Easy French Onion Soup (Without Wine)
Easy French Onion Soup (Without Wine) is a classic French onion soup recipe where deeply caramelized onions simmer in a savory broth and are finished with toasted baguette and melted Gruyère cheese. It delivers slow-cooked richness, deep caramelized flavor, and cozy comfort food appeal.
Servings: 6
Calories: 388kcal
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
Cooking Notes
The key to this soup is taking the time to fully caramelize the onions until they turn deep golden and sweet. Once the broth and herbs are added, the soup simmers gently so the flavors develop. Toast the baguette separately and broil the cheese-topped bowls just before serving.
Tips for Best Results
- Cook the onions slowly so they caramelize evenly and develop deep flavor.
- Stir occasionally during caramelization to prevent sticking.
- Toast the bread before broiling so it stays crisp in the soup.
- Add the balsamic vinegar at the end for balance and brightness.
Nutrition
Calories: 388kcal | Carbohydrates: 31g | Protein: 20g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 707mg | Potassium: 673mg | Fiber: 2g | Sugar: 6g | Vitamin A: 553IU | Vitamin C: 6mg | Calcium: 396mg | Iron: 2mg
