French Onion Soup (Classic + Crockpot)

Deeply caramelized, cheesy comfort—about 1 hour on the stovetop (hands-off crockpot option).

Silky ribbons of slow-sweet onions in a savory broth, capped with crisp baguette and molten Gruyère that shatters then melts into every spoonful.

Why You’ll Love It

• Classic bistro flavor at home: Real French Food vibes without a reservation—perfect Onion Soup Recipe for cool nights.
• Flexible base: Use beef, chicken, or a blend (great for Chicken Soup Recipe seekers wanting deeper flavor).
• Weeknight-friendly: Stovetop in ~60 minutes, or Crockpot Onion Soup for set-and-forget.
• Clean Eating tweaks: Olive oil + real stock, control the salt, whole-grain baguette.
• Custom texture: Brothy classic or a Creamy Onion Soup finish—your call.

Ingredients (notes only)

Onions & Aromatics

• Yellow onions (4–5 large) + 1 sweet onion — balance of savoriness and gentle sweetness.
• Butter + olive oil — flavor with a cleaner fat profile.
• Garlic, fresh thyme, bay leaf — classic perfume.

Deglaze & Broth

• Dry white wine (or apple cider/balsamic for no-alcohol) — lifts fond, adds acidity.
• Low-sodium beef broth (for depth) + chicken broth (for lightness) — blend = balanced body.

Finish & Topping

• Baguette slices — toasted/dried so they stay floaty/crisp.
• Gruyère (or Comté/Provolone) — excellent melt and nutty flavor.
• Sea salt, black pepper, splash of sherry vinegar or lemon to brighten.

Step-by-Step (Stovetop)

1. Sweat onions: Melt 2 tbsp butter + 1 tbsp olive oil in a heavy pot over medium. Add sliced onions, 1 tsp salt. Cook, stirring, 10 minutes until translucent.
2. Caramelize: Reduce to medium-low; cook 25–35 minutes, stirring every few minutes until deep golden with fond on pot.
3. Aromatics: Add garlic (1 minute), thyme, bay leaf.
4. Deglaze: Pour in ½ cup dry white wine (or 2 tbsp balsamic + ¼ cup water). Scrape up brown bits; reduce 2–3 minutes.
5. Broth & simmer: Add 4 cups beef broth + 2 cups chicken broth. Simmer gently 20 minutes. Adjust salt/pepper.
6. Toast toppers: Broiler on high. Toast baguette slices 1–2 min/side until crisp.
7. Assemble: Ladle soup into broiler-safe bowls. Float 1–2 toasts; blanket with grated Gruyère.
8. Gratinate: Broil 2–4 minutes until bubbling and browned. Finish with a tiny splash of sherry vinegar or lemon.

Pro Tips

• Golden, not burnt: If onions darken too fast, add a splash of water and lower heat.
• Cleaner flavor: Half chicken + half beef broth keeps it savory without heaviness.
• Better melt: Grate cheese fresh; pre-toast bread so it doesn’t sink.
• Restaurant sheen: A knob of butter whisked in off heat adds gloss (optional).
• Make it “clean”: Use olive oil only, whole-grain baguette, and low-sodium broth.

Variations (mapped to interests)

• Crockpot Onion Soup: Caramelize onions on the stove to deep golden, then transfer to slow cooker with broth/aromatics; LOW 6–8 hrs or HIGH 3–4 hrs. Broil with bread/cheese to finish.
• Potato Onion Soup: Add 2 cups ½-inch diced Yukon Golds in step 5; simmer until tender (12–15 min). Great for Potato Soup Recipes.
• Creamy Onion Soup: Blend 2 cups of soup until smooth and stir back in; or add ¼–½ cup cream at the end (do not boil).
• Italian Soup twist: Use Parmesan rind in the simmer + top with provolone/Parmesan; serve with ciabatta.
• Clean Eating: Skip butter, use 2 tbsp olive oil total; top with part-skim mozzarella or skip cheese.

