What Is French Onion Soup Made of?

This baked French Onion Soup recipe with a rich broth foundation is topped with a cheesy crust that you will guard with your spoon or knife. No sharing permitted. This simple onion soup is a regular on our table because it is hearty and comforting. So, what is French onion soup made of?

This classic French Onion Soup recipe is a work of art, featuring an intensely savory caramelized onion broth crowned with a thick slice of toasted bread and a golden, bubbling cheese top.

What Is French Onion Soup?

French onion soup, or soup à l’oignon gratinée, is a traditional French soup consisting of caramelized onions and beef stock or liquid. The broth is topped with bread and cheese before being gratinéed to perfection. It’s traditionally served in a ramekin or a ceramic saucepan with a handle.


  • Prep Time: Twenty minutes
  • Cook Time: 60 minutes
  • Total Time: 80 minutes
  • Serving: 4 to 6

Ingredients Of French Onion Soup

  • 6 large yellow or scarlet onions (approximately 3 pounds).
  • 4 tablespoons of pure olive oil
  • 2 teaspoons of butter
  • 1 milligram of sugar
  • Purified salt
  • 2 cloves garlic, minced
  • 8 cups of beef stock, poultry stock, or a mixture of both
  • 1/2 fluid ounce of dry vermouth or dry white wine
  • 2 bay leaves
  • 1 tablespoon of fresh thyme leaves, a few fresh thyme sprigs, 
  •  1/2 teaspoon of dried thyme
  • 1/2 teaspoonful of freshly ground black pepper
  • 2 teaspoons brandy
  • 8 slices of French bread or baguette  (1-inch-thick)
  • 1 1/2 cups of grated cheese Gruyere 
  • A garnish of grating Parmesan cheese

Instruction Of French Onion Soup

Here are the steps of french onion soup:

1. Peel and slice the onions:

The onions are peeled and sliced narrowly from root to stem. There should be approximately 10 cups of sliced scallions.

2. Begin caramelizing the onions with olive oil and butter:

In a 5 to 6-quart saucepan with a solid bottom, warm 3 tablespoons of olive oil over medium heat. Infuse the onions with olive oil by tossing them with it.

To soften the onions, cook them for 15 to 20 minutes while rotating frequently.

Raise the setting to moderately high. Add another tablespoon of the olive oil and the butter to the skillet and sauté for 20 to 40 minutes, stirring frequently, or until the onion slices begin to caramelize. Depending on the pot, burner, and onions used, cooking time will vary.

3. Sprinkle with the sugar, finish caramelizing, and add garlic:

Add sugar (to aid in the caramelization process) and 1 teaspoon of salt. Continue cooking until the onions are well-browned, approximately 10 to 15 minutes more.

Add the garlic and simmer for an added minute.

4. Deglaze the pot with vermouth or wine:

Deglaze the pot as you add the wine or vermouth, and scrape up the browned pieces from the bottom and sides of the pool.

5. Add the stock, bay leaves, and thyme:

Add the stock along with bay leaves and thyme. Bring to a simmer, cover the vessel, and reduce the heat to a low simmer. Cook for roughly thirty minutes.

6. Season and add the brandy:

Season to flavor with more salt and add freshly ground black pepper. Throw away the bay leaves. We are adding cognac if desired.

7. Toast the French bread slices:

While the soup is simmering, prepare a baking sheet with paper towels or foil made from aluminum and preheat the oven to 450°F with the upper-third rack in place.

To lightly coat each side of the French bread or loaf slices with olive oil, you will need approximately 1.5 tablespoons.

Toast in the oven until faintly browned, approximately 5 to 7 minutes. Take it out of the range.

Flip the toast and garnish with the grated Gruyere and Parmesan cheeses. Close to serving time, return to oven, and bake till the cheese is bubbling and faintly browned.

8. Serve:

Pour soup into bowls and place one buttery toast in each bowl.

Alternatively, you may use individual oven-safe containers or a large casserole dish. Pour chowder into bowls or a casserole dish. Toast the bread and garnish it with cheese. Ten minutes at 350 degrees Fahrenheit under the broiler, or until the cheese bubbles and is faintly browned.

Tips For The Best French Onion Soup

There are three fundamental components to a good French Onion Soup: onions, butter, and cream.

1. Stock: This broth is traditionally prepared using beef stock. If you have leftover roast scraps and the time to create a beef stock from scratch, do it! I never have the time, so I always purchase it. But rather than buying it in a can, I purchase it from the butcher. In any case, ensure the highest quality. It is the soup’s foundation and can make or ruin it.

2. Onions: it is essential to caramelize the onions adequately. Even a golden brown sauté is insufficient for French onion broth. You must caramelize those onions to perfection for the richest color and flavor. It cannot be negotiated.

3. Time: time and perseverance are required for this soup. But the payoff will be worth it, I assure you! It takes about 40 minutes to caramelize onions properly. Then, these are simmered for a long time in the broth. Skimping on either will result in subpar outcomes. The good news is that much of the time is hands-off, so you’re not constantly laboring over the stove.


There are a variety of modifications, shortcuts, and enhancements that you may use to personalize your French onion soup recipe. For example, you are welcome to:

1. Skip the stage of broiling. If you don’t have oven-safe bowls for this recipe, or if you’d rather forego the broiling step, please top your soup with the hot slices of toast and sprinkle it with the cheese. (Alternatively, you can bake cheesy toasts in the oven and add them to the broth.)

2. Use croutons. You could also save time using store-bought or homemade croutons instead of toasting bread.

3. Use dried herbs. You can use 1 teaspoon of dried thyme if fresh thyme is unavailable. Or I will occasionally substitute herbs de Provence for additional flavor.

4. Make it plant-based. Use vegetable stock (along with vegan Worcestershire sauce, if desired).

5. Make the dish vegan. Utilize vegan butter (or olive oil), plant-based stock, vegan Worcestershire sauce, and vegan cheese.

6. Make it gluten-free. Utilize gluten-free flour (or omit flour altogether) and gluten-free bread.

What To Serve With French Onion Soup?

You can undoubtedly enjoy this soup on its own; it is already satisfying when served as a main course. However, if you wish to complement it, a basic green salad or even a more elaborate French salad is an excellent choice.

Additionally, this broth can be served as an appetizer. As a starter for a delicious French meal consisting of French Mustard Chicken or Roasted Chicken with 40 Cloves of Garlic, green asparagus, and Dauphinois Potato Gratin.

Storage Tips

To store. Refrigerate broth for up to three days in an airtight container. Store bread separately at room temperature in a secure container.

To reheat. Reheat remains in a pot over low heat on the cooktop or microwave. If preferred, toast leftover bread in the oven at 350 degrees on a baking sheet.

To Freeze. you may freeze soup in an opaque, freezer-safe container for up to three months. Set to defrost in the refrigerator overnight before reheating.

French Onion Soup is a famous French soup cooked with caramelized onions, beef broth, and typically a dash of white wine. Naturally, it is seasoned with thyme and bay leaves and garnished with baguette slices and melted Gruyère or Swiss cheese. The result is an iconic, flavorful, and comforting broth.

Thank you for reading…..

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