20 Delicious French Onion Soup Recipes Gourmet

Craving a bowl of something warm, rich, and utterly comforting? French onion soup, with its caramelized onions, savory broth, and gooey cheese topping, is the epitome of cozy cuisine. Whether you’re a seasoned chef or a kitchen newbie, our roundup of 20 Delicious French Onion Soup Recipes Gourmet promises to inspire your next culinary adventure. Dive in and discover your new favorite twist on this classic dish!

Classic French Onion Soup with Gruyere Croutons

Brimming with deep, caramelized flavors and topped with a golden, bubbly crust, this Classic French Onion Soup with Gruyere Croutons is a timeless dish that marries simplicity with sophistication.

Ingredients

• 4 large yellow onions, thinly sliced into half-moons
• 3 tbsp unsalted butter, rich and creamy
• 1 tbsp all-purpose flour, finely sifted
• 6 cups beef broth, deeply flavored and homemade if possible
• 1/2 cup dry white wine, crisp and acidic
• 1 tsp fresh thyme leaves, aromatic and slightly woody
• 1 bay leaf, whole and fragrant
• 1 baguette, day-old and cut into 1-inch slices
• 1 1/2 cups Gruyere cheese, freshly grated and nutty
• Salt and freshly ground black pepper, to season

Instructions

1. In a large Dutch oven, melt the unsalted butter over medium heat until foamy.
2. Add the thinly sliced yellow onions and a pinch of salt, stirring to coat. Cook for 40 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown.
3. Sprinkle the all-purpose flour over the onions, stirring to combine, and cook for 1 minute to remove the raw flour taste.
4. Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom, and simmer until the wine is nearly evaporated.
5. Add the beef broth, fresh thyme leaves, and bay leaf. Bring to a simmer and cook for 20 minutes to meld the flavors. Season with salt and freshly ground black pepper.
6. While the soup simmers, preheat the oven to 400°F. Arrange the baguette slices on a baking sheet and toast for 5 minutes per side until crisp.
7. Ladle the soup into oven-safe bowls, top with the toasted baguette slices, and sprinkle generously with the freshly grated Gruyere cheese.
8. Broil the bowls on a baking sheet for 3-5 minutes until the cheese is melted and bubbly with golden spots.

Silky strands of melted Gruyere stretch with each spoonful, while the croutons provide a satisfying crunch against the velvety soup. Serve this luxurious dish with a side salad dressed in a light vinaigrette to cut through the richness.

Slow Cooker French Onion Soup

Yielded by the gentle embrace of time, this Slow Cooker French Onion Soup transforms humble ingredients into a symphony of deep, caramelized flavors, perfect for savoring on a crisp evening.

Ingredients

• 4 large yellow onions, thinly sliced into half-moons
• 3 tablespoons unsalted butter, rich and creamy
• 1 tablespoon granulated sugar, for caramelization
• 1 teaspoon kosher salt, finely ground
• 1/2 teaspoon freshly ground black pepper, aromatic and bold
• 6 cups beef stock, robust and homemade if possible
• 1/2 cup dry white wine, crisp and fruity
• 1 tablespoon all-purpose flour, for thickening
• 1 bay leaf, fragrant and whole
• 4 slices French baguette, toasted until golden
• 1 1/2 cups Gruyère cheese, freshly grated

Instructions

1. In a large skillet over medium heat, melt the unsalted butter until frothy. Add the thinly sliced yellow onions, stirring to coat evenly. Cook for 10 minutes, stirring occasionally, until the onions begin to soften.
2. Sprinkle the granulated sugar over the onions, continuing to cook for another 20 minutes. Stir frequently to prevent burning, allowing the onions to caramelize to a deep golden brown.
3. Transfer the caramelized onions to the slow cooker. Add the beef stock, dry white wine, all-purpose flour, bay leaf, kosher salt, and freshly ground black pepper. Stir well to combine.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the flavors meld beautifully. Remove the bay leaf before serving.
5. Preheat the broiler to high. Ladle the soup into oven-safe bowls, top each with a slice of toasted French baguette, and sprinkle generously with freshly grated Gruyère cheese.
6. Place the bowls under the broiler for 2-3 minutes, or until the cheese is bubbly and golden brown. Serve immediately, cautioning that the bowls will be hot.

Silky strands of melted Gruyère stretch with each spoonful, while the caramelized onions lend a sweet depth to the rich, savory broth. For an extra touch of elegance, garnish with a sprinkle of fresh thyme leaves before serving.

Vegan French Onion Soup with Cashew Cream

Unveiling a plant-based twist on a classic, this Vegan French Onion Soup with Cashew Cream marries the deep, caramelized sweetness of onions with the luxurious creaminess of cashews, offering a comforting bowl that’s both sophisticated and soul-satisfying.

