Easy French Onion Soup with Caramelized Onions
This easy, restaurant-style French onion soup delivers rich, savory flavor and is topped with some toasty bread and gooey mozzarella. It’s simple enough for a weeknight in, but fancy enough for a dinner party. Trust me, you’ll be sippin’ every last drop!
Find Comfort in This Classic French Dish
There are few things more comforting than a bowl of French onion soup slowly steaming on the table.
Traditional soupe à l’oignon gratinée often calls for pounds of onions, homemade beef broth, bay leaves, thyme sprigs, and careful attention to heat over the course of half hours or more. This recipe keeps the soul of the dish: deep golden brown caramelized onions and a savory broth, but trims it down to something realistic for everyday cooking! The most work you have to do is brown and caramelize your onions, but other than that, it’s just a matter of stirring a pot!
I love this beefy flavored soup and know you will, too. It’s the perfect way to welcome cooler temps, and a single recipe makes the perfect amount for two, but doubles, triples, and even quadruples well! You’ll also love this Creamy Root Vegetable Soup!
Ingredients You’ll Need
- Unsalted butter
- Sweet yellow onions, diced
- Dried Basil (Optional)
- Au Jus Gravy Mix
- Water
- Baguette bread, toasted (Optional)
- Shredded mozzarella (Optional)
Helpful Tips Before You Start
- Take your time with the onions. Good caramelized onions don’t happen in a hurry. Keep that heat on medium or low, and give ’em a stir every now and then.
- Don’t forget the good stuff. Those browned bits on the bottom of the pan? That’s where all the flavor’s hiding – scrape ’em up!
- Use oven-safe bowls. If you’re broilin’ that soup with bread and cheese, make sure your bowls can handle the heat.
- Serve it up hot. French onion soup’s best when it’s fresh, with that bubbly cheese and toasted bread right on top.
How to Make Easy French Onion Soup
Step 1: Caramelize the Onions
In a medium saucepot or Dutch oven, melt the butter over medium-high heat. Add the diced yellow onions and stir well to coat them in the melted butter. Cook for about 20 minutes, stirring often, until the onions are deeply caramelized and lightly browned. If using dried basil, stir it in during the last minute or two.
Step 2: Add the Broth Base
In a measuring cup, whisk together 1 cup of cold water and the packet of au jus gravy mix until smooth. Pour this into the pot along with the remaining 2 cups of water. Stir well, scraping up any flavorful bits from the bottom of the pan.
Step 3: Simmer
Bring the soup to a boil, then reduce it to medium-low heat and let it simmer for about 5 minutes. Taste and adjust if needed with black pepper or a little extra water.
Step 4: Optional Restaurant-style Finish
Divide the soup into oven-safe bowls. Top each with a piece of toasted baguette and a generous sprinkle of mozzarella. Place the bowls on a baking sheet and broil on low for 3–4 minutes, just until the cheese is melted and lightly golden brown.
What to Serve with French Onion Soup
This soup makes a great side dish, but it’s hearty enough to stand alone. Serve it with a simple green salad, a grilled roast or drip beef sandwich, or alongside roasted chicken. It’s also perfect with some homemade rolls on a chilly night when soup just sounds right!
Storage & Leftovers
Let any cooled soup come to room temperature, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat. Add fresh bread and cheese when serving for the best results.
Frequently Asked Questions
Yes! Beef broth or beef stock will add even more depth of flavor. Chicken broth also works in a pinch.
For the best French onion soups, yes. That slow cooking is what gives the soup its rich flavor and deep golden brown color.
Mozzarella melts beautifully, but Gruyère cheese or Swiss cheese are more traditional options.
Ingredients
- 1/4 cup unsalted butter 1/2 of a stick
- 2 cups sweet yellow onions diced
- 1 teaspoon dried Basil Optional
- 1 package Au Jus Gravy Mix
- 3 cups water
- Optional for topping
- 4 slices of baguette bread toasted
- 1 cup shredded mozzarella
Instructions
- In a medium saucepot, melt the butter over medium-high heat. Add the onions and cook, stirring often, until they are caramelized and lightly browned, about 20 minutes. If you’d like, stir in dried basil and cook a minute or two more.
- In a measuring cup, add 1 cup of cold water and a packet of gravy mix. Stir vigorously with a fork until well combined and smooth. Pour into the pot along with the remaining 2 cups of water. Bring to a boil while stirring often.
- Once boiling, reduce the heat and simmer for about five minutes. Serve immediately or follow instructions below if you’d like to serve it restaurant style.
Optional Restaurant-style instructions:
- Divide soup among four oven-safe bowls, top each with a piece of toasted bread and a nice sprinkling of mozzarella. Place on a baking sheet and put in the oven under a low broiler just until lightly browned on top (3-4 minutes). Serve immediately.
So easy and delicious. I served mine with the bread and cheese topping but I just made the cheese toast under the broiler and put it in the soup bowl before serving.
This looks so yummy – and it’s a very easy recipe! Thanks!
It is easy and delicious, I hope you will give it a try Cyndy!
Yum, enjoyed every bite. Thank you, Christy!
I am so glad you liked it Kathy!!
I’ve never made French onion soup but do love it. Going to try it soon. Thanks.
I cant wait to hear how you like it Margie!!
I’m suspcious of gravy mixes. My mama would tan my hide if she caught me using one. I think I’d rather use 4 cups of beef broth or stock and two or three cubes of beef Bouillon, and cook it down slow.
Then I’d do just that 🙂
Christy, you crack me up. I’m not sure why somebody would be against a gravy mix but not bouillon cubes. Lol! Like you say ” whatever cranks yer tractor”
🙂
Hmmmm I was wondering the same thing. The Au Jus mix is delish and has a MUCH better flavor than bouillon. I just wouldn’t tell Mama!
Do you use a particular band of bullion cubes?
Thank you for your time
I don’t’. I typically use whatever I grab first.
Use the bouillon if you must, but then it’s not a quick recipe anymore. You are talking hours of cooking. This is a great way of having french onion soup whenever the mood may strike, say at midnight.
Hooray! A low-carb recipe that I can find all the ingredients for locally…. that’s a minor miracle for which I’m grateful. Thanks for sharing, can’t wait to try it!
Oh my word. This looks so easy….got to give it a try very soon. I made your Chicken with Sour Cream Gravy tonite. Boy, was it good.