French Onion Soup Recipe (VIDEO)
Pulling up a spoonful of caramelized French Onion Soup in a rich broth with crisp cheesy toast is something we can’t get enough of. Whether you’re a beginner or a pro, you will be impressed with the results. Watch the video tutorial and see how easy it is to re-create this restaurant-quality French onion soup at home.
We love warm, comforting soup recipes from Tomato Soup to hearty Beef Stew and our famous Zuppa Toscana. If you are a soup lover, this French Onion Soup is a must-try!
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The Best French Onion Soup Recipe
I’m convinced this truly is the best recipe for homemade French Onion Soup. We have been perfecting this recipe for years (I am a major fan). After trying so many different versions at some of the best restaurants, this one is truly excellent. Here’s why you’ll love this recipe:
- Quicker cooking time – our tip for adding sugar cuts down the onion caramelization time significantly. When you caramelize onions on the stove, the heat draws out their natural sugars so adding just a little extra sugar will make the process go faster and develops a sweeter and more caramelized onion.
- Make-ahead – you can make this ahead and impress your guests with gooey, cheesy topped soup without ‘sweating’ over the onions (some pun intended). It tastes even better as the flavors meld.
- We got the flavors right – this recipe has the perfect balance of sweet and savory. You’d be surprised how many recipes don’t specify the correct onions and Sherry, which can make or break your French Onion Soup.
French Onion Soup Video
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What is French Onion Soup?
French Onion Soup is made of caramelized onions in a rich beef-Sherry broth and is served with a signature cheesy toast topping. It originated in France which is why it’s called French Onion Soup and it has become one of the most iconic French soups. Just like our Ukrainian Borscht, it is timeless and well-loved.
This soup is often on the menu in high-end restaurants, but it’s simple to re-create at home. Just imagine you’re in Paris as you enjoy every bite.
The ingredients for French Onion Soup are simple, so quality ingredients are essential. A high-quality beef broth, gruyere cheese and fresh thyme will elevate your soup.
- Onions – use yellow onions for the perfect balance of sweet and savory.
- Sugar – just 1/2 teaspoon helps to speed up the caramelization process.
- Garlic, bay leaf, and thyme – these aromatics, plus salt and pepper are all you need for flavor.
- Beef Stock – using beef stock or broth will give you better taste and color versus chicken or vegetable stock.
- Dry Sherry – be sure to pick a dry sherry wine so your soup doesn’t end up too sweet.
- Baguette and Gruyere cheese – these two are combined to make the cheesy toast topping. Gruyere is the classic choice for this soup, but I did include some substitution options in the “common questions” section below.
The Best Onions for French Onion Soup:
- Yellow onions are considered cooking onions and will work best for caramelizing with the perfect balance of sweet and savory flavor. We highly recommend yellow onions for French Onion Soup.
- Sweet onions have 25% more sugar than yellow onions and will result in a sweeter soup. If using, be sure to use extra-dry sherry
- White onions should be avoided since they taste flat when caramelized. Save them for guacamole.
- Red onions can turn blueish with lengthy cooking.
Pro Tip for Slicing Onions: Thinly slice your onions parallel with the lines on the onion (from root to stem). It will look nicer in the soup and you’ll break less of the onion cells which release the onion vapors that make you cry. This means fewer tears while cutting onions.
How to Make French Onion Soup
The key to making great French Onion soup is in giving the onions time to caramelize properly. Don’t rush this process but we do have a secret (just a bit of sugar) to cut down the time significantly.
- Slice Onions – peel onions and thinly slice onions.
- Soften Onions – let the onions ‘sweat’ and soften for 10 minutes.
- Caramelize Onions – Add 1/2 tsp sugar to speed up the caramelization process. Sautee over medium heat until onions have browned (40 min).
- Add Garlic and saute for 1 minute until fragrant.
- Add Dry Sherry and cook down until all the wine has evaporated, scraping the bottom to deglaze the pan.
- Add beef stock along with aromatics (bay leaf and thyme), salt, and pepper. Simmer partially covered 30 minutes.
Gruyere is the classic choice because it’s mild in flavor and melts beautifully. You could substitute with swiss cheese, provolone, fontina, or a blend of mozzarella (low-moisture part-skim) and parmesan.
You can finish the soup in a slow cooker, but we recommend first caramelizing the onions and reducing the sherry wine on the stovetop through step 5. In step 6, transfer to a slow cooker, add broth and seasonings and cook covered on low heat for 6 hours then season to taste.
Dry sherry is traditional for making French Onion Soup, but you can substitute it with a dry white wine such as vermouth. Also, keep in mind since the sherry is reduced, you essentially cook out most of the alcohol in the recipe.
How to Serve French Onion Soup (2 Ways)
The way you serve your soup will depend on whether or not you have broiler-safe bowls. If they aren’t broiler safe, the dishes can crack and create a mess in your oven. Whether you have high-heat safe bowls or not, both of these methods will produce delicious results.
