Restaurant Style French Onion Soup


Soup season is upon us! And one of our faves to make is this Restaurant Style French Onion Soup! Who can resist that cheesy bread topped soup???

Can you use a different broth?

If you would prefer to make this soup as a vegetarian option, substituting the beef broth for vegetable broth will still result in a delicious bowl of soup!

Additionally, using chicken stock works here as well, but if you are using an animal-based stock, we recommend beef over chicken for a deeper, richer flavor.


We hope you enjoy our recipe for this Restaurant Style French Onion Soup! If you give it a try, leave us a comment below, or tag us on Instagram @cooking_with_wine!

If you want more recipes for soups and stews, check out some of our popular recipes below:

French Onion Soup

Recipe by Angela and Mark Course: Soups, DinnerCuisine: FrenchDifficulty: Easy


Prep time


Cooking time


Total time






  • 2 large sweet yellow onions, sliced

  • 3 tbsp 3 unsalted butter

  • 1 tsp 1 sugar

  • 2 cloves garlic, minced

  • ½ tsp salt

  • ½ tsp pepper

  • ¼ cup white wine

  • 1 tbsp 1 tomato paste

  • 5 cups 5 beef stock

  • 1 bay leaf

  • bouquet garni (dried or fresh) *see notes*

  • 2 oz 2 brandy

  • french bread, lightly toasted

  • 8 oz 8 gruyere cheese


  • Melt butter in a large skillet or dutch oven.
  • Add onions to skillet. Cook for approximately 5 min over medium to medium high heat then add sugar. Stir occasionally.
  • Continue to cook until onions begin to caramelize and brown. You do not need all onions to brown, but a good mix of caramelized onions and less cooked onions is ideal.
  • Add garlic, salt and pepper and stir. Let cook for 1 minute.
  • Add wine and continue to cook for 2 minutes to cook out the alcohol. Scrape the bottom of the pan for the browned bits.
  • Add beef stock, tomato paste, bouquet garni (see notes), bay leaf and brandy. Bring to a boil then reduce heat to simmer for 30-40 minutes.
  • While soup is simmering, thinly slice or grate cheese, and cut rounds of French bread that will cover the top of the bowl. Toast bread lightly.
  • Pour soup in bowls and cover with bread. Sprinkle cheese on top of bread, as much as you prefer.
  • Place soup bowls on an oven safe tray or dish and place on the middle rack to broil for 2-5 minutes until cheese has melted completely and begins to brown.
  • Remove from oven and let stand for 5 minutes before serving.


  • This will make 4 servings as an appetizer soup and 2 servings for a dinner sized serving.
  • Notes: For the bouquet garni you can use fresh or dried herbs. For fresh herbs, use 5 sprigs of thyme, 1 sprig oregano, and two sprigs of parsley. For dried herbs, use 1 tsp of each herb. If using fresh herbs, wrap all the herbs in a cheesecloth with the bay leaf and tie it with kitchen twine.

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Join the Conversation

  1. French Onion Soup was out of this world!! Brought back a lovely memory for my husband and me. Thank you Angela and Mark

    1. Angela and Mark Author says:

      So happy to hear that you loved it!!

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