French Onion Soup Recipe (With Video)

Prep Time:

30 mins

Cook Time:

1 hr 45 mins

Total Time:

2 hrs 15 mins

Servings:

6

There's nothing like a steaming hot bowl of French onion soup on a cold day, and thankfully this bistro classic is easy to make at home. Our recipe uses sweet Vidalia onions, and the key is to cook them low and slow so that they caramelize to get the characteristic flavor of this Gallic classic. The other key element is a rich beef stock—and we add a touch of Marsala, Madeira, or port for even more depth of flavor. We love to serve the soup in ovenproof bowls so you can broil the Gruyère-topped toast in each portion—just like they do in Paris—but we've got a solve for that if you don't have any handy.

french onion soup served with cheesy bread — Credit: Jenny Huang

What to Do If You Don't Have Broiler-Safe Bowls

If you don't have bowls or crocks that can go under the broiler, you can still absolutely make this recipe, complete with all the melty, cheesy goodness of the original version:

Just before serving, preheat broiler and place an oven rack four to six inches from the heating element.
Place toasts on a foil-lined baking sheet—don't use parchment paper, it will burn!—then sprinkle evenly with cheese.
Broil until cheese is bubbling and golden, 2 to 3 minutes.

How to Make French Onion Soup Ahead

You can make the soup ahead, without the toast and cheese. Cool it to room temperature and refrigerate in an airtight container for up to 3 days, or freeze it for up to 6 months.

Directions

Cook onions slowly:

Heat oil in a large, heavy pot over medium. Add onions and cook, stirring occasionally, until soft and beginning to turn golden, 35 to 40 minutes (if onions develop color quickly, reduce heat).
Add butter and seasonings and cook:

Add butter, garlic, thyme, bay leaf, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring a few times, until golden brown, 15 to 20 minutes more.
Add vermouth and boil, then add stock and Marsala and simmer:

Add vermouth and boil, scraping up browned bits from bottom of pot, until mostly evaporated, 1 to 2 minutes. Stir in stock and Marsala. Bring to a boil, then reduce heat to low and gently simmer 45 minutes. Season to taste.
Preheat broiler: divide soup between bowls, add toast and cheese and broil:

Preheat broiler. Ladle soup into broiler-safe crocks or bowls set on a rimmed baking sheet. Nestle a piece of toast into each, partially submerged, and top each with 1/3 cup Gruyère. Broil until cheese is melted, bubbly, and golden brown in places, 2 to 4 minutes.

What to Serve With French Onion Soup

This classic soup makes an excellent starter for a wintery, bistro-inspired meal. For the entrée, consider a classic French dish like coq au vin, sole meunière, or our flat-iron steak au poivre. A bright salad like frisée with a simple Dijon vinaigrette and a crispy potato side like these muffin-pan gratins are all you need to round out the menu—at least until it comes to dessert. For a sweet finish, try a creamy chocolate mousse, an eye-catching pear tarte tatin, or our favorite crème brulée.