With broiler-safe serving bowls:
- Toast bread slices on a baking sheet.
- Ladle soup into bowls and sprinkle the tops with cheese.
- Top with toasted bread then cover with more cheese.
- Broil for 2-3 minutes until the cheese is melted.
Without broiler-safe bowls:
- To prepare the topping toasts separately, brush toast with olive oil and bake.
- Top toasted bread with mounds of cheese and broil for 2-3 minutes.
- Ladle soup into warm bowls and sprinkle on cheese to melt.
- Place cheesy toasts over the hot soup bowls.
- Refrigerate – You can refrigerate French Onion Soup for up to 3 days. Once the soup is done, let it cool then cover and refrigerate until ready to reheat and serve.
- Freezing – cool the soup then freeze in freezer-safe storage containers or zip bags for up to 3 months. Thaw in the refrigerator overnight before using, or you can speed-thaw your container in cold water.
- Toasts – the bread toasts can be baked ahead and stored covered at room temperature for a few days since you are essentially making croutons. Add cheese and broil just before serving.
- To Reheat – transfer the soup to a saucepan and set over medium heat until steaming hot.
Everyone needs a great French Onion Soup Recipe. The rich flavor and aroma of caramelized onions in a sherry-beef broth under a cheesy toast are irresistible.
More Cozy Soup Recipes
If you love this French Onion Soup, then you won’t want to miss these comforting, classic soup recipes. These are the soups we make on repeat:
- Vegetable Soup
- Potato Soup
- Creamy Chicken Noodle Soup
- Chicken Tortilla Soup
- Butternut Squash Soup
- Chicken and Rice Soup
French Onion Soup Recipe
This classic French Onion Soup has simple ingredients but rich flavor. Be sure to use yellow onions and dry sherry wine to ensure the perfect balance of sweet and savory.
- 2 Tbsp olive oil, plus more to brush toasts
- 2 Tbsp unsalted butter
- 3 lbs yellow onions, about 6 large onions, halved, peeled and thinly sliced with the grain
- 1/2 tsp granulated sugar
- 2 garlic cloves, minced
- 1/2 cup dry sherry wine, or use dry vermouth or dry white wine
- 8 cups beef stock, or broth
- 1 bay leaf
- 3 sprigs fresh thyme, plus more to garnish (or 1/4 tsp dried thyme)
- 1 1/2 tsp salt, or to taste, divided
- 1/2 tsp black pepper, or to taste
- 12 slices baguette
- 8 oz gruyere cheese, 1 1/2 cups shredded, divided
How to Make French Onion Soup:
Cut onions in half, cut off the ends, then peel and slice onions thinly (cut parallel with the grain of the onion).
In a large heavy-bottomed pot or dutch oven over medium heat, add 2 Tbsp olive oil and 2 Tbsp butter. Add sliced onions and sauté uncovered, stirring occasionally for 10 minutes.
Sprinkle the onions with 1/2 tsp sugar which will help the onions caramelize faster. Sauté uncovered for another 30-40 minutes, stirring occasionally until onions are caramelized and browned. Stir more frequently towards the end to prevent scorching or burning the onions.
Once onions are caramelized, add minced garlic and sauté another minute.
Add 1/2 cup sherry and deglaze the pot by scraping the bottom. Continue stirring until all of the sherry has cooked out (about 3 minutes over medium heat).
Add 8 cups beef stock, 1 bay leaf, thyme and 1 tsp salt. Partially cover and simmer for 30 minutes for the flavors to meld. Add another 1/2 tsp salt and 1/2 tsp black pepper, or season to taste then remove from heat.
How to Make Crouton Topping:
While soup is finishing up, preheat oven to 400˚F. Slice baguette to 1/2” thick slices. Brush both sides lightly with olive oil, arrange on a baking sheet and bake for 6-8 minutes until golden brown at the edges.
Once the soup is ready to serve, top the toasts with half of the cheese and broil for 2-3 minutes until the cheese melts and turns golden in spots.
Pour soup into warm bowls and sprinkle remaining cheese over the hot soup. Top with hot cheesy toasts then serve.
Read comments/reviewsAdd comment/review
Look for “Sunions” they are not over bearing and NO CRYING!
check them out they came in late this year I bought 4 bags!
they have a short season!
I said this before about your recipes, but here we go LOL… I don’t like French Onion Soup but this was actually delicious!! The bread and the Gruyere cheese made it for me… Thank you for another excellent recipe. The nice thing about you compared to others online is that when you give measurements they are perfect… I am not going to mention names, lol, but I have tried other recipes from notable Chefs and the recipes came out bad.. Your recipes, ingredients and measurements are on point. Thank you for that!!!
Hello Tracey, that’s really so heart warming. Thank you for sharing that with us, we appreciate it!
