A bowl of French onion soup on a lace table cloth beside candles.
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4.42 from 12 votes

Homemade French Onion Soup

This homemade french onion soup recipe is quite rich, not too sweet, not too savory and sure to warm your chilly winter bones.
Prep Time5 mins
Cook Time35 mins
Baking Time10 mins
Total Time50 mins
Course: Soup
Cuisine: French
Keyword: French Onion Soup
Servings: 6 bowls
Calories: 524kcal
Author: Genevieve Morrison


  • 2 large red onions
  • 4 tbsp. butter - unsalted
  • 1 tsp. fresh thyme
  • cup port wine or sherry - good quality
  • 6 cups beef broth - ideally homemade
  • 1 baguette - stale or toasted till no longer soft
  • 1 pound gruyere cheese - or mix of gruyere and emmentaler cheese
  • salt and pepper to taste


  • Slice 6 pieces of bread about 1 inch thick, and toast them at 250 F. for 15-20 minutes. Grate 1 pound of Gruyere and chop 2 large red onions into chunky pieces.
  • Add 4 tbsp. of butter to a large pot and melt. Add your chopped onions. Cook until soft and slightly browned, about 15 minutes, stirring occasionally.  Add 1 tsp. of thyme and sprinkle with fresh pepper. Mix with onions for 1 minute.
  • Pour ⅓ cup port wine or sherry into the onions and stir. Allow to reduce and caramelize for 5 minutes.
  • Once bread is done toasting, remove them and raise oven temperature to 450 F. Pour 6 cups of beef broth into the onions. Turn heat to high and simmer for 10-15 minutes. Salt to taste.
  • Pour soup into bowls. (It's a good idea to place them in a tray so you can take them all out at once). Add toasts to each bowl and a nice big sprinkle of cheese.  Place carefully in the oven for 10 minutes, or until cheese is crispy around the edges.
  • Remove from oven carefully and serve.


Serving: 1bowl of soup | Calories: 524kcal | Carbohydrates: 21g | Protein: 29g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 104mg | Sodium: 1473mg | Potassium: 246mg | Fiber: 1g | Vitamin A: 1000IU | Vitamin C: 1.3mg | Calcium: 817mg | Iron: 1.9mg