Best French Onion Soup Recipe (without wine)

My favorite homemade French Onion Soup recipe is easy to make and packed with the richest, most flavorful caramelized onions. It’s rich, deeply delicious, and topped with golden, bubbly cheese that stretches with every bite. This soup might sound fancy, but let me tell you—it’s way easier to make than you think.

French Onion Soup Recipe

The first time I made this, I expected it to take forever. But with the right technique and a little patience, it turned out better than restaurant versions. That slow-cooked, caramelized onion flavor? Unmatched. That crispy, cheesy bread on top? Next level. And once you make it at home, you’ll never go back to store-bought versions again.

So if you’re craving something rich, savory, and totally worth the effort, let’s make the best French Onion Soup you’ve ever had—no wine needed!

Ingredients You’ll Need

Onions: I always go for yellow onions because they caramelize beautifully and develop that deep, sweet flavor. White onions work too, but they don’t get as rich.

Slice the onions as evenly as possible so they caramelize at the same rate.

Butter & Olive Oil: A mix of butter and olive oil keeps the onions from burning while they cook down to that golden, jammy goodness.

Beef Broth: This is the backbone of the soup. I like using homemade beef broth when I have it, but a high-quality store-bought version works, too. If you want a lighter version, you can mix in some chicken broth.

Apple Cider Vinegar: A splash of apple cider vinegar gives the broth a little brightness and complexity, just like traditional recipes that use wine—but without the alcohol. If you don’t have apple cider vinegar, a squeeze of lemon juice does the trick.

Flour: A sprinkle of flour gives the broth just a little body, so it’s not too thin.

Thyme & Bay Leaf: I always throw in a bay leaf and a few sprigs of thyme to build flavor while the soup simmers.

Baguette: A classic French baguette is my go-to because it crisps up beautifully when toasted.

Gruyère Cheese: is the best cheese for French Onion Soup, hands down. It melts perfectly and has that nutty, slightly sweet flavor that balances the onions. If you can’t find Gruyère, Swiss or Provolone work too.

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How To Caramelize Onions (The Right Way)

The first (and most important) step in making French Onion Soup is turning a big pile of raw onions into deeply caramelized, sweet, and jammy perfection. This isn’t a step you want to rush—real caramelization takes time. But trust me, the effort is worth it.

I start by melting butter in a large stockpot over medium heat. Then, I add all my thinly sliced onions, tossing them to fully coat them in that butter goodness.

At first, nothing much happens—just some steam and a little softening. But after about 5 minutes, I notice a bit of golden color forming on the bottom. That’s my cue to give them a stir.

I repeat this process every 5 minutes at the start, making sure to stir and scrape up the flavorful bits on the bottom.

After about 30 minutes, the onions turn from pale yellow to golden brown, and their aroma is incredible. Now, I start stirring every 1-2 minutes because things can go from caramelized to burnt real fast at this stage.

Once the onions reach a deep chestnut brown color (around 40–45 minutes in), they’re done. Soft, jammy, and loaded with rich sweetness. If I want to take things up a notch, I deglaze the pot with a splash of broth to lift every last bit of flavor.

And that’s it—caramelized onions done the right way! Slow, steady, and totally worth the wait.

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How I Make French Onion Soup

This soup is all about building layers of flavor. Here’s how I do it, with my best tips along the way.

Deglaze the Pot

Once the onions are caramelized, I pour in a splash of apple cider vinegar, scraping up all the browned bits from the bottom of the pot. This adds even more flavor to the broth.

Use a wooden spoon to scrape the bottom—those caramelized bits are packed with flavor.

Add Flour & Broth

I sprinkle in a little flour to give the soup body, then slowly pour in beef broth, stirring as I go. Then, I toss in a bay leaf and some thyme and let it all simmer for at least 20 minutes.

The longer the soup simmers, the richer the flavor gets. If you have time, let it go for 30-40 minutes.

Toast the Baguette Slices

While the soup is simmering, I slice up a baguette, drizzle it with a little olive oil, and toast it in the oven until it’s golden and crisp.

Toasting the bread extra crispy helps it hold up under the melted cheese without getting soggy too fast.

Assemble & Broil

Now for the best part. I ladle the soup into oven-safe bowls, place a toasted baguette slice on top, then pile on the shredded Gruyère. I stick the bowls under the broiler until the cheese is bubbling and slightly golden.

Keep an eye on the broiler—it can go from perfectly golden to burnt in seconds.

Serve & Enjoy

I let the soup cool for a minute (because that cheese holds heat like lava), then dig in. That first bite? Absolute heaven.

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Best Way to Store & Reheat French Onion Soup

I always make extra because this soup tastes even better the next day. Here’s how I store it:

• In the fridge: I keep the soup in an airtight container without the bread. It stays fresh for up to 4 days.
• In the freezer: I freeze just the soup (no bread) for up to 3 months. When I’m ready to eat, I defrost and reheat it before adding fresh toasted bread and cheese.
• To reheat: I warm it on the stovetop over low heat, stirring occasionally. Then, I assemble it with bread and cheese and broil it fresh.

If the soup thickens too much in the fridge, just add a splash of broth when reheating.

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French Onion Soup Recipe Variations & Substitutions

This French Onion Soup Recipe is a classic, but that doesn’t mean you can’t switch things up! Here are some of my favorite ways to customize it, depending on what I have on hand.

Make It Vegetarian – Swap the beef broth for vegetable broth. To deepen the flavor, add a splash of soy sauce for extra umami.

No Gruyère? No Problem! – Swiss, Provolone, or even a mix of Mozzarella and Parmesan work just as well. If you love extra cheese, try a combination!

Want It Extra Rich? – Stir in a small amount of heavy cream before serving to give the broth a creamy touch.

Gluten-Free Option – Skip the baguette and use gluten-free bread or croutons instead.

Low-Carb Version – Replace the bread with a thick slice of roasted cauliflower, or simply enjoy the soup without toppings.

No matter how you tweak it, the key is deep caramelized onions and a rich, flavorful broth—everything else is just a bonus!

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What to Serve with French Onion Soup

This soup is hearty on its own, but I love pairing it with something fresh or crunchy to balance the richness.

• A Simple Green Salad – A crisp salad with vinaigrette helps cut through the deep, savory flavors of the soup.
• Roasted Vegetables – Try roasted Brussels sprouts, asparagus, or a mix of bell peppers for a colorful side.
• Grilled Cheese or Panini – If you love cheese, go all in! A melty grilled cheese sandwich alongside French Onion Soup is next-level comfort food.
• Steak or Roasted Chicken – If I’m making this as a starter, I’ll serve it with steak, roasted chicken, or even baked salmon for a full meal.
• Extra Crusty Bread – Even with the baguette on top, I always have extra toasted bread for dipping—it’s just too good to resist!

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Tools You’ll Need

Having the right tools makes this French Onion Soup Recipe easier to prepare and ensures everything turns out just right. Here’s what I always use:

FAQs About French Onion Soup

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