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An easy French onion soup recipe without wine, with step-by-step instructions. A warm, cozy and deeply flavorful soup - perfect for a chilly day!
What is French Onion Soup?
French onion soup is a classic French soup made with sweet, caramelized onions and a deeply flavored beef broth. The soup is topped with bread covered with deliciously melted, brown, and bubbly cheese. The combination of melted cheese and bread soaked in the rich, onion-flavored broth creates an iconic combination of textures and flavors that has led this dish to become one of the most famous dishes in French cuisine.
What is special about this homemade French Onion Soup recipe?
The secret to the best French Onion Soup recipe is the quality of the sweet, caramelized onions and the beef broth. While the classic recipe calls for wine, it, this is a no-alcohol version. Other ingredients are added to ensure that the taste of this version is just as delicious!
This recipe includes all the tips and tricks you need to make the most EPIC French onion soup without wine, the first time. Specifically, it includes instructions on how to:
- correctly caramelize and maximize the flavor of the onions,
- use flavor-enhancing ingredients such as fresh herbs, balsamic vinegar, and Worcestershire sauce to help transform the beef stock into an EPIC, mouthwateringly delicious broth, and finally
- layer the flavors so that the omission of wine, is a non-issue.
Ingredients for no-alcohol French Onion Soup
Here is a quick overview of the ingredients used to make French onion soup without wine:
- I prefer using yellow onions because they are less sweet than Vidalia onions. I don't like using red onions don't caramelize as well and have a sharper taste.
- Butter is wonderful in French onion soup because it adds a silky finish to the soup and also imparts a deliciously rich, nutty flavor. A part or all of the butter can be replaced with olive oil or neutral oil such as canola oil. Use unsalted butter for better control of the sodium content of the dish.
- In this recipe, sugar is an optional ingredient, used to cut the time needed to caramelize the onions. It also adds a lovely glaze to the onions.
- In addition to its many health benefits, fresh garlic adds a lovely earthy flavor to the soup and bread. It also adds a mellow sweetness to the base flavor of the soup.
- For optimal flavor, use the best quality beef stock for this soup. Homemade is always best, however, I have also used store-bought low-sodium beef stock with great results. For a less "beefy" flavor, use chicken stock or a combination of chicken and beef stock.
- The beef stock is further enhanced with aromatics such as bay leaves, thyme, and garlic. A dash of balsamic vinegar adds brightness, and the Worcestershire sauce bumps up the umami.
- The best part of this soup, in my opinion, is the delicious bread. Traditionally slices of French baguette are used for this soup but in a pinch, almost any kind of bread works.
- This recipe uses a combination of Gruyere, Provolone and Parmigiano Reggiano. Other cheeses like Provolone, Fontina, and Monterey Jack have a milder flavor and melts very well. I do not recommend mozzarella because it tastes a little watery as it melts. Both freshly grated and pre-sliced cheese works for this recipe.
How to make this French Onion Soup Without Wine
To make French Onion Soup follow five easy steps: (1) caramelize the onions (2) make the broth (3) toast the bread (4) assemble the soup and (5) broil, garnish and serve immediately!
Below are the steps for making this easy French onion soup without wine:
Caramelize the onions: In a wide-bottomed, large pot, add 5 tablespoons of butter and melt on medium heat. Add the onions and salt. Toss to coat with the melted butter. Cook the onions until they are soft and transparent - about 30 minutes. Stir occasionally for even cooking.
Once the onions have reduced to about ⅕th of their original volume, add the sugar and minced garlic and stir for about a minute.
Deglaze the pot and make the broth: Add the Worcestershire sauce, balsamic vinegar, black pepper, thyme and bay leaf. Simmer for 2-3 minutes. Add 1 cup of beef stock and scrape up any remaining browned bits from the bottom and sides of the pan to deglaze. Simmer for 2-3 minutes. Add the remaining stock. Bring to a boil, then reduce the heat to medium-low or a gentle simmer and cover. Maintain a low simmer and cook for about 30 minutes.
Toast the bread: Line a baking sheet with foil for easy clean-up later. Melt the butter in a small saucepan over medium-low heat and toast the garlic until lightly golden. Remove the garlic butter from the heat. Place the sliced bread on the baking tray and brush both sides with melted garlic butter. Transfer into the oven. Broil until lightly brown - about 2-3 minutes. There is no need to flip the bread. Set aside the toasted garlic-butter bread.
