• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Scarlati Family Kitchen
  • Weeknight Meals
  • Sunday Dinner
  • The Recipe Box
  • About Scarlati Family Kitchen
  • Join the Family
menu icon
go to homepage
  • Weeknight Meals
  • Sunday Dinner
  • The Recipe Box
  • About Scarlati Family Kitchen
  • Join the Family
subscribe
search icon
Homepage link
  • Weeknight Meals
  • Sunday Dinner
  • The Recipe Box
  • About Scarlati Family Kitchen
  • Join the Family
×
Home » The Recipe Box » Sunday Dinner

Dutch Oven French Onion Soup

Profile image of Amanda Scarlati By Amanda Scarlati - Updated: May 28, 2025 - Published: Dec 19, 2022 - This post contains affiliate links.

1.1K shares
  • Share
  • Flipboard
  • Threads
5 from 4 votes
Total Time 1 hour hour 45 minutes minutes
Jump to Recipe
dutch oven pot with french onion soup topped with cheesy bread slices with bowls and spoons.
bowl and dutch oven pot of french onion soup with toasted bread slices around.
dutch oven of french onion soup topped with cheesy croutons.
bowl and pot of dutch oven soup with cheesy croutons on top.

Dutch oven french onion soup is warm, comforting and perfect for cold weather. This hearty soup is all made in a dutch oven on the stove top and finished off with cheesy baguette slices in the oven.

french onion soup in dutch oven with bowls, spoons and toasted croutons lying around.

This easy one pot french onion soup makes a delicious Sunday dinner for a big family. It's all made in a dutch oven pot and then finished off in the oven with the best toasted cheesy garlic croutons.

This dutch oven french onion soup is total comfort food and would be excellent served with lemon asparagus, brussels sprouts or roasted artichokes.

Make sure to check out what to serve with french onion soup for all of the best side dishes, main dishes and more!

Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send the link straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

You can also try out my French onion pasta recipe, which is basically this delicious soup, in pasta form!

Jump to:
  • 🧅 Ingredient notes
  • 📋 Substitutions and variations
  • 🔪 Step by step instructions
  • ⭐ Expert tips
  • ⏲️ Make ahead instructions
  • 🥡 Storage suggestions
  • 🍜 More dutch oven soup recipes
  • #ScarlatiFamilyKitchen
  • Recipe
  • Comments

🧅 Ingredient notes

beef broth, butter, seasonings, gruyere, baguettes, vinegar, fresh thyme, white wine and onions.
  • Onions - Yellow onions are the best onions for french onion soup. They have just a slight bite to them, but sweeten when they are cooked down, making the perfect balance of flavors for this soup. Sweet onions could also be used but will make a sweeter soup. Follow these tips for how to cut an onion.
  • Broth - Beef broth or beef stock adds richness to the broth and delicious flavor. For a vegetarian version of this soup, use vegetable broth instead.
  • Cheese - Gruyere is the traditional cheese used in this classic soup. It's a smooth melting swiss cheese that pairs perfectly with the caramelized onions. Regular swiss cheese could also be used or provolone for a more mild flavor.

📋 Substitutions and variations

  • Individual Servings - After simmering the onions with the broth, the soup can then be ladled into individual oven-safe bowls. Top each bowl with a toasted bread crouton and sprinkle on the cheese. Place the individual bowls on a sheet pan under the broiler until the cheese is melted and slightly browned.
  • Wine - Any dry white wine, such as chardonnay, pinot grigio or cooking sherry will do. If you prefer to not cook with wine or don't have any, extra broth can be used to deglaze the pan.

🔪 Step by step instructions

First, slice the onions thinly using a sharp knife or mandolin slicer. Then, melt one stick of the butter in a large dutch oven over medium heat on the stovetop. Add the onions to the melted butter along with the kosher salt, black pepper, and red wine vinegar.

Sliced onions on a cutting board and cooking in a Dutch oven with a wooden spoon.