Ingredients

• 4 large yellow onions, thinly sliced into half-moons
• 3 tablespoons rich extra virgin olive oil
• 1 teaspoon finely ground sea salt
• 1/2 teaspoon freshly ground black pepper
• 4 cups robust vegetable broth
• 2 tablespoons smooth balsamic vinegar
• 1 cup raw cashews, soaked overnight
• 1/2 cup filtered water
• 1 tablespoon fresh thyme leaves
• 4 slices crusty artisan bread, toasted
• 1/2 cup shredded vegan mozzarella cheese

Instructions

1. In a large Dutch oven, heat the extra virgin olive oil over medium heat until shimmering.
2. Add the thinly sliced onions, sea salt, and black pepper, stirring to coat. Cook for 40 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown.
3. Pour in the vegetable broth and balsamic vinegar, scraping the bottom of the pot to release any browned bits. Bring to a simmer and cook for 20 minutes to meld the flavors.
4. While the soup simmers, drain the soaked cashews and blend with filtered water until perfectly smooth and creamy, about 2 minutes on high speed.
5. Ladle the soup into oven-safe bowls, top each with a slice of toasted artisan bread, a generous dollop of cashew cream, and a sprinkle of vegan mozzarella cheese.
6. Broil in the oven for 3-5 minutes, or until the cheese is bubbly and slightly browned.

Yielded is a soup with a velvety texture and a balance of sweet, tangy, and umami flavors, perfect for serving with a side of crisp green salad for a complete meal.

French Onion Soup with Red Wine

Unveiling the depth of flavors in a classic, our French Onion Soup with Red Wine transforms humble ingredients into a luxurious bowl of comfort, where caramelized onions meet the robust essence of red wine for a symphony of taste.

Ingredients

• 4 large yellow onions, thinly sliced for even caramelization
• 3 tbsp unsalted butter, for a rich, velvety base
• 1 tbsp all-purpose flour, to thicken the soup subtly
• 1 cup dry red wine, preferably Cabernet Sauvignon, for depth
• 4 cups beef stock, homemade or high-quality store-bought, for richness
• 1 tsp fresh thyme leaves, for aromatic freshness
• 1 bay leaf, for a hint of earthiness
• Salt and freshly ground black pepper, to season
• 4 slices of crusty baguette, toasted until golden
• 1 cup grated Gruyère cheese, for a melty, nutty topping

Instructions

1. In a large pot, melt the unsalted butter over medium heat until foamy.
2. Add the thinly sliced yellow onions, stirring occasionally, until they are deeply caramelized and golden brown, about 45 minutes. Tip: Lower the heat if onions are browning too quickly.
3. Sprinkle the all-purpose flour over the onions, stirring to coat evenly, and cook for 1 minute to remove the raw flour taste.
4. Deglaze the pot with the dry red wine, scraping up any browned bits from the bottom, and simmer until the wine is reduced by half, about 5 minutes.
5. Add the beef stock, fresh thyme leaves, and bay leaf, bringing the mixture to a simmer. Cook for 20 minutes to allow the flavors to meld. Tip: Skim off any foam that rises to the surface for a clearer soup.
6. Season with salt and freshly ground black pepper to taste, then remove the bay leaf.
7. Preheat the broiler to high. Ladle the soup into oven-safe bowls, top each with a slice of toasted baguette and a generous sprinkle of grated Gruyère cheese.
8. Broil until the cheese is bubbly and golden, about 3 minutes. Tip: Watch closely to prevent burning.

A harmonious blend of sweet, savory, and umami, this soup boasts a velvety texture with a satisfying crunch from the cheesy toast. Serve it as a sophisticated starter or pair with a crisp salad for a light yet fulfilling meal.

Gluten-Free French Onion Soup

Zesty and aromatic, this Gluten-Free French Onion Soup transforms the classic comfort dish into a celiac-friendly delight, without sacrificing depth or flavor. Caramelized onions meld with a rich, savory broth, topped with a golden, bubbly cheese crust that promises to satisfy.

Ingredients

• 4 large yellow onions, thinly sliced into half-moons
• 3 tbsp unsalted butter, creamy and rich
• 1 tbsp granulated sugar, for caramelizing
• 1 tsp kosher salt, finely ground
• 1/2 cup dry white wine, crisp and acidic
• 6 cups beef stock, deeply flavored and homemade if possible
• 2 sprigs fresh thyme, aromatic and woody
• 1 bay leaf, earthy and fragrant
• 4 slices gluten-free baguette, toasted until golden
• 1 1/2 cups grated Gruyère cheese, sharp and nutty

Instructions

1. In a large Dutch oven over medium heat, melt the unsalted butter until foamy.
2. Add the thinly sliced yellow onions, granulated sugar, and kosher salt, stirring to coat. Cook for 40 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown.
3. Pour in the dry white wine, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes, allowing the alcohol to evaporate.
4. Add the beef stock, fresh thyme, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 30 minutes, allowing the flavors to meld.
5. Preheat the broiler to high. Ladle the soup into oven-safe bowls, top each with a slice of toasted gluten-free baguette and a generous sprinkle of grated Gruyère cheese.
6. Place the bowls on a baking sheet and broil for 3-5 minutes, until the cheese is bubbly and golden brown. Watch closely to prevent burning.
7. Carefully remove the bowls from the oven, discard the thyme sprigs and bay leaf, and let cool for 5 minutes before serving.

Kneaded with care, this soup boasts a velvety texture with a balance of sweet and savory notes. Serve it alongside a crisp green salad for a light yet satisfying meal, or enjoy it as a standalone dish that warms from the inside out.

French Onion Soup with Bacon

Just imagine a bowl of French Onion Soup with Bacon, where the deep, caramelized sweetness of onions meets the smoky richness of bacon, all under a golden blanket of melted cheese. This dish is a comforting classic, elevated with a twist that promises to delight your senses and warm your soul.

