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Easy One-Hour French Onion Soup

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🧅🧀🥣 One-Hour French Onion Soup features a rich, flavorful broth and sweet, caramelized onions with a lot less work than many recipes. Topped with cheese, it’s comfort food heaven and so simple to make!

Easy One-Hour French Onion Soup in a bowl. - 3

The Best French Onion Soup Recipe

Recently, I was on vacation with my family, and we ordered French onion soup in a restaurant. I don’t think my daughter had ever had it before, but after we all literally were about to start licking our bowls clean, I knew I had to come home and make it.

I scoured the internet for French onion soup recipes, but nothing seemed ‘just right’ for me and how I like to cook. Some recipes involved really lengthy cooking times in a slow cooker (12+ hours), others called for homemade beef stock, which I’m sure is lovely, but I just can’t be bothered. And others seemed incredibly fussy and complicated.

Enter this easy, straightforward French onion soup recipe that’s ready in one hour. Perfect for when you want French onion soup but don’t want to be tormented for an entire day by the smell of onions cooking and wafting through the house.

The broth has a rich flavor, the onions are perfectly caramelized, and that cheese. Be still, my heart.

Love French onion?

Try my French onion chicken and French onion pork chops , too!

Ingredients and Notes

Here’s what you’ll need to make this easy French onion soup recipe:

  • Olive oil
  • Sweet Vidalia onions (yellow onions)
  • Salt and pepper
  • Unsalted butter
  • Garlic
  • Dry cooking sherry – This is a must in this French onion soup recipe. Keep in mind that the alcohol cooks out as the soup simmers on the stove, so by the time you actually eat the soup, the sherry is essentially just a flavoring. If you don’t have it but do have a dry white wine, wine can be substituted
  • Beef broth – I use reduced-sodium beef broth so I can better control the salt level
  • Worcestershire sauce
  • Herbs – Bay leaf and dried thyme
  • Granulated sugar
  • French baguette
  • Gruyere cheese – There is no substitution for Gruyère cheese. It melts beautifully, it has the perfect savory quality, and it is what makes French onion soup quintessentially French onion soup. It’s a little pricey but worth it (and the other ingredients in the soup are quite inexpensive, so it balances out). Buy a block, grate it yourself, and savor it

Note : Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

Easy One-Hour French Onion Soup in a ramekin. - 4

How to Make Homemade French Onion Soup

  1. Add the oil, onions, salt, and pepper to a large stockpot and cook over medium heat for roughly 30 minutes. The onions should be golden brown and caramelized, but not too dark in color.
  2. Add the butter and garlic, followed by the cooking sherry. Add the beef broth, Worcestershire sauce, bay leaves, and thyme.
  3. Bring the liquid to a simmer, cover, and allow the soup to maintain a low simmer for about 20 to 30 minutes.
  4. Meanwhile, toast the baguette. This yields a less soggy, slimy result! Then, ladle the French onion soup into an oven-safe bowl, and top with a slice of toasted baguette. If you don’t have oven-safe bowls or are unsure if they are, add the toasted bread slices to a sheet pan, cover the bread with the cheese, place the sheet pan under the broiler, and then top each bowl of soup with the broiled bread/cheese, thereby keeping your questionable bowls out of the oven. It’s not quite the same, but it’s a pinch-hitter move.
  5. Sprinkle with Gruyère, then place under the broiler until the cheese is melted. Enjoy!

What to Serve with Easy French Onion Soup

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Equipment

  • 1 Large Dutch Oven

Ingredients

  • ▢ ¼ cup olive oil
  • ▢ 3 pounds sweet Vidalia onions , yellow onions may be substituted, peeled and sliced root to tip in long thin segments
  • ▢ 1 to 2 teaspoon salt , or to taste
  • ▢ 1 teaspoon freshly ground black pepper , or to taste
  • ▢ 2 tablespoons unsalted butter
  • ▢ 2 cloves garlic , pressed or finely minced
  • ▢ ⅓ cup dry cooking sherry , dry white wine may be substituted
  • ▢ 8 cups 64 ounces reduced sodium beef broth
  • ▢ 1 tablespoon Worcestershire sauce
  • ▢ 2 bay leaves
  • ▢ ½ teaspoon dried thyme , or to taste
  • ▢ 1 teaspoon granulated sugar , optional and to taste
  • ▢ 1 French baguette , sliced into eight 1/2-inch thick slices (or as needed based on how many bowls you’re portioning out), toasted
  • ▢ about 2 cups Gruyere cheese , grated and divided

