About the Recipe
There’s something deeply comforting about a bowl of French onion soup - especially in the colder months, when slow-cooked onions and rich broth feel like exactly what the body wants. It’s one of those timeless, quietly satisfying dishes that shows up across European kitchens, particularly in regions close to the Alps, where simple ingredients and long simmering times are part of everyday winter cooking.
Traditionally, French onion soup relies on wine for depth, but not everyone keeps wine on hand or wants to cook with it. This no-wine version leans instead on deeply caramelized onions, good-quality beef stock, and a splash of apple cider vinegar to recreate that same savory balance - rich, layered, and deeply warming without sacrificing flavor.
If you enjoy cozy soups like my Turmeric and Coconut Soup, Creamy Celery Root Soup, or Creamy Potato, Leek and Sausage Soup, this one will feel right at home in your kitchen. It’s unfussy, comforting, and rooted in the kind of practical, nourishing cooking I always gravitate toward during winter.
Finished with toasted bread and bubbling Gruyère, this is a soup that feels both rustic and elegant - the kind you linger over, spoon by spoon, when the days are cold and slow meals are welcome.
No-Wine Alternative: You don’t need wine to create a rich, flavorful broth—perfect for those who prefer alcohol-free recipes.
Versatile and Customizable: Easily adapt this soup to fit vegetarian, vegan, or gluten-free diets with a few simple swaps.
Simple Ingredients: Made with everyday pantry staples, so no special trips to the store are needed.
Classic Comfort: The rich broth, tender caramelized onions, and cheesy toasted bread make for a dish that’s as cozy as it is satisfying.
Perfect for Any Occasion: Whether you’re hosting a dinner party or enjoying a quiet night at home, this soup is a guaranteed crowd-pleaser.
Make-Ahead Friendly: Save time by preparing the soup in advance—it reheats beautifully!
What You'll Love
Can I use a different type of broth?
Absolutely! While beef broth provides the classic rich flavor, you can substitute it with chicken or vegetable broth for a lighter or vegetarian version.
What can I use instead of apple cider vinegar?
If you don’t have apple cider vinegar, white wine vinegar or a splash of lemon juice can work as substitutes to add that tangy depth.
How long does it take to caramelize the onions?
Caramelizing onions takes about 35–40 minutes over medium-low heat. Patience is key to achieving that deep, golden-brown color and rich flavor.
Can I make this soup ahead of time?
Yes! This soup stores well in the fridge for up to 4 days. Simply reheat it gently on the stovetop before serving.
What’s the best cheese for topping?
Gruyère is the traditional choice, but you can use Swiss cheese, mozzarella, or even a combination of cheeses for the topping.
How can I make it vegan?
To make this soup vegan, swap the beef broth for vegetable broth and replace the butter with a plant-based alternative. Use a vegan cheese for the topping or skip it altogether.
Frequently asked Questions
Ingredints Explained
Yellow onions: Their natural sweetness develops beautifully when caramelized slowly.
Apple cider vinegar: Replaces wine’s acidity without overpowering the soup.
Gruyère: Classic, nutty, and melts perfectly - very Swiss, very right here.
Maggi or Worcestershire: Adds savory depth; Maggi gives it a subtle European note.
Ingredients
Soup:
5 Yellow Onions (thinly sliced)
3-4 tablespoons Butter
1 teaspoon sugar1/2 teaspoon salt
2 Sage leaves thinly sliced (Extra if you want to add crispy sage for topping)
3 small Garlic Cloves (finely chopped)
4 cups Beef Stock
1 1/2 tablespoons Flour
1/4 teaspoon black pepper
1 Bay leaf
2 Tablespoons Apple Cider vinegar
1 teaspoon Dijon Mustard
Splash of Worcestershire sauce (or Maggi)
Toppings:
2 slices of Baguette (per soup)
3-4 slices of Gruyère (per soup)
Preparation
I love eating this soup so much. It is my favorite winter meal. Luckily this recipe is so easy to make, you'll be able to enjoy the comfort of classic French onion soup whenever you fancy it. If you are like me, the only difficult part might be the prep. My eyes are very sensitive to the onion fumes and so onion soup and red teary eyes go hand in hand. But as they say, no pain, no gain. It is all worth it if you ask me.
Here are the step-by-step instructions on how to make classic French onion soup:
Prep the onions and sage: Start by finely slicing your onions and sage. I like to slice my onions as thinely as possible. I find they cook faster this way and are just more pleasant to eat.
Caramelize the onions: In a large pot, melt your butter. Add the onions, sage, sugar and salt (cook on medium until onions start to appear golden). You don't want the heat too hot, you want to really caramelize the onions. This can take a while 15-20 minutes. Tip: Do NOT be tempted to increase the temperature to make them cook faster. You do not want to burn them and you really want all the delicious onion flavor to come out. Patience is key here. Trust me, the deep flavor of this soup comes from the caramelized onions.
Add in garlic, flour and broth: Add in the garlic, cook for 1-2 minutes. Mix in the flour until you have coated your onion mixture and then add the broth.
Add the aromatics: Flavor with pepper, mustard, vinegar, and Worcestershire (if you have Maggi I tend to prefer it, but I know it can be hard to find in some areas). Add the bay leaf and cook 5-10 minutes. Add more salt for taste if needed.
Broil the cheese covered soup to golden perfection: Scoop soup into oven safe soup bowls (ramekins, or special onion soup bowls with handles). Top with a couple of bread slices (I like to use baguette but any hearty bread will do) top the bread with some Gruyère cheese and set the bowls on a baking tray. Place the tray in the oven and broil for 3-5 minutes (or until the cheese has melted).
Serve: Remove from the oven and serve immediately.
Optional Garnish: If you wish to add some crispy sage, heat some neutral oil in a pan (I use vegetable oil) add sage leaves and fry 1-2 minutes per side (or until crispy). Remove sage leaves from the pan and lay them on a paper towel lined plate to soak up any excess oil.
Crumble the crispy sage over your soup and enjoy!
If you liked this classic french onion soup recipe here are a few others you may enjoy:
Recipe Card
Chef's Notes
Low and slow onions = success. If the onions brown too quickly, lower the heat.
Use good stock. With no wine in this classic French onion soup, broth quality really matters here.
Vinegar at the end. It keeps the soup bright and prevents bitterness.
Cheese matters. Gruyère melts better than many substitutes and adds depth.
Storage Tips
Make ahead: The soup base (without bread and cheese) can be made 2–3 days ahead.
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze the soup base only, for up to 2 months.
Reheat: Warm your classic French onion soup gently on the stovetop and assemble bowls fresh before broiling.