Classic French Onion Soup

French Onion Soup Picture


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This classic French soup doesn't have to be reserved to fancy restaurants anymore. This simple and inexpensive recipe will have your guests feeling like they’re dining at an outdoor bistro in the heart of Paris.

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Time needed

15 min preparation + 55 min cooking

Serving Size / Yield

4 servings


  • 1/4 C. unsalted butter
  • 4 onions, sliced thin
  • 2 cloves garlic, chopped
  • 2 bay leaves
  • 2 thyme sprigs
  • Salt and pepper, to taste
  • 1 C. red wine
  • 1 1/2 Tbs. cornstarch
  • 2 qts. beef broth
  • 1 loaf crusty French bread, sliced
  • 1/2 lb. Gruyere, grated

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Melt the stick of butter in a large stockpot over medium heat. Add onions, garlic, bay leaves, thyme, salt, and pepper. Cook the onions until caramelized, about 25 minutes. 

Add wine and bring to a boil. Reduce heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Remove the bay leaves and thyme sprigs. 

Dust the onions with floud and stir. Lower the heat to medium-low and cook for 10 minutes. Add beef broth, bring the soup back to a simmer, and cook 10 minutes. Season with salt and pepper to taste. 

A few minutes prior to serving, preheat the broiler. Ladle the soup into bowls, top each with 2 slices of bread, and top with cheese. Place the bowls into the broiler to melt the cheese (approximately 2-3 minutes, don't leave unattended). 



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