This bistro French onion soup is a French classic that is still so popular in restaurants and at home.
With a few simple ingredients you can make humble onions into a sweet, rich and delicious soup.
Great for get togethers, or just a winter warmer, it's made even better with the addition of baguette made into Gruyère croûtons, that you won't be able to resist.
Easy to make in advance and easy to freeze too, for simple, fuss free entertaining.
Bon appétit!
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French Onion Soup has to be one of the most popular soups in the west. For a start it's really a peasant soup; simple, often home grown ingredients, make this a frugal dish that was accessible to everyone.
When you add the combination of Gruyère croûtons, slathered with melted cheese, then it gets to a decadent level, when the natural sweetness of the onions is brought out by the slow cooking.
Stick your spoon in and you know that you are on your way to foodie heaven, trust me, I know.
This is not a difficult French dish to perfect but you need a little patience. Show the onions some love and they will give you back a soup with a deep delicious taste that is perfect for entertaining.
Better still, this bistro French onion soup loves to be made the day before as the flavours will deepen and the soup will be extra unctious.
❤️ Why you will love this dish
- Perfect for entertaining.
- Make in advance.
- Easy to make.
- Budget friendly.
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🥘 Ingredients
- Onions - traditionally this soup is made with large sweet onions, such as vidalia, but any onion can be used.
- Oil - vegetable, olive or sunflower oil.
- Butter - salted or unsalted. Reduce the salt if using salted butter.
- Garlic - garlic cloves rather than powder or granules as the taste is very different.
- Sugar - granulated or caster sugar.
- Salt - cooking or kosher salt.
- Dry white wine - this add depth to the flavour and the majority of the alcohol is evapourated in the cooking process. However, feel free to leave it out.
- Stock - vegetable stock.
- Seasoning to taste - salt and freshly ground black pepper.
- Baguette - chunky slices, about 2cm or an inch..
- Cheese - Gruyère cheese. This has a nutty flavour and is perfect for melting.
The printable recipe card with full ingredient quantities and instructions can be found at the bottom of the article.
🍽 Equipment
- large saucepan with lid
- bread knife
- sharp knife
- chopping board
- wooden spoon
- 4 heatproof soup bowls
- grater
🔪 Instructions
There's nothing complicated about this dish as it's only simple ingredients and simple techniques. However, you will need some patience. This soup isn't made in 15 minutes.
It takes a little time for the onions to break down and release their natural sugars and there is nothing worse than rushing the process and ending up with burnt onions. You will just get a bitter taste to the soup.
Slice the onions as thinly as you can and chop the garlic finely. This helps with the cooking and the appearance of the soup.
⏲️ Cooking Time
Melt the butter and oil in a large saucepan and add the onions. Stir well to cover the onions in the oil.
Put a lid on the saucepan and cook on medium to low for 30 minutes, stirring occasionally. The onions should wilt down by about half.
Remove the lid and add the sugar and salt and cook over a medium heat until they are thoroughly soft and wilted down as the picture below. This will take between 15 and 30 minutes.
Add the stock, wine and herbs and simmer for 30 minutes. Season to taste.
In the meantime cut 4 slices of baguette, about 2 cm thick and dry out in an oven for 5 minutes at 180 C / 350 F / 160 FAN / Gas 4.
Divide the soup into 4 heatproof bowls and place on an oven tray. Preheat the grill to medium and pile the cheese on the bread slices.
Top the soup with the Gruyère croûton and place under the grill until bubbling.
- As tempting as it is, don't dive into this bistro French onion soup straightaway. It will be very, very hot. Leave it for a few minutes before serving to your guests.
🥗 Serve with
Serve the soup as a starter before one of these dishes.
- Turkey Ballotine
- Roast Partridge
- Chateaubriand
- Cannon of Lamb
- Côte de Boeuf
- Bavette Steak
- Pork Confit
- Chicken en Croûte
- Duck with Orange Sauce
- Picanha Beef
- Rack of Pork
- Pigeon Breast
- Roast Lamb Shanks
- Poor Man's Lobster with Thermidor Sauce
🥙 Substitutions
- Gruyère - use cheddar, emmental, douda or edam instead.
📖 Variations
- Beef stock - for a really rich flavour use beef stock or add a teaspoon of Bovril to the soup.
🍣 Storage
- Refrigerator - cool, cover and refrigerate for up to 3 days.
- Freezer - this soup also freezes well. Simply portion and pack in soup containers for up to 3 months without the crouton.
- Reheat - reheat the soup in a saucepan over a medium heat and assemble the croutons just before serving.
