The BEST French Onion Soup Gratinée recipe as seen on the Today Show! A rich, comforting broth with an ooey-gooey cheese pull that will bring you right to the French Alps.
You will be impressed that you can make this at home. I love the bits of crispy cheese that stick to the edge of the bowl (you know you eat those too!), and the warm conviviality of the dish. It is impossible not to laugh and make mmmmm sounds as you eat French Onion Soup Gratinée. You can't take yourself too seriously as you are in ecstasy over gobs of cheese. There is a moment of shared experience that brings people closer when you enjoy it with friends and family.
My husband and I made this soup on The Today Show and Savannah Guthrie said it was the best French Onion Soup she had ever tasted!
French Onion Soup Gratinée is undoubtedly the most famous of French Soups, but I share over 15 classic French Soups here as well! The 15 Best French Soup Recipes. Sign up for my newsletter below and you will receive a free recipe ebook with all of my favorite soup recipes!
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Classic French Onion Soup Recipe
Le Chef's French Onion Soup Gratinée is the perfect dish to share as winter drags on. Turn a chilly winter night into an Alpine getaway in your own home.
We invited our dear friends for an après ski style dinner- on our back patio. Yes, the weather was about 40 degrees and it was black as night at 6pm, but as we tucked into our individual portions of Le Chef's French Onion Soup Gratinée, no one was feeling a chill.
We have made French Onion Soup Gratinée in our house many times over the years, but this was the first time that I perched myself in the kitchen, with a glass of Beaujolais in hand, of course, and took notes as my husband (a French Chef) cooked from memory.
I am so happy to share with you Le Chef's French Onion Soup Gratinée recipe. I hope that it will bring you much joy this winter.
"I have eaten many French Onion Soups over the years, including in Paris at top restaurants. This was the best I have ever had the pleasure of tasting"
Caet Young, blog reader
The History of French Onion Soup Gratinée
The history of French onion soup is a love story between humble ingredients and French ingenuity. Though onion soup existed as far back as Roman times, it was in 18th-century Paris that this comforting dish was elevated into Soupe à l'Oignon Gratinée, the golden, cheesy version we adore today.
In the bustling market stalls of Les Halles, weary workers would gather at dawn to warm themselves with steaming bowls of onion soup enriched with beef broth, wine, and topped with a toasted baguette and melted Gruyère cheese. Over time, this simple peasant fare became a brasserie classic, served in elegant porcelain crocks and enjoyed late into the night across France. Today, every spoonful of French onion soup gratinée carries centuries of tradition - rustic, cozy, and unmistakably French.
This recipe offers an alpine spin on the classic using a fragrant chicken broth and whiskey for a heart-warming version.
Homemade French Onion Soup Gratinée Recipe
Yield: 8 portions of 6 oz
Equipment required:
A thick bottomed dutch oven is my preferred pot (you can stick the entire pot in the oven to melt the cheese if serving family style). My favorites are from Le Creuset or Staub.
French Onion Soup crocks. I like the traditional lion head bowls like you find in a French Bistro these but also a hearty handled version would be practical too. These white handled bowls would be easier to handle and are so cute. Just make sure they are oven safe!
Stainless Steel Sizzling Platters are so much easier to handle than a cookie sheet when making French Onion Soup Gratinée. You can fit 2 Soup Crocks at a time and the platters don't bend or warp like a cookie sheet can. A warped cookie sheet can be very dangerous when you have 6 bowls of steaming Onion Soup on it! I use my sizzling platters for everything from finishing a steak in the oven to making grilled cheese to reheating a croissant.
French Onion Soup Gratinée Recipe
Soup Ingredients:
8 Onions, sliced (we like to use 3 yellow onions, 3 white onions and 2 red onions for depth of flavor)
2tbsp olive oil
6 cloves of garlic, chopped
1 bay leaf
5 sprigs of thyme (leaves only - if using dried thyme, use 2 teaspoons)
8 oz of butter - (Yes, this seems like a lot and yes, you can half it if you are being careful, but try it, it is the difference between homemade French Onion Soup and restaurant French Onion Soup - I promise!)
½ cup of whiskey (once we did not have whiskey and used Gin instead -it was also delicious!)
8 cups chicken stock (this produces a lighter flavored French onion soup where you can really taste the onions)
How to caramelize the onions for French Onion Soup
Heat olive oil over medium heat in the pot.
Add in sliced onions and garlic, stirring frequently until beginning to lightly brown.
Add butter and bring heat to medium/medium low. Stir frequently as butter melts and onions caramelize for 20 minutes. It is key that the onions are well cooked and have a nice golden color. Keep the heat low and slow so that you don't burn the onions.
