This easy French Onion Soup is rich, savory, and delivers all the classic restaurant-style flavor in an approachable homemade version perfect for fall and winter weeknights, entertaining, or any occasion with family and friends.
Making french onion soup with my grandmother is one of my favorite memories and traditions — I like to use the crocks she gave me, because family recipes are the best kind. Now I’m sharing this easy French Onion Soup recipe with you, so you can simply recreate the rich and cozy experience right in your home. Full of flavor, simple to make, and restaurant-quality without the effort, this family-favorite soup is perfect for chilly nights or special dinner parties on the weekends.
Deeply caramelized onions simmer in a savory beef broth, then each bowl is topped with a toasted baguette and melty cheese. With both stovetop and pressure cooker methods included, this French Onion Soup recipe delivers all the restaurant-style flavor of classic French onion soup in an approachable way, so cooks of all skill level can whip it up any time. Whether it’s for a cozy night in or entertaining with friends and family, enjoy this warm, comforting and unbelievably delicious soup time and time again.
If you like the flavors in this easy recipe, be sure to try some of our other dinner favorites. We love this one pan French Onion Beef Casserole and this Crockpot French Onion Chuck Roast is a delicious and hearty meal the whole family loves.
Why You’ll Love This Recipe
- A passed-down special family recipe. This soup is extra special! I grew up making this with my grandmother and nothing tastes like grandma’s cooking. This recipe is delicious, sentimental, and I’m excited to share it with all of you.
- Elegant and effortless. This soup feels just the right amount of fancy, but without any of the work. It’s elevated and elegant enough to entertain with, but simple enough for a weeknight.
- Versatile cook method. This recipe includes both a pressure cooker (fast) and stovetop (classic) method, so you can choose which way you’d like to cook it.
- Deeply caramelized onions give big flavor. The slow-cooked, jammy, caramelized onions are the real star here and give the soup unmatched flavor. This recipe gives clear guidance on making them perfectly each time, so no need to feel intimidated.
Ingredients
- Butter: For richness and flavor, to caramelize the onions in.
- Yellow Onions: The star of the show. These get slow-cooked to jammy and caramelized sweet, savory perfection.
- Bay Leaf: For flavor.
- Flour: Use all-purpose.
- Garlic & Dried Thyme: For classic, savory, herby french onion flavor.
- Salt & Pepper: Season to taste and adjust as needed,
- Dry Red Wine: This is optional, but we recommend it for a deep flavor. A Cabernet Sauvignon works well.
- Beef Broth: For the savory base,
- Baguette Slices: For the classic crouton topping.
- Provolone or Shredded Gruyère: Nutty, bold and melty, an essential ingredient to bring that traditional french onion soup flavor and texture.
- Mushrooms: Earthy and flavorful, these are optional, but feel free to add in to bulk up the soup.
How To Make Easy French Onion Soup
1. Caramelize the onions: Start by sautéing the onions and butter in your pressure cooker or a large soup pot. If you are adding mushrooms, add them in at this time as well. Stir frequently, scraping the bottom to prevent burning. This step can take up to 25 minutes, but don’t rush it—perfectly caramelized onions are the key to amazing French onion soup.
2. Add garlic and herbs: Once the onions turn a deep golden brown, stir in the garlic and dried thyme. Let them cook for a minute until fragrant.
3. Deglaze with red wine: Pour in the red wine and cook uncovered until it reduces and the alcohol cooks off. This adds depth and a restaurant-quality flavor to your soup, but it’s optional if you prefer to skip it.
4. Add flour: Sprinkle the flour over the onions and stir for one minute to cook out the raw flour taste. This helps thicken the broth slightly.
5. Add broth and simmer: Stir in the beef broth and bay leaf.
- Pressure Cooker Method: Cook for 10 minutes on high, then release pressure.
- Stovetop Method: Simmer on low for 25 minutes, stirring occasionally. Remove the bay leaf before serving.
6. Add the iconic cheesy bread topping: You have two options:
- Steam Method (pressure cooker): Place a toasted baguette slice on top of the soup, then a slice of provolone. Add the lid and let the cheese steam and melt for 1 minute.