Broil, garnish and serve: Ladle the soup base into oven-proof bowls and place on a baking sheet. Place the toasted baguette slices on top of each bowl of soup. Top the bread with layers of freshly grated Gruyere cheese and sliced provolone cheese. Sprinkle with parmesan cheese (optional).
Place in the broiler until the cheese is melted, bubbly, and slightly browned - about 10 minutes. Garnish and serve immediately.
Tips on making the best soup
- Don't rush the onions: The secret to the deep flavor of this easy French Onion Soup is the caramelization of the onions. Allow the onions time to soften and cook slowly over medium-low heat. Wait for the onions to cook until the natural sugars are released, and the onions are transparent and have a deep brown "glaze-like" color. It will feel like a long time but will be worth it!
- Stir the onions often: As the onions cook, they will soften and release moisture. Stir the onions often, scraping across the bottom of the pot so that the brown bits do not burn and are incorporated into the cooked onions.
- Use a wide base pot to cook the onions: You can shave off at least 10-15 minutes of caramelization time if you use a wider base pot or large stockpot since the onions are closer to the heat source. I have found that this is the best way to expedite the cooking process!
- Use a high-quality crusty bread: A high-quality bread with a rustic crust like a French baguette is one of the tastiest breads to use. For maximum soup absorption, the French bread should be a day or so old and slightly dehydrated. Toast the bread until it is a light golden brown.
- Watch the broiler: It is very important to watch the bread and cheese as it cooks under the broiler since it can burn very quickly.
- Stock quality matters: The quality of the stock makes a tremendous difference to the rich flavor of the soup. If using store-bought stock - use the best-tasting one that you can find. Remember to purchase stock not beef broth as the broth tends to have more of a vegetable and herb flavor which may change the flavor of the soup. To bump up the flavor, you can add a little beef bouillon paste like Better Than Bouillon, Worchester sauce, fish sauce, or soy sauce. Begin with a half teaspoon and taste before adding more.
Best cheese for French Onion Soup
The best cheese for French Onion Soup is a combination of provolone and gruyere. Provolone because it has a mild flavor and has the maximum cheese pull-ness and gruyere because it has a nutty, salty flavor which pairs beautifully with the beef soup base.
When choosing a cheese topping for French onion soup think about how well the cheese melts, develops a crust under the broiler and also its pull-worthiness. Also consider combining with a cheese that has a nutty salty taste as this can really optimize the flavor of the French Onion Soup. Below is a list of cheeses that are often used in French Onion Soup:
- Provolone: buttery, mild cheese with excellent cheese pull-ness.
- Gruyere: creamy, salty and nutty flavor with some cheese pull-ness. Adds wonderful flavor to French Onion Soup.
- Fontina: a mild cheese that stretches well.
- Swiss: a sweet, mild, gooey cheese that melts very well.
- Monterey Jack: a mild, buttery cheese with a bit of tang from being mixed with hot peppers; stretches extremely well.
- Gouda: nutty caramelly cheese that melts very well.
- Parmesan: a nutty, salty cheese that develops a tasty crust under the broiler. Adds delicious flavor to French Onion Soup.
- Mozzarella: very mild with the best stretch, however mozzarella cheese is not the best choice for French Onion Soup as it becomes watery as it melts.
Serving homemade French Onion Soup
Classic French Onion Soup is typically served in an oven-proof bowl so that the grated cheese can be toasted and melted under the broiler to perfection. While Lion's head bowls are the most common design used in French restaurants, any deep, oven-safe soup bowl will do.
If you do not have an oven-safe bowl, you can broil the crouton and cheese separately on a foil-lined baking sheet. Place the broiled cheesy toast on top of the soup before serving.
For a colorful touch, garnish each bowl with herbs like fresh thyme, chopped parsley, or chives before serving.
What to serve with French Onion Soup
Since French Onion Soup already contains bread slices and melty cheese, it is usually enjoyed by itself. In French Bistros, I have often had a cup of French Onion Soup as an appetizer followed by an entrée like Croque Monsieur or Steak Frites. I have found that the best way to serve it is as a main dish or entrée with a simple arugula salad dressed in a light balsamic vinaigrette or a caesar salad. To create a full meal, you could also serve it with Khachapuri Adjaruli or a side of cheese sandwiches.
