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A bowl of French Onion Soup with toasted bread and shredded cheese on the side

French Onion Soup

There are a few secrets to developing insanely delicious flavor in a bowl of homemade French Onion Soup, and this recipe is the best I've ever enjoyed!
Course Main Course
Cuisine French
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 servings
Calories 171kcal


  • 2 tablespoons butter unsalted
  • 6 medium onions skin removed, sliced thin
  • 2 teaspoons salt
  • 2 teaspoons all purpose flour
  • 1/2 cup dry white wine
  • 6 cups beef broth homemade roasted beef stock is ideal
  • 1 tablespoon fresh thyme
  • 1 bay leaf
  • salt and pepper as desired
  • serve with shredded emmentaler cheese and toasted baguette


  • In a heavy bottom pot over medium high heat, melt the butter. Add onions and salt and cook undisturbed until liquid starts to release and the onions get limp, about 7-10 minutes. Stir the onions and continue to cook, stirring once every 5 minutes, until they start to brown. After about 30 minutes, reduce heat to low and continue to stir every 5 minutes. Continue to repeat this process, scraping the bottom of the pan every time you stir, until the onions are a very dark brown, for a total of about 50 minutes to 1 hour of cooking time.
  • Sprinkle the flour over the browned onions, stir, and allow to cook for about 10 minutes to cook away any starchy flavor.
  • Add the wine, stir, and cook until the liquid nearly all evaporates, about 5 minutes.
  • Add the beef broth, thyme, bay leaf, salt and pepper. Stir and allow to heat to a simmer temperature, at least 15 minutes. Adjust salt and pepper, as needed. Remove and discard the bay leaf.
  • Serve the soup hot with the shredded cheese and toasted bread.


Calories: 171kcal | Carbohydrates: 18g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 2560mg | Potassium: 467mg | Fiber: 3g | Sugar: 7g | Vitamin A: 258IU | Vitamin C: 15mg | Calcium: 69mg | Iron: 1mg