French Onion Soup Recipe: A Classic Comfort Food

french onion soup in white color bowl.

The name of the traditional French onion soup recipe comes from its place of origin, France. It originated in the 18th century and became a national treasure.

Onions were cheap to produce and simple to grow in ancient times, making them widely available.

Of course, there have always been different kinds of French onion soup recipes throughout Europe since the earliest times of the Romans and Greeks. In medieval times, vast quantities of onions would be used to cook soup by simmering them in water.

Is there anything warmer than a steaming bowl of soup on a cold day?

Particularly when paired with a large slice of toasted bread! Some of my favorite winter soups are tomato soup, Broccoli Almond Soup & french onion soup.

How to Make French Onion Soup?

french onion soup in white color bowl.

French Onion Soup Recipe

Mansi Akaveeya
French onion soup recipe is made with beef stock and caramelized onions, and it is comforting, warm, and tasty. Add toast and Parmesan cheese on top.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup, Starter
Cuisine French
Servings 4 cup


  • 1 Medium sized pot
  • Serving bowls (Oven Safe)


  • ½ cup Unsalted butter
  • 2 tbsp Olive oil
  • 3-4 cups Sliced Yellow Onion
  • 4-5 cups beef stock
  • 2 tbsp Dry sherry or White wine
  • 1 tsp Dried thyme
  • A pinch of salt or kosher salt and black pepper to taste
  • 4-5 slices French bread
  • 3-4 slices Provolone cheese
  • 2 slices Swiss cheese diced
  • ¼ cup Parmesan cheese grated
  • 1-2 tbsp All purpose flour
  • For garnishing Spring onions or shallots


  • In a pot set over medium heat, melt butter with olive oil. Add the onions and repeatedly stir until they are soft and transparent.
  • Add thyme, sherry, white wine, and beef stock. Add salt and pepper to taste. Allow stewing for 25-30 minutes.
  • In the meantime, preheat the oven at 375 °F (190 °C).
  • Place one slice of bread on top of each bowl of soup after ladling it into oven-safe serving bowls (bread may be broken into pieces if you prefer).
  • A slice of provolone, a half-slice of chopped Swiss, and Parmesan cheese are placed between each slice of bread.
  • Also, add all-purpose flour to give thick consistency to the soup.
  • Bowls should be placed on a baking sheet and under the heat for two to three minutes or until the cheese bubbles and starts to brown. Garnish the French onion soup with spring onions and slices of bread. Serve right away.


  • To make french onion soup vegetarian (as an alternative) replace the beef and chicken stock with vegetable stock and use vegan Worcestershire sauce.
  • The use of packaged stock with a high salt level should be avoided. Preparing your vegetable stock is preferable for this recipe.
  • Both whole wheat flour and all-purpose flour are alternatives.
  • Use gluten-free bread, for instance, rice flour bread, for bread.
Keyword french onion soup


Caramelizing the onions is the most crucial step in making this dish taste delicious and proper. They must be completed correctly and flawlessly. This soup comes in a wide variety, though. After our household favorites, tomato and sweet corn soup, I’m sharing the recipe for a French onion soup meal that is a favorite in my home.


What differentiates French onion soup from regular onion soup?

A variety of onions are typically combined to make onion soup. Yellow onions are typically used to make French onion soup. Also, while onion soup can be cooked with any stock or broth, French onion is always made with beef.

What ingredients are in French onion soup broth?

Traditionally, beef stock is used to prepare this soup, but occasionally good beef stock can be expensive to buy or prepare. Before using boxed stock, give it a taste. Don’t use it if you don’t like the flavor. (If you prepare a lot of beef or beef roasts, preserve the scraps and freeze them to use later in stock.)

What makes French onion soup so named?

The soup that is served today was first served in the 18th century in Paris, France, with beef broth and caramelized onions. Henri Mouquin’s New York restaurant, where his wife Marie Julie Grandjean Mouquin was the chef, first offered it to Americans in 1861.

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