We tried it yesterday! It was good! I served with a side salad. I love your recipes Natasha, but my hubby and I said something was missing…I followed the recipe to a ‘T’…my mom tried it to and her thought was maybe it needed more beef flavor? I thought maybe less Sherry? And ideas. Overall we had a very warm and tasty dinner! Thanks so much!
Hi Natalie, I’m so glad you enjoyed it. We believe we found the perfect balance, but once you try the recipe as written, you’re welcome to try adjustments. If you experiment, let me know how you liked the recipe.
Hi Natasha, for the sherry ingredient could I use regular cooking sherry or must it be alcoholic sherry?
Love all your recipes!
Hi Christine! Thank you, I’m glad you love them. I prefer to use dry sherry wine over cooking sherry. Cooking sherry has salt and other added ingredients, preservatives and just doesn’t taste as good in my opinion.
I want to try this, I will be using beef or chicken broth. Does the broth need to be sodium reduced broth or regular broth?
I need to be sure otherwise it will be too salty. Thank you
Hi Daisy! I used regular broth but you can use reduced sodium if you prefer.
Can you make your recipes so I can print it on one page. There too many advertisements in between the recipes.
Hi Angela, The print-friendly recipe is at the bottom of each post. Once you scroll there (or click Jump to Recipe), click on the recipe card’s print icon, which will open a print screen allowing you to print the recipe on one to two pages without any ads. I hope that helps! If not, please let me know exactly what steps you are taking and where you are navigating to print our recipes.
Thank you for sharing this recipe, the soup turned out perfectly and my family loved it!! I can’t wait to make it again.
That’s wonderful, Olivia! So glad it was a hit.
Such a yummy dinner that I made last night. Served it with some garlic knots and the whole family loved it.
That is the best when kids love what we parents make. That’s so great!
What would one use instead of wine? We do not drink alcohol so I would need a substitute.
Thanks for your recipes Natasha, you have saved me more than once 😊
Hi Janice! You can use more broth/stock in its place but it will not have the same taste. Dry sherry is traditional for making French Onion Soup. Also, keep in mind since the sherry is reduced, you essentially cook out most of the alcohol in the recipe.
Perfect Recipe for this cold weather! Tried making this for the first time and it turned out heavenly. What surprised me that i didnt even shed a tear while cutting the onions!
Hi Sally! It really is perfect and comforting on cold days. I’m glad you loved the recipe. Thank you for sharing.
Natasha , I made your white vanilla and they turned out dry what did I do wrong???😢they tasted amazing tho
Hi Debbie, you commented on my french onion soup recipe. Which recipe were you referring to so I can better advise?
I made this soup last night. It was awesome. I particularly enjoyed the crispy bread getting loose in the soup. Soo good!
Hi Sherrye! That’s wonderful to hear. Thank you for sharing.
This is an excellent recipe! Restaurant quality for sure. Thanks
I’m so glad you loved it! Thank you for sharing.
So good!!! I added just a few dashes of Worcestershire during the beef stock process, but kept to recipe outside of that. My whole family loved it. Will be adding this to the rotation 😊
Great to hear that your family loved it! Thanks a lot for sharing that with us, Tanya.
Loved this recipe! So good! Was worth the ( onion ) tears! Lol!
Haha I know right. It is so worth the tears indeed.
This recipe was amazing! Tysm, NK!😋🔥♥️ It was worth the time it took for sure!
I’m so glad to hear that, Shelly! Thank you!
Hi Natasha! I made this and it turned out great! I added a few dashes of Worcestershire as well. My favorite part is the cheese toast. It’s the perfect amount of bread and cheese. I hate when half the soup is gloppy cheese. This recipe is a winner!
So glad to hear that, Erin! Thank you for the wonderful review.
Would it be possible to make the soup up to the point of adding the stock. I have a bunch of onions that I need to do something with or toss. Then just freeze the onions and finish when I return?
Hi Kenna! This soup freezes well so I think that could work. Let us know hot it turns out if you experiment.
I recently made your French Onion soup and it was delicious. As good as if not better than 5 star restaurant.
One way to prevent tears when you’re cutting onions is to keep your mouth shut. Really it works.
I haven’t tried that yet, I’ll have to, thanks Nancy!
When I cut onions, i put three or four matches between my teeth and hold them while cutting the onions. The sulfur in the match head cuts the burning of the onions. And old trick I learned from a farm housewife.
I’ve never made a French onion soup mix so I decided to half this recipe even though Natasha’s recipes are a favorite in my household. It turns out I didn’t need to because it’s fantastic! I made mine with a smoked cracked peppercorn gruyère. I am so happy with this recipe. Thank you for sharing!
I’m so glad it was a hit, Sarah! Looks like you’re going to have to make a full batch soon!
Recipe looks fantastic! haven’t made it yet. My questions is this how many servings is this ?
Hi Luci, the serving size is on the recipe card. This is for 6 people.