How to Serve

• Classic: big bowl, 1–2 toasts, generous Gruyère, cracked pepper.
• With a crisp green salad or roast chicken.
• Party style: mini crocks for starters; keep soup hot and broil to order.

Make Ahead & Storage

• Fridge: Soup (without bread/cheese) 4 days.
• Freeze: Up to 3 months; thaw overnight.
• Reheat: Simmer gently; add a splash of water if thick. Broil with fresh toasts + cheese just before serving.

FAQs

Do I have to use wine?
No—use 2 tbsp balsamic or apple cider vinegar + water to deglaze.

Why are my onions not browning?
Too crowded or too wet. Increase surface area (wide pot), keep medium-low heat, and be patient.

Best cheese if I can’t find Gruyère?
Comté, Emmental, or provolone + a little Parmesan for nuttiness.

Can I make it gluten-free?
Yes—use GF bread or omit the toast and serve with roasted potatoes.

Simple Nutrition (estimate per serving, 1/6 recipe with bread & cheese)

Calories 360 · Protein 17g · Carbs 36g · Fat 14g · Fiber 3g · Sodium 940mg

Sarah

French Onion Soup (Stovetop or Crockpot)

Bistro-style French Onion Soup with deeply caramelized onions in a savory beef-chicken broth, topped with toasted baguette and bubbling Gruyère. Includes clean-eating swaps, potato and creamy variations, and slow-cooker directions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner, Soup

Cuisine: French

Calories: 360

Ingredients Equipment Method Nutrition Notes

Ingredients

• 2 tbsp unsalted butter (or olive oil)
• 1 tbsp olive oil
• 4–5 large yellow onions, thinly sliced (≈ 2½ lb)
• 1 large sweet onion, thinly sliced
• 3 cloves garlic, minced
• 1 tsp kosher salt, plus more to taste
• 0.5 tsp black pepper
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 1 bay leaf
• 0.5 cup dry white wine (or 2 tbsp balsamic + ¼ cup water)
• 4 cups low-sodium beef broth
• 2 cups low-sodium chicken broth
• 1–2 tsp sherry vinegar or lemon juice, to finish
• 1 baguette, sliced ½-inch thick, toasted
• 8 oz Gruyère, grated (≈ 2 cups packed)

Equipment

• Dutch oven (5–6 qt)
• Wooden spoon
• broiler-safe bowls or sheet pan
• knife and cutting board
• oven broiler

Method

• Heat butter and oil in a wide Dutch oven over medium. Add onions and 1 tsp salt; cook 10 minutes.
• Reduce heat to medium-low; cook 25–35 minutes, stirring often, until deep golden brown.
• Add garlic, thyme, and bay leaf; cook 1 minute.
• Deglaze with wine; scrape fond; reduce 2–3 minutes.
• Add beef and chicken broths; simmer gently 20 minutes. Season with salt and pepper.
• Broil baguette slices until crisp and golden.
• Ladle soup into broiler-safe bowls. Top with toasts and Gruyère.
• Broil 2–4 minutes until cheese is melted and browned. Finish with sherry vinegar or lemon juice before serving.

Nutrition

Calories: 360kcalCarbohydrates: 36gProtein: 17gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 940mgPotassium: 400mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 15mgCalcium: 350mgIron: 3mg

Notes

No alcohol: Deglaze with balsamic or apple cider vinegar + water. Clean Eating: Use olive oil only, whole-grain baguette, and part-skim cheese. Potato Onion Soup: Add 2 cups diced Yukon Gold potatoes during simmer. Creamy: Blend part of soup or stir in 1/4–1/2 cup cream (do not boil). GF: Use gluten-free bread or omit toast. Equipment: 5–6 qt Dutch oven, broiler-safe bowls or sheet pan. Alternate Methods: Crockpot—caramelize onions on stove, transfer with broths, cook LOW 6–8 hrs or HIGH 3–4 hrs, broil to finish. Instant Pot—sauté onions, deglaze, add broths, pressure cook 10 min, quick release, broil toasts with cheese.

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