This rich and comforting French Onion Soup is loaded with slowly caramelized onions, savory broth, toasted baguette, and plenty of gooey melted cheese. Seasoned with Igotchu Seasonings No Salt Onion Garlic Pepper, Garlic Lovers, and Himalayan Salt & Pepper, this cozy classic is packed with incredible flavor in every spoonful.

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Servings: 4–6

Ingredients

For the French Onion Soup

• 2 pounds yellow onions, peeled and thinly sliced (about 5–6 large onions)

• 1½ tablespoons butter

• 2 cloves garlic, minced

• 1½ tablespoons all-purpose flour

• ¼ cup dry white wine

• 3 cups beef stock (or vegetable stock)

• ½ teaspoon Worcestershire sauce

• 1 bay leaf

• 1½ sprigs fresh thyme (or 1 teaspoon dried thyme)

• 1 teaspoon Igotchu Seasonings No Salt Onion Garlic Pepper

• 1 teaspoon Igotchu Seasonings Garlic Lovers

• ½–1 teaspoon Igotchu Seasonings Himalayan Salt & Pepper, or to taste

For the Cheesy Toast

• 1 baguette

• 1–1½ cups shredded or sliced cheese, such as Gruyère, Swiss, Gouda, Asiago, or mozzarella

Instructions

Step 1: Caramelize the Onions

Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat.

Add the sliced onions and cook for about 25–30 minutes, stirring regularly, until the onions are soft, deeply golden, and caramelized.

Add the minced garlic, Igotchu Seasonings No Salt Onion Garlic Pepper, Garlic Lovers, and Himalayan Salt & Pepper. Stir and cook for another 1–2 minutes.

Step 2: Build the Soup

Sprinkle the flour over the caramelized onions and stir until well combined. Cook for about 1 minute.

Pour in the white wine and stir, scraping up all the flavorful browned bits from the bottom of the pot.

Add the beef stock, Worcestershire sauce, bay leaf, and thyme.

Bring the soup to a gentle simmer, reduce the heat to medium-low, cover, and simmer for 10–15 minutes.

Remove the bay leaf and fresh thyme sprigs. Taste and adjust the Igotchu Himalayan Salt & Pepper if needed.

Step 3: Toast the Baguette

Preheat the oven to 400°F.

Slice the baguette into approximately 1-inch-thick slices and arrange them on a baking sheet.

Bake for 6–8 minutes, or until lightly toasted and golden around the edges.

Step 4: Assemble & Broil

Switch the oven to broil.

Ladle the hot French onion soup into oven-safe bowls.

Place a toasted baguette slice on top of each bowl and generously cover with your favorite shredded or sliced cheese.

Place the bowls on a baking sheet and broil for 2–4 minutes, or until the cheese is melted, bubbly, and lightly golden.

Keep a close eye on the cheese while broiling so it doesn't burn.

Step 5: Serve

Carefully remove the bowls from the oven and serve immediately while the soup is piping hot and the cheese is melted and bubbly.

Igotchu Tip

The secret to an amazing French Onion Soup is giving the onions enough time to caramelize. Don't rush them! For an extra cheesy restaurant-style finish, let the cheese slightly overlap the edges of the bread before broiling. 🧅🧀🥣