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Close up of French Onion Soup in blue crocks on a wooden table.
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French Onion Soup

French Onion Soup is rich, savory, and loaded with sweet, golden onions, hearty broth, crunchy croutons, and plenty of melted cheese. It takes a little time to caramelize the onions, but that is what gives every bowl so much delicious flavor!
Prep Time15 minutes
Cook Time1 hour 40 minutes
Total Time1 hour 55 minutes
Course: Dinner, Main Course, Side Dish, Soup
Keyword: French Onion Soup
Servings: 4 people
Calories: 962kcal
Author: Amanda Rettke--iamhomesteader.com

Ingredients

Soup

  • ½ cup (½ stick / 57 g) salted butter
  • 1 teaspoon kosher salt, plus more to taste
  • 3 large yellow onions + 1 large sweet onion, thinly sliced (about 10 cups total)
  • 4 cups (32 ounces) chicken broth
  • 4 cups (32 ounces) beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs fresh parsley
  • 1 sprig fresh thyme
  • 1 tablespoon balsamic vinegar
  • Freshly ground black pepper, to taste

Topping

  • 4 cups homemade croutons
  • 2 cups (216 g) Gruyère cheese, shredded
  • 2 cups (160 g) Asiago cheese, shredded

Instructions

  • Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced onions and kosher salt. Stir to coat the onions in the butter.
  • Cover and cook for 15 to 20 minutes, stirring once or twice, until the onions have softened and released a lot of liquid.
  • Uncover and reduce the heat to medium-low. Continue cooking, stirring every few minutes and scraping the bottom of the pot, until the onions are very soft and deeply golden brown, about 35 to 50 minutes more. If the bottom of the pot starts to get too dark, add a splash of broth and scrape up the browned bits. The total onion cooking time should be about 50 to 70 minutes.
  • Once the onions are deeply golden, add a splash of the chicken broth and scrape the bottom of the pot to loosen any remaining browned bits.
  • Add the remaining chicken broth, beef broth, and Worcestershire sauce. Tie the parsley and thyme together with kitchen twine and add to the pot. Bring the soup to a simmer, then reduce the heat and cook gently for 20 to 25 minutes.
  • Remove and discard the herb bundle. Stir in the balsamic vinegar. Taste and season with additional salt and black pepper as needed. Keep the soup warm over low heat.
  • Preheat the broiler. Arrange 4 oven-safe bowls or crocks on a rimmed baking sheet. Ladle the hot soup into the bowls, filling each about two-thirds full.
  • Top each bowl with about 1 cup of croutons. Sprinkle each with ½ cup Gruyère and ½ cup Asiago.
  • Broil for 3 to 5 minutes, watching closely, until the cheese is melted, bubbly, and golden in spots. Serve immediately.

Nutrition

Serving: 1bowl | Calories: 962kcal