Chef Jenn’s Famous French Onion Soup

Who doesn’t love a classic French Onion Soup? It’s rich, cheesy, and packed with that deep onion flavor that makes it so irresistible. While it’s not a complicated dish, getting it just right takes some finesse, and I’ve been fine-tuning this recipe throughout my career. Trust me, this is the only French Onion Soup recipe you’ll ever need.

French Onion Soup is one of those dishes that feel fancy, but you can easily make it at home. The trick is to take your time caramelizing the onions—that’s where all the flavor comes from. My recipe doesn’t rely on any thickeners, so it remains a beautiful brothy soup, with Gruyere cheese helping to give it that velvety texture.

What sets my version apart? It’s all in the balance. I use both chicken and beef broth, along with a splash of red wine, for a complex and perfectly balanced flavor. Soups that are just beef-based are often too heavy, while chicken broth alone lacks depth. The combination of both, plus the wine, makes this soup truly special.

Ingredients:

• Butter – Salted.
• Onions – Yellow or white.
• Garlic – Fresh cloves.
• Fresh thyme sprigs
• Red wine
• Beef broth – Low or no sodium.
• Chicken broth – Low or no sodium.
• Gruyere cheese
• Baguette slices – Toasted.

How To Make French Onion Soup:

1. Melt the butter in a large pot over medium heat.
2. Add the onions and thyme, then reduce the heat to medium-low. Cook the onions slowly, stirring often, until they are soft and deeply golden. This will take 30-40 minutes.
3. Add the red wine, letting it simmer, and reduce until only a thin layer remains at the bottom of the pot.
4. Pour in the beef and chicken broths, bring the soup to a gentle boil, then reduce the heat and simmer for 20 minutes.
5. Preheat the broiler in your oven.
6. Ladle the soup into oven-safe bowls, top with toasted baguette slices, and sprinkle generously with grated Gruyere cheese.
7. Broil until the cheese is bubbly and golden, keeping a close eye to avoid burning.
8. Serve hot and enjoy!

Step-By-Step Process

Chef Jenn’s Tips:

• Take your time caramelizing the onions—this is the key to deep flavor.
• No fresh thyme? Substitute with ¼ teaspoon dried thyme.
• If using sweet onions like Vidalia, keep in mind your soup will be sweeter.
• Be careful not to over-salt. The cheese adds a salty finish, so season the soup lightly until after adding the cheese.

Best Cheese For French Onion Soup:

Gruyere is ideal for French Onion Soup because of its meltability and rich, nutty flavor. If Gruyere is unavailable, you can use Swiss, Parmesan, or even mozzarella. Just don’t skimp on the cheese!

Make It A Meal:

French Onion Soup is delicious on its own but pairs beautifully with a crisp salad or some crusty bread to complete the meal.

Storage:

This soup stores well, making it perfect for meal prep. Let the soup cool completely, then transfer it to an airtight container without the bread and cheese topping. It will keep in the fridge for up to 4 days. You can also freeze it (again, without the bread and cheese) for up to 3 months. When ready to serve, reheat the soup on the stovetop, add fresh bread and cheese, and finish under the broiler.