Ingredients

• 4 slices of thick-cut, smoky bacon, chopped
• 4 large yellow onions, thinly sliced for even caramelization
• 2 tbsp unsalted butter, for a rich base
• 1 tsp granulated sugar, to aid in caramelization
• 1/2 cup dry white wine, for deglazing and depth
• 6 cups beef stock, preferably homemade for robust flavor
• 1 tbsp all-purpose flour, to thicken the soup slightly
• 1 bay leaf, for aromatic depth
• 1/2 tsp freshly ground black pepper, for a subtle kick
• 4 slices of crusty baguette, toasted until golden
• 1 1/2 cups grated Gruyère cheese, for a melty, nutty topping

Instructions

1. In a large Dutch oven over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the butter to the bacon drippings, then the sliced onions and sugar. Cook over medium-low heat, stirring occasionally, until the onions are deeply caramelized, about 45 minutes. Tip: Resist the urge to stir too often to allow the onions to develop a rich color.
3. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Cook until the wine has almost completely evaporated, about 3 minutes.
4. Sprinkle the flour over the onions, stirring to coat evenly. Gradually add the beef stock, bay leaf, and black pepper. Bring to a simmer and cook for 20 minutes to meld the flavors. Tip: Skim off any foam that rises to the top for a clearer soup.
5. Preheat your broiler to high. Ladle the soup into oven-safe bowls, top each with a slice of toasted baguette and a generous sprinkle of Gruyère cheese. Broil until the cheese is bubbly and golden, about 3 minutes. Tip: Watch closely to prevent burning.
6. Let the soup cool for a minute before serving, garnished with the reserved crispy bacon.

Lusciously rich with a perfect balance of sweet and savory, this French Onion Soup with Bacon is best enjoyed with a spoon in one hand and a crusty piece of bread in the other. The melted cheese stretches with every bite, while the bacon adds a delightful crunch that elevates the dish to new heights.

French Onion Soup with Mushrooms

French Onion Soup with Mushrooms

Fragrant and deeply savory, this French Onion Soup with Mushrooms marries the classic comfort of caramelized onions with the earthy depth of sautéed mushrooms, creating a symphony of flavors that’s both rustic and refined.

Ingredients

• 4 tablespoons unsalted butter, rich and creamy
• 2 large yellow onions, thinly sliced into sweet, translucent ribbons
• 8 ounces cremini mushrooms, sliced to reveal their meaty texture
• 1 teaspoon granulated sugar, to coax out the onions’ natural sweetness
• 1/2 teaspoon kosher salt, for seasoning
• 1/4 teaspoon freshly ground black pepper, for a subtle heat
• 4 cups beef stock, robust and full-bodied
• 1/2 cup dry white wine, for a bright acidity
• 1 tablespoon all-purpose flour, to thicken the soup slightly
• 4 slices baguette, toasted to a golden crisp
• 1 cup Gruyère cheese, shredded for melting

Instructions

1. In a large pot over medium heat, melt the unsalted butter until it’s frothy and fragrant.
2. Add the thinly sliced yellow onions and sauté, stirring occasionally, until they begin to soften, about 5 minutes.
3. Sprinkle the granulated sugar over the onions and continue to cook, stirring frequently, until the onions are deeply caramelized and golden brown, about 25 minutes.
4. Add the sliced cremini mushrooms to the pot and cook until they release their moisture and become tender, about 8 minutes.
5. Season the mixture with kosher salt and freshly ground black pepper, stirring to combine.
6. Sprinkle the all-purpose flour over the onions and mushrooms, stirring constantly for 1 minute to cook off the raw flour taste.
7. Gradually pour in the dry white wine, scraping up any browned bits from the bottom of the pot, then add the beef stock, bringing the mixture to a simmer.
8. Let the soup simmer uncovered for 20 minutes, allowing the flavors to meld and the liquid to reduce slightly.
9. Preheat your broiler to high. Ladle the soup into oven-safe bowls, top each with a slice of toasted baguette, and sprinkle generously with shredded Gruyère cheese.
10. Place the bowls under the broiler until the cheese is bubbly and golden brown, about 2-3 minutes, watching closely to prevent burning.

Velvety and rich, this soup boasts a perfect balance of sweet onions and umami mushrooms, topped with a gooey, golden cheese crust. Serve it steaming hot, with extra toasted baguette on the side for dipping into the luxurious broth.

French Onion Soup with Thyme and Bay Leaves

Nothing warms the soul quite like a bowl of French Onion Soup, especially when it’s infused with the aromatic duo of thyme and bay leaves. This classic dish, with its deep caramelized onions and rich broth, is a testament to the beauty of simplicity and the power of patience in cooking.

