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Easy French Onion Soup

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A simple and comforting French onion soup with caramelized onions, rich beef broth, and a melty Swiss cheese topping. Perfect for a cozy meal, this version is easy to make and full of flavor!

Ingredients

Scale
  • 1 Tbsp salted butter
  • 2 large Vidalia onions, peeled and sliced
  • 2 cloves garlic, peeled and minced
  • 1 tsp dried thyme
  • 4 cups beef broth
  • 1 tsp Worcestershire sauce
  • 1 bay leaf
  • 1 tsp balsamic vinegar
  • Salt and pepper, to taste
  • 3/4 inch thick rounds of bread (for toasting)
  • 8 oz Swiss cheese, shredded

Instructions

  • Melt the butter in a large Dutch oven over medium heat. Add the onions and sauté for 20 minutes, stirring frequently. Add the garlic and continue sautéing for another 10 minutes.
  • Add the dried thyme and 1 cup of beef broth. Deglaze the pan, scraping up any browned bits from the bottom of the pan. Add the remaining beef broth, Worcestershire sauce, and bay leaf. Increase the heat to medium-high and bring to a boil. Reduce the heat to low and simmer for 30 minutes. Stir in balsamic vinegar and season with salt and pepper to taste. Discard the bay leaf.
  • Adjust an oven rack to the middle position and preheat the oven to 400°F (200°C). While the soup is simmering, arrange the bread slices on a baking sheet and toast them in the oven until just barely browned. Remove and set aside.
  • Switch the oven to broil. Place oven-safe soup bowls on a rimmed baking sheet. Ladle the soup into the bowls. Top each bowl with a couple of pieces of toast and sprinkle with 2 oz of shredded Swiss cheese. Place the bowls on an oven rack about 6 inches from the heat and broil for 3 minutes, or until the cheese is melted and bubbly. Keep an eye on the broiler to prevent burning.
  • Serve and enjoy!

Notes

  • For extra richness, you can add a splash of dry white wine when deglazing the pan in step 2.
  • If you don’t have Swiss cheese, Gruyère or mozzarella are great alternatives.

Nutrition

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