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baggette and melty cheese on hot french onion soup and spoon
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5 from 1 vote

French Onion Soup

An absolute must for all soup fans. This classic recipe takes time but is worth it!
Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 30 mins
Course: dinner, Soup
Cuisine: American
Servings: 8 servings
Calories: 155kcal


  • 3 large onions - or about 2 lbs of onions I like to use a mixture of onions
  • 3 tbs butter
  • 1 teaspoon sugar
  • 2 sprigs fresh thyme
  • ½ teaspoon oregano leaves
  • 1 bay leaf
  • ½ cup cooking Sherry
  • 2 quarts of veg or beef broth
  • 2-3 large garlic cloves minced
  • 1 baguette sliced crosswise
  • 1 lb swiss cheese


  • Slice onions thin.
  • In a large stock pot or dutch oven place all onions on med-heat and allow to sweat for a few minutes.
  • Add sugar. (Sugar helps quicken the caramelizing process of the onions)
  • Continue stirring and browning the onions. Adjust the heat if they are scorching or not cooking.
  • After about 10 minutes add butter, minced garlic and herbs.
  • When the onions are a deep golden brown (about 20-25 minutes of cooking) turn the heat up. Stiring constantly-add sherry. Continue stirring on high to med-high heat for about 5 minutes. The sherry will thicken and the alcohol will be dry.
  • Add broth and let soup simmer for at least 30 minutes up to a couple of hours.
  • Under broiler toast baguette slices till golden brown and nice and dry.
  • Shred cheese.
  • In an oven-proof individual sized soup bowl or mug ladle in soup. Top with baguette and a handful of cheese. Place soups on a foil lined sheet cake pan and broil until cheese is melted.
  • Serve immediately.




YES! you can make the soup ahead of time. Toast the bread and get your cheese ready. Just do not combine until you are ready to serve. 
When ready to serve heat soup then add the bread and cheese. Place under broiler. 


YES! There are a couple of ways I've seen this soup frozen. 
  1. freeze the onion soup in individual servings (place in plastic cup, once frozen cut cup from around the soup and place all in gallon bag) when ready to eat heat and add then add toast and cheese. 
  2. Add shredded cheese and croutons to a room temp soup and freeze in individal servings. When you reheat the cheese and bread will be already added. 


Calories: 155kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 233mg | Potassium: 105mg | Fiber: 2g | Sugar: 3g | Vitamin A: 145IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg