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You are here: Home / soup / Easy French Onion Soup

Easy French Onion Soup

March 16, 2014 By Joe Boyle 1 Comment

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Last Updated on April 7, 2025

French onion soup is easy to prepare and tastes amazing. Serve it for a perfect first course to any meal. 

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4 small bowls of French onion soup.

Jump To Contents:

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  • Making French Onion Soup
    • Ingredients
  • Preparation Steps
  • Finishing the French Onion Soup
  • Here Are Some More Tasty Soup Recipes To Try
  • French Onion Soup

Making French Onion Soup

French onion soup is a classic starter dish that’s easy to make.

Ingredients

  1. Thinly sliced onions, I used sweet onions, but yellow onions would be okay.
  2. Good beef broth
  3. Fresh thyme leaves
  4. Worcestershire sauce…just because it’s so good and adds umami
  5. Toasted bread cubes
  6. Good melty cheese like Gruyere or Fontina

From start to finish, it takes 35 to 40 minutes to make.

Chopped onion and thyme on a cutting board.

Preparation Steps

To speed up the preparation of the onions, I recommend using a mandoline. Use an insert to get about 1/8 inch slices.  I then used a knife to chop the onion rounds into quarters so the onion pieces weren’t too long and hard to eat.

Bread cubes made from ciabatta buns.

I used ciabatta rolls to make the croutons for the French onion soup. I just cut them in half (using my Wusthof Santoku knife which is very sharp). The crust is easy to remove with the knife since the ciabatta bun is quite firm. Just slice off the crust, but don’t get too picky about it.

Two buns made more than enough croutons for 4 ramekins. Start your broiler with the rack 3 or 4 inches away from the elements, put the bread cubes into a small baking sheet and drizzle with a little olive oil. Mix the pieces around a bit and place them under the broiler.

Keep a close eye on it and lightly brown. Take the pan out and turn the pieces to a second side with a spatula or carefully by hand. Place back under the broiler for 20 or 30 seconds until browned.

Sheet pan with toasted bread cubes.

For the broth, I used Better than Bouillon, roasted beef base, 1 tablespoon to 4 cups of hot water.  Canned or boxed beef broth would also be fine to use.

Ramakins with onion soup and cheese slices ready to bake.

Finishing the French Onion Soup

Once the soup has simmered for about 15 minutes, use a ladle to scoop it into ramekins. Add a handful of toasted croutons, then cover with sliced or grated cheese.  Place the ramekins on a baking sheet and place them under the broiler, 3 or 4 inches from the element, until the cheese melts and begins to brown.

4 ramekins of onion soup from the oven.

Serve the French onion soup hot from the oven. Give it a try.

The printable recipe card is below.

Here Are Some More Tasty Soup Recipes To Try:

  • Easy Beer Cheese Soup
  • Spicy Black Bean Soup
  • Best Homemade Tomato Bisque
Close-up view of 4 ramekins of onion soup.

French Onion Soup

This is an easy French Onion Soup recipe to use as a perfect starter dish for any meal.
5 from 1 vote
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Course: Soup
Cuisine: French
Keyword: French onion soup, French onion soup recipe
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 4 servings
Calories: 319kcal
Author: Joe Boyle

Ingredients

  • 2 Tbsp EV Olive Oil
  • 1 large sweet onion, (or yellow onions) , (Vidalia), thinly sliced and chopped. About 2 cups.
  • 1/2 tsp Kosher Salt
  • 1/2 tsp ground black pepper
  • 2 tsp fresh thyme leaves
  • 4 cups Beef broth, (Better than Bouillon, roasted beef base)
  • 2 tsp Worcestershire sauce
  • 4 ounces sliced Gruyere cheese or other soft, melting cheese like Fontina
  • 2 Ciabatta buns, Crust removed, cubed and toasted
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Instructions

  • In a large skillet, heat the olive oil on medium heat and add the onion, salt and pepper. Sautee for about 10 minutes to soften the onion, but keep from browning.
  • Add the beef broth, thyme, and Worcestershire sauce, and continue to simmer for another 15 minutes.
  • While the broth is simmering, place the bread cubes on a baking sheet, drizzle lightly with olive oil and place under the broiler until lightly browned, turn and brown the reverse side of the cubes, 1 to 3 minutes.
  • Spoon the soup into oven proof ramekins. 
  • Float ciabatta cubes on the soup and place sliced Gruyere cheese on top.
  • Place under broiler on high heat until the cheese is melted and just starts to brown, 4 to 7 minutes. Serve immediately.

Notes

  1. Recipe adapted from Giada De Laurentiis.

Nutrition

Calories: 319kcal
This recipe post was updated on October 5, 2023.
 
 
 
7 shares
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Filed Under: Appetizers, Side dishes, soup

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Comments

  1. MaryJo

    March 16, 2014 at 3:53 pm

    5 stars
    I couldn’t believe how wonderful this was. One thing I really liked was that because Joe cut the bread into cubes, it was so much easier to eat than when there’s one large slice of bread that you’re trying (unsucessfully) to cut up with a spoon.

    Reply
5 from 1 vote

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