Classic French Onion Soup (Better Than Restaurant Style)

If you’re craving a rich, comforting soup that feels straight out of a Parisian bistro, this French Onion Soup is it. With slow-caramelized onions, a deeply savory broth, and gooey melted cheese on top, it’s the kind of dish that instantly makes a chilly night feel special.

This recipe is simple but takes patience — letting the onions cook low and slow is the secret to that deep, sweet flavor. Finish it with crusty bread and a bubbling blend of Swiss and Gruyère cheese, and you’ll see why this soup is a timeless classic.

Why You’ll Love This Recipe

• Restaurant-quality at home → Save $$ and enjoy it fresh from your kitchen.

• Caramelized onion magic → Sweet, savory, and melt-in-your-mouth.

• Cheesy topping → Swiss + Gruyère make the perfect melty crust.

• Comfort food upgrade → Perfect for date nights, holidays, or cozy weekends.

Tools You’ll Need

• Dutch oven (shop my favorite [here])

• Oven-safe soup crocks (get them [here])

• Baking sheet

• Cutting board & sharp knife

Ingredients (Serves 6 cups of soup)

• 6 yellow onions, thinly sliced

• 4 cups beef broth (low sodium preferred)

• 1 Tbsp garlic powder

• 1 Tbsp sugar

• 1 tsp salt

• 3 Tbsp all-purpose flour

• 2 sticks butter (1 cup)

• 2 sprigs fresh thyme (plus more for garnish)

• 2 Tbsp Better Than Bouillon beef base (or similar beef paste)

• 1 cup Swiss cheese (I used Jarlsberg)

• 1 cup Gruyère cheese, shredded

Instructions

1. Caramelize the onions. In a Dutch oven, melt butter over medium heat. Add sliced onions and thyme sprigs. Cook for 20–30 minutes, stirring occasionally, until onions are soft and golden brown.

2. Build the flavor. Stir in flour until fully incorporated. Add salt, sugar, and garlic powder. Mix in beef paste until combined.

3. Simmer the soup. Pour in beef broth, stir well, and bring to a boil. Reduce heat, cover, and let simmer for 40 minutes so the flavors deepen and the onions break down further.

4. Broil the cheese topping. Ladle soup into oven-safe crocks. Top each with a slice of crusty bread or croutons, then cover with Swiss and Gruyère cheese. Place crocks on a baking sheet and broil until cheese is bubbly and slightly browned.

5. Serve. Garnish with fresh thyme and enjoy immediately while hot and melty.

   
   

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop. Add extra broth if needed.

• Freezer: Freeze the soup without bread or cheese in airtight containers for up to 2 months. Add the toppings fresh after reheating.

• Canning: This recipe is not recommended for canning because of the butter, flour, and cheese topping. Stick with fridge or freezer storage.

Final Thoughts

This French Onion Soup is rich, savory, and downright cozy. The slow-cooked onions, hearty broth, and bubbling cheese crust make it feel indulgent yet comforting. Pair it with a glass of red wine and crusty bread for the perfect at-home bistro experience.

Stay tuned for my homemade crouton recipe because nothing makes this soup better than crunchy, golden croutons soaking up all that flavor.