french onion soup

French Onion Soup is the kind of comfort food that wraps you up in warmth from the very first spoonful. With deeply caramelized onions swimming in rich beef broth, and that irresistible crown of melted cheese over crispy croutons—it’s no wonder this dish has earned its place as a beloved staple in both home kitchens and high-end restaurants alike.

But what makes this version truly special? A splash of Marsala wine. Its rich, earthy flavor elevates the soup to new heights while keeping the recipe wonderfully simple and weeknight-friendly. You don’t need fancy skills—just a good pot, oven-safe bowls, and a hearty appetite.

Why You’ll Love This Recipe

this recipe

• Bold, restaurant-style flavor at home: The combination of caramelized onions, Marsala wine, and three cheeses creates a depth of flavor that tastes like it came from a French bistro.
• Simple ingredients, easy method: You only need pantry staples and one skillet to pull this together—no complicated techniques required.
• Perfect for chilly nights: Warm, cheesy, and savory, this soup is ideal when you’re craving something cozy and satisfying.
• Customizable: Don’t have Marsala? Use Sherry or dry white wine. Want it vegetarian? Swap in veggie broth.
• Great for meal prep: The broth and onions store beautifully, making this a perfect make-ahead dish for busy weeknights.

Ingredients

To make this delicious French Onion Soup, gather the following:

• ¼ cup unsalted butter
• 2 large yellow onions, thinly sliced
• 6 cups beef broth (low sodium preferred)
• ½ cup Marsala wine (or dry sherry/white wine)
• 1 teaspoon fresh thyme (or ½ tsp dried)
• 2 tablespoons sugar (heaping)
• 2 tablespoons malt vinegar
• Salt and black pepper, to taste
• 5 oz Caesar-style croutons (or homemade)
• 6 slices provolone cheese
• 2 slices Swiss cheese, diced
• ¼ cup grated Parmesan cheese

Tip: Use oven-safe ramekins or soup crocks for serving—essential for achieving that golden, melty cheese top!

Instructions

Follow these simple steps to create a rich and cheesy French Onion Soup from scratch:

1. Caramelize the onions:
   In a large skillet, melt the butter over medium-high heat. Add sliced onions and thyme. Cook, stirring frequently, until onions are soft and caramelized (about 5–7 minutes). Lower the heat as needed to prevent burning.
2. Simmer the broth:
   In a large soup pot, bring the beef broth to a boil. Stir in sugar and malt vinegar. Reduce the heat and let it simmer for 5 minutes.
3. Deglaze with Marsala:
   Once onions are caramelized, pour the Marsala wine into the skillet. Bring to a boil and scrape up any browned bits from the bottom. Pour this flavorful mixture into the pot with the broth.
4. Season the soup:
   Add the caramelized onions to the broth. Season with salt and pepper to taste. Simmer gently for another 5 minutes.
5. Assemble the soup bowls:
   Ladle soup into oven-safe bowls or ramekins. Add a generous handful of croutons to each bowl, then sprinkle with Parmesan and diced Swiss cheese. Top each with 1–2 slices of provolone.
6. Broil and serve:
   Place the bowls on a baking sheet. Broil on low until cheese is melted, bubbly, and lightly golden—about 5–7 minutes. Serve hot, garnished with a thyme sprig if desired.

Recipe Details

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 generous bowls

Nutrition Facts (Per Serving – Approximate)

• Calories: 547 kcal
• Protein: 24g
• Carbohydrates: 47g
• Fat: 26g
• Saturated Fat: 15g
• Cholesterol: 63mg
• Sodium: 1428mg
• Sugar: 13g
• Fiber: 3g
• Calcium: 429mg
• Iron: 3mg
• Potassium: 878mg
• Vitamin A: 755 IU
• Vitamin C: 5mg

Note: Values may vary depending on cheese and broth brands used.