Love your posts & recipes, I have tried some & they turned out delish!
Great to hear that you’re enjoying them, Denise!
Hey Natasha, i tried this recipe today but… it was a bit to bitter? Maybe it depends on the type of onions I use but it was bitter and note: i got the same onions you used so..?? Was this a mistake on my end or did you mess up the recipe for us?
Please let me know,
Hi Vanessa, I haven’t had that happen. Did you possibly burn the onions or burn the garlic? I don’t know what else would make it taste bitter? Also, make sure not to use ‘cooking wine’ which can have additives and won’t taste as good.
I just love your recipes! I’ve made a lot of them & the videos really help. Delicious, my family loves it when I say “Natasha’s in the kitchen” as then they know we’re having a great dinner. Thank you!
You’re most welcome, Debbie. It is my pleasure! I hope you’ll love all the recipes that you will try.
I have made this 5 times. Used red wine sometimes and I don’t eat wheat so I added crispy onions after the cheese is melted.
Yum! Thank you so much for sharing that with me, Lisa!
I love this and everything you make! I like to put the onion in incriminates so that way the onions aren’t super mushy. I like the different textures.
Interesting! Thanks for sharing, Stephanie! I’m so glad you love my recipes! 🙂
A secret for tearless onion cutting my wife uses is a spot of essential oil called Thieves. It works for her and keeps away the tears!
Thank you so much for sharing that with us, Scott!
I never made this soup before but often order it out. I came across her video and decided to try it. It was absolutely wonderful!! My onions never did caramelize, even after two hours, but it didn’t seem to matter. The soup was sweet, delicious and not difficult to make.
I’m so happy you enjoyed that. Thank you for sharing that with us, Cathy!
This is the first of your recipes that I have made and WOW! Anytime French Onion Soup is on the menu, I’m ordering it and this one was just as good as any I’ve had in any restaurant. Can’t wait to try more of your recipes!
French Onion soup is so special! I’m happy you loved this one, Laura! I can’t wait for you to try more recipes soon!
Looking forward to your feedback!
Great video, Natasha
But the one glaring problem is the SODIUM!!! 29% !!! You are not alone on this but imo it may be a significant risk to cardiovascular/renal systems. For some of us the RDA may be much too high. There may be other dishes at the meal with salt. It is in everyone’s interest to find a more healthy workaround.
I love your ladle. Did you get it on Amazon? If so, can you link to the one you use?
Thank you Judy! It is a fun one for serving. Ours is from Amazon.
I tell my girls I’m making this and I have to mute my phone as they scream for joy! I use a prepackaged/shredded swiss/gruyere mix as it makes life a little easier as a working mom. Thanks for so many great recipes!!!
That is the best when kids love what we moms make. That’s so great!
I have made this many times and delicious each time. And it truly freezes great.
Thanks for the great feedback!
Can you please tell me what brand baking sheets you use? Love all your recipes by the way.
Hello Bill, you can see all the kitchen tools and equipment that I am using in my Amazon Shop.
Awesome recipe followed each step as written. Not a quick supper, however well worth the wait!! Double it, it freezes well
Thank you Natasha
You’re so welcome, Jackie. Great to hear that you enjoyed this recipe. It is so worth the wait, I agree with you on that!
I made this French onion soup over the weekend and I must say it was phenomenal!!! Probably the best I’ve had and have tried at home with several less than mediocre attempts. Restaurant quality 100%. Followed your easy step by step directions. I truly appreciate the time and effort you put into your videos. Thank you! I’ve made other recipes by you and love!
Wow, thanks for the awesome review! I’m so glad you loved this recipe, Christy.
This was sensational! Thank you so much for this recipe. We made it 2 nights in a row it was so good!
Hi Jessica, great to hear that it was a success! Thank you for sharing that with us.
I decided to try your French onion soup recipe. Boy, am I glad. It has such a wonderful broth and all the flavors make this my new go to recipe!
Yay, happy to hear that you enjoyed the soup! Thanks for your review, Jeanette.
can you email me the brand sherry you used?
Hi Annmarie, we picked a dry sherry wine so the soup doesn’t end up too sweet. We used Sheffield brand this time, I have an image of it in the recipe. I hope that helps.
Thanks for sharing. Making this today for Friday night girls’ party. Going to use the slow cooker.
I hope you all love this recipe!
I made this tonight. It was a hit. Absolutely delicious.
Hi Courtney, I am so happy to hear that!
This recipe is THE BEST!
Thank you so much Natasha!
Your recipes never disappoint!
I also added a couple of spoons of Worcestershire sauce. It was delicious!
Very nice, thank you for sharing! Great to hear that you enjoyed this recipe so much.
Natasha the best way to peel and onion is to leave your mouth open and breathe through your mouth and you will not get one tear in your eye my mom taught me that when I was a little girl and I just love all your recipes I follow them to The T and people just love my cooking thanks to you for teaching us how to flavor our foods God bless and Thank you 🙏
Thank you for your good comments and tips, Edna!
