The Best Homemade French Onion Soup

Made with the richest broth, perfectly caramelized onions, and topped with two different types of melted cheese, this recipe is to die for! This french onion soup is rich, comforting, and great for a cold day to warm your soul. Paired with toasted cheesy bread, this recipe is irresistible.

A classic, quick and delicious soup recipe that has the perfect amount of sweetness and savoriness. What more could you ask for! You can also make a big pot of soup and then portion it out to take to work over the next few days. My favorite part about this recipe is the broth. Once you try it, it’ll knock your socks off!

How to make the best homemade french onion soup:


  • 10 cups chicken stock
  • 2 cups shredded gruyere cheese
  • 1/2 cup sherry wine
  • 1/2 cup red wine
  • 1/4 cup garlic purée
  • 1/8 cup tomato paste
  • 6 lb. yellow onions (sliced)
  • 8 slices provolone cheese
  • thyme leaves (for garnish)
  • 1 baguette (cut into 1-inch slices)
  • 1 bouquet garni
  • 8 tbsp butter
  • 4 tbsp concentrated beef base
  • 4 tbsp canola oil


 Start by melting the butter and canola oil over high heat in a large dutch oven or stockpot. Then sauté the onions while stirring occasionally.

Once the onions have caramelized, which should take approximately 15 minutes, reduce the heat to medium-high and sauté for an additional hour, or until onions have a deep brown color.

Now deglaze the onions with both of the wines (the sherry and red wine). You’ll know the onions have deglazed once the liquid has almost evaporated.

Next, add the bouquet garni, beef base, tomato paste, chicken stock, and garlic purée. Bring to a simmer and cook for another 45 minutes.

After that, skim the foamy liquid from the top and throw it out. Then add the seasoning according to your taste and take out the bouquet garni.

Finally, using a ladle, take out a portion of the french onion soup and place it into an oven-safe bowl. Repeat this process until you run out of soup. Top with a few slices of the baguette, then top with a slice of provolone cheese and the grated gruyere. 

Place the oven-safe bowls onto a baking sheet and broil them for approximately 4 minutes, or until the cheese has melted.

Garnish the french onion soup with fresh thyme leaves and enjoy!


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