Easy French Onion Soup

If you only get onion soup in a restaurant because you think it’s difficult to make, this easy French onion soup recipe will teach you that not only is it simple to put together, it is also extremely delicious to eat. Serve it to your guests and they will be impressed with how it looks and tastes.

A cheesy spoonful of onion soup held over the crock with salad and bread in the background

Before, when Christopher wasn’t thrilled about eating soup, French onion soup is the only soup he wanted or would eat at a restaurant. He has since branched out but I do still love making this soup for him. (fit classics)

My favorite thing about this soup is the cheesy crispy bread topping the oniony goodness.

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One of the things I don’t particularly like about French onion soups I find in restaurants is they are too sweet! I know that most people love that about it. But not me. I’m funny that way. I LOVE sweets but I don’t like sweetened foods for dinner.

One of the things I think happens in restaurant soups is either they add sugar to it and it doesn’t need it because the natural caramelizing of the onions is sweet enough.

Since I’ve been making this at home, I stopped caramelizing the onions because I use sweet onions like Vidalia and I actually like it better. So, this recipe proves that you don’t need to use caramelized onions for a delicious soup! That means that you can get this delicious soup on your table that much faster.

Try it like this and see what you think.

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Helpful tips

  • Use vidalia onions as they are the sweetest and have such a lovely flavor.
  • If you have a Trader Joe’s near you, I really recommend their organic broths as they are affordable, tasty and robust.
  • I melt different types of cheeses each time I make this soup. My favorites are muenster, provolone, gruyere, provolone, and Swiss cheese. But you can use whatever you like.

Ingredients and substitutions

  • Olive oil – extra virgin.
  • Butter
  • Onions – Vidalia which are naturally sweet.  You can substitute them with yellow onions.
  • Garlic – cloves or garlic paste.
  • Beef broth – you can use low sodium broth.
  • Dry sherry – you can omit this but it gives it such a nice flavor.
  • Dry white wine – sauvignon blanc is a good option.
  • Thyme – I use dried thyme, but you can add 2 thyme sprigs.
  • Maple syrup – optional, I only add a small amount because hub does like his a little sweet.
  • Soy sauce – optional
  • Worcestershire sauce
  • Bread – I use a crusty French bread. French baguettes are also a great choice.
  • Cheese – I use provolone and muenster cheese but gruyere cheese and Swiss cheese are great choices too.
A bowl with melted cheese on top but with a spoon raising up toast and onions
Photo Credit: Dishes Delish.

How to make easy French onion soup


Get a Dutch oven or stockpot.

Step one

Gather the Vidalia onions.

Onions on a board and a knife on the red cutting board

Step two

Cut onions in half and then in thin slices. (A)

Step three

Sliced onions filling my 8 cup bowl. (B)

The sliced onions on a red board and then placed in a glass bowl

Step four

Heat the Dutch oven on medium-low heat. Add oil and butter and once that heats up, add onions and sauté for 15 minutes. (C) Add garlic and sauté for 2 minutes.

Step five

Add beef broth, sherry, wine, thyme, maple syrup, Worcestershire sauce and soy sauce. Scrape the bottom of the pan for any browned bits and stir until combined. (D)

Onions sautéed and then broth added to the pan for the soup

Step six

Bring to a boil and lower to a simmer and cook for 50 minutes. (E)

Step seven

Slice bread and get out the cheese from the refrigerator.

Ladle the soup into oven-safe bowls. (F)

On the left - the soup in a Dutch oven and on the right - the soup is in two crocks

Step eight

Place your oven rack in the second highest position and turn the broiler on high.

Step nine

Toast bread in a toaster or toaster oven and place a few pieces of toast in each crock. (G)

Step ten

Either cut or tear your cheese in half (in this case, muenster) and place a half in each bowl. Then place a piece of provolone in each crock. (H)

Bread added to the crock and cheese on top of that

Step eleven

Put the crocks on a rimmed baking sheet like a jelly roll pan and place it in the oven for two minutes.  Stand there and make sure the cheese doesn’t burn.

Cheese melted on the crocks of soup with a salad in the background and bread on a cutting board

Look at all that melty cheese!

I had to stick little trivets under the bowls since they were piping hot.

Let’s stick my teaspoon in the soup, shall we?

A spoon is in the crock of cheesy onion soup with a salad and sliced bread in the background


If you have leftover soup, you can store it in the refrigerator in an airtight container for 5 days.

I hope you enjoyed this easy French onion soup recipe as much as Christopher and I love eating it!

Please leave me a comment.  What is your favorite soup?

And as always, may all your dishes be delish!

