How do I keep the bread from getting soggy?

The trick is to toast the bread until it’s extra crispy before adding it to the soup. This helps it hold up under the melted cheese instead of turning into mush.

What’s the best cheese for French onion soup?

Gruyère is the classic choice because it melts beautifully and has a nutty, slightly sweet flavor. If you don’t have Gruyère, Swiss, Provolone, or a mix of Mozzarella and Parmesan work great too.

Can I make this soup ahead of time?

Yes! French onion soup actually tastes even better the next day. Just store the soup separately from the bread and cheese and assemble when you’re ready to eat.

Why are my onions taking forever to caramelize?

Caramelizing onions takes time—at least 40 minutes . If they’re cooking too slowly, turn up the heat just slightly, but don’t rush it! Low and slow is the key to getting them perfectly golden and jammy.

Can I use vegetable broth instead of beef broth?

Yes! Vegetable broth works great for a vegetarian version. You can also add a splash of soy sauce or Worcestershire sauce for a deeper umami flavor.

Best French Onion Soup Recipe (without wine)

Description

I made this French onion soup recipe, and it was unbelievably rich with caramelized onions, savory broth, and that irresistible golden cheese crust!

Ingredients

Scale

For the Caramelized Onions & Soup Base:

5 large yellow onions, thinly sliced (yellow onions caramelize best for a rich, sweet flavor)
3 tbsp unsalted butter (for depth and richness)
1 tbsp olive oil (helps prevent burning while caramelizing)
1 tsp salt (enhances the natural sweetness of the onions)
1 tbsp apple cider vinegar (adds acidity & deglazes the pot for extra flavor)
1 tbsp all-purpose flour (thickens the broth slightly)
6 cups beef broth (homemade or store-bought, the backbone of the soup)
1 bay leaf (adds depth and a subtle herbal note)
3 sprigs fresh thyme (or 1/2 tsp dried thyme) (a must for authentic flavor)
1/2 tsp black pepper (to balance the sweetness of the onions)

For the Topping:

1 small baguette, sliced (for that crispy, golden toast on top)
2 cups Gruyère cheese, shredded (the best cheese for melting and flavor)

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Instructions

Caramelize the Onions: In a large heavy-bottomed pot, melt the butter and olive oil over medium heat. Add the sliced onions and salt, stirring to coat. Cook on low heat, stirring every few minutes, for 40–45 minutes until the onions are deeply golden and jammy. If the onions start sticking, add a splash of water or broth and scrape up the browned bits with a wooden spoon—this is where the best flavor develops!
Deglaze the Pot & Build the Broth: Once the onions are fully caramelized, pour in the apple cider vinegar and stir, scraping up any browned bits from the bottom. Sprinkle in the flour, stirring constantly for 1 minute to cook out the raw taste.Slowly pour in the beef broth, stirring well to keep it smooth. Add the bay leaf, thyme, and black pepper. Bring the soup to a simmer and let it cook for 20–30 minutes so the flavors deepen.
Toast the Baguette Slices: While the soup is simmering, preheat the oven to 375°F. Arrange the baguette slices on a baking sheet, drizzle with olive oil, and toast for 8–10 minutes, until golden and crisp.To make sure the bread holds up under the melted cheese, toast it extra crispy!
Assemble & Broil the Soup: Ladle the hot soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl, then generously sprinkle with Gruyère cheese. Set the bowls under a broiler on high and broil for 2–3 minutes until the cheese is melted, bubbly, and slightly golden. Watch carefully—it can burn fast!
Serve & Enjoy: Let the soup cool slightly before serving (the cheese holds heat!). Garnish with extra thyme if desired. Serve hot and enjoy every rich, cheesy, comforting bite.

Notes

Use the Right Onions – Yellow onions caramelize best and give the soup its rich, sweet base.
Caramelize Slowly – Don’t rush the onions! Low and slow cooking (40+ minutes) brings out the best flavor.
Deglaze for Depth – Apple cider vinegar (or wine) lifts up the caramelized bits for a deeper broth.
Crisp the Bread – Toasting the bread well prevents it from getting soggy under the cheese.
Watch the Broiler – The cheese melts FAST—keep an eye on it to avoid burning.

Nutrition

Calories: 430 kcal
Sugar: 10g
Sodium: 940mg
Fat: 20g
Saturated Fat: 10g
Carbohydrates: 42g
Fiber: 4g
Protein: 18g
Cholesterol: 40mg