French Onion Soup Recipe

Discover chef Tyler Florence's secrets for preparing a rich, simple homemade French onion soup and learn why his easy recipe has earned over 1,000 five-star reviews.

• Level: Easy
• Yield: 4 to 6 servings
• Nutritional Analysis Per Serving (1 of 6 servings): Calories 558, Total Fat 29 g, Saturated Fat 17 g, Carbohydrates 44 g, Dietary Fiber 3 g, Sugar 8 g, Protein 25 g, Cholesterol 82 mg, Sodium 1295 mg
• Total: 1 hr 10 min
• Prep: 15 min
• Cook: 55 min

Imagine the irresistible aroma of deeply caramelized onions simmering in a savory broth, topped with gooey, golden cheese croutons that pull apart in stretchy perfectionthis is Tyler Florence's French onion soup, the ultimate comfort food that feels like a warm hug on a chilly evening. This classic French bistro favorite is surprisingly simple to whip up at home, budget-friendly for feeding a crowd, and delivers restaurant-quality results. Dive into Tyler's pro tips to master caramelized onions, layer bold flavors, and create that crave-worthy cheesy finish that'll have everyone begging for seconds.

How to Make French Onion Soup Like a Pro

Caramelize the onions in butter and don't rush the process. Tyler melts a full stick of butter in a large potgenerous for 6 servings with leftoversand cooks sliced onions and chopped garlic over medium heat until very soft, blonde, and caramelized, about 25 minutes. Patience here builds the soup's rich flavor foundation that makes every spoonful unforgettable.

Add wine and herbs to deepen the flavor. Deglaze with a half bottle of red wine, scraping up tasty browned bits, and toss in fresh thyme sprigs and bay leaves. Simmer until the wine evaporates and onions turn golden and raisin-like, about 5 minutespure magic for complexity.

Create a roux to thicken the soup. Sprinkle heaping tablespoons of flour over the onions, stir on medium-low heat for 10 minutes to banish the raw taste without burning. This step elevates your soup to silky perfection.

Add beef broth for a classic French onion soup base. Pour in low-sodium beef broth for authentic depth, letting you control the seasoning just right.

Prepare the cheese-toast croutons. Ladle soup into oven-safe crocks or bowls, top with baguette slices slathered in buttery Gruyre, and broil until bubbly, golden, and irresistibly toasted. Get ready for cheese pulls that'll wow your table.

French Onion Soup Onions

Choose yellow or Spanish onions for their perfect sweet-savory balance that shines when caramelized. Skip white onions for lacking depth, sweet onions that turn cloyingly sugary, or red onions better for quick cooks. Slice into thin half-moons for even browningyour guide to perfect cuts awaits.

How to Caramelize Onions

Aim for blonde caramelized onions in a large heavy-bottomed pot over medium-low heat for 20-25 minutes, stirring occasionally to develop fond (those flavorful stuck bits). Skip non-stick pans; this technique is the secret to mouthwatering results.

Cheese for French Onion Soup

Gruyre is the golden, buttery classic, but try Comt, Jarlsberg, Emmental, Fontina, or blends with Swiss, Parmesan, mozzarella, or Provolone for melty bliss.

What to Serve with French Onion Soup

Pair this rich delight with crisp salads like Tyler's Arugula Salad with Ultimate Vinaigrette or Pomegranate Arugula Salad, plus extra baguette for sopping up every dropturning soup into a feast.

French Onion Soup

• 1/2 cup unsalted butter
• 4 onions, sliced
• 2 garlic cloves, chopped
• 2 bay leaves
• 2 fresh thyme sprigs
• Kosher salt and freshly ground black pepper
• 1 cup red wine, about 1/2 bottle
• 3 heaping tablespoons all-purpose flour
• 2 quarts beef broth
• 1 baguette, sliced
• 1/2 pound grated Gruyre

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1. Melt the butter in a large pot over medium heat. Add onions, garlic, bay leaves, thyme, salt, and pepper; cook until onions are very soft and caramelized, about 25 minutes. Pour in wine, boil, then simmer until evaporated and onions dry, about 5 minutes. Discard bay leaves and thyme. Dust with flour, stir, reduce to medium-low, and cook 10 minutes to remove raw flour taste. Add beef broth, simmer 10 minutes, and season with salt and pepper.
2. Preheat broiler. Arrange baguette slices on a baking sheet, sprinkle with Gruyre, and broil until bubbly and golden, 3-5 minutes.
3. Ladle soup into bowls and float croutons on top.
4. Alternative: Ladle into oven-safe bowls, top with 2 bread slices and cheese, then broil to toast and melt.