Ingredients

• 4 large yellow onions, thinly sliced for even caramelization
• 3 tbsp unsalted butter, for a rich, velvety base
• 1 tbsp all-purpose flour, to thicken the soup slightly
• 4 cups beef broth, preferably homemade for depth of flavor
• 1 cup dry white wine, to deglaze and add brightness
• 2 fresh bay leaves, for a subtle, herbal aroma
• 1 tsp fresh thyme leaves, for a touch of earthiness
• 1 baguette, sliced and toasted until golden
• 1 cup grated Gruyère cheese, for a melty, nutty topping
• Salt and freshly ground black pepper, to season

Instructions

1. In a large pot, melt the unsalted butter over medium heat until foamy.
2. Add the thinly sliced yellow onions and cook, stirring occasionally, for about 40 minutes or until deeply caramelized and golden brown.
3. Sprinkle the all-purpose flour over the onions, stirring to coat evenly, and cook for 1 minute to remove the raw flour taste.
4. Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom, and simmer until the liquid is reduced by half.
5. Add the beef broth, fresh bay leaves, and thyme leaves, then bring the mixture to a simmer. Cook for 20 minutes to allow the flavors to meld.
6. Season the soup with salt and freshly ground black pepper to taste, then remove the bay leaves.
7. Preheat your broiler to high. Ladle the soup into oven-safe bowls, top each with a slice of toasted baguette and a generous sprinkle of grated Gruyère cheese.
8. Place the bowls under the broiler for 2-3 minutes, or until the cheese is bubbly and golden brown.

Best enjoyed immediately, this French Onion Soup boasts a harmonious blend of sweet, savory, and herbal notes, with a satisfying contrast between the silky broth and the crunchy, cheesy topping. For an extra touch of luxury, consider serving it with a small glass of the same white wine used in the recipe.

French Onion Soup with Apple Cider Vinegar

Mastering the art of French Onion Soup with Apple Cider Vinegar begins with understanding its layers of flavor, from the deeply caramelized onions to the subtle tang of apple cider vinegar that elevates this classic dish to new heights.

Ingredients

• 4 large yellow onions, thinly sliced for even caramelization
• 3 tbsp unsalted butter, for a rich, velvety base
• 1 tbsp granulated sugar, to aid in caramelization
• 1/2 cup dry white wine, for deglazing and depth
• 6 cups beef stock, homemade or high-quality store-bought
• 2 tbsp apple cider vinegar, for a bright, tangy finish
• 1 tsp fresh thyme leaves, for aromatic freshness
• 1 bay leaf, for subtle herbal notes
• Salt and freshly ground black pepper, to season
• 4 slices crusty baguette, toasted
• 1 1/2 cups grated Gruyère cheese, for melty, golden topping

Instructions

1. In a large Dutch oven over medium heat, melt the unsalted butter until foamy.
2. Add the thinly sliced yellow onions and granulated sugar, stirring to coat. Cook for 40 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown.
3. Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom, and cook until the wine has nearly evaporated, about 5 minutes.
4. Add the beef stock, apple cider vinegar, fresh thyme leaves, and bay leaf. Bring to a simmer, then reduce the heat to low and cook for 30 minutes to meld the flavors.
5. Season with salt and freshly ground black pepper to taste, then remove the bay leaf.
6. Preheat your broiler to high. Ladle the soup into oven-safe bowls, top each with a slice of toasted baguette, and sprinkle generously with grated Gruyère cheese.
7. Place the bowls under the broiler for 2-3 minutes, or until the cheese is bubbly and golden brown. Watch closely to prevent burning.

Serve this luxurious soup immediately, savoring the contrast between the rich, savory broth and the crisp, cheesy topping. For an extra touch of elegance, garnish with a few additional thyme leaves or a drizzle of apple cider vinegar.

French Onion Soup with Sherry

Yearning for a dish that marries simplicity with sophistication? Our French Onion Soup with Sherry is a timeless classic, offering a deep, caramelized onion flavor enriched with a splash of sherry, all beneath a golden, bubbly cheese crust.

Ingredients

• 4 large yellow onions, thinly sliced for even caramelization
• 3 tbsp unsalted butter, for a rich, velvety base
• 1 tbsp all-purpose flour, to thicken the soup slightly
• 4 cups beef stock, preferably homemade for depth of flavor
• 1/2 cup dry sherry, to add a nuanced sweetness
• 1 tsp fresh thyme leaves, for a hint of earthiness
• 1 bay leaf, to infuse the soup with aromatic complexity
• 4 slices of rustic bread, toasted until golden
• 1 1/2 cups grated Gruyère cheese, for a melty, nutty topping
• Salt and freshly ground black pepper, to season

Instructions

1. In a large pot, melt the unsalted butter over medium heat until foamy.
2. Add the thinly sliced yellow onions, stirring occasionally, until they are deeply caramelized and golden brown, about 45 minutes. Tip: Resist the urge to stir too often to allow the onions to develop a rich color.
3. Sprinkle the all-purpose flour over the onions, stirring to coat evenly, and cook for 1 minute to remove the raw flour taste.
4. Gradually pour in the beef stock, followed by the dry sherry, stirring constantly to combine.
5. Add the fresh thyme leaves and bay leaf, then simmer the soup uncovered for 30 minutes to meld the flavors. Tip: Skim off any foam that rises to the surface for a clearer broth.
6. Preheat your broiler to high. Ladle the soup into oven-safe bowls, top each with a slice of toasted rustic bread, and sprinkle generously with grated Gruyère cheese.
7. Place the bowls under the broiler until the cheese is bubbly and golden, about 3-5 minutes. Tip: Watch closely to prevent burning.

Warm and comforting, this soup boasts a harmonious blend of sweet onions, savory broth, and the subtle complexity of sherry. Serve it with a crisp green salad for a light yet satisfying meal.

French Onion Soup with Beef Broth

Savory and deeply comforting, this French Onion Soup with Beef Broth is a timeless classic that marries the sweetness of caramelized onions with the robust depth of beef broth, all crowned with a golden, bubbly cheese crust.