Instructions

  • To a large Dutch oven or stockpot, add the oil, onions, 1 teaspoon salt, pepper, toss to coat, and cook over medium heat for about 30 minutes until onions have softened and are caramelized; stir intermittently.
  • Add the butter, garlic, stir to combine, and cook for about 1 minute, or until garlic is fragrant.
  • Add the sherry to deglaze the pan (use caution, it will bubble up). Scrape up and loosen the browned bits from the bottom of the pan.
  • Add the beef broth, Worcestershire sauce, bay leaves, thyme, bring to a simmer, cover, and allow soup to maintain a low simmer for about 20 to 30 minutes, or until broth has reduced slightly and thickened slightly.
  • While soup simmers, slice and toast the bread. Simply toast it in a regular toaster to a light/medium color (I find toasted bread to be less soggy and slimy on top of the finished soup); set aside. Preheat oven broiler to high.
  • After soup has simmered, taste it and optionally add 1 additional teaspoon salt, or as necessary to taste. Optionally add sugar, to taste. I used about 2 teaspoons salt total and 1 heaping teaspoon sugar because I think it balances the flavors. Remove the bay leaves.
  • Ladle soup into oven-safe bowls, top each bowl with a slice of bread, about 1/3 cup cheese per bowl or as desired, places bowls on a sheet pan, and broil for about 1 to 3 minutes, or until cheese has melted and is as dark as desired. Watch cheese closely so it doesn’t burn. All broilers vary in intensity.
  • Serve immediately.

Notes

  • Tip : If you don’t have oven-safe bowls or are unsure if they are, add the toasted bread slices to a sheet pan, cover bread with cheese, place sheet pan under broiler, and top each bowl of soup with the broiled bread/cheese.
  • Soup is best warm and fresh but will keep airtight in the fridge for up to 1 week or in the freezer for up to 3 months. Do not add the bread/cheese until you are ready to serve.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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One-Hour French Onion Soup — This easy French onion soup recipe is ready in one hour. The broth has rich flavor, the onions are perfectly caramelized, and that cheese is heavenly. - 13

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Easy One-Hour French Onion Soup

Equipment

  • 1 Large Dutch Oven

Ingredients

  • ¼ cup olive oil
  • 3 pounds sweet Vidalia onions yellow onions may be substituted, peeled and sliced root to tip in long thin segments
  • 1 to 2 teaspoon salt or to taste
  • 1 teaspoon freshly ground black pepper or to taste
  • 2 tablespoons unsalted butter
  • 2 cloves garlic pressed or finely minced
  • ⅓ cup dry cooking sherry dry white wine may be substituted
  • 8 cups 64 ounces reduced sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • ½ teaspoon dried thyme or to taste
  • 1 teaspoon granulated sugar optional and to taste
  • 1 French baguette sliced into eight 1/2-inch thick slices (or as needed based on how many bowls you’re portioning out), toasted
  • about 2 cups Gruyere cheese grated and divided

Instructions

  • To a large Dutch oven or stockpot, add the oil, onions, 1 teaspoon salt, pepper, toss to coat, and cook over medium heat for about 30 minutes until onions have softened and are caramelized; stir intermittently.
  • Add the butter, garlic, stir to combine, and cook for about 1 minute, or until garlic is fragrant.
  • Add the sherry to deglaze the pan (use caution, it will bubble up). Scrape up and loosen the browned bits from the bottom of the pan.
  • Add the beef broth, Worcestershire sauce, bay leaves, thyme, bring to a simmer, cover, and allow soup to maintain a low simmer for about 20 to 30 minutes, or until broth has reduced slightly and thickened slightly.
  • While soup simmers, slice and toast the bread. Simply toast it in a regular toaster to a light/medium color (I find toasted bread to be less soggy and slimy on top of the finished soup); set aside. Preheat oven broiler to high.
  • After soup has simmered, taste it and optionally add 1 additional teaspoon salt, or as necessary to taste. Optionally add sugar, to taste. I used about 2 teaspoons salt total and 1 heaping teaspoon sugar because I think it balances the flavors. Remove the bay leaves.
  • Ladle soup into oven-safe bowls, top each bowl with a slice of bread, about 1/3 cup cheese per bowl or as desired, places bowls on a sheet pan, and broil for about 1 to 3 minutes, or until cheese has melted and is as dark as desired. Watch cheese closely so it doesn’t burn. All broilers vary in intensity.
  • Serve immediately.

Notes

  • Tip : If you don’t have oven-safe bowls or are unsure if they are, add the toasted bread slices to a sheet pan, cover bread with cheese, place sheet pan under broiler, and top each bowl of soup with the broiled bread/cheese.
  • Soup is best warm and fresh but will keep airtight in the fridge for up to 1 week or in the freezer for up to 3 months. Do not add the bread/cheese until you are ready to serve.

Nutrition

Easy One-Hour French Onion Soup - AverieCooks.com