🍱 Prepare in Advance
- Like many things this soup actually tastes better the day after cooking, giving the flavours a chance to develop further. This makes this soup perfect for making ahead for a dinner party. Let the soup cool to room temperature, after simmering, the refrigerate for up to 3 days. Reheat the soup in a saucepan and assemble the croutons just before serving.
Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais
Other soup ideas
- Slow Cooker Oxtail Soup
- Cream of Onion Soup
- Celery and Leek Soup
- Leftover Duck Soup
- French Onion Soup
- Broccoli Stilton Soup
- Tarragon and Mushroom Soup
- Pea and Mint Soup
- Roasted Tomato and garlic Soup
- Tomato and Courgette Soup
- Seafood Bisque
📋 Recipe
Bistro French Onion Soup
Equipment
- large saucepan with lid
- bread knife
- sharp knife
- chopping board
- wooden spoon
- 4 heatproof soup bowls
- Grater
Ingredients
- 800 g onions 4 large sweet onions approximately
- 2 tbsp vegetable oil
- 1 tablespoon butter
- 2 cloves garlic
- 1 bay leaf
- 1 teaspoon sugar
- 1 teaspoon salt
- 100 ml dry white wine
- 1 litre vegetable stock
- seasoning to taste
- 80 g baguette 4 slices
- 100 g Gruyere cheese grated
Instructions
- Slice the onions thinly and finely chop the garlic.
- Melt butter and oil in a large saucepan and add the onions and garlic.
- Put a lid on the saucepan and cook on medium to low for 30 minutes, stirring occasionally.
- Add sugar and salt and cook over a medium heat until they are thoroughly soft.
- Add the stock, wine and bay leaf and simmer for 30 minutes. Season to taste.
- Cut 4 slices of baguette about 2 cm thick and dry out in an oven for 5 minutes.
- Divide the soup into 4 heatproof bowls and place on an oven tray.
- Preheat the grill to medium and pile the cheese on the bread slices.
- Top the soup with bread and place under the grill until bubbling.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
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🍲 Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
Do you have a question or did you make the recipe? Please leave a rating as it helps other readers to discover this dish. Your name and email are required to avoid spam comments; they are never used for any purpose or shared with third parties.
However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.
Do you have a question or did you make the recipe? Please leave a rating as it helps other readers to discover this dish. Your name and email are required to avoid spam comments; they are never used for any purpose or shared with third parties.
However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.
Amanda
Hi, Thanks for pointing this out. Traditionally the only herbs used are a bay leaf, which is added with the stock and removed before serving. I'll amend the recipe card to make it clearer. Many thanks,
Amanda
Bernadine
Hi, just reading through the instructions and it mentions adding the herbs, but I can’t see any herbs in the ingredients list, as you have already added the garlic. Thanks
Amanda
Thanks Amanda!
Amanda
Thanks so much Sujatha!
Amanda
Thanks Kavita. It loves a cheesy crouton!
Amanda
Thanks Bintu!
Amanda
Thanks Dannii.
Amanda
This French onion soup is fabulous! The flavor is so decadent and rich, but it was super easy to make. Definitely will make this again!
Sujatha Muralidhar
I did never thought that making french onion soup is so much easier. We made it and my family loved it.
Kavita Favelle
Such a classic dish, one of my favourites. The flavours in yours look great, and the crouton is good and generous! 🙂
Bintu | Recipes From A Pantry
Oh I love French Onion soup but don't have it all too often - definitely going to have to make it now. It looks absolutely delicious especially with that Gruyere crouton!
Dannii
This takes me back to being in Paris - I had the best onion soup there. I have to try making it myself.
Arpita Patel
This was great-I carmelized the onions first. My husband was impressed-that says alot!
Amanda
Thanks Scarlet. I can't resist the cheesey bread either!
Scarlet | Family Focus Blog
My daughter loves French onion soup and that gruyere crouton has me all in too!
Amanda
Thanks Jack!
Amanda
Thanks so much Ashley!
Amanda
Thanks Colleen. It's great frozen in individual portions.
Amanda
Thanks Dannii. The French certainly know how to make a good soup!
Amanda
Thanks Soniya. It's a real family favourite.
Amanda
Thanks Emily. It's definitely great when it's cold!
Emily Liao
This french onion soup is perfect for cold days! I just whipped up a batch today and it has just the right amount of cheese and saltiness.
Soniya
Oh my goodness! This looks so delicious! Can't wait to make it.
Dannii
This takes me back to being in Paris. I am totally craving this now.
Colleen
Yum, we love French onion soup, but I never thought to freeze it. Thanks for the tip!
Ashley
French Onion Soup is my absolute favorite soup! This recipe did not disappoint! Thanks for sharing such a helpful tutorial, too!
Jack Collier
Sounds and Looks perfect ?