My all-time favorite French Onion Soùp recipe — sùrprisingly easy to make, and fùll of the best flavor.



  • 4 poùnds yellow onions, peeled and thinly sliced (approximately 5–6 large onions)
  • 3 tablespoons bùtter
  • 4 cloves garlic, minced
  • 3 tablespoons floùr
  • 1/2 cùp dry white wine
  • 6 cùps of beef stock (or veggie stock)
  • 1 teaspoon Worcestershire saùce
  • 1 bay leaf
  • 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • fine sea salt and freshly-cracked black pepper, to taste
  • bagùette
  • grated or sliced cheese (sùch as Grùyere, Asiago, Swiss, Goùda or Mozzarella)


Caramelize the onions. In a large heavy-bottomed stockpot, melt the bùtter over mediùm-high heat.  Add the onions and saùté ùntil well for aboùt 30 minùtes ùntil caramelized (bùt not bùrnt), initially stirring every 3-5 minùtes, then aboùt once a minùte near the end of caramelization to prevent bùrning*.  Add garlic and saùté for 2 minùtes.  Stir in the floùr and cook for an additional 1 minùte.  Stir in the wine to deglaze the pan, ùsing a wooden spoon to scrape ùp any browned bits on the bottom of the pan.

Simmer the soùp. Add the stock, Worcestershire, bay leaf, and thyme and stir to combine. Continùe to cook ùntil the soùp reaches a simmer.  Then redùce heat to mediùm-low, cover and simmer for at least 10 minùtes.  Discard the bay leaf and sprigs of thyme.  Taste the soùp and season with salt and pepper as needed.

Toast the bread.  Preheat oven to 400°F.  While the soùp is simmering, slice the bagùette into 1-inch thick pieces and arrange them in single layer on baking sheet.  Bake for 6-8 minùtes, ùntil the bread is toasted and golden aroùnd the edges.  Remove and set aside.

Broil the topping. Switch the oven to the broiler.  Once the soùp is ready to serve, place yoùr oven-safe bowls on a thick baking sheet.  Ladle the soùp into each bowl, then top with a bagùette slice and yoùr desired amoùnt of cheese (I ùsed aboùt 1/4 cùp shredded cheese for each).  Place on an oven rack aboùt 6 inches from the heat and broil for 2-4 minùtes, or ùntil the cheese is melted and bùbbly.  (Keep a close eye on them so that they do not bùrn.)  Remove from the oven and serve immediately while the soùp is hot and bùbbly.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!