Great recipe! I was wondering what size Dutch oven you suggest to make this in? Is 5qt too small? Thanks!
Thank you, heather. Here is the Amazon Affiliate Link to the Red Dutch Oven that I used.
Hi Mick, it’s a pot that lasts for generations, but you can definitely use any dutch oven pot or heavy-bottomed pot.
First of all, I absolutely love your recipes and you have a great personality. When I’ve make French Onion Soup in the past, (one of my favorite soups), my recipe calls for Port wine. I thought it was very good. What are your thoughts about using Port Wine. Thanks, Kathy
Hi Kathy! I haven’t tried it with port wine specifically, but that may work here! If you happen to try it, I’d love to know how you like it!
Can’t wait to try this recipe that looks so delicious with the cheesy toasted baguette. I recently heard of a tip to avoid crying from cutting onions. Wet a paper towel and keep it near the sliced onion while slicing. Instead of the onion drawing water from your eyes, it draws from the wet towel. I’ve tried this and for me it worked. Give it a try!
Oh interesting! Thank you so much for sharing that with me, Karen! That’s a great tip!
This tip of using a wet paper towel placed near where we were cutting the onions also worked for me.
I love your channel, your recipes are the BEST!!!!
Aww, that’s the best! Thank you so much for sharing that with me, Nick! I’m so glad you’re enjoying my recipes!
Hello, Natasha I’m one of your biggest followers!! I just love the way you bring simple everyday ingredients together. None of the fancy ingredients. I want to make this, but, I don’t cook with wine or sherry. So, my question to you is what else can I use if anything? Also, would it be a bad idea to leave it out altogether if there is no suitable substitute?
Aww, that’s so awesome, Bonnie! We have a section in the recipe titled: “Can I substitute the sherry wine?” I recommend reading through it. One of our readers also reported great results using a non-alcoholic substitution – Chicken Broth. I haven’t tried using sherry cooking wine yet to advise.
Thank you so much!! The next recipe I want to try is your meatball recipe!!
Oh yes! That is is a good one! I hope you love it! I’m looking forward to your feedback!
Delicious! And not as daunting as I thought it would be. I added some nutritional yeast at the end to round out the flavor, perfect!
I’m so glad you enjoyed it!
I put average size onions in the freezer for 10 minutes before peeling and slicing. If your onions are large, maybe add a minute or two in the freezer.
Great tips, thank you for sharing that with us!
Can I substitute the dry sherry wine for sherry cooking wine?
Hi Robin, we have a section in the recipe titled: “Can I substitute the sherry wine?” I recommend reading through it. One of our readers also reported great results using a non-alcoholic substitution – Chicken Broth. I haven’t tried using sherry cooking wine yet to advise.
Thank you so much for your recipe! I followed your recipe, and it worked perfectly! My husband loves french onion soup, and he said it was better than any restaurant. I think the dry sherry did the trick. It took us a while to find it, but it made the difference. I also wore the goggles to slice the onions, but I found breathing through my nose to help with the tears. I can’t wait to try your other recipes! You are a great find!!
Hi Bobbi, so great to hear that! I’m glad it was a success, thanks for sharing your great comments with us.
Excellent. Used your recipe size calculator to make for 4. All turned out well. It’s really restaurant quality. Used dry thyme for simplicity. Added 1/4 tsp sugar after taste test.
Thank you so much for sharing that with me.
Natasha, just wanted to let you know that this is an excellent recipe! I truly enjoy watching your videos on Instagram or YouTube!
I have tried so many and never written so thought I would today! Thanks for all your inspiration!
You’re welcome, Debbie! I’m so glad you’re enjoying this recipe!
Thank you for this recipe! Haven’t made it in years! Similar to mine.. what would be a side dish to go with soup? Maybe a sandwich type?👏👏🥰
You’re welcome, Helen. There are a lot of options, it’s great with Chicken Pesto Panini, Salad, Roasted veggies with mushrooms and so much more.
its delicious i only used 4 onions it was excellent
I’m so glad you enjoyed that!
Best French onion soup I’ve had in years. And so easy to make, just takes a little time. Thanks Natasha! Another winner!!
Wow, that is wonderful! I’m happy to know that you loved this recipe. Thanks, Julie.
I made this a couple of weeks ago and am just now posting of how delicious it is. My daughter is a big fan of the soup and loved it. It’s a keeper!
That’s so great! It sounds like you found a family favorite, Barbara!
Appreciate your blog and all the little tricks you demonstrate example. Cutting onions.
Thank you for your appreciation. It means a lot to me!
Perfection! A hit in my house, thank you!!
You’re welcome! I’m so happy you enjoyed it, Andrea.