Ingredients

• 4 large yellow onions, thinly sliced for even caramelization
• 3 tablespoons unsalted butter, for a rich, velvety base
• 1 tablespoon all-purpose flour, to thicken the soup slightly
• 6 cups homemade beef broth, for a deeply flavorful liquid
• 1 cup dry white wine, to deglaze and add brightness
• 1 teaspoon fresh thyme leaves, for an aromatic touch
• 1 bay leaf, to infuse earthy notes
• 4 slices of rustic baguette, toasted until golden
• 1 1/2 cups grated Gruyère cheese, for a nutty, melty topping
• Salt and freshly ground black pepper, to season

Instructions

1. In a large Dutch oven, melt the unsalted butter over medium heat until foamy.
2. Add the thinly sliced yellow onions and a pinch of salt, stirring occasionally, until they are deeply caramelized and golden brown, about 45 minutes. Tip: Resist the urge to stir too often to allow the onions to develop a rich color.
3. Sprinkle the all-purpose flour over the onions, stirring to coat, and cook for 1 minute to remove the raw flour taste.
4. Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom, and simmer until the wine is reduced by half, about 3 minutes.
5. Add the homemade beef broth, fresh thyme leaves, and bay leaf, bringing the mixture to a simmer. Let it cook uncovered for 30 minutes to meld the flavors. Tip: Skim off any foam that rises to the top for a clearer broth.
6. Preheat your oven’s broiler to high, about 500°F, and position the rack 6 inches from the heat source.
7. Ladle the soup into oven-safe bowls, top each with a slice of toasted rustic baguette, and sprinkle generously with grated Gruyère cheese.
8. Broil for 2-3 minutes, or until the cheese is bubbly and golden brown. Tip: Watch closely to prevent burning, as broiling times can vary.

Outstanding in its simplicity, this soup offers a harmonious blend of sweet, savory, and umami flavors, with a satisfying contrast between the silky broth and the crunchy, cheesy topping. Serve it as a luxurious starter or pair it with a crisp salad for a light yet fulfilling meal.

French Onion Soup with Chicken Broth

Zesty and aromatic, this French Onion Soup with Chicken Broth transforms humble ingredients into a luxurious bowl of comfort. Perfectly caramelized onions meld with rich, savory broth, creating a depth of flavor that’s both sophisticated and deeply satisfying.

Ingredients

• 4 large yellow onions, thinly sliced for even caramelization
• 3 tbsp unsalted butter, for a creamy, rich base
• 1 tbsp all-purpose flour, to thicken the soup slightly
• 6 cups homemade chicken broth, rich and flavorful
• 1 cup dry white wine, for a subtle acidity
• 1 tsp fresh thyme leaves, for aromatic depth
• 1 bay leaf, to infuse earthy notes
• 4 slices crusty baguette, toasted until golden
• 1 cup grated Gruyère cheese, for a melty, nutty topping
• Salt and freshly ground black pepper, to season

Instructions

1. In a large pot, melt the unsalted butter over medium heat until foamy.
2. Add the thinly sliced yellow onions, stirring occasionally, until deeply caramelized, about 45 minutes. Tip: Lower the heat if onions are browning too quickly.
3. Sprinkle the all-purpose flour over the onions, stirring to coat evenly, and cook for 1 minute to remove the raw flour taste.
4. Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom, and simmer until reduced by half, about 5 minutes.
5. Pour in the homemade chicken broth, add the fresh thyme leaves and bay leaf, and bring to a simmer. Cook for 20 minutes to allow flavors to meld. Tip: Skim off any foam that rises to the top for a clearer broth.
6. Season with salt and freshly ground black pepper to taste, then remove the bay leaf.
7. Preheat the broiler to high. Ladle the soup into oven-safe bowls, top each with a slice of toasted crusty baguette, and sprinkle generously with grated Gruyère cheese.
8. Broil until the cheese is bubbly and golden, about 3 minutes. Tip: Watch closely to prevent burning.

Rich and velvety, this soup boasts layers of sweet, savory, and umami flavors, with a satisfying crunch from the cheesy toast. Serve it as a starter to an elegant dinner or as a hearty meal on its own, paired with a crisp green salad.

French Onion Soup with Vegetable Broth

Unveiling the layers of comfort and sophistication, this French Onion Soup with Vegetable Broth transforms humble ingredients into a bowl of deep, caramelized sweetness and savory richness, perfect for any season.

Ingredients

• 4 large yellow onions, thinly sliced into half-moons
• 3 tablespoons rich extra virgin olive oil
• 1 teaspoon finely ground black pepper
• 1 teaspoon sea salt
• 1 tablespoon fresh thyme leaves
• 1 bay leaf
• 4 cups robust vegetable broth
• 1 cup dry white wine
• 4 slices crusty artisan bread
• 1 cup grated Gruyère cheese, aged for bold flavor

Instructions

1. In a large Dutch oven, heat the extra virgin olive oil over medium heat until shimmering, about 2 minutes.
2. Add the thinly sliced onions, stirring to coat them in oil. Cook for 40 minutes, stirring every 5 minutes, until the onions are deeply caramelized and golden brown.
3. Sprinkle the sea salt and finely ground black pepper over the onions, stirring to combine. Tip: Lower the heat if the onions begin to stick or burn.
4. Add the fresh thyme leaves and bay leaf, cooking for 1 minute until fragrant.
5. Pour in the dry white wine, scraping the bottom of the pot to deglaze and incorporate any browned bits. Simmer for 5 minutes until the wine is slightly reduced.
6. Add the robust vegetable broth, bringing the mixture to a simmer. Cook for 20 minutes, allowing the flavors to meld. Tip: Skim off any foam that rises to the surface for a clearer broth.
7. While the soup simmers, preheat the oven to 375°F. Place the crusty artisan bread slices on a baking sheet and toast for 5 minutes until lightly golden.
8. Ladle the soup into oven-safe bowls, top each with a slice of toasted bread, and sprinkle generously with grated Gruyère cheese.
9. Broil the bowls for 3-4 minutes, until the cheese is bubbly and golden brown. Tip: Watch closely to prevent burning.

