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The BEST French Onion Soup

  • December 3, 2015
  • By shanmccarth
The BEST French Onion Soup

Best French Onion SoupBest French Onion Soup

This french onion soup is really easy and well worth the extra time to slowly cook the onions in order to caramelize them.  They create a rich, deep flavor that makes this the tastiest french onion soup you’ll ever have.  French onion soup is the ultimate comfort food for these chilly fall (& soon to be winter) nights! What soups do you reach for to warm you up?!

The BEST French Onion Soup


  • 5 tbsp unsalted butter, divided
  • 4 medium Vidalia or sweet yellow onions, peeled & sliced
  • 1 tbsp olive oil
  • 1/2 tsp sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups dry white wine (we used Viognier but Chardonnay or Sauvignon Blanc would work perfectly too)
  • 6 cups low sodium beef broth
  • handful of thyme sprigs
  • 2 bay leaves
  • 8 1/2" baguette slices, lightly toasted
  • 1 1/2 cups freshly grated Gruyere cheese


  1. In a large pot melt 3 tbsp butter over medium heat. Add the olive oil and sliced onions and cook until the onions are softened, stirring occasionally, about 12-15 minutes.
  2. Add the sugar, salt & pepper and continue to cook until the onions are caramelized 40-45 minutes, stirring occasionally. Reduce the heat if the onions are browning too quickly or look like they are burning.
  3. Pour the wine in and raise the heat to high. Cook until almost all of the liquid has evaporated, about 8 minutes.
  4. Add broth and fresh herbs to the pot. Bring the mixture to a boil, reduce to simmer and cook uncovered until the broth has thickened, about 25-30 minutes.
  5. Remove from heat and whisk in remaining 2 tbsp butter. Remove the thyme sprigs & bay leaves with a spoon. Taste & adjust seasoning if needed.
  6. Pour soup into oven safe vessels (on a baking sheet) and top each one with two baguette slices and a liberal amount of cheese.
  7. Place baking sheet under broiler until the cheese is melted, brown and bubbling, approximately 4-6 minutes. This may vary based on your oven.
  8. Garnish with fresh thyme and enjoy!

By shanmccarth, December 3, 2015
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