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No wine French onion soup topped with golden melted cheese and herbs in a white ramekin.

French Onion Soup

Ella
A comforting bowl of deeply caramelized onions, rich broth, and bubbly cheese served over toasted baguette slices for the perfect cozy meal at home.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Soup
Cuisine French
Servings 4 servings
Calories 410 kcal

Ingredients
  

For the base

  • 4 pounds yellow onions, peeled and thinly sliced (about five to six large onions)
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 3 tablespoons all-purpose flour

For the broth

  • 1 tablespoon white wine vinegar mixed with extra broth
  • 0.25 cup extra beef or vegetable stock
  • 6 cups beef stock or vegetable stock use vegetable for lighter version
  • 1 teaspoon Worcestershire sauce
  • 1 leaf bay leaf
  • 3 sprigs fresh thyme or 1 tsp dried thyme
  • 1 to taste fine sea salt and freshly cracked black pepper

For the topping

  • 1 loaf French baguette, sliced
  • 1 to taste grated or sliced cheese Gruyère, Asiago, Swiss, Gouda or Mozzarella

Instructions
 

  • In a large heavy-bottomed pot, melt the butter over medium heat. Add the sliced onions and stir to coat. Cook for about 30 minutes, stirring every few minutes until the onions become deep golden brown and very soft.
  • Stir in the minced garlic and cook for 2 minutes until fragrant. Add flour, mix well, and cook for 1 minute to eliminate raw flour taste.
  • Deglaze the pan with white wine vinegar and a bit of broth. Scrape up any browned bits from the bottom with a wooden spoon.
  • Add the remaining stock, Worcestershire sauce, bay leaf, and thyme. Stir and bring to a simmer. Cover and let it cook on medium-low heat for 10–15 minutes. Remove bay leaf and thyme stems before serving. Season to taste with salt and pepper.
  • Preheat oven to 400°F (200°C). Slice baguette and arrange on a baking sheet. Toast for 6–8 minutes until golden on the edges. Set aside.
  • Switch oven to broil. Place oven-safe bowls on a baking tray. Ladle soup into each bowl, top with a toasted baguette slice and plenty of cheese. Broil for 2–4 minutes until cheese is melted and bubbly.
  • Carefully remove from oven and serve immediately while hot and cheesy.

Notes

For a vegetarian version, use vegetable stock and meat-free Worcestershire sauce. To make it vegan, use plant-based butter and cheese. For gluten-free needs, swap flour and bread with suitable alternatives.
Freeze the soup base without bread and cheese for up to 3 months.

Nutrition Facts (Per Serving)

  • Calories: 410
  • Total Fat: 19g
  • Saturated Fat: 11g
  • Cholesterol: 50mg
  • Sodium: 950mg
  • Carbohydrates: 38g
  • Fiber: 3g
  • Sugars: 8g
  • Protein: 19g
Keyword cheesy onion soup, French onion soup, no wine onion soup