Learn how to make authentic French onion soup at home, step by step. This traditional French recipe uses simple ingredients — caramelised onions, rich beef stock, toasted baguette, and melted Gruyère cheese — to create one of the most comforting and indulgent soups in the world.
We’ll guide you through every stage:
– The history of French onion soup 🍲
– Exact ingredients for 4 servings 🧅
– How to slowly caramelise onions for the best flavour
– Building the rich broth base with stock and herbs
– Preparing the baguette topping and generous Gruyère cheese
– Assembling, grilling, and serving your soup the authentic way
French onion soup has been loved in Parisian bistros for centuries, and now you can recreate that same warm, comforting flavour in your own kitchen.
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⏱ Video Chapters:
0:00 Intro
0:27 Ingredients
1:12 Caramelising Onions
2:09 Building the Soup
2:49 Bread and Cheese
3:16 Assembling and Grilling
3:46 Serving and Tradition
4:20 Closing
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🍲 Authentic French Onion Soup Recipe – Serves 4
This is the full recipe from today’s video so you can cook along or save it for later. French onion soup is simple at its heart — onions, broth, bread, and cheese — but the secret is patience when caramelising the onions.
🧅 Ingredients:
– 6 large yellow onions, thinly sliced
– 4 tablespoons unsalted butter
– 2 tablespoons olive oil
– 1 teaspoon sugar
– 1 teaspoon salt
– 3 cloves garlic, finely chopped
– 2 tablespoons plain flour
– 250ml extra beef stock mixed with a squeeze of fresh lemon juice (instead of wine)
– 1.5 litres beef stock (or a mix of beef and chicken stock for a lighter taste)
– 2 bay leaves
– A few sprigs of fresh thyme
– Freshly ground black pepper
– 1 baguette, sliced and toasted
– 200g Gruyère cheese, grated (Comté or Emmental also work)
👩🍳 Method:
1. Caramelise the onions
– Heat butter and olive oil in a heavy pot over medium heat.
– Add sliced onions with salt and sugar.
– Cook slowly for 35–40 minutes, stirring occasionally, until deep golden brown and jam-like.
2. Build the base
– Stir in garlic and cook for 1 minute.
– Sprinkle flour over the onions and stir well.
– Pour in 250ml stock mixed with lemon juice, scraping the pot to release browned bits.
– Add the rest of the stock, bay leaves, and thyme.
– Simmer uncovered for 30 minutes.
3. Prepare the topping
– Slice and toast the baguette until crisp.
– Grate Gruyère generously (or Comté/Emmental).
4. Assemble and grill
Ladle soup into ovenproof bowls.
Top with toasted bread and cover with cheese.
Place under a hot grill until the cheese is melted, bubbling, and golden.
5. Serve
– Carefully remove bowls, place on plates, and serve piping hot.
– Break through the melted cheese, soak the bread, and enjoy the rich broth.
💡 Tip: The longer and slower you caramelise the onions, the sweeter and richer your soup will be. Patience makes all the difference.