Name: Martha Stewart French Onion Soup
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 1 h 55 min
Cuisine: French
Ingredients: ¼ cup extra‑virgin olive oil; 3 pounds sweet onions (such as Vidalia), halved and thinly sliced; 2 tablespoons unsalted butter; 1 clove garlic, minced (about 1 teaspoon); 3 sprigs thyme; 1 bay leaf; Kosher salt and freshly ground white pepper; 2 quarts beef stock (preferably homemade); 6 slices French bread (1‑inch thick), lightly toasted; 8 ounces Gruyère, coarsely grated (about 2 cups)

I bring forward a timeless, deeply flavorful French onion soup inspired by Martha Stewart—caramelized sweet onions, rich beef broth, and a golden, cheesy gratin that’ll warm the soul. Martha Stewart French Onion Soup

Why I’ll Love This Recipe

I know I’ll adore this recipe because it’s a cozy, comforting classic that elevates simple ingredients—sweet onions, savory broth, and melty Gruyère—into something truly indulgent. The slow-cooked onions develop incredible depth, and finishing under the broiler gives that satisfying gratinéed top that’s pure bistro magic.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

¼ cup extra‑virgin olive oil
3 pounds sweet onions (such as Vidalia), halved and thinly sliced
2 tablespoons unsalted butter
1 clove garlic, minced (about 1 teaspoon)
3 sprigs thyme
1 bay leaf
Kosher salt and freshly ground white pepper
2 quarts beef stock (preferably homemade)
6 slices French bread (1‑inch thick), lightly toasted
8 ounces Gruyère, coarsely grated (about 2 cups)

Directions

I heat the olive oil in a large, heavy pot over medium, then add the sliced onions. I cook them, stirring occasionally, until they’re soft and starting to color—this takes about 35–40 minutes. If they start to brown too quickly, I lower the heat.
I stir in the butter, garlic, thyme, bay leaf, salt, and pepper, letting everything cook until the onions turn a rich golden brown—about 15–20 minutes more.
I pour in the beef stock, bring it to a boil, then reduce the heat and simmer gently for 45 minutes. I taste and adjust the seasoning if needed.
I preheat the broiler. I ladle the soup into oven-safe bowls on a baking sheet, place a toasted bread slice into each bowl, and top generously with grated Gruyère. I broil until the cheese is melted and golden—about 2 to 4 minutes.

Servings and timing

This recipe serves 6 people.
Total cooking time is around 2 hours—about 35–40 minutes to caramelize onions, 15–20 minutes for the second stage of browning, and 45 minutes of simmering, plus a few minutes of broiling at the end.

Variations

I can substitute Vidalia onions with other sweet varieties, or even standard yellow onions.
For a vegetarian version, I swap the beef stock with a rich vegetable broth.
I like using different cheeses such as Comté or Emmental for a twist on the classic topping.
If I want deeper flavor, I sometimes add a splash of balsamic vinegar or a spoonful of tomato paste to the broth.

Storage/reheating

I refrigerate the soup (without bread and cheese) in an airtight container for up to 3 days. For longer storage, I freeze it for up to 6 months.
To reheat, I warm the soup on the stove over medium heat until hot, then ladle it into bowls, add fresh toast and cheese, and broil just before serving to get that perfect bubbly top.

FAQs

What kind of onions are best for French onion soup?

I like using sweet onions such as Vidalia—they caramelize well and bring a natural sweetness to the soup.

Can I make this recipe vegetarian?

Yes, I just replace the beef stock with a flavorful vegetable broth. I sometimes add mushrooms or extra herbs to boost the umami.

Is it necessary to use oven-safe bowls?

Yes, if I want that classic gratinéed cheese top. If I don’t have oven-safe bowls, I melt the cheese on the bread separately under the broiler, then float it on the soup.

Can I prepare this soup ahead of time?

Absolutely. I often make the soup a day or two ahead—this allows the flavors to deepen. I add the bread and cheese only when ready to serve.

What bread works best for the topping?

I prefer using thick slices of French baguette or a rustic country loaf. Toasting it first helps it stay firm under the cheese.

Conclusion

I find this French onion soup to be a soul-warming, richly satisfying dish that’s worth every minute of its slow-cooked process. Whether I serve it for a cozy weeknight dinner or as a show-stopper starter, it never fails to impress. The deep caramelized onions, savory broth, and gooey cheese topping come together in a bowl of pure comfort.