There’s something magical about a steaming bowl of French onion soup, with its rich, deeply caramelized broth and that irresistible blanket of melted cheese on top. This classic comfort food transforms humble onions into something extraordinary through patient cooking and careful layering of flavors.
While restaurant versions can be intimidating, this homemade recipe breaks it down into manageable steps that deliver restaurant-quality results right in your own kitchen. Perfect for chilly evenings or when you’re craving something that’s both elegant and comforting.
Why You’ll Love This
- Made with simple, affordable ingredients you can find anywhere
- Most of the cooking time is hands-off while the onions caramelize
- Can be made ahead and reheated when needed
- Impressive enough for guests but cozy enough for family dinner
- Naturally vegetarian if using vegetable broth
Ingredients
- 2 cups thinly sliced Yellow Sweet Onions
- 2 tablespoons Butter
- 1 can (15-ounce) Chicken Broth
- 1/4 teaspoon Salt
- 1/4 teaspoon freshly ground Black Pepper
- 2 Chicken Bouillon Cubes
- 1/4 cup compressed Velveeta Cheese (either cubed or shredded)
- 1 1/2 to 1 3/4 cups Thick White Sauce (recipe below)
- Shredded Cheddar Cheese for garnish
Instructions
- Heat butter and oil in a large pot over medium heat. Add sliced onions and sugar.
- Cook onions for 25-30 minutes, stirring occasionally, until deeply caramelized and golden brown.
- Add wine and scrape up any brown bits from the bottom of the pot.
- Pour in broth, add bay leaf and thyme. Simmer for 15 minutes.
- Toast baguette slices until golden.
- Ladle soup into oven-safe bowls, top with toasted bread and cheese.
- Broil for 2-3 minutes until cheese is melted and bubbly.
Tips & Variations
- Don’t rush the caramelization – it’s key to developing deep flavor
- Substitute Swiss cheese if Gruyere isn’t available
- Add a splash of brandy or sherry instead of wine for extra depth
- Make the base soup up to 3 days ahead – just add bread and cheese before serving
Serving Suggestions
Serve this soup as a stunning first course, or make it a meal by pairing it with a crisp green salad dressed in light vinaigrette. For wine lovers, a glass of the same dry white wine used in cooking makes an excellent accompaniment.
Notes
- Store leftover soup (without bread and cheese) in an airtight container for up to 5 days
- Soup should be hot enough to melt the cheese completely when broiling
- Watch carefully under the broiler to prevent burning
FAQs
- Can I make this gluten-free? Yes, simply use gluten-free bread or omit the bread entirely.
- Why aren’t my onions caramelizing? Make sure your pan isn’t overcrowded and be patient – proper caramelization takes time.
- Can I freeze this soup? Yes, freeze the base soup without bread and cheese for up to 3 months.
- What type of onions are best? Yellow onions are ideal, but a mix of yellow and sweet onions also works well.
French Onion Soup
Recipe by Full Recipe
There’s something magical about a steaming bowl of French onion soup, with its rich, deeply caramelized broth and that irresistible blanket of melted cheese
Ingredients
- 2 cups thinly sliced Yellow Sweet Onions
- 2 tablespoons Butter
- 1 can (15-ounce) Chicken Broth
- 1/4 teaspoon Salt
- 1/4 teaspoon freshly ground Black Pepper
- 2 Chicken Bouillon Cubes
- 1/4 cup compressed Velveeta Cheese (either cubed or shredded)
- 1 1/2 to 1 3/4 cups Thick White Sauce (recipe below)
- Shredded Cheddar Cheese for garnish
Steps
- Heat butter and oil in a large pot over medium heat. Add sliced onions and sugar.
- Cook onions for 25-30 minutes, stirring occasionally, until deeply caramelized and golden brown.
- Add wine and scrape up any brown bits from the bottom of the pot.
- Pour in broth, add bay leaf and thyme. Simmer for 15 minutes.
- Toast baguette slices until golden.
- Ladle soup into oven-safe bowls, top with toasted bread and cheese.
- Broil for 2-3 minutes until cheese is melted and bubbly.
Notes
- Store leftover soup (without bread and cheese) in an airtight container for up to 5 days
- Soup should be hot enough to melt the cheese completely when broiling
- Watch carefully under the broiler to prevent burning