Deglaze the pot with the whiskey and add the bay leaf and thyme. The steam will smell sooooo good!
Add in 8 cups of chicken stock, stir and cover. Allow to simmer for 30 minutes. Turn off the heat, remove the bay leaf and add an extra splash of whiskey for good measure.
How to make the Gratinée:
Cut the cheeses into ⅛ inch thick slices.
For individual portions ladle the hot soup into the French Onion Soup Crocks until they are almost full. Allow enough space at the top for the bread to be flush with the top of the bowl. Place 2 slices of baguette (you will love my easy French baguette recipe) over each crock so that the bread fully covers the top (you may need to break up the pieces to do this). Arrange slices of cheese over the top so that the cheese fully covers the bread and also hangs a bit over the sides. For a truly decadent cheese pull, double up on the cheese - you won't regret it.
Set the soup crocks on a cookie sheet to catch excess spilling. I don't recommend skipping this step! French Onion Soup isn't easy to clean off the bottom of your oven...
Place cookie sheet with the prepared soup crocks under the broiler. Watch VERY closely and allow to brown until the cheese is bubbly on top and beautifully golden.
Serve immediately being careful not to burn yourself.
FAQ
Can I make the onion broth ahead of time?
Absolutely. You can prepare the onion broth ahead and even freeze it. Just add the bread and cheese under the broiler right before serving so the gratinée stays crisp and melty.
What kind of cheese works best for the gratinée topping?
Gruyère is a classic, and you can combine it with Appenzeller (as in this recipe) for extra richness and a golden cheese pull.
Can I use only one type of onion instead of mixing yellow, white, and red?
Yes, you can! Using a single onion variety works just fine-you'll still get great onion flavor. The mix just gives a more nuanced sweetness and color in the final soup.
How to make Vegetarian French Onion Soup?
This recipe can easily be made vegetarian by subbing vegetable stock for chicken broth. Easy peasy!
Can I make gluten free French Onion Soup?
Absolutely! Simply use toasted gluten free bread instead of French Baguette for the topping. I assure you - it will be absolutely delicious - I have made this multiple times.
French Onion Soup with Whiskey
This recipe uses Whiskey instead of Wine to flavor the French Onion Soup broth. The use of Whiskey enhances the flavor of the onions rather than masking it in my opinion! Try it out and you will see!
Vegetarian French Onion Soup
This recipe can easily be made vegetarian by subbing vegetable stock for chicken broth.
Beef both or Chicken stock?
Many people make French Onion Soup with beef stock and red wine, however I love using chicken stock and whiskey, as per this recipe, for a light and fragrant broth that allows you to really taste the flavor of the onions and the thyme. You will love my easy recipe for homemade chicken stock here.
What to serve with French Onion Soup Gratinée?
French Onion Soup is a great meal in a bowl. For a true alpine experience I recommend serving French Onion Soup with a charcuterie board and a simple green salad with a French vinaigrette.
You can also make a smaller portion of French onion Soup as a great starter before a Roast Chicken Dinner
The BEST French Onion Soup Gratinée recipe as seen on the Today Show! A rich, comforting broth with an ooey-gooey cheese pull that will bring you right to the French Alps.
Ingredients
Scale
Soup Ingredients:
8 Onions, thinley sliced (we like to use 3 yellow onions, 3 white onions and 2 red onions for depth of flavor)
2tbsp olive oil
6 cloves of garlic, chopped finely
1 bay leaf
5 sprigs of thyme (leaves only - if using dried thyme, use 2 teaspoons)
1 stick of butter
½ cup of whiskey (once we did not have whiskey and used Gin instead -it was also delicious! White wine also works but you don't get the same zing!)
Add in sliced onions and garlic, stirring frequently until beginning to brown.
Add butter and bring heat to medium. Stir frequently as butter melts and onions caramelize for 20 minutes. It is key that the onions are well cooked and have a nice golden color.
Deglaze the pot with the whiskey and add the bay leaf and thyme. The steam will smell sooooo good!
Add in 8 cups of chicken stock, stir and cover. Allow to simmer for 30 minutes. Turn off the heat, remove the bay leaf and add an extra splash of whiskey for good measure.
For the Gratinée:
Cut the cheeses into ⅛ inch thick slices.
For individual portions ladle the hot soup into the French Onion Soup Crocks until they are almost full. Allow enough space at the top for the bread to be flush with the top of the bowl. Place 2 slices of baguette over each crock so that the bread fully covers the top (you may need to break up the pieces to do this). Arrange slices of cheese over the top so that the cheese fully covers the bread and also hangs a bit over the sides. For a truly decadent cheese pull, double up on the cheese - you won't regret it.
