Homemade French Onion Soup is savory, warm and delicious on cold winter days. It’s much easier to make than you think! (vegetarian, gluten-free option)
I just love French Onion Soup. It’s one of my favorite soups. One of my favorite foods, really, seeing as soup is one of my favorite things to eat. I know it’s supposed to be a cozy winter food, but I could eat French Onion Soup anytime!
My husband doesn’t really like to eat soup like this (as in soup without meat) as a meal, but I think it makes a wonderful meal! I actually ate it for breakfast after I shot these photos one morning…don’t tell! With the toasty croutons and melty cheese, it’s perfectly filling and super satisfying.
But if you don’t like a soup without meat for a meal either, then it goes perfectly alongside a salad or sandwich for a more filling meal.
One note about ingredients. I highly recommend a good quality sourdough bread to make your croutons. We used a homemade sourdough baguette for this soup and it was to die for. Same goes with the cheese. With meals this simple, it’s important to use high quality ingredients for the best taste possible.
Make a big pot of this French Onion Soup on a cold day and I guarantee you will warm up instantly! Or just make it any day. When you have a delicious savory soup with melty cheese for lunch, all of your coworkers will be jealous, and you’ll be feeling all of the warm fuzzies inside!
Savory French Onion Soup with melty cheese and sourdough toast is a comforting, easy and delicious meal!
- 1 tbsp olive oil
- 4 large onions, peeled and sliced thinly (yellow, white, sweet or a mix)
- 3 cloves garlic, minced
- 1 tbsp whole wheat flour
- 1/2 cup red wine
- 6 cups beef broth
- 1 tbsp worcestershire sauce
- 1 tbsp balsamic vinegar
- 1 bay leaf
- 4 thyme sprigs
- Sea salt to taste
- Freshly cracked black pepper to taste
- 1 sourdough baguette
- Grated gruyere cheese
- In a large stockpot or Dutch oven with a lid, heat oil over medium-low heat. Add onions and garlic and continue to cook, stirring frequently, until onions are translucent and caramelized, about 20 minutes.
- Sprinkle flour over onions and continue to cook while stirring for about a minute. Pour wine into pot and deglaze the pan by scraping the bits off the bottom with your spoon.
- Add the broth, vinegar, worcestershire sauce, bay leaf, thyme sprigs, and salt and pepper. Stir and cover. Reduce heat to low and let soup simmer for at least 20 minutes. Discard bay leaf and thyme before serving.
- Once you are ready to serve the soup, preheat the oven to 400° F. Slice the baguette into about 1/2 inch slices and lay them flat on a baking sheet. Toast for 5-10 minutes or until golden and crispy.
- Ladle soup into individual oven-proof bowls or ramekins. Top each bowl with a slice of toasted baguette and about 2 tbsp grated cheese (or more if you want!).
- Turn oven up to broil. Place soup bowls on a baking sheet and place under the broiler for about 5 minutes, or until cheese is melted and bubbly.
- Remove from oven carefully and serve immediately.
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