutons and melty cheese.

Prep Time15

Cook Time45

Total Time1

Course: Main Course, Side Dish

Cuisine: American

Keyword: easy french onion soup, easy french onion soup recipe, how to make french onion soup

Servings: people

Ingredients

Soup Ingredients:

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

Crouton Ingredients:

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

Instructions

Begin by preheating 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 mix to combine. Taste here to adjust for any seasionings.
If using store-bought croutons simply skip this step.
Arrange bread cubes on a baking sheet. Bake for 7–10 minutes until golden brown. Remove and set aside.
Thinly slice your onions, and set aside until ready to use.
To a large pot add your olive oil and butter and set to low/medium heat. Once hot, add your onions.
Sauté onions on low-medium heat for 30 minutes. Stir in the sugar and continue cooking for another 15–30 minutes, stirring frequently, until the onions are deeply browned and fully caramelized.
Sammy's tip: if onions brown too quickly, stir in 1–2 tablespoons of water to deglaze the pan and regulate the temperature.
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 until the tomato paste turns a deep 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. Then, bring the soup to a simmer and allow to simmer for 5-7 minutes.
Turn the heat off and ladle your soup into your oven safe bowls.
Place toasted croutons into each ramekin/bowl then evenly distribute the mozzarella over the croutons and top each bowl with a large slice of Gruyère or Swiss cheese.
Bake in a 400 °F degree oven for 5 minutes, or until the cheese has fully melted.

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