Name: Dutch Oven French Onion Soup
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: 3 lb yellow onions, thinly sliced; 3 tbsp butter; 1 tbsp olive oil; 3 cloves garlic, minced; 2 tbsp all-purpose flour; 6 cups beef broth; 1 bay leaf; 2–3 sprigs fresh thyme; 1 tsp salt (or to taste); 1/2 tsp black pepper; 1 baguette, sliced and toasted; 1 1/2 cups shredded Gruyère or Swiss cheese

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I love making Dutch oven French onion soup because it feels deeply comforting and timeless. I enjoy how slowly caramelized onions turn rich and sweet, creating a soup that’s simple in ingredients but layered in flavor and warmth.

Why You’ll Love This Recipe

I like this recipe because it’s cozy, classic, and incredibly satisfying. I enjoy the slow cooking process, which fills my kitchen with an amazing aroma, and I appreciate how the Dutch oven helps develop deep flavor evenly. I also love how this soup feels special without being complicated. Dutch Oven French Onion Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

yellow onions
butter
olive oil
garlic
all-purpose flour
beef broth
bay leaf
fresh thyme
salt
black pepper
baguette slices
shredded Gruyère or Swiss cheese

Directions

I start by heating butter and olive oil in a Dutch oven over medium heat. I add the sliced onions with a pinch of salt and cook them slowly, stirring often, until they become deeply golden and caramelized.

Once the onions are rich and soft, I stir in the garlic and cook briefly until fragrant. I sprinkle in the flour and stir well to coat the onions, cooking for another minute.

I gradually pour in the beef broth while stirring, then add the bay leaf and thyme. I bring the soup to a gentle simmer and let it cook so the flavors come together beautifully. I season with salt and black pepper to taste.

To serve, I ladle the soup into oven-safe bowls, top with toasted baguette slices and shredded cheese, and broil until the cheese is melted and bubbly.

Servings and Timing

I usually get about 4 servings from this recipe.
Prep time takes around 10 minutes, caramelizing the onions takes about 45 minutes, simmering takes another 20 minutes, and the total time comes to roughly 1 hour and 15 minutes.

Variations

I sometimes add a splash of white wine after caramelizing the onions for extra depth. I like mixing different cheeses for the topping, such as mozzarella with Gruyère. When I want a vegetarian version, I swap beef broth for a rich vegetable broth.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop. I add fresh bread and cheese just before serving rather than reheating them with the soup. Dutch Oven French Onion Soup

FAQs

What onions work best for French onion soup?

I prefer yellow onions because they caramelize evenly and develop great sweetness.

Can I make this soup ahead of time?

I often make the soup base a day in advance and add the bread and cheese just before serving.

Do I have to use a Dutch oven?

I like using a Dutch oven for even heat, but any heavy-bottomed pot works well.

Why do my onions burn instead of caramelize?

I keep the heat moderate and stir frequently, since rushing the process can cause burning.

Can I freeze French onion soup?

I freeze the soup without the bread and cheese for up to 3 months, then add toppings after reheating.

Conclusion

I enjoy Dutch oven French onion soup because it’s rich, comforting, and full of character. I like how patience turns simple onions into something truly special, making this soup a favorite whenever I want a warm, classic dish.

Dutch Oven French Onion Soup

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Author: lina
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop and Broiling
Cuisine: French
Diet: Diabetic

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Description

A deeply comforting and classic Dutch oven French onion soup made with slowly caramelized onions, rich broth, and a bubbly cheese-topped baguette finish.

Ingredients

3 lb yellow onions, thinly sliced
3 tbsp butter
1 tbsp olive oil
3 cloves garlic, minced
2 tbsp all-purpose flour
6 cups beef broth
1 bay leaf
2–3 sprigs fresh thyme
1 tsp salt (or to taste)
1/2 tsp black pepper
1 baguette, sliced and toasted
1 1/2 cups shredded Gruyère or Swiss cheese

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Instructions

Heat butter and olive oil in a Dutch oven over medium heat.
Add sliced onions and a pinch of salt, cooking slowly for about 40–45 minutes, stirring often, until deeply caramelized.
Stir in garlic and cook for 30 seconds until fragrant.
Sprinkle flour over the onions and stir well, cooking for 1 minute.
Gradually add beef broth while stirring.
Add bay leaf and thyme, then bring to a gentle simmer.
Simmer for 20 minutes to develop flavor.
Season with salt and black pepper to taste.
Ladle soup into oven-safe bowls, top with toasted baguette slices and cheese.
Broil until cheese is melted and bubbly, then serve hot.