French onion soup is a classic comfort meal that is rich, cheesy, and nourishing. The traditional French onion soup was created in Paris in the 18th century and has remained popular ever since.
The key to the perfect French onion soup is cooking the onions low and slow so they caramelize and soften to create an unrivaled depth of flavor.
Once you’ve nailed the soup base, the dish is topped with a toasted piece of bread and plenty of cheese so every spoonful has the perfect texture balance.
In this version, we have added some fragrant herbs to add some brightness to the soup.
Simmering fresh thyme, bay leaves, and rosemary in the broth adds a sparkling herbaceous flavor to the already delectable soup.
Once you’ve tried this dish it’s sure to become a regular in your weekly cooking.
Why you will love this French onion soup recipe…
Ultimate Herb-Infused French Onion Soup
Equipment
Ingredients
For the soup:
- 3 tbsp salted butter
- 2 tbsp olive oil
- 4 large yellow onions, thinly sliced
- 1 tsp salt
- 1 tsp sugar
- 3 cloves garlic, minced
- ½ cup dry white wine
- 6 cups beef broth
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- ½ tsp black pepper
For the croutons & topping:
- 1 small baguette, sliced
- 2 tbsp garlic butter
- 1 ½ cup Parmesan cheese, grated
Instructions
Ingredients
- Heat butter and olive oil in a large pot over medium-low heat. Add sliced onions, salt, and sugar. Stir occasionally for 45-50 minutes, until onions are deep golden brown and jammy. Don’t rush this step—this is where the magic happens!
- Stir in minced garlic and cook for 1 minute. Pour in white wine to deglaze the pot, scraping up the flavorful bits from the bottom. Let it simmer for 2-3 minutes until the wine reduces.
- Add the beef broth, Worcestershire sauce, bay leaves, thyme, rosemary, and black pepper. Simmer uncovered for 20-25 minutes to let the herbs infuse the soup with flavor. Remove bay leaves, thyme, and rosemary before serving.
- While the soup simmers, preheat the oven to 375°F (190°C). Brush baguette slices with garlic butter and toast on a baking sheet for 8-10 minutes until golden.
- Ladle soup into oven-safe bowls, place croutons on top, and cover generously with Gruyère and Parmesan. Broil for 2-3 minutes until bubbly and golden.
Nutrition
Serving Suggestions
The best thing about French onion soup is that all you need for a great soup is in the bowl. The bread is on top, so you don’t need to have extra to dip (though you can have extra on hand if you want).
Serve this dish as a rich starter or as a main with larger portions.
Here are a few more of our delicious soup recipes to try out:
Expert Tips 🧑🍳
Storage Suggestions
French onion soup FAQs
What is the history of French onion soup?
French onion soup was created in Paris in the 18th century. Louis XV’s father-in-law was responsible for bringing the soup to the attention of the royalty in Versaille after he tasted it at an inn while traveling.
What is another name for French onion soup?
In French, this dish is called soupe à l’oignon gratinée.
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