Deep, golden onions with a bubbling cheesy finish

This cozy French onion soup brings together deeply caramelized onions, rich savory broth, and a melted cheese topping that turns every bowl into pure comfort. Slow-cooked onions transform into a glossy, golden base that fills the kitchen with irresistible aroma. The toasted bread sinks gently into the broth, soaking up all the goodness while the cheese melts into a bubbly, golden crust. Perfect for date nights, chilly evenings, or anytime you crave something warm and soul-hugging, this homemade classic feels elegant yet simple — a beautiful reminder that comfort often comes from the humblest ingredients. 🧅✨

Print

---

Preparation Time

Preparation: 15 minutes
Cooking: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 5 people

---

Ingredients

4 tbsp unsalted butter
5 large yellow onions, thinly sliced
1 tsp salt
1 tsp granulated sugar
2 garlic cloves, minced
32 oz low-sodium beef broth
24 oz low-sodium chicken broth
1 tbsp Worcestershire sauce
2 sprigs fresh thyme
1 bay leaf
1/2 tbsp balsamic vinegar
Pinch of salt and black pepper
5 slices French bread (1-inch thick)
2 tbsp olive oil
1 1/2 cups shredded Gruyere
1/4 cup shredded Mozzarella
2 tbsp finely grated Parmesan

---

Required Utensils

This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.

Large pot
Sharp knife
Cutting board
Wooden spoon
Measuring cups and spoons
Oven-safe soup bowls
Baking sheet

---

Preparation Steps (Beginner-Friendly)

1. Melt the butter in a large pot over medium-high heat. Add the onions and stir often for 10 minutes until tender and glossy.
2. Lower heat to medium. Add salt and sugar, then cook 35 minutes, stirring every 5 minutes. The onions should turn deep golden and syrupy. 🧅
3. Stir in the garlic and cook 20 seconds until fragrant.
4. Add beef broth, chicken broth, Worcestershire sauce, thyme, and the bay leaf. Bring to a gentle simmer and cook 20 minutes, stirring occasionally.
5. Remove the thyme and bay leaf. Stir in the balsamic vinegar and taste the broth. Add salt and pepper as needed.
6. Reduce heat to low to keep the soup hot while you prepare the bread.
7. Preheat the broiler and place the oven rack 6 inches below the heat source.
8. Brush bread slices with olive oil on both sides. Broil 2–3 minutes total, flipping once, until golden and crisp.
9. Place oven-safe bowls on a baking sheet. Fill each bowl 2/3 full with hot soup. Top with toasted bread and sprinkle Gruyere, Mozzarella, and Parmesan.
10. Broil until the cheese melts, bubbles, and turns golden around the edges. Serve immediately. 🧀✨

---

Chef’s Tips

• Caramelize onions slowly for the richest flavor — don’t rush the process.
• Make the soup base ahead of time; add the bread and cheese just before serving.
• Croutons work beautifully if you don’t have thick bread slices.
• Try adding extra Parmesan for a saltier, sharper finish.

---

Nutrition Information

Serving: 1
Calories: 378 kcal
Protein: 18 g
Carbs: 21 g
Fat: 24 g
Fiber: 3 g
Sugar: 9 g