Excellent soup but ended up with too many onions and not enough broth. Suggest using only 3 onions, not 6. Anyways it was excellent!
Thank you for sharing that with me.
Love the onion soup recipe. My husband and I made the onion soup together for Valentine’s Day! We lived cooking and eating it together. Thank you, Natasha for all your delicious recipes as well as your taste tests afterwards. Happy Valentine’s Day to you and yours and God Bless. ♥️Wendy
Hi Wendy, you are very welcome. That is nice and sweet! I hope you will both love every recipe that you will try!
I made this the other night and oh my goodness it was delicious!!! I’ve been looking for an easy French onion soup for such a long time and this is it!!! This is my husbands favorite soup to get at restaurants and he said this was better than what he gets at them. My kids devoured it as well. Will definitely be making this again and again.
That’s just awesome! Thank you for sharing your excellent review, Corinne!
I tried this recipe in early January and loved it. I’ve made it twice since. My husband and I literally can’t get enough! I’m highly recommending it! I’d give it 6 stars if I could
Thank you for that wonderful review, Shana! I’m so happy you enjoyed it!
Great, easy recipe! Thank you! Spot on, with the bread. I made homemade bread, sliced it(looked like biscotti) and topped with a swiss and gruyere blend i got at Aldi. Yum! I ended up doubling the recipe, looking forward to tasting it the next day.
Sounds wonderful! Thanks for sharing your good comments and feedback, Merry.
I’ve been making your recipes every day, and my husband has been loving it! He never knows what he’s going to get that day for dinner, and every single recipe is so amazing and tasty and easy!
That’s so nice! Thanks for sharing, Angie. I hope you and your family will love every recipe that you will try!
Hi,Natasha I haven’t tried this recipe, but when I watched your youtube video about I could just smell that french onion soup through the screen. Oh, and by the way your children are adorable
Awww thank you so much for that sweet comment.
Needs some acidity. The umami seems to be there but missing some brightness.
Hi Beth, did you add the alcohol? That definitely helps to balance it out.
Hi Natasha, i love your recipes.
What can i substitute with wine, i can’t use alcohol.
Hi Rana, we have a section in the recipe titled: “Can I substitute the sherry wine?” I recommend reading through it. One of our readers also reported great results using a non-alcoholic substitution – Chicken Broth
Absolutely delicious-I made this soup for dinner tonight-The only thing I did different is I cooked down beef neckbones in the boxed broth-I added some carrots, celery and thyme in the pot and let it cook for a few hours-
Thank you so much for sharing that with me, Anne! I’m so glad you enjoeyd this recipe!
Is there a type of pot I should or should not use. I cannot get nice brown carmelized results. Barely browned!
Hi Eileen, the dutch oven pot that I used worked great. Make sure to add the sugar which helps to speed up the caramelization as well as using the correct type of onions. Lastly, this recipe requires some patience for onions to caramelize properly – it’s a process that can’t be rushed.
I rinse the onions in cold water an only breath through my nose. It seems to work pretty good. I love your recipes.
Great tip! Thank you for sharing that with me, Debbie!
I love all of your recipes! Can you tell me where you purchased the wood soup ladle? Thanks so much.
Hi June, you can find our favorite kitchen tools in our Blog Shop HERE and in our Amazon Affiliate Shop HERE. I hope this helps!
Hi love your recipes, Tried this tonight but could not get it to caramelized. So, I went ahead with the recipe. What did I do wrong?
Hi Teri, it just takes time and patience. Also, make sure not to skip that little bit of sugar at the timing speciifed in the recipe which helps to speed up the process.
Hi Natasha i love your recipes
I’m so happy you enjoyed that. Thank you for sharing that with us!
This is the BEST onion soup I’ve ever tasted! Thank you SO much for your fabulous recipes. Since I was introduced to your website, I now have a binder just for your recipes, because I’ve printed so many of them!
Hi Jean, I am so happy to hear you loved the French onion soup recipe and others. Thank you!
The BEST French Onion soup ever. I followed your recipe to a tee. You’re right, you can’t rush carmelizing the onions. It takes time and patience. The dry Sherry added so much flavor. The homemade croutons, perfect. Will be having what’s left tomorrow! I passed this on to my daughter and I hope she tries it!
I hope your daughter will love this recipe too! Thank you for your great review and feedback, Barbara.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Great onion soup. Simple easy to follow recipes. I love watching you cook
Best Onion Soup! Made this for my husband.
Thank you Natasha for another great recipe!
I’m so happy to hear that! Thank you for sharing your great review, Mary!
I have made this twice now in the last two weeks. It is better than any we have ever had at a restaurant. Thanks for sharing this recipe it is excellent!!!
That’s so great! It sounds like you have a new favorite!