Tips & Variations

🔪 Expert Tips

• Caramelize patiently: Don’t rush the onions. Low and slow is key to drawing out their natural sweetness without burning.
• Deglaze the pan properly: Use the Marsala wine to lift all those delicious browned bits left from sautéing the onions—they add major flavor.
• Use oven-safe bowls: Broiling the cheese topping is essential for that signature finish, so make sure your bowls can handle the heat.

🍷 Ingredient Swaps

• Wine alternatives: No Marsala? Use dry Sherry or a dry white wine. For a non-alcoholic version, sub with a splash of balsamic vinegar.
• Cheese options: Try Gruyère or mozzarella in place of provolone or Swiss if that’s what you have on hand.
• Crouton substitutes: Use toasted baguette slices or garlic bread for a heartier bite.

🧊 Make-Ahead Option

• Prepare the onion broth up to 3 days in advance. Store in the fridge and assemble bowls fresh when ready to serve.

French Onion Soup

French Onion Soup is a timeless comfort food featuring caramelized onions in rich beef broth, topped with melty cheese and crunchy croutons. This quick version uses Marsala wine for deep flavor, and it’s ready in just 25 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 547

Ingredients Equipment Method Notes

Ingredients

  

• – ¼ cup butter
• – 2 large onions thinly sliced
• – 6 cups beef broth
• – ½ cup Marsala wine
• – 1 teaspoon fresh thyme
• – Salt and black pepper to taste
• – 2 tablespoons sugar heaping
• – 2 tablespoons malt vinegar
• – 5 oz Caesar-style croutons
• – 6 slices provolone cheese
• – 2 slices Swiss cheese chopped
• – ¼ cup grated Parmesan cheese

Equipment

• Large skillet
• – Large pot
• – Oven-safe ramekins
• Baking sheet
• – Broiler

Method

 

1. In a skillet, melt butter over medium-high heat. Add onions and thyme. Cook until caramelized, about 5 minutes.
2. In a large pot, bring beef broth to a boil. Add sugar and malt vinegar. Reduce heat and simmer for 5 minutes.
3. Deglaze skillet with Marsala wine, bring to a boil, scraping up browned bits. Pour into broth.
4. Add onions to broth, season with salt and pepper. Simmer for 3–5 minutes.
5. Ladle soup into oven-safe ramekins. Top with croutons, Swiss and Parmesan cheese, then two slices of provolone.
6. Broil on low for 5–7 minutes until cheese is bubbly and golden.
7. Garnish with fresh herbs and serve hot.

Notes

– Caramelize onions slowly for best flavor.
– Marsala wine adds unique depth; sherry or white wine can be substituted.
– Add croutons and cheese only before serving to prevent sogginess.

FAQs

❓ Can I make French Onion Soup ahead of time?

Yes! The soup base (onions + broth) keeps well in the fridge for up to 5 days. Store it separately from the toppings. When ready to serve, reheat the broth, then top with fresh croutons and cheese before broiling.

❓ Do I need Marsala wine?

Marsala adds a rich, earthy depth—but if you don’t have it, dry Sherry or white wine will work well. In a pinch, a splash of balsamic vinegar can give a similar sweetness.

❓ Can I freeze this soup?

You can freeze just the broth and onions (no cheese or croutons). Store in an airtight container for up to 2 months. Reheat, then add fresh toppings and broil as usual.

❓ What cheese is best for French Onion Soup?

A mix of Provolone, Swiss, and Parmesan offers the best flavor and melt. Gruyère is also a traditional and delicious choice.

Conclusion

There’s something magical about a bowl of French Onion Soup—especially when it’s made with buttery caramelized onions, rich broth, and a trio of cheeses melted to perfection. With Marsala wine adding that little extra touch of sophistication, this version brings gourmet flair to a weeknight-friendly recipe.

Whether you’re serving guests or simply craving a cozy night in, this soup delivers warmth, flavor, and comfort in every bite. Pair it with a crisp green salad or a slice of rustic bread for a satisfying meal you’ll want to make again and again.