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All Recipes, Soups & Salads / December 26, 2017

Easy to Make French Onion Soup

– Easy to Make French Onion Soup –

Like I have always said, I am a huge fan of the French kitchen, specially when it comes to a great French onion soup. This is a classic soup that is loaded with so many great flavors and textures, and it´s amazing to consume all-year round, but extra-special during the cold winter days. There are so many different recipes now a days for French onion soup, so what makes this one so special? Well, I tell yeah, this easy to make French onion soup requires no ramekins (which I know a lot of people don´t own), it´s made with a rich vegetable broth instead of beef broth, and it uses a combinaton of cheeses that work amazingly together, which create a flavor that is out-of-this-world!

The Secret to a Great French Onion Soup

So, what is the secret to a great French onion soup? it´s the combination of two things, first is the onions, they have to be perfectly caramelized but without being burned, and second is the broth that you use, which really is what flavors the entire soup. I used a store-bought vegetable broth and then added extra ingredients to it, to give it a huge kick of flavor. Watch the video below on how to make this easy to make french onion soup or check out the recipe card below, which you can print 🙂 .

Watch the Video Below on How to Make French Onion Soup

Easy to Make French Onion Soup

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • -3 tbsp extra virgin Spanish olive oil
  • -2 cloves of garlic
  • -2 large onions
  • -1/4 tsp white sugar
  • -1/2 tsp dried thyme
  • -1/2 tsp dried parsley
  • -sea salt
  • -freshly cracked black pepper
  • -1/2 cup white wine
  • -3 1/2 cups veg broth
  • -1 tsp soy sauce
  • -1/2 tsp red wine vinegar
  • -2 slices baguette
  • -4 slices gruyere cheese
  • -2 slices of queso manchego


  1. Pre-heat your oven with the bake/broil option and heat it with your highest setting (mine is 250 C - 480 F)
  2. Cut 2 large onions in half and thinly slice them, also thinly slice 2 cloves of garlic
  3. Heat a stock pot with a medium heat and add 3 tablespoons of extra virgin Spanish olive oil
  4. Once the oil get´s hot add the onions and the garlic and mix with the oil, cook the onions and garlic for about 15 minutes, stirring occasionally
  5. Meanwhile add 3 1/2 cups of vegetable broth to a pitcher, then add 1 teaspoon of soy sauce, 1/2 teaspoon of red wine vinegar and season with freshly cracked black pepper, mix everything together until well mixed, also cut 2 diagonal slices from a baguette that are about 1/2 inch thick and reserve
  6. Once the onions have been cooking for 15 minutes, add a 1/4 teaspoon of white sugar and mix with the onions, the sugar will help the onions caramelize
  7. After cooking the onions for a total of 20 minutes, add 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried parsley, season with sea salt and freshly cracked black pepper, and add 1/2 cup of white wine, turn the heat to a medium-high and mix everything together and cook for about 2 minutes, then add the 3 1/2 cups of vegetable stock into the stock pot and mix it all together, once the stock begins to boil lower the heat to a LOW and let it simmer for exactly 15 minutes
  8. While the soup is simmering, add the 2 slices of baguette to the oven for 5 minutes, cut a couple slices of gruyere cheese and queso Manchego, divide the slices of cheese on top of the toasted breads, season with a little dried parsley and add the slices of cheesy toast to the oven for about 8 minutes, until the cheese is melted and has a lightly browned crust on top
  9. Divide the onion soup into 2 bowls, add a piece of the cheesy toast on top of each soup and sprinkle some dried parsley on top
  10. Enjoy!

Recipe Notes

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  1. Agness of Run Agness Run

    I love a good soup recipe and this one has won my heart, Albert. Such a great way to introduce more onion into my diet! 🙂

    06 . Feb . 2018
    • Spain on a Fork

      Thank you for the comment Agness 🙂

      06 . Feb . 2018

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