French Onion Soup is my favorite soup to serve when I have friends over since it is easy to put together and is an impressive dish.
Make-Ahead
Prepare this delicious soup in advance (without the bread and cheese) and allow it to cool completely. Pour the soup into airtight containers and store it in the refrigerator. For optimal flavor, the soup can be kept in the fridge for about 2-3 days.
When ready to serve, reheat the soup on a stovetop. A microwave can be used for an individual portion. Ladle the hot flavorful broth into individual oven-safe bowls, top with a slice of French baguette and grated cheese, and place under a broiler. The soup is ready when the cheese is bubbly and deliciously browned. Serve immediately.
How to store and reheat French Onion Soup in the fridge
Allow the leftover French onion soup to cool completely and then pour into airtight containers and store the soup (without the cheese or croutons in the fridge). The soup will last for 2-3 days. When ready to serve, reheat the refrigerated soup on a stovetop and bring it to a boil. A microwave can be used for an individual portion. Pour the hot soup into individual oven-safe bowls, top with a slice of French baguette and grated cheese, and place under the broiler. The soup is ready when the cheese is bubbly and perfectly browned. Serve immediately.
How to store and reheat French Onion Soup in the freezer
Allow the soup to cool completely and then pour into an airtight container and store the soup (without the cheese or croutons in the fridge). The soup will last for 2-3 months. Thaw frozen soup overnight in the fridge. Transfer the soup into a pot and warm it on a medium flame and bring it to a boil. Ladle the hot soup into oven-safe bowls, top with a slice of French baguette and grated cheese, and place under the broiler. The soup is ready when the cheese is bubbly, gooey, and deliciously browned. Serve immediately.
Variations of homemade French Onion Soup
- Stock Variation: While French Onion Soup is typically made with beef stock, you can also make it with chicken stock or a combination of chicken and beef stock. Remember to use chicken stock not chicken broth.
- Wine/Sherry (Alcohol) Version: You can enhance the flavor of the soup by replacing a half cup of broth with your favorite wine (e.g., Sauvignon Blanc) during the de-glazing stage. While dry white wine is the most common wine used in this dish, red wine also works in this recipe. Vermouth and brandy can also be used to de-glaze the pan. A splash of wine or sherry right at the end also adds more flavor.
- Onion Variation: For a sweeter soup use sweet onions like Vidalia instead of yellow onions. I have found that the best onions to use are white onions or yellow onions because red onions tend to turn black or a deep purple. You can always add a pinch of brown sugar to make up for any lack of natural sweetness.
- Cheese Variation: Several cheeses that melt well such as Provolone, Gouda, Monterey Jack and Swiss cheese works very well in French Onion Soup. You can also sprinkle the cheese with Parmigiano Reggiano, Asiago, or Romano to add a delicious nutty flavor. Mozzarella does not work as well because it can become rather watery.
- Vegetarian French Onion Soup: To convert to a vegan French onion soup recipe, substitute vegan butter or oil, mushroom/vegetable broth, vegan Worcestershire sauce and vegan cheese.
How many calories in French Onion Soup without Wine
Each serving of no-alcohol French Onion Soup has about 455 calories, 29 grams of fat, 19.7 grams of protein and 27.2g of carbohydrates. Please note that the amount and calorie composition will vary based on the amount of cheese used.
This recipe yields approximately 6 servings.The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline.If the nutrition information is important to you, you should independently verify it using your preferred tool.
Easy French Onion Soup Without Wine
Nothing hits the spot like melt-in-your-mouth sweet, caramelized onions floating in a rich beef broth, topped with a perfectly toasted rustic crouton and bubbly, gooey cheese! Here is an easy French onion soup recipe without wine, which is perfect for a chilly day!
Prep Time10 minutes mins
Cook Time1 hour hr 10 minutes mins
Total Time1 hour hr 20 minutes mins
Course: Appetizer, Dinner, Lunch, Main
Cuisine: French
Keyword: french onion soup without wine
Servings: 6 people
Calories: 455kcal
Author: Lima
Ingredients
- 3 large yellow onions (about 1.5-2 pounds, typically a bag of onions)
- 6 Tablespoons butter divided
- 2 teaspoon kosher salt or more to taste
- 1 teaspoon sugar
- 2 cloves garlic minced
- 8 cups beef stock low sodium
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon balsamic vinegar
- 2 bay leaves
- 3 teaspoons fresh thyme leaves
- ½ teaspoon freshly ground black pepper
Topping
- 6 slices French baguette
- 1 ½ cup Gruyère freshly grated
- 6 slices provolone or more if you like cheesier soup!
