French Onion Soup

This French onion soup recipe uses two types of onions, yellow for sharpness and sweet for sweetness, for a more complex flavor. White wine and vermouth bring slight acidity, while thyme gives an earthy flavor. The thick, cheesy slices of whole-wheat bread soak up the delicious broth.

a recipe photo of the French Onion soup
Photo: Photographer: Jen Causey, Food Stylist: Jennifer Wendorf
Active Time:
1 hr 30 mins
Total Time:
1 hr 30 mins


  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons unsalted butter

  • 2 large yellow onions, thinly sliced

  • 2 large sweet onions, thinly sliced

  • 1 tablespoon water

  • ½ cup dry white wine

  • ¼ cup dry vermouth

  • 2 tablespoons all-purpose flour

  • 8 cups unsalted beef broth, at room temperature

  • 2 tablespoons chopped fresh thyme

  • 2 small cloves garlic, grated

  • ½ teaspoon ground pepper

  • ¼ teaspoon salt

  • 1 bay leaf

  • 2 tablespoons chopped fresh chives, plus more for garnish

  • 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

  • 6 (1-inch) slices whole-wheat country bread, toasted

  • 1 cup shredded Gruyère cheese


  1. Heat oil and butter in a large Dutch oven over medium-high heat. Stir in yellow onions and sweet onions; cook, stirring occasionally, until softened, about 5 minutes. Decrease heat to medium-low; cook, stirring occasionally, until the onions are golden brown, about 30 minutes. Continue to cook, stirring often, for 10 minutes. Stir in 1 tablespoon water; scrape the brown bits from the bottom of the pot with a wooden spoon. Continue to cook, stirring often, until the onions deepen in color, about 10 minutes more.

  2. Stir in wine and vermouth, scraping the brown bits from the bottom of the pot. Cook, stirring often, until the liquid has evaporated, about 5 minutes. Stir in flour until the onions are coated, about 1 minute. Stir in broth, thyme, garlic, pepper, salt and bay leaf; bring to a boil over high heat. Reduce heat to medium-low; simmer until slightly reduced and thickened, about 20 minutes.

  3. Meanwhile, preheat oven to 400°F. Place 6 ovenproof bowls on a rimmed baking sheet.

  4. Stir chives and parsley into the soup; remove and discard bay leaf. Divide the soup among the prepared bowls. Place 1 toast slice on top of each bowl; sprinkle each with 2 1/2 tablespoons cheese. Bake until the cheese melts and is slightly browned, about 5 minutes. Garnish with additional chives and parsley, if desired.

Nutrition Facts (per serving)

383 Calories
16g Fat
40g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 1 1/2 cups broth & 1 cheese toast
Calories 383
% Daily Value *
Total Carbohydrate 40g 15%
Dietary Fiber 3g 11%
Total Sugars 13g
Protein 13g 26%
Total Fat 16g 21%
Saturated Fat 8g 40%
Cholesterol 33mg 11%
Vitamin A 1231IU 25%
Vitamin C 13mg 14%
Vitamin D 4IU 1%
Vitamin E 1mg 4%
Folate 48mcg 12%
Vitamin K 27mcg 23%
Sodium 559mg 24%
Calcium 526mg 40%
Iron 4mg 22%
Magnesium 25mg 6%
Potassium 244mg 5%
Zinc 1mg 9%
Vitamin B12 2mcg 83%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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