If you crave the deep, cozy flavor of French Onion Soup but want a simple, no-wine method, you’re in the right place. This easy classic French Onion Soup leans on slow-caramelized onions, rich broth, and a molten blanket of Gruyère over crisp baguette. I’ve tested this twice on the stovetop with both yellow and sweet onions; the best balance came from using mostly yellow with a touch of sweet. No alcohol, no pork—just pure, comforting flavor with smart swaps for gluten-free and dairy-free eaters.
At a Glance
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Difficulty: Easy
- Estimated Cost: $10–$12 (US)
Ingredients for French Onion Soup
- Onions, thinly sliced: 3 lb (1.36 kg), mostly yellow plus 1–2 sweet onions for balance
- Unsalted butter: 3 Tbsp (42 g)
- Olive oil: 1 Tbsp (15 ml)
- Kosher salt: 1½ tsp, divided
- Pinch of sugar (optional; helps browning)
- Garlic: 1 large clove, minced (plus 1 whole clove to rub toasts, optional)
- Low-sodium beef broth: 8 cups (1.9 L) (see swaps)
- Bay leaf: 1
- Thyme: 4 fresh sprigs or 1 tsp dried
- Freshly ground black pepper: ½–1 tsp
- Balsamic vinegar or apple cider vinegar: 1–2 tsp (alcohol-free deglaze)
- Worcestershire sauce: 1 tsp (optional; choose fish-free/vegan if needed)
- Baguette, sliced ½-inch (1.3 cm): 12 slices
- Gruyère (or Swiss + a little provolone), shredded: 8 oz (225 g)
Swaps & Notes (allergen-friendly, budget-friendly)
| Need | Swap | Notes |
|---|---|---|
| No alcohol | Use balsamic or apple cider vinegar (1–2 tsp) + optional Worcestershire | Adds brightness without wine; scrape the fond well. |
| Dairy-free | Plant-based butter + dairy-free mozzarella/provolone-style shreds | Broils/melts well; add a pinch of nutritional yeast for nutty notes. |
| Gluten-free | GF baguette or toasted GF bread | Toast extra-crisp so it holds under cheese. |
| Vegetarian | Mushroom or rich vegetable broth + vegan Worcestershire | Add a splash of soy sauce or tamari for depth. |
| Onion variety | Yellow > sweet; add 1 red onion for complexity | Slice ~¼-inch (6 mm) for even caramelization. |
Measure help: 1 cup = 240 ml; 1 Tbsp = 15 ml; 1 oz cheese ≈ 28 g.
Step-by-Step Instructions (5 steps)
- Caramelize the onions
Melt butter with olive oil in a heavy pot (Dutch oven) over medium heat. Add onions and 1 tsp salt. Cook, stirring every few minutes, until deep golden and jammy, 25–35 minutes. If they stall, add a pinch of sugar and keep going.
- Build flavor (no wine needed)
Stir in minced garlic; cook 30 seconds. Add 1–2 tsp balsamic or apple cider vinegar and Worcestershire (if using). Scrape up brown bits.
- Simmer the soup
Pour in broth, add bay leaf, thyme, pepper, and remaining ½ tsp salt. Bring to a simmer and cook 20 minutes. Adjust seasoning (a small splash more vinegar can balance sweetness).
- Toast the bread
While soup simmers, toast baguette slices under the broiler until crisp, 1–2 minutes per side. Rub with a cut garlic clove if you like.
- Broil with cheese
Ladle hot soup into broiler-safe bowls on a rimmed sheet. Top each with 2 toasts. Pile on shredded Gruyère. Broil until bubbly and browned in spots, 2–4 minutes. Rest 2 minutes (lava-hot cheese!) and serve.
Pro Tips & Variations
- Go low and slow: Medium heat, wide pot, and patience yield true caramelization—not just softened onions. Don’t stir constantly; let them color, then stir.
- Fond = flavor: Those brown bits on the bottom? That’s gold. The vinegar deglaze replaces wine beautifully.
- Broth blend: If beef broth tastes too strong, use 6 cups beef + 2 cups chicken for balance (or mushroom broth for vegetarian).
- Cheese mix: 75% Gruyère + 25% provolone melts like a dream and browns nicely.
- No broiler bowls? Toast bread with cheese separately, then float on the soup. Cover pot 1 minute to finish melting.
- Make-ahead: Caramelize onions a day ahead; refrigerate. You’ll cut active time in half on serving day.
Serving Suggestions
- Light greens: A lemony arugula salad cuts the richness.
- Protein add-ons: Rotisserie chicken or a simple seared steak (no pork) alongside turns this into a bistro-style meal.
- Fresh crunch: Extra garlicky toasts or a chopped herb salad (parsley, chives).
Storage & Reheating
Keep soup, toasts, and cheese separate for best texture.
| Item | Fridge | Freezer | Reheat |
|---|---|---|---|
| Soup (no bread/cheese) | 3–4 days | Up to 3 months | Simmer on stove until hot (165°F/74°C). |
| Toasts | 2 days (airtight) | Not ideal | Re-crisp under broiler 1–2 minutes. |
| Assembled bowls | Best fresh | Not recommended | Broil to remelt, but bread will soften. |
Food safety: Refrigerate soup within 2 hours. Thaw frozen soup overnight in the fridge.
Troubleshooting
- Too sweet? Add ½–1 tsp vinegar and a pinch of salt; simmer 2 minutes.
- Too salty? Add unsalted broth or hot water and a pinch of sugar to rebalance.
- Watery/thin? Simmer uncovered 5–10 minutes to reduce.
- Onions won’t brown? Use a wider pot, don’t overcrowd, keep at steady medium heat, and give it time.
- Cheese won’t brown? Move bowls closer to broiler; grate cheese finer.
FAQs
Q1: Can I make French Onion Soup without wine?
A1: Yes. Deglaze with balsamic or apple cider vinegar (1–2 tsp) and a touch of Worcestershire for depth—no alcohol needed.
Q2: What onions are best?
A2: Mostly yellow onions for savory depth plus 1 sweet onion for roundness. All-sweet can make the soup too sugary.
Q3: Can I make it vegetarian or dairy-free?
A3: Use mushroom/vegetable broth and vegan Worcestershire for vegetarian; plant-based butter and dairy-free melting cheese for dairy-free.
Q4: How do I keep the bread from getting soggy?
A4: Toast until quite crisp before broiling and serve immediately.
Q5: What if I don’t have broiler-safe bowls?
A5: Melt cheese on the toasts separately, then float them on hot soup and cover the pot for 1 minute to finish melting.
Nutrition (per serving)
Calories: ~420; Protein: ~19 g; Carbs: ~38 g; Fat: ~22 g
(Estimate includes bread and cheese.)