This French Onion Soup is one of those recipes that feels fancy but is actually insanely simple. Slow-cooked caramelized onions, rich beef broth, a hint of thyme, and that classic broiled cheesy top – except I swapped the usual French bread for garlic parmesan crackers, and honestly…it was a serve.
The crackers stay crisp on the edges but soften just enough in the broth, and the melted gruyere on top? Absolute perfection. It’s cozy, rich, a little sweet from the onions, and exactly the kind of soup you want on a chilly night with a big blanket and zero responsibilities.
Why You’ll Love It
- Deep, rich flavor without complicated steps.
- No bread required — garlic parmesan crackers are a fun and delicious twist.
- Perfect for cold weather or when you just want something comforting.
- Restaurant vibes at home.
Cozy French Onion Soup with Gruyere & Garlic Parmesan Crackers
4
servings20
minutes1
hour380
kcalIngredients
2 tbsp olive oil
3 lbs yellow onions, thinly sliced
2 tbsp butter
3 tbsp flour
6 cups beef broth
½ tsp dried thyme
1 bay leaf
¼ tsp freshly cracked black pepper
1 tbsp Worcestershire sauce
Garlic parmesan crackers (as many as you want for topping)
1 cup shredded gruyere cheese
Fresh parsley, chopped (for garnish)
Directions
- Caramelize the onions: Heat olive oil in a large pot over medium. Add sliced onions and a pinch of salt. Cook low and slow for 30–40 minutes, stirring often, until deep golden and jammy.
- Add butter and let it melt into the onions.
- Sprinkle flour over the onions and stir for 1–2 minutes to cook off the raw flour taste.
- Pour in beef broth, add thyme, bay leaf, black pepper, and Worcestershire. Stir well.
- Bring to a simmer and cook for 20–25 minutes. Remove the bay leaf.
- Broil the topping: Ladle soup into bowls. Add a handful of garlic parmesan crackers on top, then pile on shredded gruyere.
- Broil for 2–4 minutes until the cheese is bubbly and golden.
- Garnish with fresh parsley and serve hot.
If you love making soups or caramelized onions, this enameled cast iron Dutch oven is the one I always recommend – it cooks evenly, keeps heat beautifully, and lasts forever.
FAQ
Do I have to caramelize the onions that long?
Yes! That’s where the flavor comes from. Don’t rush it.
Can I use Swiss instead of gruyere?
Totally. Gruyere is more traditional and melts better, but Swiss works too.
Can I make this ahead?
Absolutely! French onion soup reheats beautifully – just broil the cheese fresh.
Try This Next
If you loved this cozy soup, check out my Quick & Easy Ricotta and Rosé Lasagna – the perfect comfort meal to pair with it.
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