Easy Classic French Onion Soup


  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 5 large yellow onions, thinly sliced
  • 1 teaspoon salt, plus more to taste
  • 2 tablespoons all purpose flour (or gluten free flour)
  • 3 cloves garlic, finely minced
  • ½ cup dry white wine (or beef broth), for deglazing the pan
  • 7-8 cups beef broth, depending on how brothy you like your french onion soup (can also use bone broth)*
  • 1 teaspoon fresh thyme
  • Freshly ground black pepper
  • 1 tablespoon worcheshire sauce
  • 1 bay leaf

For the baguettes

  • 1 demi french baguette, cut into 1 inch thick slices
  • 1 tablespoon butter
  • Garlic powder
  • 8 ounces Gruyere cheese, thickly shredded
Easy Classic French Onion Soup


  1. Melt the olive oil and butter in a large dutch oven or pot over medium heat. 
  2. Add in the onions and salt and stir to coat the onions with the butter. 
  3. Cook onions, stirring occasionally; check onions every 10-15 minutes until they have completely caramelized and turned golden in color. This usually takes 30-40 minutes total. If the onions appear to be getting too dark or sticking too much to the bottom of the pan, then simply reduce the heat a bit.

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