Simple & Amazing French Onion Soup

Slow, cozy, and worth every minute

French onion soup is one of those dishes that feels fancy, but really isn’t complicated at all. The magic comes down to one thing: time. Not a lot of effort — just patience.

This is the kind of soup you make on a quiet afternoon or a slow Sunday when you want something simmering on the stove while life happens around you. The onions do most of the work. You just have to let them.

If you rush this soup, it won’t be the same. But if you give the onions the time they need to caramelize deeply, slowly, and beautifully, you’ll end up with a rich, comforting bowl that tastes like it came straight from a French bistro.

Why This French Onion Soup Works

• Deep flavor from properly caramelized onions

• Simple, classic ingredients

• No fancy techniques

• Mostly hands-off cooking

• Rich, cozy, and incredibly comforting

This is slow food in the best way.

Ingredients

• 8 cups onions, thinly sliced

• 1 stick butter

• Fresh thyme (a few sprigs or about 1 teaspoon dried)

• Salt & black pepper

• 1-2 cups of red wine

• Beef broth (enough to cover — about 6–8 cups)

• Splash of Worcestershire sauce

For Serving

• Toasted French bread

• Gruyère cheese

• Swiss cheese

• Freshly grated Parmesan

How to Make Simple French Onion Soup

1. Slice the onions

Start by slicing all of your onions thinly and evenly. This is the most prep you’ll do — after this, the soup is mostly about waiting.

2. Steam the onions

Add the onions to a large pot with the stick of butter. Season generously with salt and stir to coat.

Cover with a lid and let the onions steam over medium-low heat for about 30 minutes, stirring occasionally.

This step softens the onions and draws out their natural sugars — it sets the stage for caramelization.

3. Caramelize (this is the key!)

After about 30 minutes, remove the lid.

Continue cooking the onions uncovered, stirring occasionally, and let them slowly caramelize. This can take 30–60 minutes, depending on how deep and dark you want them.

They should become:

• Deep golden brown

• Jammy

• Sweet and rich

Do not rush this step. This is where all the flavor comes from.

4. Deglaze with red wine

Once the onions are beautifully caramelized, add red wine. Scrape up any browned bits from the bottom of the pot — that’s pure flavor.

Let the wine cook down.

5. Add broth & season

Pour in the beef broth until the onions are fully submerged.

Add:

• Thyme

• Black pepper

• A splash of Worcestershire sauce

Bring to a gentle simmer and let the soup cook for 20–30 minutes to let the flavors come together.

Taste and adjust seasoning as needed.

How to Finish with Cheese (The Best Part)

1. Prepare the bowls

Ladle the soup into oven-safe bowls.

Top each bowl with a slice of toasted French bread.

2. Add the cheese

Generously pile on:

• Gruyère

• Swiss

• A sprinkle of grated Parmesan

3. Broil

Place the bowls under the broiler until the cheese is melted, bubbly, and lightly golden.

Keep a close eye — it happens fast!

Tips for the Best French Onion Soup

• Don’t rush the onions — slow caramelization is everything

• Salt early to help draw out moisture

• Stir occasionally, not constantly

• Use good broth — it matters here

• Make it when you have time, not when you’re rushed

• When you go to all the work of caramelizing the onions, before you add the broth, set some caramelized onions aside and save for a different recipe that week or enjoy on a simple toast!

A Soup Worth Slowing Down For

This French onion soup isn’t hard — it just asks for patience. And in return, it gives you something deeply comforting, rich, and satisfying.

It’s the kind of meal you linger over. The kind you eat slowly. The kind that feels like care in a bowl.

Lauren Morgan

Weeknight Homemaker