Velvety and rich, this soup boasts a harmonious blend of sweet onions and savory broth, crowned with a crispy, cheesy topping. Serve it steaming hot, with a side of crisp green salad for a complete, comforting meal.

French Onion Soup with White Wine

Captivating in its simplicity yet profound in flavor, French Onion Soup with White Wine is a timeless classic that marries the sweetness of caramelized onions with the depth of a well-chosen white wine, creating a dish that’s as comforting as it is sophisticated.

Ingredients

• 4 large yellow onions, thinly sliced for even caramelization
• 3 tbsp unsalted butter, for a rich, velvety base
• 1 tbsp all-purpose flour, to thicken the soup slightly
• 1/2 cup dry white wine, preferably Chardonnay, for a bright acidity
• 4 cups beef stock, homemade for the best flavor
• 1 tsp fresh thyme leaves, for an aromatic touch
• 1 bay leaf, to infuse the soup with depth
• Salt and freshly ground black pepper, to season
• 4 slices of baguette, toasted until golden
• 1 cup grated Gruyère cheese, for a melty, nutty topping

Instructions

1. In a large pot, melt the unsalted butter over medium heat until foamy.
2. Add the thinly sliced yellow onions and cook, stirring occasionally, for about 40 minutes until deeply caramelized and golden brown.
3. Sprinkle the all-purpose flour over the onions, stirring to coat, and cook for 1 minute to remove the raw flour taste.
4. Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom, and simmer until the wine is reduced by half, about 3 minutes.
5. Add the beef stock, fresh thyme leaves, and bay leaf, bringing the mixture to a simmer. Cook for 20 minutes to allow the flavors to meld.
6. Season with salt and freshly ground black pepper to taste, then remove the bay leaf.
7. Preheat your broiler. Ladle the soup into oven-safe bowls, top each with a slice of toasted baguette and a generous sprinkle of grated Gruyère cheese.
8. Place the bowls under the broiler for 2-3 minutes, or until the cheese is bubbly and golden brown.

Unveil a soup where the sweetness of onions meets the tang of white wine, topped with a crusty, cheesy lid that begs to be broken into. Serve it steaming hot, with the cheese stretching invitingly with each spoonful, for a truly indulgent experience.

French Onion Soup with Balsamic Glaze

Elevating the humble onion to new heights, this French Onion Soup with Balsamic Glaze marries the deep, caramelized sweetness of slowly cooked onions with the tangy sophistication of a balsamic reduction, creating a dish that’s as rich in flavor as it is in history.

Ingredients

• 4 large yellow onions, thinly sliced into half-moons
• 3 tablespoons unsalted butter, creamy and rich
• 1 tablespoon granulated sugar, for caramelizing
• 1 teaspoon kosher salt, finely ground
• 1/2 cup dry white wine, crisp and acidic
• 6 cups beef stock, deeply flavored and homemade if possible
• 2 sprigs fresh thyme, aromatic and woody
• 1 bay leaf, dried and fragrant
• 1/4 cup balsamic vinegar, aged and syrupy
• 4 slices crusty baguette, toasted until golden
• 1 cup Gruyère cheese, freshly grated and nutty

Instructions

1. In a large Dutch oven, melt the unsalted butter over medium heat until frothy.
2. Add the thinly sliced yellow onions, granulated sugar, and kosher salt, stirring to coat. Cook for 40 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown.
3. Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom, and simmer until the wine is nearly evaporated, about 5 minutes.
4. Pour in the beef stock, add the fresh thyme and bay leaf, and bring to a simmer. Cook for 20 minutes to allow the flavors to meld.
5. While the soup simmers, reduce the balsamic vinegar in a small saucepan over low heat until it thickens into a glaze, about 10 minutes. Set aside.
6. Preheat your broiler to high. Ladle the soup into oven-safe bowls, top each with a slice of toasted baguette, and sprinkle generously with Gruyère cheese.
7. Broil for 3-5 minutes, until the cheese is bubbly and golden brown. Drizzle with the balsamic glaze before serving.

Delight in the symphony of flavors as the sweet, umami-rich soup contrasts beautifully with the sharp, tangy balsamic glaze. The melted Gruyère adds a creamy texture, while the toasted baguette provides a satisfying crunch. For an extra touch of elegance, serve with a side of crisp, green salad dressed in a light vinaigrette.

French Onion Soup with Caramelized Onions and Garlic

Lusciously deep and aromatic, this French Onion Soup with Caramelized Onions and Garlic is a testament to the beauty of slow-cooked simplicity. Each spoonful promises a harmonious blend of sweetness from the onions, a punch of garlic, and the rich depth of beef broth, all crowned with a golden, bubbly cheese crust.

