Name: French Onion Soup
Yield: 6

This French Onion Soup Recipe combines evenly caramelized onions in a rich broth. Finish the soup with croutons that have been topped with melted cheese.

author’s note

French Onion Soup That Won My Dad’s Approval!

This recipe started about 10 years ago when my dad challenged me to make the best French Onion Soup. He’s always been tough to impress when it comes to food, so I was determined to wow him. I researched, tested, and finally landed on a recipe that he declared the best he had ever tasted.

Since then, I’ve made it countless times, tweaking, perfecting, and adjusting until I finally arrived at the version I’m sharing with you today. It’s deeply flavorful, comforting, and always brings me back to that first moment when my dad gave me his stamp of approval.

Process shots of the French onion soup-- images of the butter and onions being added and it all being cooked together

Ingredients

Ingredient	Swaps & Tips
Onions	Use yellow onions for balance of sweetness & savoriness. Sweet onions work too, but the soup will be richer.
Butter	Any high-quality salted butter works. For a dairy-free option, olive oil can be used.
Beef Consommé	Gives a deep, concentrated flavor. If you can’t find it, use beef stock but simmer longer for richness.
Chicken Stock	Lightens up the broth. Vegetable stock can work if you want a vegetarian version.
Apple Cider	Don’t confuse it with apple cider vinegar! 100% apple juice works in a pinch.
Cheese	Gruyère is the classic choice for melting. Swiss or provolone also work beautifully.

Process shots-- images of the salt, apple cider, and flour being added and it all being cooked together

French Onion Soup Recipe Tips

Cut onions thick: Slice into half-moons about 1/4 inch thick or they’ll disappear as they cook.
Line the pan: Place bowls on a parchment-lined pan before broiling to catch any cheese drips.
Use real cider: Don’t swap in vinegar. Use apple cider, or 100% apple juice if needed.
Take your time: Onions need plenty of time to caramelize, so don’t rush this step.

Process shots of French onion soup-- images of the herbs, stock, and consommé being added and it all simmering together

Soup Topping

When the soup is ready, finish it with cheesy croutons.

Oven-safe bowls: Toast bread, place toasted side down in soup, top with cheese, and broil (never use Pyrex).
No oven-safe bowls: Make cheesy toasts instead. Toast bread, flip, add cheese, broil, then use a spatula to move to soup.
Fresh herbs: A few sprigs of thyme on top brighten the flavor.

Process shots-- images of the bread, cheese, and soup being added on top of the French onion soup

Storage

Store this French onion soup recipe (without croutons) in an airtight container in the fridge for 3–5 days, depending on the freshness of the stock.
Freeze cooled soup (without croutons) in airtight bags for up to 3 months. Thaw overnight in the fridge, reheat on the stovetop with extra stock if needed.