This Dutch Oven French Onion Soup is one of my favorite cozy meals to make when the weather cools down. There’s just something so comforting about the rich, savory broth, the sweet caramelized onions, and the gooey, melted cheese on top. I love how everything comes together slowly in the Dutch oven, filling the kitchen with the best warm, savory smells. Whether it’s a lazy Sunday afternoon or a simple family dinner, this Dutch Oven French Onion Soup recipe always feels a little extra special. My French Onion Soup in Dutch Oven is easier to make than you might think!
Ingredients for Dutch Oven French Onion Soup
You only need a few simple ingredients to create this cozy, flavorful Dutch Oven French Onion Soup at home:
- Yellow onions
- Garlic cloves
- All-purpose flour
- Beef broth
- Dry white wine
- Worcestershire sauce
- Bay leaf
- Fresh thyme
- Baguette
- Provolone cheese
- Mozzarella cheese
- Salt
- Black pepper
- Sugar
- Unsalted butter
Instructions for Dutch Oven French Onion Soup
- Melt the butter in a large Dutch oven over medium heat.
- Add the sliced onions, salt, and black pepper. Cook, stirring often, for 25–30 minutes, until the onions are deeply golden brown and caramelized. Sprinkle in sugar after 10 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the onions and stir until fully coated. Cook for a minute.
- Slowly stir in the beef broth, scraping up all the browned bits from the bottom of the pot. Add the white wine, Worcestershire sauce, bay leaf, and thyme.
- Bring the soup to a gentle simmer. Cover partially and simmer for 20–30 minutes, stirring occasionally to deepen the flavor.
- While the soup simmers, preheat your oven’s broiler. Arrange the baguette slices on a baking sheet and toast under the broiler until golden, about 1–2 minutes per side.
- Remove the bay leaf and thyme sprigs from the soup.
- Ladle the soup into oven-safe bowls. Place one toasted baguette slice on top of each and sprinkle generously with provolone and mozzarella cheese.
- Place the bowls under the broiler for 2–3 minutes, until the cheese is bubbly and golden.
Tips & Substitutions
- Be patient with the onions:
Caramelizing takes time. Don’t rush it. Slow cooking over low to medium heat brings out the best deep, sweet flavor. - Cheese swaps:
Provolone and mozzarella melt beautifully, but you can also use Gruyère, Swiss, or a mix for a more traditional flavor of French Onion Soup. - No wine?
If you prefer not to use wine, just add extra beef broth. The soup will still taste rich and delicious. - Bread options:
A classic French baguette is perfect, but any sturdy rustic bread will work if you don’t have a baguette. FYI: try my no knead bread recipe
Storage & Reheating
- Storing:
Let the soup cool completely before transferring it to an airtight container. Store the soup (without bread and cheese) in the refrigerator for up to 4 days. It’s best to add fresh toasted bread and cheese when reheating for the best texture. - Freezing:
You can freeze the soup base (without bread or cheese) for up to 3 months. Let it cool fully, then store in freezer-safe containers. Thaw overnight in the fridge before reheating. - Reheating:
Reheat the Dutch Oven French Onion Soup gently on the stovetop over medium heat until warmed through. Toast fresh baguette slices, ladle the hot soup into bowls, top with bread and cheese, and broil just before serving.
Dutch Oven French Onion Soup
Servings: 6 people
Ingredients
- 5 tablespoons unsalted butter
- 5 –6 large yellow onions thinly sliced
- salt and black pepper to taste
- 1 teaspoon sugar
- 3 garlic cloves minced
- 2 tablespoons all-purpose flour
- 8 cups beef broth
- ½ cup dry white wine
- 2 teaspoons Worcestershire sauce
- 1 bay leaf
- 3 sprigs fresh thyme
- 1 baguette sliced into ½-inch thick rounds
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
Instructions
- Melt the butter and olive oil together in a large Dutch oven over medium heat.
- Add the sliced onions, salt, and black pepper. Cook, stirring frequently, for 25–30 minutes until the onions are deeply golden and caramelized. Add the sugar after about 10 minutes.
- Stir in the minced garlic and cook for another 1 minute until fragrant.
- Sprinkle the flour over the onions and stir to coat. Cook for a minute.
- Gradually stir in the beef broth, scraping up any browned bits from the bottom of the pot. Add the white wine, Worcestershire sauce, bay leaf, and thyme.
- Bring the soup to a simmer. Cover partially and let it simmer gently for 20–30 minutes, stirring occasionally.
- Meanwhile, preheat your oven’s broiler. Arrange the baguette slices on a baking sheet and toast under the broiler until golden, about 1–2 minutes per side.
- Remove the bay leaf and thyme sprigs from the soup.
- Ladle the soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl and sprinkle generously with provolone and mozzarella cheese.
- Place the bowls under the broiler for 2–3 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Serve hot and enjoy!