Set the soup crocks on a cookie sheet to catch excess spilling.
Place cookie sheet with the prepared soup crocks under the broiler. Watch VERY closely and allow to brown until the cheese is bubbly on top and beautifully golden.
Serve immediately. Bon Appétit.
ABOUT LE CHEF'S WIFE
Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (7 and 5) and I run a marketing company in addition to this blog. I strongly believe that even busy people deserve to eat well at home.
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This French Onion Soup Gratinée is pure bliss — caramelized onions, rich broth, a hint of whiskey, and that golden, gooey cheese crust. Comfort and elegance in every spoonful!
Hello! Yes, you can absolutely make the onion broth in advance! It also freezes very well. I do recommend adding the baguette and the cheese just before serving however. Bon Appétit!
A Pinot Gris from Alsace would go beautifully with this French onion soup Recipe. For red- I would recommend a Burgundy Pinot Noir or a Beaujolais. Santé
It would help me to have a weight or volume measurement for the onions. I think mine were too big, and so I halved the amount of onions but then maybe there were too few for the amount of butter. Overall very tasty, but took a long time to caramelize!
Hello Jessika, thank you for your comment. Simply leave the alcohol out of the recipe - it will still be delicious! The star anise in the broth adds a delicious tanginess - you won't even miss the alcohol.
Enjoy!
Bonjour Megan, Thank you for your comment!Feel free to salt at the end if you like more salt. I didn't include it because the chicken stock and the cheeses are already salty but feel free to add more. Bon appétit, Anina Belle
Delicious and simple recipe, particularly good as leftovers. Subbed beef broth for chicken broth, and shred the cheese to melt in the soup to avoid the broiler.
Puhh Watt says
"I loved this recipe!"
This French Onion Soup Gratinée is pure bliss — caramelized onions, rich broth, a hint of whiskey, and that golden, gooey cheese crust. Comfort and elegance in every spoonful!
Puhh Watt says
A rich, comforting treat that transforms dark evenings into toasts. I appreciate you sharing this recipe.
Karin says
What whiskey would you recommend? A bourbon or rye or single malt? What is your whiskey of choice? Thanks so much!
Meena says
Can you leave this in the refrigerator before eating it if you just make the soup and want to serve two days later
Anina Belle Giannini says
Hello! Yes, you can absolutely make the onion broth in advance! It also freezes very well. I do recommend adding the baguette and the cheese just before serving however. Bon Appétit!
kim reboul says
Hello What wine would you pair with frnch Onion Soup, Im hosting a french dinner party ?
lechefswife says
A Pinot Gris from Alsace would go beautifully with this French onion soup Recipe. For red- I would recommend a Burgundy Pinot Noir or a Beaujolais. Santé
debra watkins says
It would help me to have a weight or volume measurement for the onions. I think mine were too big, and so I halved the amount of onions but then maybe there were too few for the amount of butter. Overall very tasty, but took a long time to caramelize!
Jackie says
I made this recipe for a Sunday dinner and it was a hit!! Thank you for sharing.
lechefswife says
Thank you so much for sharing, Jackie! I love to hear this! So glad you enjoyed it.
Jessika says
I don’t consume alcohol but would love to make this! Could you advise on what to use instead of alcohol? Can it be done?
lechefswife says
Hello Jessika, thank you for your comment. Simply leave the alcohol out of the recipe - it will still be delicious! The star anise in the broth adds a delicious tanginess - you won't even miss the alcohol.
Enjoy!
Megan says
I wonder about salting the soup. Recipe doesn’t call for it, but I found it needed it at the end. Any tips?
lechefswife says
Bonjour Megan, Thank you for your comment!Feel free to salt at the end if you like more salt. I didn't include it because the chicken stock and the cheeses are already salty but feel free to add more. Bon appétit, Anina Belle
Sam says
Omg it came out sooooo good. Very simple and easy to make. I made your baguettes to go with it. Thank you 🙏🏼
lechefswife says
That makes me so happy to read! Thank you for the comment and thank you for rating the recipe! It really helps! Much appreciated
Adriane says
Delicious and simple recipe, particularly good as leftovers. Subbed beef broth for chicken broth, and shred the cheese to melt in the soup to avoid the broiler.
lechefswife says
sounds delicious! I, too, think the soup tastes even better the next day! Bon Appétit!
Deborah Brooks says
I just love French Onion soup but never make my own. I could easily sub in some vegetable broth and give it a go.
lechefswife says
Hello Deborah, Absolutely! Veggie broth works great here 🙂