Dinner

French Onion Soup Recipe

Name: French Onion Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: French
Ingredients: 5 Vidalia Onions; 3 tablespoons Butter; 1 quart Beef Stock; 1 quart Chicken Stock; 1/4 cup Dry Sherry; 1 tablespoon Fresh Thyme; Salt, to taste; Ground Black Pepper, to taste; 1 Baguette; 4 slices Provolone Cheese

ByLuna Ryder December 18, 2025December 18, 2025

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Introduction

French Onion Soup is a classic, comforting dish known for its rich caramelized onions and savory broth topped with melted cheese and crusty bread. This recipe guides you through creating that perfect balance of sweet onions and flavorful stock for a hearty meal.

A round orange ceramic pot with a handle holds a baked dish topped with two thick slices of melted cheese browned and slightly crispy on top, with small green herb bits scattered over the cheese. Under the cheese, the dish looks creamy with a mix of light and brown colors, likely caramelized onions. The pot sits on a white plate, with three slices of light, airy bread with holes placed on the plate's edge. The whole setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 Vidalia Onions
3 tablespoons Butter
1 quart Beef Stock
1 quart Chicken Stock
1/4 cup Dry Sherry
1 Baguette
1 tablespoon Fresh Thyme
4 slices Provolone Cheese
Salt, to taste
Ground Black Pepper, to taste

Instructions

Step 1: Julienne the Vidalia onions into thin strips.
Step 2: Melt the butter in a large deep pot or Dutch oven over medium heat. Add the onions and cook, stirring occasionally with a wooden spoon to prevent sticking, until caramelized and golden brown, about 20 minutes.
Step 3: While the onions cook, slice the baguette into pieces suitable for topping the soup bowls.
Step 4: Deglaze the pot with 1 cup of beef stock, scraping up any browned bits, and cook until the liquid evaporates. Repeat this process two more times, adding 1 cup of beef stock each time, until the onions are deeply browned and have absorbed most of the stock.
Step 5: Roughly chop the fresh thyme.
Step 6: Add the chopped thyme, remaining beef stock, and chicken stock to the pot. Simmer the soup gently for 20 minutes. Season with salt and ground black pepper to taste. Stir in the dry sherry to combine all the flavors.
Step 7: Ladle the soup into oven-safe bowls. Place two slices of baguette on top of each bowl, then add a slice of provolone cheese. Place the bowls under the broiler until the cheese is melted and golden brown, about 2-3 minutes. Serve immediately.

Tips & Variations

Use a mix of beef and chicken stock for a balanced flavor, or substitute vegetable stock for a lighter, vegetarian option.
For deeper flavor, cook the onions low and slow to develop rich caramelization without burning.
Try Gruyère cheese instead of provolone for a traditional French touch.
If you prefer, soak the baguette slices in sherry before broiling for extra flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep bread and cheese separate and add fresh before serving. Reheat gently on the stove, then add bread and cheese and broil briefly to melt.

How to Serve

A round terracotta bowl with a brown handle holds a dish topped with two thick layers of melted cheese, browned and bubbly with golden spots and a slightly crispy texture on top; beneath the cheese, a soft, dark layer of caramelized onions is visible around the edges garnished with small green herbs. The bowl sits on a white plate with a shiny silver spoon at the top left, and two slices of light, soft bread with air holes are placed on the lower right side of the plate. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make French Onion Soup ahead of time?

Yes, the soup can be made a day or two in advance. Store it refrigerated and add bread and cheese just before serving to keep them from becoming soggy.

What type of cheese works best for French Onion Soup?

Provolone and Gruyère are popular choices because they melt well and complement the soup’s rich flavors. Swiss cheese or mozzarella can also be good substitutes.