I make this onion soup all the time, I keep my onion in the fridge so they are cold and do not let me tear up. Another thing yes for the sherry, I use cognac which I find give it an even better taste, than sherry and it is not as sweet, and add a good balance to the soup. For the cheese it is hard to find Gruyere where I live and it is not always available, so I used Swiss cheese it is just a good. If I haven’t got Swiss cheese on hand I used part Mozzarella and Parmesan Cheese.
Thank you so much for sharing that with us, Jackie! I know our readers will find this helpful!
Appreciate the cheese tip. I couldn’t find guyere either. But I do have mozzarella and parmesan.
I made this recipe for Christmas dinner. 1st time the WHOLE family loved something I made! I have to admit I didn’t hear the 3 lbs or 6 large yellow onions….I bought 7 large yellow onions…I think each one was 1 lb each….I was cooking onions in 3 pans!!!!! After I realized my mistake, I just kept adding beef broth and it was amazing…and they are excited with the leftover soup! Thanks! Love your website!
I’m so happy that worked out, Rosemary! Thank you for sharing that wonderful feedback with us!
Made this today, never realised how simple it was to make my favourite soup.
I’m so happy you enjoyed that, James! Thank you for that wonderful review!
Made this tonight! Amazing!!
Awesome! I’m glad you enjoyed this recipe, Ruthann!
When peeling and slicing all those onions, I put a small fan next to the cutting board and…… to tears!
Great tip! Thank you for sharing that with me Lisa!
Thank you for onion soup recipe. My husband’s favorite. Now I will try.
I love your recipes they are so easy to follow.
It is a must-try classic! We LOVE French Onion Soup!
do you have a link to your soup bowls?
Hi Michelle, Le Creuset brand makes great ones that can withstand the broiler heat. Be sure to search for “broiler-safe” when purchasing them. The ones I got at Sur la Tab specifically say they aren’t safe for that high of heat.
Help, I don’t know if they were the wrong kind of onion or what but they were sweating so bad that I had almost a half of my Dutch oven with liquid. I poured most of it out and it seems to be better. I have not added the broth or sherry yet. I am not a new cook,but I have not seen anything like this.
Hi Carol, that does seem unusual. They should normally soften as they “sweat” but shouldn’t release a ton of liquid. The best onions for this is regular fresh yellow onions (I don’t use frozen for this).
Can I substitute something else for the alcohol?
Hi April, please see our note in the recipe “Can I substitute the sherry wine?”
This looks divine! Can I freeze it?
I Anne, we have always enjoeyd this fresh, but I imagine you could freeze the broth without the bread and cheese if you test that, I would love to know how you like it!
Every single recipe of yours I make is absolutely delicious. I am a really good cook so I know what good food tastes like. Thank you for sharing your sweet family too. My family is loving the Onion Soup recipe I just made!
You’re welcome! I’m so happy you’re enjoying our recipes!
Well worth the wait on caramelizing onions!! Delicious!
Yes totally agree with you! Thank you for your great review, Jen.
Wow! This was really good! Thanks for your recipes little lady, you are making me look like I know what I’m doing 🙃.
You are very welcome, Steve. You do know what you are doing that’s why you are able to follow these recipes. Keep up the awesome work!
I like your technique, I will definitely make it this weekend. Thanks for sharing
You’re so welcome! I hope this soup becomes one of your favorite recipes.
Wow this looks amazing!! I’ll have to try it!
Also quick tip on cutting onions…I discovered this accidentally. I didn’t want my hands to smell like onion so I wore latex gloves while cutting and handling them….no more tears!! I guess the gloves helped to prevent some of the onion juice to get into the pores of my skin?? Don’t know but it works for me!
That is awesome and thanks for sharing that tip!
This was perhaps the BEST french onion soup I’ve ever had. Don’t skip the gruyere cheese, so delicious. Very easy to make, great recipe and instructions!
That’s just awesome! Thank you for sharing your wonderful review, Erin!
Hi Natasha! I know there’s a section that tells the substitutes for the sherry but….I’m wondering, since I know I won’t use either the sherry nor the white wine later…. Can I used apple cider vinegar instead? Or it will change too much the flavor?
From Puerto Rico I thank you for helping me look like I know how to cook!!! 😉
Hi Melissa, we have a section in the recipe titled: “Can I substitute the sherry wine?” I recommend reading through it. One of our readers also reported great results using a non-alcoholic substitution – Chicken Broth.
Which broiler-safe serving bowls do you recommend?
Hi Mike, Le Creuset makes great ones that can withstand the broiler heat. Be sure to search for “broiler safe” when purchasing them. The ones I got at Sur la Tab specifically say they aren’t safe for that high of heat (which made me super nervous when I did it anyway!
Delicious! It was easy to make and the results were fantastic. I will definitely make again!
I’m so happy you enjoeyd that Katie!
Can you do more soup recipes
Sure, thanks for your suggestion!
I made this yesterday and it was simply the best FOS we’ve ever made. I did add a little red wine in addition to the sherry. Thank you again Natasha.
