Classic French Onion Soup
Total TimePrep: 20 min. Cook: 2 hours
Makes12 servings (2-1/4 quarts)
- 5 tablespoons olive oil, divided
- 1 tablespoon butter
- 8 cups thinly sliced onions (about 3 pounds)
- 3 garlic cloves, minced
- 1/2 cup port wine
- 2 cartons (32 ounces each) beef broth
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 24 slices French bread baguette (1/2 inch thick)
- 2 large garlic cloves, peeled and halved
- 3/4 cup shredded Gruyere or Swiss cheese
- In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer.
- Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour.
- Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic.
- To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.
Test Kitchen tips
Nutrition Facts3/4 cup soup with 2 slices bread and 1 tablespoon cheese: 195 calories, 10g fat (3g saturated fat), 9mg cholesterol, 805mg sodium, 20g carbohydrate (4g sugars, 2g fiber), 6g protein.
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Jun 24, 2019
This soup was amazing! I caramelized the onions in my slow cooker (10 hours on low) and used white Port instead of red because that's what we had on hand...wow...so good! I will definitely be making this again!
Jun 2, 2019
I used red wine , swiss cheese, and New York Texas croutions. Second time making in the last month. Excellent !!!
Feb 5, 2019
This is basically Julia Child's recipe from "Mastering the Art of French Cooking." It's easy to make and utterly delicious. Julia recommended sprinkling 1/2 tsp of sugar on the sliced onions to help them caramelize more quickly. Don't rush this step....the flavor depends on it.
Feb 3, 2019
This was the easiest onion soup I've made, but the taste was too bland for us. Very Disappointed.
Jan 23, 2019
This was the best French Onion soup we've ever had, even from the best restaurants. The onions took an hour and a half to caramelize but worth wait! I doubled the amount of pepper and salt, and used Manchego cheese because it was in the fridge. Also used Creme de Cassis because I didn't have Port. It took all afternoon to cut
Jan 22, 2019
This is the first time I have made onion soup. If you turn the heat up on the onions, you can caramelize faster, just stir almost constantly. So delicious. Keeper recipe. The wine made a big difference, I added a pinch of thyme.
Jan 21, 2019
The soup was delicious. It did take me longer to caramelize the onions, but slow is the way to go. Definitely use Gruyere cheese, which I think tastes the best.
Apr 16, 2018
This is by far the best french onion soup I have had. It is well worth the time spent carmelizing the onions which has to be done properly or the soup won't turn out as good. I carmelize 3lbs of onions (12 servings) and only use half the onions (6 servings) and freeze the other half. The frozen onions keep very well in the freezer for the next time you want to make it, and you will want to make it again. I also use shredded Guyere cheese which I think is the best cheese to use.
Apr 8, 2018
This is a great recipe! One of my favorite french onion recipes. I up the amount of port a little because I prefer the flavor.
Feb 25, 2018
I had a rare evening to myself so decided to make this. I'm so glad I did. I followed the recipe exactly. It took longer to caramelize the onions so I think the heat needs to be up just a little. The Port and garlic baguette really made it special.