- Broiler Method (classic French onion style): Ladle the soup into oven-safe bowls. Place a toasted baguette slice on top, add the provolone, and broil at 450°F for 30 seconds to 1 minute until bubbly and golden.
Expert Tips
- Don’t rush the caramelization step. This is essential! The onions need a full 25 minutes of slow cooking over low heat with frequent stirring to build the soup’s signature deep flavor. Patience is key, don’t rush this step.
- Scrape the bottom of the pot often. Do this while the onions cook to prevent burning, and to incorporate all those browned bits into the flavor.
- Add in the red wine. It’s an optional ingredient, but recommended for a more restaurant-quality depth of flavor.
- Use the broiler method. Do this for the most classic, bubbly, golden cheese topping if you don’t have a pressure cooker.
Substitutions & Variations
- Add mushrooms for extra earthy flavor. They add delicious, deep flavor to the soup, make it slightly heartier, and pair well with the other flavors.
- Swap provolone for shredded Gruyère. Gruyere will give you that classic, nutty, and more traditional French onion soup topping.
- Skip the wine for an alcohol-free version. You can absolutely omit it, if you’d like. Though it won’t have quite the same depth of flavor. We highly recommend adding it.
- Serve as a starter. This soup is the perfect first course alongside steak, roasted chicken, or another hearty main.
Storage
Store leftover soup, without the bread and cheese topping, in an airtight container in the fridge for up to 4 days. Reheat on the stove over medium-low heat with a splash of beef broth to loosen and refresh, if needed. Serve with a fresh bread and cheese topping.
You can store leftover soup without the bread and cheese topping in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight before reheating on the stove until hot. Top each bowl with the bread and cheese, and enjoy.
Make this soup in advance, and store in the fridge or freezer until you’re ready to top with bread and cheese, then serve. The flavors will meld and develop with time.
Frequently Asked Questions
No. You certainly can use one, but you can also use a slow cooker or a regular heavy-bottomed pot on the stove.
Absolutely. You can omit it all together if you want an alcohol free version, but we recommend it for extra depth of flavor.
Cooking them slow and slow until they’re deeply caramelized gives them that signature, deep, bold, flavor that you love in french onion soup. Rushing the process won’t give you the same result!
More Delicious Soup Recipes
Easy French Onion Soup
Ingredients
Method
- Sauté the onions and butter in your pressure cooker or prepare in a large soup pot on the stove. If you're using mushrooms, add them at this point as well.
- Keep stirring frequently, scraping the bottom of the pot. Cook until the onions turn brown. It can take up to 25 minutes, but it is important. The caramelization is key.
- When the onions are nicely brown and caramelized, add the thyme and garlic and stir.
- Then add the wine and cook, uncovered, until it reduces, and the alcohol, and most of the liquid, has cooked off.
- Sprinkle flour over mixture and stir. Cook for a minute, stirring, to make sure the raw taste of the flour gets cooked out.
- Stir in the beef broth and bay leaf. Either bring to a simmer on the stove or turn to soup mode on pressure cook and let cook for 10 minutes under high pressure.
- Release the pressure once cooked or simmer on low for 25 minutes and scrape the bottom to prevent onions from burning. Remove the bay leaf.
- Place the bread on top of the soup and then the cheese and place the lid on and let steam for 1 minute. Or turn on the broiler to 450 degree and dish up the soup into oven safe bowls and place the bowls on a baking sheet place a slice of bread on top of each and slice of the cheese over each of the bread slices and broil for 30 seconds to 1 minute.Enjoy!
Video
Notes
- Store leftover soup, without the bread and cheese topping, in an airtight container in the fridge for up to 4 days. Reheat on the stove over medium-low heat with a splash of beef broth to loosen and refresh, if needed. Serve with a fresh bread and cheese topping.
- Store leftovers without the bread and cheese topping in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight before reheating on the stove until hot. Top each bowl with the bread and cheese, and enjoy.
- Make this soup in advance, and store in the fridge or freezer until you’re ready to top with bread and cheese, then serve. The flavors will meld and develop with time.