Deep, Rich, Melted-Cheese Comfort
There’s something magical about a bowl of French Onion Soup — slow-caramelized onions, a deeply savory broth, and that irresistible golden cap of melted cheese stretching with every spoonful. This version brings out all the warmth of classic French cooking while keeping the method simple enough for busy evenings. As the onions soften into a velvety sweetness, the whole kitchen fills with a cozy aroma that feels like fall in a bowl. Whether you’re serving guests or treating yourself on a quiet night, this comforting soup delivers rich flavor, beautiful texture, and pure satisfaction.
PrintFrench Onion Soup
A rich and comforting French Onion Soup with deeply caramelized onions and a trio of melted cheeses.
Ingredients
4 tablespoons unsalted butter
5 large yellow onions, thinly sliced
1 teaspoon salt
1 teaspoon granulated sugar
2 cloves garlic, minced
1/2 cup unsalted broth
32 ounces low-sodium beef broth
24 ounces low-sodium chicken broth
1 tablespoon Worcestershire sauce
2 sprigs fresh thyme
1 bay leaf
1/2 tablespoon balsamic vinegar
Pinch of salt and pepper
5 slices French bread
2 tablespoons olive oil
1 1/2 cups shredded Gruyere cheese
1/4 cup shredded Mozzarella cheese
2 tablespoons grated Parmesan
Instructions
1. Melt butter and sauté onions for 10 minutes.
2. Lower heat, add salt and sugar, caramelize 35 minutes.
3. Add garlic and cook briefly.
4. Pour in broth to deglaze.
5. Add remaining broths, Worcestershire, thyme, bay leaf; simmer 20 minutes.
6. Remove herbs, stir in balsamic, adjust seasoning.
7. Keep soup warm over low heat.
8. Toast bread under broiler with olive oil.
9. Fill bowls with soup, top with bread and cheeses.
10. Broil until bubbly and golden, then serve.
Notes
Caramelize onions slowly for maximum depth.
Toast bread well so it stays crisp under the cheese.
Store cooked onions ahead for faster prep.
Preparation Time
Preparation: 15 minutes
Cooking: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 5 people
Ingredients
4 tablespoons unsalted butter
5 large yellow onions, thinly sliced
1 teaspoon salt
1 teaspoon granulated sugar
2 cloves garlic, minced
1/2 cup unsalted broth
32 ounces low-sodium beef broth
24 ounces low-sodium chicken broth
1 tablespoon Worcestershire sauce
2 sprigs fresh thyme
1 bay leaf
1/2 tablespoon balsamic vinegar
Pinch of salt and black pepper, to taste
5 slices French bread, 1 inch thick
2 tablespoons olive oil
1 1/2 cups shredded Gruyère cheese, room temperature
1/4 cup shredded Mozzarella cheese
2 tablespoons finely grated Parmesan cheese
discover more ideas : French Onion Soup – Easy Homemade French Onion Soup – Easy Crock Pot Beef Stew
Required Utensils
This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.
• Large pan or pot
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Baking sheet
• Oven-safe soup bowls
Preparation Steps (Beginner-Friendly)
- Melt the butter in a large pot over medium-high heat. Add the sliced onions and sauté for 10 minutes, stirring often, until they begin to soften. 😊
- Lower the heat to medium, sprinkle in the salt and sugar, and continue cooking for 35 minutes. Stir every few minutes until the onions turn deep golden and syrupy.
- Add the garlic and cook for 20 seconds until fragrant.
- Pour in the unsalted broth to deglaze, scraping up the browned bits for extra flavor.
- Add the beef broth, chicken broth, Worcestershire sauce, thyme, and bay leaf. Let the soup gently simmer over medium-low heat for 20 minutes, stirring occasionally.
- Remove the thyme sprigs and bay leaf. Stir in the balsamic vinegar and adjust seasoning with salt and pepper.
- Reduce the heat to low and cover to keep the soup hot while preparing the bread.
- Preheat the broiler. Arrange the bread slices on a baking sheet, brush both sides with olive oil, and broil 2–3 minutes total until well toasted.
- Place oven-safe bowls on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup.
- Top each bowl with a slice of toasted bread, followed by Gruyère, Mozzarella, and Parmesan. ✨
- Broil until the cheese melts, bubbles, and forms a golden crust. Serve immediately while hot and irresistible.
Chef’s Tips
• Caramelize the onions deeply — this step builds most of the soup’s flavor.
• Make the onions ahead and store them in the fridge for up to 2 days to save time.
• If you don’t have broiler-safe bowls, melt the cheese on toast separately and place on top of the soup.
• Garnish with a pinch of fresh thyme for a bright finish.
Nutrition Information
Serving: 1
Calories: 378 kcal
Protein: 18 g
Carbs: 21 g
Fat: 24 g
Fiber: 3 g
Sugar: 9 g