Cook the onions down, stirring frequently, until they are softened and a deep brown color. While the onions are cooking, prepare the garlic toasts.

Slice the baguette and place the pieces on a baking sheet lined with parchment paper. Spread the remaining butter over the bread and sprinkle them with the garlic salt. Place the baguette slices under the broiler for a few minutes until golden brown.

sliced baguette with butter and garlic salt before and after toasting them in the oven.

When the onions are done cooking, deglaze the pot with white wine. Make sure to scrape all of the stuck-on browned bits off the bottom of the pan using a wooden spoon.

Add in the beef broth and fresh thyme and bring the soup to a boil over medium-high heat. Reduce to medium-low heat and allow the soup to simmer for 10 minutes.

dark brown caramelized onions in a dutch oven and onions mixed with broth with fresh thyme.

Discard the bundle of fresh thyme and place half of the crispy croutons on top of the soup. Sprinkle the tops of the croutons with the gruyere cheese so that they are mostly covered by the cheese.

toasted bread on french onion soup in a dutch oven and bread topped with cheese.

Place the dutch oven under the broiler until the cheese melts and is lightly browned. Serve the soup hot with the extra garlic croutons for dipping.

dutch oven filled with soup with cheese melted on toasted bread on top.

If you ever don't recognize a tool or skill that is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.

Go to Glossary

⭐ Expert tips

  • Stir the onions frequently to prevent burning or sticking. The more the onions caramelize, the more prone they are to sticking to the bottom and burning.
  • The onions should be a deep brown color and have a sweet flavor to them when they are fully caramelized. The deeper the brown color, the deeper flavor the soup will have. If they cook too long and turn black, they will make the soup bitter.
  • Keep a close eye on the garlic toast pieces under the broiler. You want them to crisp up and brown, but not burn.
  • Make sure to let the melted cheese on the croutons lightly brown. Just be careful that it doesn't burn.

⏲️ Make ahead instructions

FRIDGE - Make the soup, but don't make the croutons. After the soup has simmered with the broth and thyme, cool it completely and then store it in the refrigerator in an air-tight container for up to 3 days. When you are ready to serve, heat it up over medium-low heat on the stovetop. Make the croutons and finish up the soup with the croutons and cheese under the broiler.

FREEZER - Make the soup, but don't make the croutons. After the soup has simmered with the broth and thyme, cool it completely and store it in an airtight freezer-safe container for up to 3 months. Defrost the soup completely in the refrigerator first. Then, when you are ready to serve, heat it up over medium-low heat on the stovetop. Make the croutons and finish up the soup with the croutons and cheese under the broiler.

🥡 Storage suggestions

Leftover dutch oven french onion soup will keep for 3-5 days in an airtight container in the refrigerator. The croutons on top will be more soggy than when the soup was made fresh.

🍜 More dutch oven soup recipes

If you loved this recipe for dutch oven french onion soup, check out these other dutch oven soup recipes that I know you will love too!

  • Italian Wedding Soup
  • Simple Homemade Chicken Noodle Soup
  • Creamy Sausage and Tortellini Soup
  • Easy Loaded Baked Potato Soup

#ScarlatiFamilyKitchen

If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.

Recipe

dutch oven pot with french onion soup topped with cheesy bread slices with bowls and spoons.
5 from 4 votes

Dutch Oven French Onion Soup

Yield : 8 servings
Prep: 15 minutes mins
Cook: 1 hour hr 30 minutes mins
Total: 1 hour hr 45 minutes mins
Dutch oven french onion soup is warm, comforting and perfect for cold weather. This hearty soup is all made in a dutch oven on the stove top and finished off with cheesy baguette slices in the oven.
PRINT PIN RATE