Ingredients

• 4 large yellow onions, thinly sliced into half-moons
• 3 cloves garlic, minced to a fine paste
• 4 tbsp unsalted butter, rich and creamy
• 1 tbsp all-purpose flour, lightly spooned and leveled
• 6 cups beef broth, robust and homemade-style
• 1 cup dry white wine, crisp and slightly acidic
• 1 tsp fresh thyme leaves, finely chopped
• 1 bay leaf, aromatic and whole
• Salt, to enhance flavors
• 4 slices baguette, toasted to a golden crisp
• 1 1/2 cups Gruyère cheese, freshly grated and nutty

Instructions

1. In a large Dutch oven, melt the unsalted butter over medium heat until frothy.
2. Add the thinly sliced yellow onions, stirring to coat them in butter. Cook for 40 minutes, stirring occasionally, until deeply caramelized and golden brown.
3. Stir in the minced garlic and cook for 1 minute, until fragrant but not browned.
4. Sprinkle the all-purpose flour over the onions and garlic, stirring constantly for 2 minutes to cook off the raw flour taste.
5. Gradually pour in the dry white wine, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes, allowing the alcohol to evaporate.
6. Add the beef broth, fresh thyme, and bay leaf. Bring to a simmer, then reduce the heat to low. Cover and cook for 30 minutes to meld the flavors.
7. Preheat your broiler to high. Ladle the soup into oven-safe bowls, top each with a slice of toasted baguette, and sprinkle generously with Gruyère cheese.
8. Broil for 3-5 minutes, until the cheese is bubbly and golden brown. Watch closely to prevent burning.

With its velvety texture and layers of flavor, this soup is a cozy embrace in a bowl. Serve it alongside a crisp green salad for a light yet satisfying meal, or enjoy it as a luxurious starter to a multi-course dinner.

French Onion Soup with Herbed Croutons

Warm, caramelized onions meld with a rich, savory broth in this classic French Onion Soup, topped with golden, herbed croutons that add a delightful crunch.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 6 cups beef stock, deeply flavored
• 1/2 cup dry white wine
• 1 tsp fresh thyme leaves
• 1 bay leaf
• 1 baguette, sliced into 1/2-inch thick pieces
• 2 tbsp rich extra virgin olive oil
• 1 clove garlic, minced
• 1/4 cup grated Gruyère cheese, for topping
• Salt and finely ground black pepper, to season

Instructions

1. In a large pot, melt the unsalted butter over medium heat until frothy.
2. Add the thinly sliced yellow onions and cook, stirring occasionally, until deeply caramelized, about 45 minutes. Tip: Lower the heat if onions begin to burn.
3. Sprinkle the all-purpose flour over the onions, stirring to coat evenly, and cook for 1 minute.
4. Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom.
5. Add the deeply flavored beef stock, fresh thyme leaves, and bay leaf. Bring to a simmer and cook for 30 minutes. Tip: Skim off any foam that rises to the surface for a clearer broth.
6. Preheat the oven to 375°F. Arrange the baguette slices on a baking sheet, brush with rich extra virgin olive oil, and sprinkle with minced garlic. Toast until golden, about 10 minutes. Tip: Watch closely to prevent burning.
7. Remove the bay leaf from the soup and season with salt and finely ground black pepper to taste.
8. Ladle the soup into oven-safe bowls, top with the herbed croutons, and sprinkle with grated Gruyère cheese.
9. Broil until the cheese is bubbly and golden, about 3 minutes.

Comforting and rich, this French Onion Soup boasts a perfect balance of sweet onions and savory broth, crowned with cheesy, crispy croutons. Serve it steaming hot for a cozy dinner or as an elegant starter to a gourmet meal.

French Onion Soup with Parmesan Crisps

Yield to the comforting embrace of French Onion Soup with Parmesan Crisps, a dish that marries the deep, caramelized sweetness of onions with the sharp, nutty crunch of parmesan. This classic, elevated with a modern twist, promises a symphony of flavors and textures that will delight the palate.

Ingredients

• 4 large yellow onions, thinly sliced for even caramelization
• 3 tbsp unsalted butter, for a rich, velvety base
• 1 tbsp all-purpose flour, to thicken the soup slightly
• 4 cups beef stock, preferably homemade for depth of flavor
• 1/2 cup dry white wine, to deglaze and add brightness
• 1 tsp fresh thyme leaves, for aromatic warmth
• 1 bay leaf, to infuse earthy notes
• Salt and freshly ground black pepper, to season
• 1 cup grated parmesan cheese, for crispy, golden toppings

Instructions

1. In a large pot, melt the unsalted butter over medium heat until foamy.
2. Add the thinly sliced yellow onions, stirring occasionally, until they are deeply caramelized and golden brown, about 45 minutes. Tip: Resist the urge to stir too frequently to allow proper caramelization.
3. Sprinkle the all-purpose flour over the onions, stirring to coat evenly, and cook for 1 minute to remove the raw flour taste.
4. Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom, and simmer until the wine is reduced by half.
5. Add the beef stock, fresh thyme leaves, and bay leaf, bringing the mixture to a simmer. Cook for 20 minutes to meld the flavors. Tip: Skim off any foam that rises to the top for a clearer soup.
6. While the soup simmers, preheat the oven to 400°F and line a baking sheet with parchment paper.
7. Place small mounds of grated parmesan cheese on the prepared baking sheet, flattening slightly, and bake for 5-7 minutes until golden and crisp. Tip: Watch closely to prevent burning, as parmesan can go from golden to burnt quickly.
8. Season the soup with salt and freshly ground black pepper to taste, then remove the bay leaf before serving.
9. Ladle the soup into bowls, topping each with a parmesan crisp. Serve immediately.

