Easy French Onion Soup is a straightforward recipe that delivers the rich, sweet flavors of this beloved, comforting soup. For another version, try my Best French Onion Soup.
French Onion Soup has varied origins, one popular tale involving King Louis XV. After a day of hunting, he and his group were famished and made do with the available ingredients—onions, butter, and champagne. The result was a delicious soup that we still enjoy today! This soup is typically served with croutons and cheese on top.
Soup Ingredients
- Onions: I used all yellow onions for this recipe, but you can substitute with white or red onions, or a mix of all three.
- Broth: Beef broth is traditionally used, which I followed here. However, chicken broth or beef stock can also be used.
- Croutons: Homemade croutons can elevate the soup significantly. My croutons were tested in multiple ways to achieve perfection. Be careful, as you might find them too good to resist before adding them to the soup! Alternatively, a toasted baguette works well.
- Cheese: Gruyere is a classic choice, but I opted for a combination of parmesan and provolone cheese. Other good options include mozzarella, Jarlsberg, Gouda, Fontina, or Monterey Jack.
Caramelizing Onions
Caramelized onions are the heart of French Onion Soup. To prepare them, heat oil and butter over medium heat in a medium pot with a lid. Add the onions and cook for 25-30 minutes, stirring occasionally until they are soft and caramel brown.
Next, mix in salt, pepper, and garlic powder. Add the broth and Worcestershire sauce, then reduce the heat to low, cover the pot, and let it simmer for 10 minutes.
How to Make Easy French Onion Soup
With the onions caramelized and simmering in the broth, you can prepare the rest of the recipe. First, position an oven rack in the top middle section. Preheat the broiler and set six broiler-safe bowls on a baking pan.
Evenly distribute the soup among the six bowls. Top each with 6-7 croutons, a heaping teaspoon of parmesan cheese, and a slice of provolone cheese.
Place the bowls under the broiler for 2-3 minutes until the cheese bubbles and browns. Remove from the oven and allow the soups to cool slightly before serving. Garnish with parsley if desired.
How to Choose the Best Onions
You can use yellow, red, or white onions for French Onion Soup. To pick the best onions at the store, look for ones that are firm, have a crackly outer skin, and emit a mild scent. An overwhelming scent could indicate that the onion is starting to spoil.
Avoid onions with brown or soft spots or those with sprouts.
Ingredients
- 2 tablespoons olive oil (30 ml)
- 2 tablespoons unsalted butter (30 g)
- 4 large yellow onions, thinly sliced (approximately 4 cups or 960 ml)
- 1/2 teaspoon kosher salt (2.5 g)
- 1/2 teaspoon black pepper (2.5 g)
- 1/2 teaspoon garlic powder (2.5 g)
- 32 ounces beef broth (960 g)
- 2 tablespoons Worcestershire sauce (30 ml)
- 30-35 homemade croutons, or store-bought, divided
- 1/4 cup grated parmesan cheese (25 g), divided
- 6 slices provolone cheese, divided
- Parsley, for garnish
Instructions
- In a medium pot over medium heat, add oil and butter. Once the butter has melted, add the onions and sauté for 25-30 minutes, stirring occasionally, until very tender and caramel brown.
- Add salt, pepper, and garlic powder. Stir to combine.
- Add beef broth and Worcestershire sauce. Bring to a simmer, then reduce heat to low and cover for 10 minutes.
- Arrange the oven rack to the top middle position. Preheat the broiler and prepare a baking pan with 6 broiler-safe bowls.
- Divide the soup into each of the 6 bowls. Top each with 6-7 homemade croutons, 1 heaping teaspoon of parmesan, and 1 slice of provolone cheese.
- Place the bowls of soup under the broiler for 2-3 minutes, or until the cheese bubbles and browns.
- Cool slightly before serving. Top with parsley for garnish.