Perfect! Thank you for sharing your experience with us, Stacy. I’m so glad you loved this soup!
did anyone of your subscribers suggested this recipe the french onion soup
Yes, a lot has requested this recipe. I hope you like it too!
You can buy “onion googles.” I have a pair and love them!
Nice, I didn’t know about that one. Thanks!
How is this French Onion Soup for freezing?
Hello Gloria, you can caramelize the onions and even make the entire soup base 3 days ahead. Once the soup is done, let it cool then cover and refrigerate until ready to reheat and serve.
When I wore contacts I never had a problem with the onions!
Wow! That’s amazing!
I don’t have Sherry can I use cooking wine?
Hi Karen, we have a section in the recipe titled: “Can I substitute the sherry wine?” We normally do not recommend cooking wine for recipes that call for wine.
To Prevent from crying when slicing onions- I use this method all the time-once onion is cut -peel and rinse under cold water for 10 sec or so – works every time. then proceed slicing= no tearsTry it please Sylvia – love r recipes+++
Hi Sylvia! Great tip! Thank you for sharing that with us!
Was watching your video for French onion soup. Here’s what I do to avoid onion-prep tears. I keep a small (O2Cool) battery folding fan in a kitchen drawer. When I prep onions, I place it to the side of my cutting board and have the breeze blow across the onions. NEVER a tear! My family loves your recipes!!
That’s a great idea! Thank you for sharing that with me!
I remembered one of the videos that I was watching when you were cutting up an onion you wanted suggestions of how not to be tearing as you’re cutting up an onion my mom had a idea when you cut up an onion you breathe through your mouth when you breathe through your mouth you don’t tear as you’re cutting up the onions so just give it a try and let me know if it works for you because it always works for me God bless and have a happy holiday your friend Edna
Hi Edna, Thank you so much for sharing that tip with me!
Looks amaxing! Can’t wait!!
I hope you try this recipe soon!
Tastes wonderful! My tip for chopping onions is to keep a small personal fan on the counter next to the cutting board I am using. turn it on and blow it directly across your work surface. The oils from the onions will be blown past the board and not float up to your eyes. Works every time! No more goggles!
Great tip! Thank you so much for sharing that with me, Simone!
Hi Natasha – Love all your recipes! To lessen the crying when chopping onions, I light a small tea lite with a match and have it burning right in front of me. Works for me.
That is a great onion cutting tip and thanks for sharing!
Hi natasha I tried your french onion soup but there was some changes I didn’t but wine and also I tried it with chicken broth and I but dry thyme and it tastes better than restaurants
Hi Judy, I’m so glad you loved it without wine (alcohol-free) and using chicken broth. Thank you for sharing your great review!
Hi natasha my friend wanted from you to do a recipe called papporti ands she said she will be happy if you do it for here so I really wish if you can do it for here please
Thank you so much for that suggestion Sara!
I don’t have beef stock. Could I use vegetable or chicken stock instead?
Hi Rachel, they would work but we found beef stock makes for the best flavor.
Love your recipes. To stop the onions from making you cry, place a metal spoon in your mouth. You need to do this before you start cutting the onions, not just from when they start to bother you. Also, if you are looking down when cutting the onions, you need to make sure that the spoon is still horizontal and sticking out and not down at a vertical angle. The vapors from the onion reacts with the metal which neutralizes them, but the spoon literally has to be in the pathway of the rising vapors to interact with them.
That’s so interesting! Thank you for sharing that with me, Jean!
Hi Natasha, Merry Christmas! I love your onion soup recipe. Especially the crusty bread crouton. OMGoodness, I actually like to throw in the whole onion skins and fish them out just before serving for extra deep flavor and color. Next cold day, we’re having onion soup. Thanks!
Thank you so much for sharing that with me, Greg! Merry Christmas!
Hi l love your recipe
I’m not a fan of onions, but I LOVE this soup!! It is full of so much flavor!!
Hi Kristyn, I’m so glad to hear that. Isn’t it amazing how just a few ingredients make such a flavorful onion soup? It’s a favorite of mine also.
This is hand down my favorite soup recipe. Absolutely amazing!
I’m so happy to hear that you loved the recipe! Thank you for sharing that with me!
Absolutely gorgeous! This is such a beloved classic – and your post has such great tips to make sure I can get it exactly right (like the brilliant suggestion that the cheesy toasts can be made separately if I don’t have broiler-safe bowls) – thank you!
I’m glad you find my tips so useful. Thanks for your great comments and feedback, Shelley!
Hi natasha I want to try your onion soup but there is a problem that I don’t drink wine and also I don’t have dry vermouth in my country so what is the substitution for it
Hi Judy, I would recommend using a dry white wine for this.
Cant wait to try this! Could I use purple onions instead I finished my batch of white onions making guac!
Hi Ava, please see the section above on what onions are best for making French Onion soup – Purple onions are not the best choice.