The Best (No Wine) French Onion Soup

Is there anything more comforting on a chilly day than a hot bowl of French onion soup—with thick slices of toasted baguette topped with gooey, melty cheese? I think not!

Now, let’s be honest: this soup is a labor of love. It’s not a 20-minute weeknight wonder, but every golden caramelized onion strand is worth it, I promise.

You’ll notice something a little different about my recipe—it skips the traditional red wine. Not because I dislike wine (trust me, I LOVE wine). But I wanted to create a full-flavored, non-alcoholic version that still delivers all the cozy depth you expect from this French classic.

And here’s the thing: even when you “cook off” wine, a percentage of alcohol always remains in your food. Studies show it can range anywhere from 25%–40%! So if you’re avoiding alcohol—whether for kids, family, or personal preference—this soup is a perfect fit. Full flavor, no compromise.

My Latest Food Videos

What Goes into This French Onion Soup

So, no wine—what’s the secret? Simple: quality ingredients and patience. Slowly cooking down onions (a LOT of onions) builds a sweetness and depth that makes this soup shine all on its own.

Here’s what you’ll need:

unsalted butter: adds richness and fat to carry flavor.

yellow onions: strong enough to hold up to the long cooking process. The star of the show.

garlic cloves: mellow into sweetness with slow cooking.

bay leaves: add a subtle fragrant flavor layer and a hint of bitterness for depth.

fresh thyme sprigs: woodsy, earthy notes that pair perfectly with onions and beef broth.

all-purpose flour: thickens the soup slightly.

beef bone broth: the backbone of the soup; choose homemade if you can!

beef bouillon paste: amps up the umami richness.

Worcestershire sauce: adds a savory tang that mimics wine’s complexity.

Mozzarella Croutons: crusty bread + melty cheese = the ultimate French onion topper.

The Cooking Process

Melt butter in a Dutch oven or large stockpot over medium heat.

Add onions, garlic, bay leaves, and thyme leaves. Season with about 1 teaspoon salt. Stir occasionally and cook until onions are very soft and golden brown, 30–40 minutes.

Add 1 cup of broth, bouillon, and Worcestershire sauce. Bring to a boil, then reduce to a simmer until liquid evaporates and onions look “dry” (5–10 minutes).

Remove bay leaves. Sprinkle flour over onions and stir. Lower heat to medium-low and cook 10 minutes to remove raw flour taste.

Add remaining broth, bring to a simmer, and cook another 10 minutes. Season to taste with salt and pepper.

Ladle into bowls or large mugs. Top with cheesy mozzarella croutons.

this post

Texture Tweaks:

If your kids aren’t fans of the onion “strings” in the broth, blend the soup using an immersion blender, to smooth before topping with croutons. My kids prefer it this way—it’s creamy, cozy, and still packed with flavor.

Print

©Photo, Prop Styling, and Food Styling by Jenn Smith