French Onion Soup

Recipes, Soups

French Onion Soup

If you look up ‘comfort food’ in a dictionary, I’m pretty sure that you will see a picture of French Onion Soup. Is there a better dish to serve on a cozy fall day? I think not. While spending a weekend at our family cottage I was bound and determined to serve up my best possible version of this dish. Using Jamie Oliver as an inspiration, I came up with this recipe. I must say, I’m pretty thrilled and so was the crew.

Onions are one of those vegetables that don’t get a lot of love. But they’re actually packed with disease-fighting antioxidants (may help fight cancer and diabetes) and are a good source of vitamin C and B6, iron, folate, and potassium.  Not bad for a humble onion!

French Onion Soup

French Onion Soup

If you’re like me and jumping on the soup train for fall I’d also recommend trying my Hearty Lentil Soup, Italian Peasant Soup, Potato Broccoli Soup, or Roasted Tomato Pepper Soup. Apparently I really do have a ‘thing’ for soup… as you can tell if you search ‘soup’ on the blog!

If you want to make this vegan simply leave out the cheese – it’s not totally the same of course (you can try dairy free cheese – the CHAO brand has been a hit with us). Use low sodium stock to cut back on the sodium if needed.

French Onion Soup

French Onion Soup


5 from 1 vote

French Onion Soup

This classic French Onion soup is like a warm hug on a cold day. It uses a few simple ingredients and comes together in an hour!

Course Dinner, Lunch, Soup
Cuisine French
Keyword French, Onion, soup
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Author Fraîche Nutrition


  • 2 tablespoons olive oil
  • 1 tablespoons butter
  • 12 cups thinly sliced yellow onions (approximately 6 onions)
  • 2 cloves garlic (crushed)
  • 2 teaspoons coarsely chopped fresh thyme (or 6 sprigs tied together with twine)
  • 3/4 cup good quality red wine
  • 2 litres prepared beef stock
  • salt & pepper to taste
  • Parmesan Thyme Croutons (recipe below)
  • 1 1/2 cups grated gruyere cheese
  • 6 small sprigs fresh thyme for garnish


  1. In a large heavy pot, heat oil and butter over medium-low heat. Add the onions and garlic and sauté until they are fragrant and soft.  Add the thyme.
  2. Turn the heat down to low and continue to cook for approximately 30 minutes, stirring occasionally, until the onions begin to turn light golden brown.
  3. Add the wine and cook over medium heat for 3-5 minutes, stirring.
  4. Add the beef stock and season with salt and pepper to your liking.
  5. Preheat the broiler setting on the oven.
  6. Place 6 heat-safe soup dishes on a cookie sheet and ladle in the soup. Place a handful of croutons on top of each dish and immediately top with a handful of the grated cheese and a sprig of thyme.  Broil the soup until the cheese starts to bubble and turn brown.  Serve immediately (with a salad to round out the meal)!


French Onion Soup

5 from 1 vote

Parmesan Thyme Croutons

These croutons are the perfect addition to this French onion soup!

Servings 6
Author Fraîche Nutrition


  • 1 day-old baguette diced into 1/2″ squares
  • 1/4 cup olive oil
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary
  • 1 clove of garlic crushed
  • 1/2 teaspoon sea salt
  • 3 tablespoon fresh grated parmesan


  1. Preheat the oven to 350F
  2. Line a baking sheet with parchment paper.
  3. Place the diced baguette in a large bowl.  Combine olive oil, thyme, rosemary, salt and garlic in a separate bowl and toss with the baguette until evenly coated.
  4. Spread the baguette evenly on the baking sheet and sprinkle the grated parmesan evenly over the croutons.  Toss them with your hands until the parmesan has coated the croutons.
  5. Bake for approximately 20-30 minutes, tossing occasionally to make sure that they are evenly browned. Cool before serving over the soup.


Share this post with friends!
Share on Facebook
Pin on Pinterest
Tweet about this on Twitter

26 Comments on “French Onion Soup”

  1. Stephanie

    I’m dying to try this. But I’m curious your recommendation for the red wine? Unfortunately my red wine knowledge is limited.
    Thanks for always providing such beautiful and delicious recipes!

  2. Kristina

    This looks so yummy! We may actually have a “snow day” here in Oklahoma tomorrow so I’m thinking this would be perfect comfort food for the fam while we’re snuggled inside by the fire!

  3. Sonia

    I made this last night wow 😮
    My kids who “Hate” onions are it up
    Croutons amazing.
    Thanks Tori and happy holidays

  4. Shelley Smith

    This recipe is incredible!!

    I have since had french onion soup at my old “favourite” restaurant for French Onion Soup and it does not do justice to this recipe!

    The homemade croutons sure top it off!

    Thank-you for sharing!

  5. Dawn

    I love this soup! Fall is coming and I am looking forward to lots of homemade soup. I have been trying to find a soup recipe or post you did with leftover roasted veggies and cashew cream with no luck. Could you share that again, please?

  6. Sonya

    Add a little less wine and a little bit of cognac (about 1/4 cup) at the end of stovetop cooking time, and it’s a great finish for an adult comfort meal (with a beautiful glass of red, of course)! And, you’re right Tori – gruyere is key, not Swiss…Great recipe!

  7. Maryann

    Hi Tori,

    After I add my broth how long do I cook it before putting it in the pot in the oven?

    Thank you!

    1. Tori Wesszer

      Hi Maryann, you actually only put the dishes once divided in the oven at the very end when you put the bread and the cheese on. The whole pot doesn’t go in the oven if that helps?

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.