Go Back
+ servings
A spoon lifting french onion soup out of a small white bowl.

French Onion Soup

French onion soup is a restaurant classic, but it's pretty easy to make at home. But, it does take time and patience. You can’t rush caramelizing onions!
Course Soup
Cuisine French
Keyword Onion soup, onions
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 6
Calories 383kcal
Author Elizabeth


  • 2 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons Butter
  • 3 pounds Yellow Onions peeled, halved and sliced into ¼ inch thick pieces
  • ½ cup White Wine
  • 6 cups Chicken Broth
  • 1 Bay Leaf
  • 3-4 sprigs of thyme tied together with kitchen twine for easy removal
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • ½ loaf Crusty French Baguette sliced into ½ inch thick rounds
  • 8 ounces Provolone Cheese 6 thick slices - if the slices are thin, double up


  • Cut the onions in half and peel. Then cut them into ¼ inch slices. Do not slice the onions too thin or they will disintegrate during the caramelizing process.
  • Heat the olive oil and butter in a large pot over medium heat. When the butter is melted and foaming, add the sliced onions.
  • Cook the onions for approximately 45-50 minutes. Stir the onions only occasionally at first. As they begin to turn a soft caramel color (after 15 minutes or so) start stirring them more often to keep them from burning.
  • After approximately 25 minutes stir the onions almost constantly and gently scrape any bits off the bottom of the pot.
  • Add the white wine to the pot, stir while gently scraping any remaining bits off the bottom.
  • Cook the wine with the onions for approximately 2 minutes or until most of the liquid has cooked out.
  • Add the chicken broth, bay leaf, thyme, salt and pepper to the pot and stir well.
  • Raise the heat to medium-high and bring the onion soup to a simmer. Lower the heat to medium-low, cover and cook for 20 minutes, stirring occasionally.
  • Keep the onion soup at a simmer, if it’s boiling too vigorously, lower the heat.

While the soup is cooking

  • Preheat the oven to 200°F - 250°F. Slice the bread into roughly ½ inch rounds. Lightly toast the bread, about 5-7 minutes.
  • When the soup is done, take the pot off the heat and discard the bay leaf and thyme.
  • Taste the onion soup and add a little more salt if needed. As a reference, we did not add any extra salt to our soup.
  • Top the onion soup with the bread and cheese
  • Preheat oven to the low broil setting.
  • Ladle the soup into individual, broiler safe bowls (like a soup crock or ramekin).
  • Place one or two slices of bread on the soup (depending on the size of the bowl).
  • Place a slice or two of the provolone cheese over the bread.
  • Place the bowls on a baking sheet; this will prevent the cheese from melting all over your oven. Plus, it makes getting the crocks in and out of the oven a lot easier.
  • Broil the French onion soup until the cheese is melted and becomes golden in spots. This step will only take a few minutes. Check them every minute until they reach the desired color.



Get everything ready to go for this soup before starting. Once you get to the point where you need to stir almost constantly, there won’t be any more time for prep.
Don’t add salt to the soup until the end. Prepackaged broths contain a good amount of salt. Wait until the end, then adjust the salt to taste.
If you don’t drink wine, deglaze to the pot with chicken broth, follow the same instructions above.


Calories: 383kcal | Carbohydrates: 34g | Protein: 15g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 36mg | Sodium: 1556mg | Potassium: 608mg | Fiber: 4g | Sugar: 10g | Vitamin A: 473IU | Vitamin C: 34mg | Calcium: 372mg | Iron: 2mg