French Onion Soup Recipe

Written By Kalpi Prasad

Rich, aromatic, and deeply comforting — this French Onion Soup brings a touch of Parisian charm to your kitchen. With layers of caramelised onions, savoury beef broth, and golden cheesy baguette slices, this recipe transforms simple ingredients into pure comfort food magic.

Why You’ll Love This Recipe

  • Deep, savoury flavour – Slow-cooked caramelised onions create incredible depth.

  • Cheesy perfection – Golden, bubbling Swiss cheese atop toasted baguette slices.

  • Simple ingredients – Everyday staples that deliver restaurant-quality taste.

  • Make ahead friendly – Gets even better the next day.

Key Ingredients

Brown onions: The heart of this soup — slow-cooked to a rich, sweet caramel.
Butter & olive oil: A French classic combo for depth and richness.
Brown sugar: Speeds up caramelisation while adding a hint of sweetness.
Beef stock: Traditional and full-bodied for a comforting broth.
Baguette & garlic: Toasted for crunch, rubbed with garlic for extra flavour.
Swiss cheese: Melty, nutty, and the perfect topping to finish the soup.

Ingredients (10)

  • 60g butter, chopped

  • 2 tbsp olive oil

  • 6 (1kg) brown onions, thinly sliced

  • 2 tsp brown sugar

  • 2 tbsp plain flour

  • 4 cups beef stock

  • 12 baguette bread slices, 1.5cm thick

  • Olive oil cooking spray

  • 1 garlic clove, halved

  • 1 cup grated Swiss cheese

Method

Step 1
Heat butter and oil in a large saucepan over medium-low heat. Add onions and salt. Cook for 45–50 minutes, stirring often, until soft and golden. Add sugar and cook for 10 minutes to caramelise.

Step 2
Stir in flour and cook for 2 minutes. Add stock and 2 cups water. Simmer uncovered for 15 minutes to let flavours combine.

Step 3
Make cheesy bread: Preheat oven to 180°C. Spray bread with oil, rub with garlic, and bake until lightly golden. Top with cheese and bake again until melted.

Step 4
Ladle soup into bowls, top with cheesy bread, and season with pepper before serving.

Chef’s Tip

  • Take your time caramelising the onions — it’s key for flavour.

  • For a vegetarian twist, use vegetable stock and vegan cheese.

  • Soup can be made 1–2 days ahead for even richer flavour.

Nutrition (per serving)

Energy: 1837 kJ (439 cal)
Protein: 12.1g
Fat: 22.3g (Saturated: 9.6g)
Carbohydrates: 48.9g (Sugars: 10.0g)
Sodium: 781.1mg

Kalpi Prasad
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