- ¼ cup parmesan optional
- 1 clove garlic
Instructions
Caramelize the onions: In a wide-bottomed, large pot, add 5 tablespoons of butter and melt on medium heat. Add the onions and salt. Toss to coat with the melted butter. Cook the onions until they are soft and transparent - about 30 minutes. Stir occasionally for even cooking.
Once the onions have reduced to about ⅕th of their original volume, add the sugar and minced garlic and stir for about a minute.
Deglaze the pot and make the broth: Add the Worcestershire sauce, balsamic vinegar, black pepper, thyme and bay leaf. Simmer for 2-3 minutes. Add 1 cup of beef stock and scrape up any remaining browned bits from the bottom and sides of the pan to deglaze. Simmer for 2-3 minutes. Add the remaining stock. Bring to a boil, then reduce the heat to medium-low or a gentle simmer and cover. Maintain a low simmer and cook for about 30 minutes.
Toast the bread: Line a baking sheet with foil for easy clean-up later. Melt the butter in a small saucepan over medium-low heat and toast the garlic clove until lightly golden. Remove the garlic butter from the heat. Place the sliced bread on the baking tray and brush both sides with melted garlic butter. Transfer into the oven. Broil until lightly brown - about 2-3 minutes. There is no need to flip the bread. Set aside.
Broil, garnish and serve: Ladle the soup base into oven-proof bowls and place on a baking sheet. Place the toasted baguette slices on top of each bowl of soup. Top the bread with layers of freshly grated Gruyere cheese and sliced provolone cheese. Sprinkle with parmesan (optional).
Place in the broiler at 350°F, or until the cheese is melted, bubbly, and slightly browned - about 10 minutes. Garnish and serve immediately.
Video
Notes
- Don't rush the onions: The secret to the deep flavor of this easy French Onion Soup is the caramelization of the onions. Allow the onions time to soften and cook slowly over medium-low heat. Wait for the onions to cook until the natural sugars are released, and the onions are transparent and have a deep brown "glaze-like" color. It will feel like a long time but will be really worth it!
- Stir the onions often: As the onions cook, they will soften and release moisture. Stir the onions often, scraping across the bottom of the pot so that the brown bits do not burn and are incorporated into the cooked onions.
- Use a wide base pot to cook the onions: You can shave off at least 10-15 minutes of caramelization time if you use a wider base pot or large stockpot since the onions are closer to the heat source.
- Use a high-quality crusty bread: A high-quality bread with a rustic crust like a French baguette is one of the tastiest breads to use. For maximum soup absorption, the French bread should be a day or so old and slightly dehydrated. Toast the bread until it is a light golden brown.
- Watch the broiler: It is very important to watch the bread and cheese as it cooks under the broiler since it can burn very quickly.
- Stock quality matters: The quality of the stock makes a tremendous difference to the rich flavor of the soup. If using store-bought stock - use the best-tasting one that you can find. Remember to purchase stock not beef broth as the broth tends to have more of a vegetable and herb flavor which may change the flavor of the soup. To bump up the flavor, you can add a little beef bouillon paste like Better Than Bouillon, Worchester sauce, fish sauce, or soy sauce. Begin with a half teaspoon and taste before adding more.
- Make-Ahead: Prepare the soup in advance (without the bread and cheese) and allow it to cool completely. Pour the soup into airtight containers and store it in the refrigerator. For optimal flavor, the soup can be kept in the fridge for about 2-3 days.
- Storage: Allow the soup to cool completely and then pour into airtight containers and store the soup (without the cheese or croutons in the fridge). The soup will last for 2-3 days. To freeze, allow the soup to cool completely and then pour into an airtight container and store the soup (without the cheese or croutons in the fridge). The soup will last for 2-3 months.
Nutrition Information
Each serving of no-alcohol French Onion Soup has about 455 calories, 29 grams of fat, 19.7 grams of protein and 27.2g of carbohydrates. Please note that the amount and calorie composition will vary based on the amount of cheese used.
This recipe yields approximately 6 servings.The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline.If the nutrition information is important to you, you should independently verify it using your preferred tool.
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