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French Onion Soup Recipe

Make this Classic French Onion Soup Recipe with Crostini and Gruyere Cheese that is topped off with fresh thyme and perfect on cold days!
Course Soup
Cuisine French
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 20
Calories 212kcal


For the Soup:

  • 3 ounces of unsalted butter
  • 4 each peeled and thickly sliced yellow and white onions
  • 1 ½ tablespoons of sugar
  • 6 finely minced cloves of garlic
  • 2 cups of red wine I used cabernet sauvignon
  • 96 ounces of beef stock
  • 2 tablespoons of chopped fresh thyme
  • 2 tablespoons of balsamic vinegar
  • Kosher salt and fresh cracked pepper to taste

For the Crostini:

  • 1 French baguette cut into ½” thick slices
  • 1 stick of melted unsalted butter
  • Kosher salt and fresh cracked pepper to taste

For the Toppings:

  • 1 pound of shredded gruyere cheese
  • fresh thyme sprigs for garnish


  • In a large rondeau over medium-low heat, melt the butter and caramelize the onions very well (can take up to an hour).
  • Halfway through the cooking process add in some sugar to help brown.
  • Once caramelized add in the garlic and sweat for 3 to 4 minutes.
  • Next, de-glaze with red wine and cook the liquid until it is mostly absorbed into the onions.
  • Next, add in the beef stock and simmer for at least 20 minutes.
  • Finish with fresh thyme, salt, and pepper and adjust with balsamic vinegar.
  • Pour the soup into an oven-safe bowl and top off with a few crostini’s and add on at least ½ cup of gruyere cheese.
  • Place the soup on a sheet tray and cook it under the broiler on high heat for 3 to 4 minutes or until the cheese is browned and melted. Garnish with thyme sprigs.



Calories: 212kcal | Carbohydrates: 12g | Protein: 11g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 455mg | Potassium: 356mg | Fiber: 1g | Sugar: 3g | Vitamin A: 355IU | Vitamin C: 3mg | Calcium: 262mg | Iron: 1mg