Martha Stewart French Onion Soup Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart French onion soup is the deep, savory bowl I make when I want something that tastes slow-cooked and generous. Sweet onions cook down until they turn jammy and browned, then they simmer in a full-bodied beef broth with thyme and a little Worcestershire. Each serving gets a raft of toasted baguette and a thick cap of Gruyère that melts into a stretchy, golden crust under the broiler. It’s rich, beefy and just salty enough, with soft onions in every spoonful and a crisp, cheesy top. This version is inspired by Martha Stewart’s classic entertaining style.

The whole pot takes about 95 minutes from start to finish, and most of that is hands-off time while the onions caramelize. The method is straightforward: one pot on the stovetop, a quick toast in the oven, then a fast broil at the end. It fits a cozy weeknight dinner, but it also holds its own on a holiday table or at a potluck when you want something warm and impressive to pass around.

Why This Martha Stewart French Onion Soup Works

The onions get real time. Cooking them 45 to 55 minutes over medium-low heat, stirring and scraping the browned bits, is what builds the dark, sweet base. Rushing that step gives you pale, flat soup instead of the deep flavor you want.

A spoonful of flour thickens the broth just enough to support the bread and cheese, and the Worcestershire adds a savory backbone that plain stock lacks. Toasting the baguette before broiling keeps it from turning soggy under the Gruyère.

What You’ll Love About It

You get a restaurant-style bowl without leaving home: jammy onions, a savory broth and that bubbly cheese crust. It’s mostly hands-off once the onions are going, and the soup base can be made days ahead. Six generous servings make it an easy choice for a crowd.

Ingredients

Here’s what you need for six bowls.

• 4 tablespoons (57g) unsalted butter
• 2 tablespoons (30ml) olive oil
• 3 pounds (1.36kg) yellow onions — about 6 medium, halved and thinly sliced
• 1 teaspoon kosher salt — plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon granulated sugar — helps the onions brown
• 2 tablespoons (30ml) all-purpose flour
• 8 cups (1.9L) beef broth
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 dried bay leaf
• 1 (12-inch/30cm) baguette — cut into 1/2-inch (1.3cm) slices
• 2 cups (226g) shredded Gruyère cheese

Equipment

• Dutch oven — large, heavy-bottomed, about 6 to 7 quarts
• Baking sheet — for toasting the baguette slices
• Oven-safe crocks — 6 bowls, or similar heatproof bowls
• Ladle — for filling the bowls
• Wooden spoon — for stirring and scraping the pot
• Chef’s knife — for slicing the onions and bread

How to Make Martha Stewart French Onion Soup

Step 1: Soften the Onions

Melt 4 tablespoons (57g) butter with 2 tablespoons (30ml) olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced onions and 1 teaspoon kosher salt, tossing to coat. Cook, stirring occasionally, until the onions are softened and translucent, about 10 minutes.

Step 2: Caramelize Low and Slow

Reduce the heat to medium-low and keep cooking the onions, stirring every few minutes and scraping up any browned bits, until they are deep golden brown and jammy, 45 to 55 minutes. Don’t rush this step; if the onions start to stick or burn, lower the heat and add a splash of water. You want an even, dark color, not black edges.

Step 3: Add Sugar and Flour

Sprinkle 1 teaspoon sugar over the onions and cook, stirring, for 1 minute to encourage browning. Stir in 2 tablespoons (30ml) all-purpose flour and cook for 1 to 2 minutes, until the raw flour smell disappears and the onions look glossy. Keep stirring so the flour doesn’t scorch on the bottom.

Step 4: Build and Simmer the Broth

Pour in about 1 cup (240ml) of the beef broth and stir, scraping the bottom of the pot to loosen any browned bits. Add the remaining broth, 2 teaspoons Worcestershire sauce, 1 teaspoon dried thyme and the bay leaf. Bring to a boil, then reduce the heat and simmer, partially covered, for 20 minutes to meld the flavors. Season with salt and pepper to taste, then discard the bay leaf.

Step 5: Toast the Baguette

While the soup simmers, heat the oven to 350°F (175°C). Arrange the baguette slices on a baking sheet and bake until dry and lightly toasted, 8 to 10 minutes, flipping halfway. Set them aside; they should feel crisp and firm, not soft in the middle.

Step 6: Fill the Crocks

Turn on the broiler and position a rack about 6 inches (15cm) from the heat source. Ladle the hot soup into 6 oven-safe crocks or bowls, filling them about three-quarters full. Leaving headroom keeps the cheese from spilling over as it bubbles.

Step 7: Top and Broil

Float 2 to 3 toasted baguette slices on top of each bowl, then mound about 1/3 cup (38g) of the shredded Gruyère over each. Broil until the cheese is melted, bubbly and spotty brown, 2 to 4 minutes, watching closely so it does not burn. Stay by the oven, since the line between golden and burnt is short.

Step 8: Cool Before Serving

Let the bowls cool for 1 to 2 minutes before serving, as the cheese and soup will be very hot. Set them on a folded towel or small plate so the hot crocks don’t damage the table.

What to Serve With It

Pair it with a crisp green salad in a light vinaigrette, a simple roast chicken, or a warm baguette with butter for mopping. A dry apple cider or sparkling water with lemon works well alongside. Keep sides light, since the soup itself is rich and filling.

