French Onion Soup with Egg Noodles

Name: French Onion Soup with Egg Noodles
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 lbs (900 g) large yellow onions, peeled and thinly sliced (about ¼ inch / 6 mm thick); 3 tablespoons (43 g) unsalted butter, cold; 6 cups (1400 ml) beef broth, good-quality, low-sodium preferred; 1 teaspoon (1 g) fresh thyme, leaves only (or ½ teaspoon dried thyme); 1 whole bay leaf, whole; salt, to taste; black pepper, freshly ground, to taste; 2 cups (100 g) egg noodles, dried; ½ cup (50 g) Gruyère cheese, finely grated; 1 whole (200 g) baguette, sliced into ½-inch (12 mm) diagonal slices; ¼ cup (60 ml) dry white wine or brandy, dry white wine recommended (optional)

From the MyKitchenBank Kitchen

This rustic French onion soup combines slowly caramelized onions, rich beef broth, and tender egg noodles for a hearty, satisfying meal. The sweet caramelized onions develop deep, complex flavor through patient cooking, creating the soulful base that makes this soup so comforting. Served with crispy baguette slices and melted Gruyère cheese, it's a warming classic with modern appeal.

Prep: 15 min
Cook: 1 hr 5 min
Total: 1 hr 20 min
Makes: 4 servings (about 6 cups)

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Ingredients

4 servings

2 lbs (900 g) large yellow onions, peeled and thinly sliced (about ¼ inch / 6 mm thick)
3 tablespoons (43 g) unsalted butter, cold
6 cups (1400 ml) beef broth, good-quality, low-sodium preferred
1 teaspoon (1 g) fresh thyme, leaves only (or ½ teaspoon dried thyme)
1 whole bay leaf, whole
salt, to taste
black pepper, freshly ground, to taste
2 cups (100 g) egg noodles, dried
½ cup (50 g) Gruyère cheese, finely grated
1 whole (200 g) baguette, sliced into ½-inch (12 mm) diagonal slices
¼ cup (60 ml) dry white wine or brandy, dry white wine recommended (optional)

Equipment (7)

Large heavy-bottomed pot or Dutch oven (5–6 quart / 5–6 liter)
Sharp chef's knife
Wooden spoon or heat-resistant spatula
Measuring cups and spoons
Box grater or microplane zester
Baking sheet
Soup bowls

Steps

Before you start

Have all ingredients prepped and measured before you begin—this makes the cooking smooth and organized
Use good-quality beef broth (homemade or low-sodium boxed) for the deepest flavor
Plan on about 80 minutes total; the caramelization of the onions cannot be rushed but is mostly hands-off
A heavy-bottomed pot or Dutch oven is essential for even heat distribution and preventing burning

