Classic French Onion Soup with Wine — The Cozy Recipe You’ll Want All Winter Long

When the air turns crisp and your calendar starts to fill with holiday countdowns, there’s one recipe that feels like wrapping yourself in a cozy blanket: Classic French Onion Soup. Rich, deeply caramelized onions, golden broth, and melted cheese bubbling over crusty bread—this dish is the ultimate comfort food that pairs perfectly with a glass (or mini bottle) of wine from your Advent Calendar collection.

If you’ve been looking for a comforting yet elegant recipe to make on a chilly night, this is it. French Onion Soup is surprisingly simple to prepare—it just takes patience, good wine, and a little love. Bonus: this soup gets even better the next day, making it perfect for meal prep or cozy weekend entertaining.

Why French Onion Soup Deserves a Spot in Your Winter Recipe Rotation

There’s something magical about a pot of onions slowly caramelizing on the stove while snow falls outside (or, let’s be honest, the holiday playlist plays in the background). It’s rustic, nostalgic, and indulgent without being fussy. And the best part? You probably already have most of the ingredients on hand.

If you’ve been working your way through your wine advent calendar, this is the ideal recipe to use up those last few sips of mini bottles. The wine adds depth and balance to the soup’s savory sweetness—so pour yourself a glass, and save a splash for the pot.

Classic French Onion Soup Recipe

Serves: 4–6
Prep time: 15 minutes
Cook time: 1 hour 30 minutes

Ingredients

For the soup:

• 6 large yellow onions (about 3 lbs), thinly sliced

• 4 tablespoons butter

• 2 tablespoons olive oil

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 cup dry white wine (or dry sherry)

• 6 cups beef broth (high quality)

• 2 cups chicken broth

• 2 bay leaves

• 4–5 fresh thyme sprigs (or 1 teaspoon dried)

• 1 tablespoon Worcestershire sauce

For serving:

• 6–8 thick slices of French bread or baguette

• 2 cups grated Gruyère cheese

• 1/2 cup grated Parmesan cheese

• Fresh thyme for garnish

Step 1: Caramelize the Onions (45–60 minutes)

Heat the butter and olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add sliced onions, salt, and pepper. Cook, stirring occasionally, for 45–60 minutes, until the onions are deeply golden and caramelized.

Pro tip: Don’t rush this step! The onions should be soft, jammy, and richly browned—this is where all the flavor comes from.

Step 2: Add Wine and Broth

Pour in the white wine (or dry sherry) to deglaze the pot, scraping up all the browned bits from the bottom. Let it simmer for 2–3 minutes to cook off the alcohol.

Then, add the beef broth, chicken broth, bay leaves, thyme, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer for 20–30 minutes. Taste and adjust seasoning with salt and pepper as needed.

Remove the bay leaves and thyme stems before serving.

Step 3: Prepare the Bread

Preheat oven to 425°F. Toast the bread slices until golden brown on both sides. Set aside—these will soon become your cheesy, golden crown.

Step 4: Assemble and Broil

Preheat the broiler. Ladle the hot soup into oven-safe bowls. Top each bowl with 1–2 pieces of toasted bread and a generous sprinkle of Gruyère and Parmesan cheese.

Place the bowls on a baking sheet and broil for 2–4 minutes, until the cheese is bubbly and golden brown.

Step 5: Serve and Enjoy

Carefully remove the bowls from the oven (they’ll be very hot). Garnish with fresh thyme and serve immediately while the cheese is still melting and the soup is steaming.

Wine Pairing Suggestions

Since this recipe already uses white wine, it’s only fitting to pour yourself a glass while you cook (we recommend grabbing a mini bottle from your advent calendar).

• Red wines: Côtes du Rhône, Beaujolais, or a light Pinot Noir complement the caramelized onions beautifully.

• White wines: Try Sauvignon Blanc, unoaked Chardonnay, or Sancerre for a crisp balance to the soup’s richness.

Tip: If you’ve opened a mini bottle for cooking, use the rest for sipping alongside your meal—it’s the perfect portion for a cozy night in.

Pro Tips for the Best French Onion Soup

• Use a mix of onions: Combining sweet and yellow onions gives your soup more depth.

• Patience pays off: The longer you caramelize, the richer and more flavorful your soup will be.

• Oven-safe bowls are key: Make sure your bowls can handle the broiler before adding that cheesy topping.

• Make ahead: French Onion Soup tastes even better the next day. Store it in the fridge, then reheat and top with fresh bread and cheese before serving.

The Perfect Pairing for Your Wine Advent Calendar Nights

If your December countdown involves a wine advent calendar, this French Onion Soup is the perfect match for your nightly pour. Each evening’s mini bottle becomes a moment of discovery—whether it’s a crisp Sauvignon Blanc, a lush Pinot Noir, or a soft Beaujolais, every sip brings out something new in the soup.

There’s something deeply satisfying about pairing a classic recipe like this with your daily mini wine—it turns dinner into an experience, not just a meal.

A Cozy Tradition Worth Starting

This winter, grab your favorite mug, your coziest blanket, and a mini bottle of wine. Let your onions slowly caramelize as the kitchen fills with that irresistible aroma of butter, thyme, and toasted bread.

Whether you’re cooking for loved ones or just yourself, this French Onion Soup recipe proves that comfort and elegance can absolutely coexist. And if you’re counting down the days with your wine advent calendar, this soup might just become your new favorite December ritual.