Ingredients
  

  • 3 pounds yellow onions
  • 1 ½ sticks salted butter, room temperature and divided
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 Tablespoons red wine vinegar
  • french baguette, one large or two small
  • ¼ teaspoon garlic salt
  • ½ cup white wine
  • 6 cups beef broth or stock
  • 1 bunch fresh thyme, tied in a bundle with cooking twine
  • 6 ounces gruyere cheese, shredded
Shop Ingredients on Jupiter
Prevent your screen from going dark

Instructions
 

  • First, peel and slice all of the onions thinly.
  • Melt one stick of the butter in a dutch oven pot over medium heat on the stovetop.
  • Toss the onions to coat them in the butter and then add the salt, pepper and red wine vinegar.
  • Cook the onions, stirring frequently, for 40-50 minutes until they are completely softened and a deep brown color.
  • While the onions are cooking, slice the baguette into one inch slices and place them on a baking sheet lined with parchment paper.
  • Spread the baguette slices with the softened butter and sprinkle with the garlic salt.
  • Place the baguette slices under the broiler in the oven for 2-3 minutes until they are lightly browned and toasted.
  • When the onions are done cooking, add the white wine to deglaze the pot. Use a wooden spoon to scrape the bottom of the pot to loosen any stuck on browned bits.
  • Stir in the beef broth and add the fresh thyme bundle. Bring the soup to a boil over medium high heat and then lower the heat to medium low and let the soup simmer for 10 minutes.
  • Top the finished soup with half of the toasted garlic croutons and sprinkle the gruyere cheese on top.
  • Place the dutch oven under the broiler in the oven for 3-4 minutes until the cheese melts and is slightly browned.
  • Serve the soup hot with the remaining garlic croutons for dipping.

Notes

  • Stir the onions frequently to prevent burning or sticking. The more the onions caramelize, the more prone they are to sticking to the bottom and burning.
  • The onions should be a deep brown color and have a sweet flavor to them when they are fully caramelized. The deeper the brown color, the deeper flavor the soup will have. If they cook too long and turn black, they will make the soup bitter.
 

Substitutions and Variations

  • Onions - Sweet onions can also be used, but will make a sweeter soup.
  • Cheese - Use swiss cheese or provolone for a more mild flavor.
  • Wine - Extra broth can be used to deglaze the pan as a substitute.
  • Vegetarian - Switch the beef stock for vegetable broth to make this a vegetarian french onion soup.
  • Individual Servings - After simmering the onions with the broth, the soup can then be ladled into individual oven safe bowls. Top each bowl with a toasted bread crouton and sprinkle on the cheese. Place the individual bowls on a sheet pan under the broiler until the cheese melted and slightly browned.
 

Make Ahead and Storage Instructions

FRIDGE - Make the soup, but don't make the croutons. After the soup has simmered with the broth and thyme, cool it completely and then store in the refrigerator in an air tight container for up to 3 days. At serving time, heat up the soup over medium low heat on the stovetop. Make the croutons and finish up the soup with the croutons and cheese under the broiler.
FREEZER - Make the soup, but don't make the croutons. After the soup has simmered with the broth and thyme, cool it completely and store in an airtight freezer safe container for up to 3 months. Defrost the soup completely in the refrigerator first. Then, at serving time, heat up the soup over medium low heat on the stovetop. Make the croutons and finish up the soup with the croutons and cheese under the broiler.
LEFTOVERS - Cooled soup will last 3-5 days in an airtight container in the refrigerator. The croutons on top will be more soggy then when the soup was made fresh.

Nutrition

Serving: 1bowlCalories: 415kcalCarbohydrates: 32gProtein: 13gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 69mgSodium: 1449mgPotassium: 423mgFiber: 4gSugar: 9gVitamin A: 759IUVitamin C: 13mgCalcium: 307mgIron: 2mg
Author : Amanda Scarlati
Course : Dinner: Lunch: Soup
Cuisine : French
Tried this recipe?Mention @ScarlatiFamilyKitchen or tag #ScarlatiFamilyKitchen!

