Go Back Email Link
French Onion Soup topped with melted provolone cheese and croutons
Print Recipe

French Onion Soup

Classic French onion soup with oven-roasted onions, rich beef and chicken broth, topped with homemade croutons and melted provolone cheese. The oven-roasting method builds deep, complex flavors that rival any restaurant version.
Prep Time20 minutes
Cook Time3 hours 20 minutes
Total Time3 hours 40 minutes
Course: Soup
Cuisine: French
Keyword: comfort food, easy French onion soup, French onion soup, onion soup recipe, roasted onion soup, soup recipe
Servings: 8

Equipment

  • 1 Dutch oven (7+ quart, heavy-bottomed)
  • 1 Mixing Bowl
  • 1 Whisk
  • 1 Baking Sheet
  • 4 Oven-safe crocks or ramekins

Ingredients

  • 3 tablespoons unsalted butter cut into 3 pieces
  • 6 large sweet yellow onions about 4 pounds, halved and cut pole to pole into 1/4-inch-thick slices
  • 1 teaspoon kosher salt plus more for seasoning
  • 2 cups water plus extra for deglazing
  • 1/2 cup dry white wine
  • 4 cups low-sodium chicken broth
  • 2 cups beef broth
  • 6 sprigs fresh thyme tied with kitchen twine
  • 1 bay leaf
  • 1/2 teaspoon ground black pepper plus more to taste
  • 1 small baguette
  • 8 slices provolone cheese

Instructions

  • Prepare Oven — Adjust the oven rack to the lower-middle position and heat the oven to 400 degrees.
  • Start Roasting Onions — Generously spray the inside of a heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place the butter in the pot and add the onions and 1 teaspoon salt. Cook, covered, for 1 hour (the onions will be moist and slightly reduced in volume).
  • Continue Roasting — Remove the pot from the oven and stir the onions, scraping the bottom and sides of the pot. Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring the onions and scraping bottom and sides of pot after 1 hour.
  • Caramelize Onions — Carefully remove pot from oven and place over medium-high heat. Cook the onions, stirring frequently and scraping bottom and sides of pot, until the liquid evaporates and the onions brown, 15 to 20 minutes, reducing the heat to medium if the onions are browning too quickly. Continue to cook, stirring frequently, until the pot bottom is coated with a dark crust, roughly 6 to 8 minutes, adjusting the heat as necessary.
  • Deglaze the Pan — Stir in 1/4 cup water, scraping the pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown.
  • Add Wine — Stir in the dry white wine and cook, stirring frequently, until the wine evaporates, about 5 minutes.
  • Add Broth — Stir in the beef and chicken broth, 2 cups of water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce the heat to low, cover, and simmer for 30 minutes.
  • Make Croutons — While the soup simmers, slice the baguette into 1/2 inch slices. Arrange the baguette slices in single layer on baking sheet and bake in a 400-degree oven until the bread is dry, crisp, and golden at edges, about 10-12 minutes. Flip the bread halfway through the cooking to allow for even browning. Set aside and let cool.
  • Season Soup — Remove and discard herbs from soup, then season with salt and pepper to taste.
  • Prepare for Broiling — Adjust oven rack 6 inches from broiler element and heat broiler to high. Place oven-safe crocks or ramekins on baking sheet and fill each 3/4 full with soup.
  • Top with Cheese — Top each bowl with 2 baguette slices and cover with a slice of provolone cheese.
  • Broil and Serve — Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool for a couple of minutes before serving. If you serve it right away the cheese is like napalm and it will totally burn you!

Notes

Make-ahead tip: The onions can be prepared up to the point where they're caramelized, cooled in the pot, and refrigerated for up to 3 days before proceeding with the recipe. This makes the soup perfect for entertaining. The key to great French onion soup is the long, slow roasting of the onions which builds deep, complex flavors. Don't rush this step—it's what makes the difference between good and exceptional soup!