Hearty and aromatic, this French Onion Soup with Parmesan Crisps offers a perfect balance of sweet and savory, with the crisp adding a delightful texture contrast. For an extra touch of luxury, drizzle with a bit of truffle oil before serving.

French Onion Soup with Goat Cheese

Yielded by the humble onion, this French Onion Soup with Goat Cheese transforms simple ingredients into a symphony of flavors, offering a comforting yet sophisticated bowl that’s perfect for any season.

Ingredients

• 4 large yellow onions, thinly sliced into half-moons
• 3 tbsp unsalted butter, rich and creamy
• 1 tbsp all-purpose flour, finely sifted
• 6 cups beef stock, deeply flavored and homemade if possible
• 1/2 cup dry white wine, crisp and acidic
• 1 tsp fresh thyme leaves, fragrant and finely chopped
• 1 bay leaf, aromatic and whole
• Salt, to season
• Freshly ground black pepper, coarsely cracked
• 4 slices rustic baguette, thickly cut and toasted
• 1/2 cup goat cheese, creamy and tangy

Instructions

1. In a large Dutch oven, melt the unsalted butter over medium heat until frothy, about 2 minutes.
2. Add the thinly sliced yellow onions and a pinch of salt, stirring to coat. Cook, stirring occasionally, until the onions are deeply caramelized and golden brown, about 45 minutes. Tip: Lower the heat if the onions begin to stick or burn.
3. Sprinkle the sifted all-purpose flour over the onions, stirring to combine. Cook for 1 minute to remove the raw flour taste.
4. Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom. Simmer until the wine is reduced by half, about 3 minutes.
5. Add the beef stock, fresh thyme, and bay leaf. Bring to a simmer and cook for 30 minutes to meld the flavors. Tip: Skim off any foam that rises to the surface for a clearer broth.
6. Season with salt and coarsely cracked black pepper to taste. Remove the bay leaf before serving.
7. Preheat the broiler to high. Ladle the soup into oven-safe bowls, top each with a slice of toasted rustic baguette and a generous dollop of creamy goat cheese.
8. Place the bowls under the broiler until the goat cheese is lightly browned and bubbly, about 2 minutes. Tip: Watch closely to prevent burning.

Keenly balanced, the soup boasts a velvety texture with the onions melting into the rich broth, while the goat cheese adds a delightful tanginess. Serve it alongside a crisp green salad for a light yet satisfying meal.

French Onion Soup with a Twist of Lemon

Just when you thought French onion soup couldn’t get any more delightful, we introduce a zesty twist that elevates this classic to new heights. The subtle hint of lemon adds a refreshing brightness, perfectly balancing the deep, caramelized flavors of the onions.

Ingredients

• 4 large yellow onions, thinly sliced for even caramelization
• 3 tbsp unsalted butter, for a rich, velvety base
• 1 tbsp all-purpose flour, to thicken the soup slightly
• 4 cups beef stock, preferably homemade for depth of flavor
• 1/2 cup dry white wine, to deglaze and add complexity
• 1 tbsp fresh lemon juice, for that bright, unexpected twist
• 1 tsp lemon zest, finely grated to intensify the citrus note
• 1 baguette, sliced and toasted until golden for the perfect crunch
• 1 cup Gruyère cheese, freshly grated for a melty, luxurious topping
• Salt and freshly ground black pepper, to season

Instructions

1. In a large pot, melt the unsalted butter over medium heat until frothy.
2. Add the thinly sliced yellow onions, stirring occasionally, until they become soft and golden brown, about 25 minutes. Tip: Lower the heat if onions begin to stick.
3. Sprinkle the all-purpose flour over the onions, stirring to coat evenly, and cook for 1 minute to remove the raw flour taste.
4. Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom, and simmer until the liquid is reduced by half, about 3 minutes.
5. Add the beef stock, bring to a simmer, and cook for 20 minutes to meld the flavors. Tip: Skim off any foam that rises to the top for a clearer soup.
6. Stir in the fresh lemon juice and lemon zest, then season with salt and freshly ground black pepper to taste.
7. Preheat your broiler to high. Ladle the soup into oven-safe bowls, top with a slice of toasted baguette and a generous sprinkle of Gruyère cheese.
8. Broil until the cheese is bubbly and golden, about 2-3 minutes. Tip: Watch closely to prevent burning.

Best enjoyed immediately, this French onion soup with a twist of lemon offers a harmonious blend of savory and citrus notes, with a texture that’s both silky and satisfying. Serve it as a sophisticated starter or pair it with a crisp salad for a light yet fulfilling meal.

Conclusion

Variety is the spice of life, and our roundup of 20 Delicious French Onion Soup Recipes Gourmet offers just that! From classic to creative, there’s a bowl for every taste. We’d love to hear which recipe warms your heart—leave a comment below. Loved this collection? Share the love on Pinterest and spread the joy of cooking!