Name: The Laziest Way to Make French Onion Soup Is Also the Smartest
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: French
Ingredients: 6 large yellow onions, halved and sliced 1/4-inch thick; 4 tablespoons unsalted butter; 1 teaspoon kosher salt; 1/2 cup dry white wine (optional); 6 cups beef broth; 1 bay leaf; 2 sprigs fresh thyme; 1 baguette, sliced into 1-inch thick pieces; 2 cups shredded Gruyère cheese

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You know how some soups taste like they’ve taken all day, but actually came together in the easiest, most low-effort way? That’s exactly what this French Onion Soup is. It’s rich, savory, melty-cheesy comfort in a bowl—and the secret is in letting the oven do most of the work. No constant stirring, no babysitting caramelized onions. Just pop it in, let it go, and enjoy the magic.

Why You’ll Love This Recipe

This version of French onion soup practically makes itself—perfect for those evenings when you’re craving something cozy but don’t want to hover over the stove for an hour. It’s got that deep, sweet onion flavor, that gooey broiled cheese top, and a buttery crouton sitting right in the middle like a crown. It tastes like a fancy bistro meal, but it’s secretly lazy in the best way.

Ingredients (Full list with measurements below)

You don’t need a ton of ingredients, but the key ones really pull their weight. Think yellow onions, butter, broth (beef for the most flavor), a splash of white wine if you have it, thyme, bay leaf, and of course, crusty bread and melty Gruyère cheese.

Slice the Onions and Toss Them in a Dutch Oven

No need for paper-thin slices—just halve your onions and cut into about 1/4-inch slices. Throw them into a Dutch oven with butter and a pinch of salt. Give them a quick toss to coat.

Let the Oven Do the Caramelizing

Here’s the best part: cover the pot and place it in a 375°F oven for about an hour. After that, take off the lid, stir, and let it go uncovered for another hour or so. Stir once or twice if you think of it, but no stress. The oven will slowly and beautifully caramelize the onions for you.

Add the Broth and Simmer

Once the onions are deep golden and jammy, move the pot to the stove, splash in some white wine if you’re using it, and let it bubble for a few minutes. Then pour in the beef broth, add a bay leaf and thyme, and let it all simmer for about 30 minutes so the flavors can get cozy.

Toast the Bread and Melt the Cheese

While the soup simmers, toast thick slices of crusty bread until golden and firm. Once the soup is ready, ladle it into oven-safe bowls, top each with a slice of toasted bread and a generous pile of shredded Gruyère. Broil until bubbly and browned on top.

Expert Tips and Tricks

Don’t rush the onions. Even in the oven, low and slow is the way to go. If you want a little extra depth, a splash of balsamic vinegar at the end is delicious. And make sure your bread is sturdy—it needs to hold up under all that gooey cheese.

Recipe Variations and Possible Substitutions

You can absolutely use vegetable broth if you’re keeping it vegetarian, though beef broth adds that classic depth. No Gruyère? Try Swiss, provolone, or even mozzarella. Want to skip wine? Use a splash of vinegar or just leave it out entirely.

Serving and Pairing Suggestions

Serve this soup with a simple green salad and a glass of red wine or sparkling water with lemon. It makes a cozy dinner on its own, or serve smaller portions as a starter for a holiday meal or dinner party. A crusty baguette on the side never hurts, either.

Storage and Reheating Tips

Store leftovers in the fridge in an airtight container for up to 4 days. Reheat gently on the stove, and if you’re craving that melty cheese top again, just ladle into an oven-safe bowl, top with bread and cheese, and broil for a minute or two. Freezing the soup base (without the bread or cheese) also works well.

FAQs

Can I make this without a Dutch oven?
Yes! Just use any large oven-safe pot with a lid, or caramelize onions in a slow cooker and finish the soup on the stove.

What if I don’t have oven-safe bowls?
You can melt the cheese on the bread separately under the broiler and just float it on top of the soup.

Can I use sweet onions instead of yellow?
You can, but the flavor will be a bit different. Yellow onions give that classic balance of sweet and savory.

Is this recipe gluten-free?
It can be—just use gluten-free bread and check that your broth is gluten-free as well.

Conclusion

This is hands-down the easiest way I’ve ever made French Onion Soup, and honestly, it’s a total game-changer. Once you taste how rich and flavorful it is—with so little effort—you’ll wonder why we ever bothered doing it the hard way. Try it on a chilly night when you want something soul-warming with almost no fuss.

The Laziest Way to Make French Onion Soup Is Also the Smartest

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This French Onion Soup delivers rich, savory flavors with minimal effort. By utilizing the oven for caramelizing onions, it offers a hands-off approach to a classic dish, crowned with melty Gruyère cheese and crusty bread.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Yield: 6 servings 1x
Category: Soup
Method: Baking, Simmering
Cuisine: French
Diet: Vegetarian

Instructions

Preheat Oven: Set your oven to 375°F (190°C).
Prepare Onions: Place sliced onions in a Dutch oven with butter and salt. Toss to coat.
Caramelize Onions: Cover and bake for 1 hour. Uncover, stir, and continue baking uncovered for another hour, stirring occasionally, until onions are deeply golden.
Deglaze: Transfer pot to stovetop over medium heat. Add white wine, scraping up any browned bits, and simmer for 5 minutes.
Simmer Soup: Add beef broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 30 minutes. Remove bay leaf and thyme sprigs.
Prepare Bread: While soup simmers, toast baguette slices until golden.
Assemble and Broil: Ladle soup into oven-safe bowls. Top each with a toasted baguette slice and a generous amount of Gruyère. Place under broiler until cheese is bubbly and golden.

Notes

For a vegetarian version, substitute beef broth with vegetable broth and ensure cheese is vegetarian-friendly.
If you don’t have oven-safe bowls, melt cheese on bread slices separately and add to soup before serving.