If you’ve tried this easy or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

Two crocks filled with the cheesy onion soup with a spoon in the front crock - square

Easy French Onion Soup

This easy and delicious soup has just the right sweetness which makes it outstanding.
5 from 14 votes
Print Pin Rate
Course: Soup
Cuisine: Soup
Keyword: easy French onion soup, french onion soup, onion soup
Prep Time: 5 minutes
Cook Time: 1 hour 4 minutes
Total Time: 1 hour 9 minutes
Servings: 6 cups
Calories: 315kcal


  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 3 onions (vidalia, or 4 cups of sliced onions)
  • 2 teaspoons garlic paste (or 2 cloves of garlic, crushed)
  • 32 ounces beef broth (or vegetable if you want to keep it vegetarian)
  • 1/4 cup dry sherry
  • 1/4 cup dry white wine
  • 1 teaspoon thyme (or two fresh sprigs)
  • 2 teaspoons maple syrup (optional)
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon salt


  • 4 slices crusty bread (small French bread loaf)
  • 2 slices provolone cheese
  • 1 slice muenster cheese


  • Heat medium sauce pan on medium-low heat
  • Add oil and butter
  • Add onions and sauté for 15 minutes – until juices are released
  • Add garlic paste and cook for 2 minutes
  • Add broth, sherry, wine, thyme, maple syrup, salt, Worcestershire sauce and soy sauce
  • Bring to a boil, and lower to a simmer and cook for 50 minutes
  • Preheat oven to broil, on high
  • Ladle soup in crocks
  • Cut French loaf into slices.  Toast 4 pieces (or as many pieces as you are serving.  I do 2 per crock.
  • Place tasted bread on soup in crocks, place a half of munster on each crock and a piece of provolone on the munster
  • Place crocks on jelly roll pans and place the pan under the broiler
  • Stand there and make sure the cheese doesn’t get burned – mine took 2 minutes
  • Serve
  • Eat
  • Smile
  • Enjoy
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Helpful tips
  • Use vidalia onions as they are the sweetest and have such a lovely flavor.
  • If you have a Trader Joe’s near you, I really recommend their organic broths as they are affordable, tasty and robust.
  • I use different cheeses each time I make this soup. My favorites are muenster, provolone and Swiss. But you can use whatever you like.


Serving: 1cup | Calories: 315kcal | Carbohydrates: 32g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 1361mg | Potassium: 257mg | Fiber: 2g | Sugar: 5g | Vitamin A: 275IU | Vitamin C: 5.1mg | Calcium: 119mg | Iron: 2mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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  1. I’m so intrigued by this recipe because 1. The crispy bread and melty cheese topping is my favorite, too! and 2. I’m not a huge fan of sweetness in suppers that are supposed to be savory. Plus, I love onions, so I’m sure I’ll love this!

  2. Goodness gracious, look at that stretchy cheeeeeeeese! French onion soup is hands-down one of my faves. I have to make it with veg broth these days but it’s still scrumptious. I haven’t made it in ages though, time to get to it! It’s supposed to snow this weekend (I can’t even comprehend that, I live in the freaking SOUTH), so that would be a great time for it.

  3. This is my favourite soup and I ate it a lot growing up, as it’s popular where my family are from in Belgium. Loads of cheese is a must.

  4. You have me craving french onion soup now. And my favorite part is definitely the gooey cheesy bread topping. I like the addition of maple syrup you added…going have to give that a try.

  5. That cheese pullllll! Way to go on this one, Elaine! I would eat this any season of the year! Gorgeous, easy recipe! Pinning now, and making later 🙂

  6. ммм I really like this French onion soup! It looks very tasty. I like that it can be prepared quickly and easily. I definitely want to try this! Thanks for sharing this great soup!

  7. This reminds me it as been TOO long since I made this soup. Although Spring is here….the warm weather is not. I think this just might have to be on the menu this weekend…with a nice glass of wine. We can enjoy watching the snow staying warm with this.

    1. Thanks Gloria!! I know, can you believe the snow. Luckily for us, it didn’t stick. I love soup in all types of weather!! Enjoy!

  8. There is nothing quite like French onion soup and the lovely burnt crisp cheese on top! When my son was in culinary school had developed his own recipe of this that we now make at home. Thanks for sharing!

  9. I love how easy this is and I particularly love the individual servings! I can’t wait to give this a try!

  10. I am 100 % with you on the sweet food for dinner! Can’t do that either. Plus, I am the most impatient chef ever and caramelizing onions drives me crazy which is why I have never even tried to make French Onion Soup at home. I am so going to bookmark this recipe and try it ASAP.

    1. Yay, Kiki! A kindred spirit. I’m impatient too. I’ve done it both ways, caramelizing them and not and there really isn’t a difference in taste, just looks. 🙂 Thanks for your comment!

  11. Yum this is one of my very favorite soups, and love the shortcuts you’ve done here…looks wonderful!

  12. A good French onion soup is definitely a thing of beauty. And I agree – some of them are *too* sweet! This looks like a wonderful version with some really great shortcuts!

  13. Oh my goodness…this recipe!! It’s perfect! It’s beautiful but I LOVE how you listed all the steps for me! That makes it so much easier when I’m cooking recipes! Your pictures are just beautiful! my mouth is watering!

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