Soup Recipes: Classic French Onion Soup

Classic French Onion Soup

Prep1 hour
Cook2 hours 30 minutes
Courses & Occasions Soups & Stews
Quick & Easy 1 Dish
Onion Product Yellow Onions
Ways to Cook Slow Cooker, Stove Top
Enjoy Them Boiled


  • ¼ c. unsalted butter
  • 4 lbs. Farmer's Promise yellow onion, thinly sliced
  • 4 cloves garlic, mined
  • 3 tbsp. flour (all purpose)
  • 1 ½ tsp. fresh thyme leaves, chopped
  • ½ c. dry white wine
  • 6 c. vegetable stock
  • 1 tsp. Worcestershire sauce
  • 1 bat leaf
  • 1 ½ tsp. Kosher salt, course
  • ¼ tsp. black pepper
  • 1 baguette, sliced into 1-inch thick rounds
  • 16 oz. shredded Gruyere cheese
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  • In a large stock pot, melt the butter over medium-low heat. Add the onions and cook slowly to caramelize, about 1 ½to 2 hours. Stir occasionally and reduce heat if crisping occurs. When ready, onions will be soft and deep, golden brown.
  • Add the flour, thyme, and garlic and cook for 60 seconds. Increase heat to high then add the wine, scraping the bottom of the pan to release any brown bits (fond). When the liquid is almost cooked out add the stock, Worcestershire, and bay leaf. Stir to combine. Bring to a boil then reduce heat to simmer, uncovered, for 10-15 minutes or until thickened.
  • Turn oven broiler to high. Remove bay leaf from soup and discard, add salt and pepper, and adjust seasoning to taste. Pour hot soup into an oven safe bowl and top with a baguette round and a generous portion of shredded Gruyere cheese. Place soup bowls on a sheet tray and place on rack so they’re positioned about 6” below the broiler. Cook for about 6 minutes or until cheese is melted and browning.
  • Remove tray using heatproof oven mitts and serve hot, being careful not to burn yourself on hot cheese and broth.
  • Classic French Onion Soup
  • Classic French Onion Soup

Recipe Tips

When you begin to caramelize the onions, your pot will likely be full to the top. Use tongs to twist and stir the onions until they cook down.
No Gruyere? No problem. Substitute Swiss, Asiago, gouda, or mozzarella cheeses instead.
To prepare in a slow cooker, caramelize the onions in a large pan, whisk the flour into the stock to make a slurry, then add all the ingredients (except bread and cheese) to the cooker on low heat for about 6 hours.
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