It’s hard to resist the rich and comforting flavors of French Onion Soup Without Wine. This classic soup is packed with caramelized onions, a flavorful broth, and topped with toasted baguette slices and melted Gruyère cheese. It's the perfect recipe for a cozy night in.
Does this dish warm your soul? Check out our 12 Cozy Soups for Winter!
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This classic soup is a bistro favorite, traditionally made with a beef broth base, caramelized onions, and finished with a topping of toasted baguette slices and melted cheese. Typically, wine is added for extra depth, but this version omits it while still delivering that rich, savory taste.
If you like cheesy comfort food, you may also love our Cheesy Pasta with Ground Beef or our Tomato Soup with Sourdough Grilled Cheese.
Why We Love This Recipe
- Rich, Caramelized Flavors: Slowly caramelizing the onions brings out a deep, sweet flavor without needing wine.
- Easy to Make: With simple ingredients and a straightforward method, this soup is perfect for home cooks.
- Kid-Friendly: The omission of wine makes this a family-friendly version of a traditional favorite, just like our Shrimp Scampi without Wine.
- Perfect for Entertaining: The crispy baguette and melted cheese make it an impressive dish for guests.
French Onion Soup Ingredients
Here's the line-up for the best cheesy onion flavor.
- Yellow and Red Onions: The star of the dish. Caramelizing the onions slowly unlocks their sweetness.
- Butter: Helps with the caramelization process.
- Chicken and Beef Broth: We prefer a combination of broths to create the flavorful base.
- Balsamic Vinegar: Adds a tangy depth that mimics the flavor of wine.
- Baguette and Gruyère Cheese: For the iconic toasted topping, Gruyère or Comté cheese melts perfectly over the crispy bread.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Gruyère Cheese: Substitute with Comté, Swiss, or even mozzarella for a more budget-friendly option.
- Baguette: Any crusty bread like ciabatta or sourdough will work just as well.
- Thyme: Use dried thyme if fresh isn’t available, but reduce the quantity to 1 teaspoon.
How to Make French Onion Soup With No Wine
Ready to start cooking? Here's what you need to know to get the best results.
STEP ONE: Caramelize the Onions
Melt the butter in a large pot or Dutch oven over medium heat. Add the yellow and red onions, lightly salt them, and cook for 30-40 minutes, stirring occasionally, until deeply caramelized.
STEP TWO: Deglaze and Simmer
Add the Worcestershire sauce to the caramelized onions, stirring to scrape up any browned bits from the pot.
Pour in the chicken and beef broths, then add the bay leaf and thyme. Simmer for 30 minutes to let the flavors develop.
STEP THREE: Toast the Baguette
While the soup simmers, preheat the oven to 400°F. Drizzle the baguette slices with olive oil and bake for 5-7 minutes until crispy and golden.
STEP FOUR: Add Balsamic and Serve
Just before serving, stir in the balsamic vinegar. Ladle the soup into oven-safe bowls, top with toasted baguette slices, and sprinkle generously with grated Gruyère cheese. Broil for 3-5 minutes until bubbly and golden brown.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Toast the croutons separately before adding them to the top of the soup.
✔️ DO Serve the soup right away to enjoy the crispy baguette and melted cheese.
❌ DO NOT Rush the onion caramelization process. Low and slow cooking will give you the best flavor.
❌ DO NOT Add balsamic vinegar when adding other liquids. Reserve it for a final touch of sweetness.
Storage
Store any leftover soup in an airtight container in the fridge for up to 3 days. The onion soup can be frozen without the bread and cheese for up to 3 months. When ready to serve, thaw, reheat, and top with fresh bread and cheese before broiling.
Recipe FAQs
Yes, French onion soup without wine can taste just as rich and flavorful by using alternatives like balsamic vinegar or a splash of Worcestershire sauce. These ingredients provide a similar depth of flavor, making the soup delicious without the need for wine.
Gruyère is the traditional choice due to its rich, nutty flavor and excellent melting properties. However, Comté, Swiss, or even mozzarella can be used as substitutes if you prefer something milder or more budget-friendly.
The key to perfectly caramelized onions is cooking them slowly over medium heat. Stir the onions regularly and adjust the heat if needed to prevent them from burning. Allow them to cook low and slow for the best flavor.
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📖 Recipe
Easy French Onion Soup (Without Wine)
Equipment
- Dutch oven or large pot
- Oven-safe soup bowls
- Baking sheet
- Wooden spoon
Ingredients
Caramelized Onion Soup
- 3 large yellow onions sliced
- 1 large red onion sliced
- 4 tablespoons unsalted butter
- 4 cups low-sodium chicken broth
- 4 cups low-sodium beef broth
- 2 tablespoons balsamic vinegar added at the end
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- salt and freshly ground black pepper to taste
Toasted Crouton and Cheese Topping
- 1 baguette sliced
- 2 cups Gruyère or Comté cheese grated
- olive oil for drizzling
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the sliced yellow and red onions, and stir to coat them in butter.
- Lightly salt the onions at this stage to help draw out their moisture, which speeds up the caramelization process.
- Cook the onions for 30-40 minutes, stirring occasionally, until they are golden brown and caramelized. Add freshly ground black pepper as they cook.
- Once the onions are caramelized, add the Worcestershire sauce and stir, scraping up any browned bits from the bottom of the pot. Let it cook for an additional 1-2 minutes until slightly reduced.
- Pour in the chicken broth and beef broth, then add the bay leaf and thyme. Bring the soup to a boil, then reduce the heat to low.
- Simmer the soup for 30 minutes, allowing the flavors to develop. Adjust seasoning with additional salt and pepper if needed.
- While the soup simmers, preheat the oven to 400°F (200°C). Drizzle the sliced baguette with olive oil and place on a baking sheet. Toast the bread for 5-7 minutes until golden brown and crispy. Remove the croutons from the oven and set aside.
- Remove the bay leaf from the soup. Stir in the balsamic vinegar for a final touch of sweetness.
For the Topping
- Ladle the soup into oven-safe bowls, top each serving with a toasted baguette slice, and generously sprinkle with the grated Gruyère or Comté cheese. Place them under the broiler for 3-5 minutes, or until the cheese is bubbly and golden brown.
- Carefully remove the bowls from the broiler. Garnish with additional thyme, if desired, and serve immediately.
Notes
- Gruyère Cheese: Substitute with Comté, Swiss, or even mozzarella for a more budget-friendly option.
- Baguette: Any crusty bread like ciabatta or sourdough will work just as well.
- Thyme: Use dried thyme if fresh isn’t available, but reduce the quantity to 1 teaspoon.
Carol Atchison says
Love this! Wanted a good recipe for French Onion Soup for a while...this is the winner!
Jami Powell says
We are so glad to hear this, Carol! We love this soup recipe, too! 😃