More Sunday Dinner Recipes

  • Skillet french onion chicken topped with melted cheese.
    Cheesy Skillet French Onion Chicken
  • A platter of chicken Parmesan stuffed peppers.
    Chicken Parmesan Stuffed Peppers
  • chicken and dumplings in a blue and white bowl with a spoon.
    Easy Chicken and Dumplings with Fluffy From-Scratch Dumplings (One-Pot!)
  • creamy chicken marsala in a crock pot with a wooden spoon in it.
    Easy and Creamy Slow Cooker Chicken Marsala

Reader Interactions

Comments

    5 from 4 votes (3 ratings without comment)

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Kyle

    January 11, 2025 at 4:29 pm

    5 stars
    Absolutely delicious French onion soup recipe! It took about 70 minutes for my onions to brown up nicely on my electric stovetop, I had a slightly smaller Dutch oven than pictured. I might also hold off on putting the bread under the broiler until you’re doing the simmer, (which I also let go for about 20 minutes because I thought it needed to reduce slightly) because they needed to go under the broiler for another 2 minutes to warm them up prior to serving.

    Otherwise, these were amazing and made the whole house smell heavenly!

    Reply
    • Amanda Scarlati

      January 14, 2025 at 10:02 am

      Thanks Kyle! I'm so glad you enjoyed it.

      Reply

Primary Sidebar

Meet Amanda

amanda scarlati cutting a cucumber.

Hi, I’m Amanda! I’m a professionally trained chef, wife, and mom of four. I’m here to help you bring more comfort, connection, and ease to your kitchen—one approachable, from-scratch recipe at a time.

Read More

Trusted by home cooks and featured by food lovers everywhere.

Seasonal Recipes

These seasonal favorites are tried, tested, and perfect for bringing ease and flavor to your table this time of year.

  • three scoops of lemon sorbet in a bowl with lemon twists on top.
    Easy Italian Lemon Sorbet with Just 3 Ingredients
  • homemade sloppy joe sandwiches on a round wooden tray
    Homemade Sloppy Joes
  • italian beef sandwiches topped with giardiniera on a cutting board.
    Slow Cooker Italian Beef Au Jus with Giardiniera (Chicago-Style)
  • blueberry crostata with pieces cut from it topped with whipped cream on a sheet pan.
    Italian Blueberry Crostata Recipe
  • clear pitcher and glass full of white sangria with strawberries, raspberries and peaches.
    Italian Sangria
  • skillet of linguine with red sauce and seafood in it topped with fresh parsley.
    Linguine Frutti di Mare

Footer

Thank you for being here. I hope this space brings ease, joy, and a little more connection to your table.

Trending Recipes

These are our tried-and-true favorites—comforting, approachable recipes made with love, shared again and again by our amazing community.

  • sliced pot roast on a round blue and white platter with baby yellow potatoes and baby carrots with gravy in a dish next to it.
    Slow Cook Pot Roast in the Oven (One Skillet Recipe)
  • chicken and rice in a dutch oven pot with a wooden spoon.
    The BEST One Pot Chicken and Rice Dinner (Dutch Oven)
  • Banana bread on a wooden cutting board with two slices cut.
    The Best Banana Bread with Greek Yogurt
  • Wooden spoon holding red sauce over a large pot of sauce.
    Sunday Italian Gravy (Tomato Sauce)
  • piece of layered meat lasagna with ricotta on a white plate in front of a white dish.
    Hearty Italian Lasagna with Ricotta Cheese
  • chicken cacciatore with mushrooms and tomatoes on spaghetti noodles in a bowl.
    Crock Pot Chicken Cacciatore

↑ back to top

About

  • Meet Amanda
  • About Scarlati Family Kitchen

Connect

  • Join the Family
  • Work with Me
  • Contact

Disclaimers

  • Privacy Policy
  • Disclaimer
  • Terms of Use

copyright © 2025 Scarlati Family Kitchen® | all rights reserved

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.