French Onion Soup with Beef Consommé

Homemade French Onion Soup That’s Next-Level Delicious

There’s something magical about a steaming bowl of French onion soup—especially when the broth is rich, the cheese is bubbly, and the bread is perfectly crisp. Honestly, this homemade version is way better than what I’ve had at most restaurants. Once you try it, you’ll never go back!

I love making this soup in the fall when onions are at their sweetest. The deep, savory broth paired with gooey, golden cheese and soft-yet-crunchy bread? Absolutely irresistible. And here’s my secret: beef consommé. It adds a depth of flavor that regular beef broth just can’t match. If you’ve never cooked with it before, you can find it in the canned soup aisle—usually right next to the beef broth.

What Makes This French Onion Soup Special?

• Beef consommé: This is the game-changer. It’s richer, more concentrated, and gives the soup an incredible velvety texture.
• Perfectly caramelized onions: The key to a deep, sweet, and savory flavor.
• The ultimate cheese topping: A mix of provolone, Swiss, and Parmesan (or classic Gruyère) makes every bite heavenly.
• Crispy, golden baguette slices: They soak up the broth without getting too soggy.

Ingredients You’ll Need

• Butter – Enhances the flavor and helps caramelize the onions.
• Sweet onions – Yellow onions are the traditional choice for their natural sweetness.
• Garlic – Because garlic makes everything better!
• Thyme & Bay leaf – Add earthy, aromatic notes. Make sure to remove the bay leaf before serving.
• Beef consommé & Beef broth – The perfect combination for a deep, rich broth.
• Red wine vinegar – Balances the sweetness of the onions.
• French bread – Toasted until crisp, ready to soak up the broth.
• Cheese blend – Provolone, Swiss, and Parmesan (or swap in Gruyère or mozzarella).
• Paprika – A little extra flavor boost.

How to Make French Onion Soup with Beef Consommé

1. Sauté the Onions

Melt butter in a stockpot over medium heat. Add sliced onions, garlic, thyme, bay leaf, salt, and pepper. Stir often and let them caramelize—this takes about 30 minutes, but trust me, it’s worth it.

2. Simmer the Broth

Pour in the beef consommé, beef broth, and red wine vinegar, then let it simmer for another 30 minutes. For an extra-deep flavor, you can transfer it to a slow cooker on low for a few hours.

3. Toast the Bread

While the soup simmers, slice your French bread and toast it under the broiler until golden and crisp.

4. Assemble & Broil

Remove the thyme and bay leaf from the soup. Ladle it into oven-safe bowls, top with a slice of toasted bread, and sprinkle generously with cheese. Broil until the cheese is melted, bubbly, and golden brown.

Freezing & Storing Tips

This soup freezes well, so make an extra batch to keep in the freezer for a day when you just don’t feel like cooking!

• Let it cool completely before freezing.
• Store in airtight containers or freeze individual portions.
• When ready to eat, thaw in the fridge overnight and reheat in the microwave or stovetop.
• The onions will soften slightly after freezing, but the flavor stays incredible.
• You may need to adjust the seasonings, adding a little more salt and pepper to taste.

Pro Tip: Don’t freeze with the bread and cheese! Add those fresh when reheating.

Vegan & Vegetarian Options

You can still enjoy a cozy bowl of French onion soup without the beef! Simply swap in vegetable broth and a splash of dry white wine. For the cheese, use vegan mozzarella or Gruyère—it melts beautifully!