Grated gruyere cheese on French Onion Soup
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4.67 from 3 votes

French Onion Soup

Steaming bowls of caramelized onions in a rich beef broth topped with toasted bread pieces and melted cheese. Making restaurant-quality French Onion soup is easy. No alcohol needed in this one!
Prep Time2 hrs 15 mins
Cook Time45 mins
Additional Time10 mins
Total Time3 hrs 10 mins
Course: Soups and Stews
Cuisine: French
Servings: 4 Bowls
Calories: 350kcal
Author: Beth Mueller



  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 4 large onions sliced thinly
  • 1 tablespoon flour
  • 3/4 cup apple cider DO NOT USE VINEGAR, apple cider is found near the apple juice in stores
  • 1 can Campbells condensed beef consommé or beef broth
  • 4 cups beef broth
  • 2 teaspoons beef base optional – suggest using it if not using homemade beef stock
  • 4 sprigs thyme
  • 6 1- inch Baguette slices more may be required if baguette is thin
  • 1 cup shredded mozzarella cheese about 4 ounces
  • 1 cup shredded Gruyere cheese about 4 ounces


  • Heat olive oil and butter in electric skillet set to 200 Degrees f.
  • Add onions and cover, cook for 20 minutes.
  • Stir, Cook for an additional 20 minutes covered.
  • Stir, remove cover and cook another 20 minutes.
  • As onions begin to brown stir every 5 to 10 minutes until all the onions are golden brown. Depending on how many onions being used, this could take up to 2 hours.
  • Add apple cider and simmer until apple cider has evaporated.
  • Add 1 tablespoon flour and cook for 2 minutes.
  • Add 2 cups water, beef broth, beef base, if using and thyme.
  • Continue simmering soup for at least 30 minutes.
  • While soup is simmering, slice baguette into ½ inch slices and place under a broiler and broil until light brown, set aside.
  • Mix mozzarella cheese and gruyere cheese together and set aside.
  • When soup is done, ladle into oven safe bowls.
  • Add toasted bread slices, toasted side down onto the soup.
  • Add the cheese to the top of the bread and place into a 400°F oven and bake until the cheese is melted.
  • Serve immediately.


  • Beef broth and base can be substituted with homemade broth, chicken broth, and vegetable broth.
  • DO NOT USE APPLE CIDER VINEGAR as a substitute for apple cider. Unsweetened apple juice can be used or apple juice with about 1 teaspoon of lemon juice or vinegar added can be used instead.


Serving: 1Bowl | Calories: 350kcal | Carbohydrates: 29.2g | Protein: 17.8g | Fat: 18.8g | Saturated Fat: 8.9g | Polyunsaturated Fat: 16g | Cholesterol: 41mg | Sodium: 1212mg | Fiber: 3.8g | Sugar: 10.4g