1
Prepare the onions
- Peel and halve 2 lbs (900g) of large yellow onions.
- Cut each half into thin slices, about ¼ inch (6 mm) thick, separating the layers slightly as you go.
- You should have about 8 cups (800g) of sliced onions.
- Set aside.
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Ready when: onions are uniformly thinly sliced
Tip: Use a sharp chef's knife for clean, even slices. Uniform thickness helps them cook evenly and caramelize together.
2
Caramelize the onions
- Melt 3 tablespoons (43g) unsalted butter in a large heavy-bottomed pot or Dutch oven over medium heat.
- Once foaming, add all the sliced onions and a small pinch of salt.
- Stir to coat everything with butter.
- Reduce heat to medium-low and cook uncovered for 35–40 minutes, stirring every 5–7 minutes.
- The onions will first release moisture and look wet, then gradually soften and turn golden, then slowly deepen to a rich amber or light brown color.
- This transformation is the foundation of the soup.
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Ready when: onions are very soft, glossy, and deep golden to light brown in color; they smell intensely sweet and savory, not harsh or sharp
Tip: Resist rushing this step—low, slow heat is essential. If the onions are browning too quickly and becoming dark, lower the heat further. They're finished when they no longer smell raw or acrid, only sweet.
3
Deglaze with wine (optional)
- If using alcohol, pour ¼ cup (60 ml) dry white wine or brandy into the pot with the caramelized onions.
- Using a wooden spoon, scrape up any browned bits stuck to the bottom (called fond).
- Let the mixture simmer on medium heat for 1 minute, stirring occasionally, to reduce and evaporate the alcohol.
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Ready when: liquid has mostly reduced and no longer smells sharply vinegary
Tip: This step is optional but highly recommended—it adds wonderful complexity and depth. If skipping the wine, proceed directly to the next step.
4
Add broth and aromatics
- Pour 6 cups (1.4 liters) of good-quality beef broth into the pot with the onions.
- Add 1 bay leaf and 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme).
- Stir well to combine.
- Increase heat to medium and bring to a gentle simmer, then reduce heat to maintain a gentle simmer.
- Cook uncovered for 15 minutes, allowing the flavors to meld together.
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Ready when: soup is at a gentle simmer with occasional bubbles breaking the surface; broth smells rich and aromatic
5
Cook the egg noodles
- Stir 2 cups (100g) dried egg noodles directly into the simmering soup.
- Return to a gentle simmer if needed.
- Cook for 8–10 minutes, stirring occasionally, until the noodles are tender.
- Check the package instructions for the exact cooking time of your noodles and taste one to ensure it's cooked through but not mushy.
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Ready when: noodles are tender but not falling apart; they bend easily when pressed with a spoon
Tip: If the pot seems crowded, it's fine to use a slightly larger pot to give the noodles room to cook evenly. Do not break the noodles; they'll cook in whatever shape they're added.
6
Adjust seasoning
- Remove and discard the bay leaf.
- Taste the soup and season with salt and freshly ground black pepper as needed.
- Start with ½ teaspoon of each and taste, adjusting to your preference.
- The soup should taste savory and well-balanced, not overly salty.
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Ready when: soup is well-seasoned and flavorful
Tip: Remember that the broth already contains salt, so add incrementally and taste before each addition. You can always add more, but you can't remove it.
7
Toast the baguetteOven 400°F / 205°C
- While the soup finishes, slice a fresh baguette on a diagonal into ½-inch (12 mm) thick slices.
- Arrange on a baking sheet in a single layer.
- Preheat your oven to 400°F (200°C).
- Place the baking sheet in the oven and toast for 2–3 minutes until golden and crispy on one side, then carefully flip and toast the other side for another 1–2 minutes.
- Watch carefully to avoid burning.
- The bread should be crispy outside with a slight chew inside.
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Ready when: bread is golden brown and crispy on both sides
Tip: This can be done while the soup simmers or in parallel. Don't let it char—it should be golden, not dark brown. If you prefer, you can use a toaster or toaster oven instead.
8
Serve the soup
- Ladle the hot soup into bowls, dividing the noodles and broth evenly.
- Top each serving with a toasted baguette slice and about 2–3 tablespoons (15–20g) of grated Gruyère cheese.
- The cheese will soften slightly from the residual heat.
- For a more traditional presentation, place the bowl on a baking sheet and broil for 1–2 minutes under the broiler (watching carefully) until the cheese melts into a golden blanket on top, then serve immediately.
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Ready when: cheese is soft and warm
Tip: For a quicker serving, skip the broiler and let the cheese soften naturally from the soup's heat. Serve in warm bowls for best results.

Good to know

Tips

The long, slow caramelization of the onions is non-negotiable—it is what makes this soup special. Never rush it or use high heat, or you'll end up with acrid, burned onions instead of sweet, tender, deeply flavored ones.
Make a large batch and freeze it without noodles. French onion soup actually improves over a few days as the flavors develop and deepen. Add fresh noodles when you reheat it to serve.
Adjust the broth-to-noodle ratio to your preference: for a brothier soup with more liquid per serving, use 7–8 cups of broth; for a more substantial, noodle-forward version, reduce to 5 cups.
For extra sophistication, add a splash of Cognac or dry sherry (about 1 tablespoon) to the pot just before serving, after removing from heat. This is optional but adds a refined note.

Make ahead

The soup can be made 1–2 days ahead without the noodles. Cool completely, store in an airtight container in the refrigerator, then bring back to a simmer and add fresh noodles just before serving. This prevents the noodles from becoming mushy during storage.

Storage & reheating

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally. If the soup seems thick, thin it with a splash of broth or water. Freezer: The soup (without noodles) freezes well for up to 2 months in a freezer-safe container. Thaw in the refrigerator overnight, reheat on the stovetop, and add fresh noodles when serving. Do not freeze with noodles already cooked in, as they will become very soft.

Substitutions

fresh thyme → 1 teaspoon dried thyme, herbes de Provence, or Italian seasoning. Dried herbs have less fresh, volatile flavor, so use about half the amount. Fresh thyme is preferred, but dried works well in a pinch and still provides good flavor.
Gruyère cheese → Swiss cheese, Emmental, or a sharp aged cheddar. Gruyère has a nutty, slightly sweet flavor that's classic in French onion soup, but these alternatives provide similar melting qualities and richness. Avoid very soft cheeses like brie or fresh goat cheese.
egg noodles → ditalini, small shell pasta, orzo, or small elbow macaroni. These small pastas cook in similar time and distribute well throughout the soup. Avoid long noodles like spaghetti or fettuccine, which are harder to eat in a bowl.
beef broth → vegetable broth for a lighter version, or half beef and half chicken broth. Beef broth provides the deep savory note that defines this soup. Vegetable broth will taste lighter but still delicious. Homemade broth is superior to store-bought if you have it available.