About this recipe
This French Onion Soup has everything you want from a cozy classic: slowly caramelized onions, a rich, flavorful broth with a touch of wine, and golden, cheesy toasted bread on top. It’s elegant, comforting, and much easier to make than it looks.
And if you prefer a plant-based version, I’ve included simple swaps so you can enjoy this dish your way — same flavor, same cozy vibes.
Why you’ll love this recipe
- It tastes just like the classic French version, but easier.
- Made with simple, everyday ingredients.
- The splash of sherry or cognac makes it extra special.
- You can serve it with cheesy toasts or croutons.
- It freezes beautifully and reheats like a dream.
Ingredients notes
- Onions: Use large onions (white, yellow, or a mix).
- Fat: A mix of butter and olive oil. For a vegan version, use plant-based butter.
- Flour
- Sherry or cognac
- Broth and water: Use 3 cups of broth (beef or vegetable) and 2 cups of water.
- Soy sauce
- Cheese: Gruyère or mozzarella melt beautifully; Violife or Miyoko’s work great for vegan.
- Bread
How to make it
- Caramelize the onions.
- Season and deglaze.
- Thicken and simmer.
- Prepare the bread. You’ve got options here, see below.
- Serve. Sprinkle with fresh parsley and serve immediately.
DIFFERENT WAYS TO serve it
- Classic: Place bread slices topped with cheese under the broiler for 3–5 minutes until melted and golden.
- Layered: Toast cubes or slices of bread, ladle soup into bowls, top with bread and cheese, and broil until the cheese is bubbly.
- Quick: Add bread and cheese to your bowl first, then pour the hot soup over it — the cheese will melt instantly.
✨TIPS✨
- If the onions start sticking, lower the heat and add a splash of broth or water.
- Use a heavy-bottomed pot or Dutch oven to caramelize evenly.
- Make a double batch — it freezes perfectly for up to 3 months.
Variations
- Vegan: Swap butter, cheese, and broth for vegan versions.
- Gluten-free: Use gluten-free bread and flour.
- With white wine: Replace sherry or cognac with dry white wine for a lighter, more delicate flavor.
French Onion Soup (with vegan option)
Equipment
- 1 Dutch oven
Ingredients
- 2 –3 large onions 4–6 cups sliced loosely
- 2 tbsp butter
- 1 tbsp olive oil
- 1 bay leaf
- ¼ tsp dried thyme
- Salt to taste
- Freshly ground black pepper
- 2 garlic cloves sliced
- 2 tbsp sherry or cognac
- 1 tbsp flour
- 3 cups beef or vegetable broth
- 2 cups water add more if you prefer a lighter soup
- 1 tbsp soy sauce
- 6 slices baguette or toasted bread cubes
- 6 slices Gruyère or mozzarella or vegan cheese
- Fresh parsley chopped
Instructions
- Caramelize onions with butter and oil for 15–20 minutes.
- Add garlic, thyme, bay leaf, salt, and pepper; stir well.
- Deglaze with sherry or cognac, scraping the bottom.
- Stir in the flour and cook 1 minute.
- Add broth, water, and soy sauce. Simmer covered 15–20 minutes.
- Toast bread with cheese, or top soup with bread and broil.
- Garnish with fresh parsley and serve hot.
Notes
For vegan, use plant butter, vegan cheese, and vegetable broth.
If you prefer it thicker, simmer uncovered for a few extra minutes.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