Tips for the Best Results

• Slice evenly — Uniform onions cook at the same rate and brown more predictably.
• Use a heavy pot — A thick bottom protects the onions from scorching.
• Scrape often — Those browned bits are flavor, so stir them back in.
• Toast the bread well — Dry slices hold up under the cheese and hot broth.
• Shred your own cheese — Freshly shredded Gruyère melts more smoothly than pre-shredded.
• Watch the broiler — Cheese goes from bubbly to burnt in seconds.

Easy Variations

• Add a hint of sweetness — Stir in 2 tablespoons (30ml) apple juice with the broth for a touch of depth.
• Swap the cheese — Use 2 cups (226g) shredded Swiss or fontina for a milder topping.
• Try chicken broth — Replace the beef broth with 8 cups (1.9L) chicken broth for a lighter soup.
• Boost the herbs — Add 1 teaspoon fresh thyme leaves at the end for a brighter finish.

Storing and Reheating

Cool leftover soup without the bread and cheese, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator, then warm gently in a saucepan over medium-low heat until it reaches 165°F (74°C) in the center. Add the toasted baguette and cheese, then broil as directed.

Nutrition (per serving)

These values are estimates per serving.

FAQs

Can I make this Martha Stewart French onion soup recipe ahead of time?

Yes. Make the soup through the broth step up to 3 days ahead, then cool, cover and refrigerate it. Reheat gently on the stovetop before topping with bread and cheese and broiling.

What can I use instead of Gruyère?

Swiss, fontina or a mild provolone all melt well and give a similar bubbly top. Use the same 2 cups (226g) so each bowl gets a generous cap.

How do I know when the onions are done?

They should be deep golden brown, soft and jammy, with no pale patches left. If they’re still light after 45 minutes, keep going on medium-low and stir more often.

Why did my cheese burn under the broiler?

The rack was likely too close to the heat or the cheese sat too long. Keep it about 6 inches (15cm) from the element and check every 30 seconds during the 2 to 4 minutes.

Martha Stewart-Inspired French Onion Soup

Print Recipe

A rich, deeply savory French onion soup inspired by Martha Stewart’s classic entertaining style. Sweet caramelized onions simmer in a full-bodied beef broth, finished under a blanket of toasted baguette and bubbly Gruyère cheese. The result is a comforting, restaurant-quality bowl with a golden, cheese-pull crust.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 75
• Total Time: 95
• Yield: 6 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 tablespoons (57g) unsalted butter
• 2 tablespoons (30ml) olive oil
• 3 pounds (1.36kg) yellow onions, about 6 medium, halved and thinly sliced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon granulated sugar
• 2 tablespoons (30ml) all-purpose flour
• 8 cups (1.9L) beef broth
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 dried bay leaf
• 1 (12-inch/30cm) baguette, cut into 1/2-inch (1.3cm) slices
• 2 cups (226g) shredded Gruyère cheese

Instructions

1. Melt the butter with the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced onions and 1 teaspoon kosher salt, tossing to coat. Cook, stirring occasionally, until the onions are softened and translucent, about 10 minutes.
2. Reduce the heat to medium-low and continue cooking the onions, stirring every few minutes and scraping up any browned bits, until they are deep golden brown and jammy, 45 to 55 minutes. Do not rush this step; if the onions start to stick or burn, lower the heat and add a splash of water.
3. Sprinkle the sugar over the onions and cook, stirring, for 1 minute to encourage browning. Stir in the flour and cook for 1 to 2 minutes, until the raw flour smell disappears and the onions look glossy.
4. Pour in about 1 cup (240ml) of the beef broth and stir, scraping the bottom of the pot to loosen any browned bits. Add the remaining broth, Worcestershire sauce, thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer, partially covered, for 20 minutes to meld the flavors. Season with salt and pepper to taste; discard the bay leaf.
5. While the soup simmers, heat the oven to 350°F (175°C). Arrange the baguette slices on a baking sheet and bake until dry and lightly toasted, 8 to 10 minutes, flipping halfway. Set aside.
6. Turn on the broiler and position a rack about 6 inches (15cm) from the heat source. Ladle the hot soup into 6 oven-safe crocks or bowls, filling them about three-quarters full.
7. Float 2 to 3 toasted baguette slices on top of each bowl, then mound about 1/3 cup (38g) of the shredded Gruyère over each. Broil until the cheese is melted, bubbly, and spotty brown, 2 to 4 minutes, watching closely so it does not burn.
8. Let the bowls cool for 1 to 2 minutes before serving, as the cheese and soup will be very hot.

Notes

Storage: Cool leftover soup (without the bread and cheese topping) completely, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Make-ahead: The soup can be made through step 4 up to 3 days ahead; cool, cover, and refrigerate, then reheat gently on the stovetop before topping and broiling. To reheat: Warm the soup in a saucepan over medium-low heat until steaming, about 10 minutes, then ladle into bowls and broil with the baguette and cheese as directed. Do not freeze the assembled soup with the cheese topping.

Nutrition

• Calories: 645
• Sugar: 13g
• Sodium: 1610mg
• Saturated Fat: 16g
• Carbohydrates: 60g
• Fiber: 5g
• Protein: 27g
• Cholesterol: 76mg

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