French Onion Soup (2024)

This traditional French Onion Soup recipe has warm baguettes topped with hot, melted Gruyere cheese. High quality beef broth, a splash of wine, and perfectly caramelized onions are the secrets to this classic recipe. PLUS, check out how you can prepare this recipe in the Crock Pot.

French Onion Soup

In case you didn’t know, I am a soupfanatic. And there are so manydifferent ways there are to make a traditional, homemade french onion soup recipe. I have tried them all, I’ve researched a lot, and I’ve finally got this recipe totally nailed down.

The secret to making the best French Onion Soup is to properly caramelize the onions and to use high-quality ingredients. That means using goodbutter, wine, broth, fresh baguettes, and cheese.

But don’t worry- I’ve offered great substitution options if you prefer not to use alcohol or would like more budget-friendly cheese options. I’ll even show you how the Slow Cooker can help you caramelize those onions!

Here are all of my KEY tips on making this recipe:

Use a Combination of Yellow and Sweet Onions

• Each type of onion adds a different element of flavor. Combining the two allows you to enjoy the best of what each has to offer.
• I like to use 2 sweet (vidalia) onions and 4 yellow onions, they weigh a solid 5 pounds total.
• Use a madoline slicer to cut the onions quickly and evenly.

Use Dry White Wine

• I have tried several different wines for this recipe and I find dry white wineto be the best.

Best Dry White Wines for Cooking:

• Sauvignon Blanc
• Pinot Grigio
• Unoaked Chardonnay

If you prefer to make this without wine:

• You can substitute 3 Tablespoons white wine vinegar + chicken or beef broth to make 3/4 cup.

Best Cheese For French Onion Soup

• Gruyere cheese is best.
• Other cheese options include Comte, Emmental (Swiss), Provolone, or Mozzarella.

Use High Quality Beefand Chicken Broth

• Some recipes call for using only beef broth, but adding chicken broth creates a greater depth of flavor.
• Homemade or High-quality commercial beef broth is a must.You can also try to purchase a private label from a local butcher.
• Homemade chicken broth is also ideal for this soup.

How to Caramelize Onions

Caramelizing onions is very easy, it takes patience more than skill. Follow the simple steps below and the rest will take care of itself.

Don’t cut the onions too thin

• You want 1/4 inch slices, as they will shrink down and you don’t want them to be toothin or stringy.

Coat the onions generously in butter.

• Use a set of tongs makes them easy to toss around in the pot.

Cook them low and slow

• Cook the onions over medium-low heat. This process takes some time but the end result is well worth it.

Use more onions than you think

• Onions made up ofover 80% water.They shrink down considerably as they cook, as you will see below.
• I use 5 pounds in this recipe.

Watch These Onions Caramelize. Each photo was taken 20 minutes apart.

Caramelizing Onions in the Crock Pot

The benefit of caramelizing the onions in the Crock Pot is that you don’t have to stir them while they reduce and you can get most of the work done overnight. They’ll need to cook on low for 10 hours.

Note: To fully caramelize them, you will need to transfer them to a pot on the stove at the end with some additional butter and some of the juices from the Crock Pot over medium-high heat for 10-15 minutes. You will then finish the soup on the stove top as well.

• Melt 4 Tablespoons of butter in the Crock Pot. Add the onions and toss to coat. Cook on low for 10 hours.
• Melt 2 Tablespoons of butter in a large pot on the stove over medium-high heat. Wait until it begins to foam. Add the onions and cook for 10-15 minutes.
• Decrease heat to medium. Add the white wine and cook for an additional 2-3 minutes. Pour in the beef broth, chicken broth, Worcestershire sauce, and add the bay leaves and thyme.
• Simmer for another 45 minutes on the stove with the lid cracked. OR, transfer back to the Slow Cooker and cook for 2-3 hours on high or 4-6 hours on low.

Instant Pot Method

Yes, it’s true! You can make this in the Instant Pot! (As featured onMSN.)

Make-Ahead Method

• There is probably no better soup to make ahead of time than this. This soup can be stored in an airtight container for up to three daysprior to serving.
• The soup can be reheated on the microwave, Slow Cooker, or stove top, and the baguettes and cheese can be toasted/melted separately and added to the soup once ready to serve!

Freezing

This is a great freezer meal.

• Let it cool prior to freezingand store it in anairtight container.
• It’s best if used within 3 months of freezing.
• Freeze only the soup, don’t include bread/cheese with it.

Try These Next!

Want My Soup Crocks?

(Amazon affiliate link)I bought these oven safesoup crocks justfor this soup. They’re very study, handmade, super high quality.

Check out all of my kitchen essentials here.

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