Joanna Gaines French Onion Soup

This savory, deeply caramelized Joanna Gaines French Onion Soup is made with sweet yellow onions, beef broth, and Gruyere cheese, and ready in 1 hour and 15 minutes. Pushing your spoon through that thick layer of bubbly melted cheese into the dark, rich broth feels deeply satisfying. I make this cozy bowl every winter when the temperature drops.

Why This Classic Works

I used to rush the onions, thinking 20 minutes was enough for them to brown properly. I quickly learned that true caramelization takes almost an hour of slow, patient cooking.

This slow process builds a natural sweetness that balances the savory beef broth perfectly. Toasting the bread before adding it to the bowl keeps it from turning into mush.

Joanna Gaines French Onion Soup Ingredients

• 1/2 cup (1 stick) unsalted butter
• 2 tablespoons olive oil
• 5 large yellow onions, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup dry sherry
• 6 cups beef broth
• 2 sprigs fresh thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 French baguette, sliced 1-inch thick
• 2 cups grated Gruyere cheese

How To Make Joanna Gaines French Onion Soup

1. Caramelize the Onions: Melt butter and olive oil in a large pot over medium heat. Add the sliced onions and cook for 45 to 50 minutes until deep brown and soft.
2. Deglaze the Pot: Stir in the minced garlic and cook for 1 minute. Pour in the dry sherry, scraping the bottom of the pot to release any browned bits.
3. Simmer the Broth: Add the beef broth, fresh thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
4. Toast the Bread: Preheat your oven to 400°F. Place baguette slices on a baking sheet and toast for 5 to 7 minutes until crisp.
5. Broil the Soup: Ladle the hot soup into oven-safe bowls placed on a baking sheet. Top each with a toasted baguette slice and a handful of Gruyere cheese, then broil for 3 to 5 minutes until bubbly.

Recipe Tips

• Slice onions evenly: Uniform slices ensure the onions caramelize at the exact same rate in the pot.
• Do not rush the heat: High heat will burn the onions instead of turning them sweet and jammy over time.
• Use oven-safe bowls: Make sure your soup crocks can handle the intense heat of the broiler without cracking.
• Grate your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly over the bread.

What To Serve With French Onion Soup

A simple, crisp green salad with a sharp vinaigrette cuts through the richness of the cheese and broth. You can also pair it with roasted vegetables or a light chicken dish if you want a larger meal.

How To Store

Store the leftover soup broth in an airtight container in the fridge for up to 4 days. Keep the baguette and cheese separate, and only assemble and broil the bowls right before eating.

FAQs

• Can I use red onions instead of yellow? Yellow onions are preferred for their natural sweetness when cooked. Red onions can be used but will alter the color and give a slightly sharper flavor.
• What can I substitute for dry sherry? Dry white wine or a splash of apple cider vinegar works well if you do not have sherry on hand.
• Can I freeze French onion soup? Yes, you can freeze the broth and onions for up to 3 months. Thaw in the fridge overnight before reheating and adding the fresh bread and cheese.
• Why did my onions burn? The heat was likely too high or the pot was too thin. Stick to medium or medium-low heat and stir frequently while cooking.

Nutrition

• Calories: 450
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 75mg
• Sodium: 950mg
• Total Carbohydrate: 35g
• Protein: 18g

Try More Recipes:

• Joanna Gaines Layered Arugula Salad
• Joanna Gaines Lemon Bundt Cake
• Joanna Gaines Peach Caprese Salad

Joanna Gaines French Onion Soup

Recipe by Imen Dridi

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

40

minutes

Total time

1

hour 

55

minutes

Savory and cheesy, this Joanna Gaines French Onion Soup is made with sweet caramelized onions, rich beef broth, and toasted baguette slices. Ready in 1 hour and 15 minutes, it is a comforting classic that brings cozy restaurant flavor home.

Ingredients

• 1/2 cup (1 stick) unsalted butter

• 2 tablespoons olive oil

• 5 large yellow onions, thinly sliced

• 2 cloves garlic, minced

• 1/2 cup dry sherry

• 6 cups beef broth

• 2 sprigs fresh thyme

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1 French baguette, sliced 1-inch thick

• 2 cups grated Gruyere cheese

Directions

• 1. Caramelize the Onions: Melt butter and olive oil in a large pot over medium heat. Add the sliced onions and cook for 45 to 50 minutes until deep brown and soft.
• 2. Deglaze the Pot: Stir in the minced garlic and cook for 1 minute. Pour in the dry sherry, scraping the bottom of the pot to release any browned bits.
• 3. Simmer the Broth: Add the beef broth, fresh thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
• 4. Toast the Bread: Preheat your oven to 400°F. Place baguette slices on a baking sheet and toast for 5 to 7 minutes until crisp.
• 5. Broil the Soup: Ladle the hot soup into oven-safe bowls placed on a baking sheet. Top each with a toasted baguette slice and a handful of Gruyere cheese, then broil for 3 to 5 minutes until bubbly.