Why You’ll Love This Recipe

Longhorn French Onion Soup is a rich, savory classic known for its deeply caramelized onions, flavorful beef broth, and a golden, cheesy topping. This steakhouse favorite brings comforting warmth and gourmet taste to your table, making it perfect for cold nights, special dinners, or anytime you’re craving a bowl of indulgence.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

yellow onionsbutterolive oilbeef brothchicken brothdry sherry or white wineWorcestershire saucesugarthymebay leavesgarlic clovesblack peppergruyère cheesefrench baguette or crusty breadmozzarella or provolone (optional for topping)

directions

Peel and thinly slice the onions.

In a large pot or Dutch oven, melt butter with olive oil over medium heat.

Add onions and cook slowly, stirring often, until they are deeply golden and caramelized—about 30-40 minutes.

Sprinkle in a small amount of sugar to enhance caramelization if needed.

Add minced garlic and cook for 1-2 more minutes until fragrant.

Deglaze the pot with dry sherry or white wine, scraping up the browned bits from the bottom.

Add beef broth, chicken broth, Worcestershire sauce, thyme, bay leaves, and black pepper.

Simmer uncovered for 30 minutes to deepen the flavor, then remove bay leaves and adjust seasoning if needed.

Preheat your broiler and ladle the soup into oven-safe bowls.

Top each with a slice of toasted baguette and a generous layer of gruyère cheese (plus mozzarella or provolone if desired).

Place bowls under the broiler until the cheese is melted, bubbly, and lightly browned.

Serve hot with extra bread on the side if desired.

Servings and timing

This recipe yields approximately 4-6 servings.Preparation time: 15 minutesCaramelizing onions: 35-40 minutesSimmering: 30 minutesBroiling: 5 minutesTotal time: 85-90 minutes

Variations

Use all beef broth for a more robust flavor.

Add a splash of balsamic vinegar or soy sauce for added umami.

Top with a mix of Swiss and Parmesan cheese for a sharper taste.

Make it vegetarian by using vegetable broth and omitting Worcestershire sauce.

Use sourdough or rye bread for a different texture and taste.

storage/reheating

Store leftover soup (without bread and cheese) in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop until hot, then add fresh toasted bread and cheese before broiling again.You can freeze the soup base for up to 3 months—thaw and reheat before topping and broiling.

FAQs

What makes French Onion Soup taste so rich?

The slow caramelization of onions combined with quality beef broth and wine creates its signature depth of flavor.

Can I use sweet onions?

Yes, but reduce or omit any added sugar since sweet onions are naturally higher in sugar.

What cheese works best?

Gruyère is traditional, but Swiss, provolone, or mozzarella can be used depending on your preference.

Do I need to broil the soup?

Broiling gives it the signature melted cheese topping, but you can also melt the cheese separately and add it on top if needed.

Can I make this ahead?

Yes, the soup base can be made ahead and reheated before assembling with bread and cheese.

Can I skip the wine?

Yes, substitute with more broth or a splash of vinegar for acidity.

What bread is best?

A crusty baguette or sourdough holds up well to the broth and cheese.

Why is my soup too salty?

Use low-sodium broths and taste before adding salt. Cheese can also add saltiness.

Is this soup gluten-free?

Use gluten-free bread and check your broth and Worcestershire sauce labels to ensure no gluten.

Can I add meat?

Yes, shredded beef or braised short ribs can be added for a heartier version.

Conclusion

Longhorn French Onion Soup brings steakhouse elegance into your kitchen with its deep flavors, cheesy top, and satisfying warmth. Whether served as an appetizer or a main course with salad or steak, it’s a timeless dish that never fails to impress. Try it at home, and you’ll understand why it’s a Longhorn classic.