Applebee’s French Onion Soup Copycat Recipe
This Applebee’s French onion soup copycat brings the restaurant’s rich, beefy bowl home with a thick layer of melted Gruyère on top. It’s the kind of soup that feels like a real meal, and it’s easier to pull off on a weeknight than most people expect.
The whole thing comes together in about an hour, and most of that time is hands-off while the onions do their thing on the stove.
Why I Love This Recipe
The onions are the whole point here, and slow-cooking them in butter until they turn deep amber gives the broth a sweetness you just can’t fake with a shortcut. That flavor is what separates a great French onion soup from a forgettable one.
The broiled cheese on top goes properly bubbly and brown at the edges, the way it should. Gruyère melts better than most supermarket substitutes and has a nutty depth that stands up to the beef broth.
This is the version I keep coming back to when the weather turns cold.
Recipe Ingredients
- 2 lbs (900g) yellow onions – About 4 medium; yellow onions caramelize better than white or red
- 3 tbsp unsalted butter – Unsalted lets you control the salt level
- 1 tbsp olive oil – Combined with the butter to raise the smoke point
- 1 tsp sugar – Speeds up browning without making the soup taste sweet
- 3 cloves garlic, minced – Fresh only; jarred garlic turns bitter under long heat
- 2 tbsp all-purpose flour – Thickens the broth slightly so it coats the bread
- ½ cup (120ml) dry sherry – Deglazes the pan and adds acidity; dry white wine works too
- 4 cups (950ml) beef broth – Use a good-quality low-sodium broth so you control the salt
- 1 cup (240ml) chicken broth – The combination of both broths mirrors the restaurant’s layered flavor
- 1 tsp Worcestershire sauce – Adds a savory, slightly smoky background note
- 1 tsp fresh thyme leaves – Or ½ tsp dried; thyme is classic here
- 1 bay leaf – Remove before serving
- Salt and black pepper to taste – Season at the end once the broth has reduced
- 4 slices French baguette, about ¾ inch thick – Stale or lightly toasted bread holds up under the broth without going soggy immediately
- 1½ cups (150g) Gruyère cheese, shredded – Shred it yourself; pre-shredded has coatings that prevent clean melting
Variations / Substitutions
- Dry white wine instead of sherry – A crisp white like Sauvignon Blanc works well and gives a slightly brighter finish.
- Vegetable broth instead of beef and chicken broth – The soup will be lighter in color and flavor, but it’s a solid vegetarian option; add a teaspoon of soy sauce to get some of that savory depth back.
- Swiss cheese instead of Gruyère – It melts well and is easier to find, though the flavor is milder.
- Provolone instead of Gruyère – Melts beautifully and adds a slight sharpness that works surprisingly well.
- Gluten-free flour instead of all-purpose – A 1-to-1 gluten-free blend handles the thickening without changing the flavor.
- Sourdough instead of baguette – A sturdier crumb holds up a little longer before softening in the broth.
If you enjoy rich, slow-cooked soups like this one, you might also like a Copycat Panera Broccoli Cheddar Soup recipe.
How To Make French Onion Soup
Step 1: Caramelize the Onions
Melt the 3 tbsp unsalted butter with the 1 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the 2 lbs of sliced onions and the 1 tsp sugar, toss everything together, and spread the onions out as evenly as you can. Cook uncovered, stirring every 5 to 7 minutes, for 40 to 45 minutes total.
The onions will look like way too much at first. Don’t panic. After about 15 minutes they’ll have wilted down significantly. You’re aiming for a deep amber-brown color, not just soft and translucent. The bottom of the pot will start to show dark sticky patches around the 30-minute mark — that’s flavor, so scrape it up and stir it back in. Adjust the heat down to medium-low if any spots look like they’re burning rather than browning.
The patience here pays off directly in the broth’s flavor. Rushing the onions on high heat gives you soft onions with a sharp bite; slow heat gives you something sweet and almost jammy, which is what makes the soup taste like it cooked all day.
Step 2: Build the Base
Add the 3 cloves minced garlic to the caramelized onions and stir for about 1 minute over medium heat, until fragrant. Sprinkle in the 2 tbsp all-purpose flour and stir constantly for another 2 minutes so the flour cooks out and no raw starchy taste remains.
Pour in the ½ cup dry sherry and scrape up any remaining browned bits from the bottom of the pot. The sherry will bubble and reduce quickly, within about 30 seconds. You’ll smell the alcohol cooking off and the pot will smell nutty and savory all at once.
Step 3: Simmer the Broth
Add the 4 cups beef broth, 1 cup chicken broth, 1 tsp Worcestershire sauce, 1 tsp fresh thyme leaves, and 1 bay leaf. Stir everything together and bring the pot to a boil over medium-high heat, then reduce to a gentle simmer. Cook uncovered for 15 to 20 minutes until the broth has reduced slightly and the flavors have come together. Remove and discard the bay leaf, then taste and season with salt and black pepper.
The broth should taste rich and savory with a hint of sweetness from the onions. If it tastes thin or flat, let it simmer for another 5 minutes before adjusting the seasoning.
Step 4: Toast the Baguette Slices
While the broth simmers, set your oven broiler to high and arrange the 4 baguette slices on a baking sheet in a single layer. Broil for 2 to 3 minutes, watching closely, until the tops are golden and the surface feels crisp when pressed. Pull them out and set aside.
Toasting the bread before it goes in the bowl is what keeps it from turning to mush the second it hits the broth. You want a crust, not crackers, so stop when it’s golden rather than hard all the way through.
Step 5: Broil and Serve the Soup
Ladle the hot soup into 4 oven-safe bowls and place them on a sturdy baking sheet. Set 1 toasted baguette slice on top of each bowl, then divide the 1½ cups shredded Gruyère evenly over the bread, piling it so it covers the bread and slightly overlaps the rim of each bowl. Slide the baking sheet under the broiler and broil at high for 3 to 4 minutes, until the cheese is fully melted, bubbling, and turning golden-brown in spots.
Carry the bowls carefully to the table straight from the oven and serve immediately, with the cheese still pulling and the edges slightly charred.
Recipe Tips
- Slice the onions evenly. Aim for ¼-inch half-moon slices. Thinner pieces turn mushy; thicker ones cook unevenly and some stay chewy.
- Use oven-safe bowls. Standard ceramic soup crocks work well. Thin glass bowls can crack under the broiler, so avoid them.
- Don’t skip the flour step. Without it the broth stays quite thin. Two minutes of cooking the flour in the onion fat is enough to lose the raw taste.
- Shred the Gruyère cold. Straight from the fridge it shreds cleanly without clumping. Let it sit at room temperature for about 10 minutes before broiling so it melts faster and more evenly.
- Watch the broiler. The difference between perfectly browned cheese and burned cheese is about 60 seconds. Stay in the kitchen during those final 3 to 4 minutes.
Broil times can vary by oven and bowl size:
| Bowl Size | Distance from Broiler | Approx. Time to Golden Cheese |
|---|---|---|
| Small (10 oz) | 4 inches | 2 to 3 minutes |
| Medium (12 to 14 oz) | 4 inches | 3 to 4 minutes |
| Large (16 oz) | 6 inches | 4 to 5 minutes |
How To Store
- Refrigerate – Store the soup and bread separately. The broth and onions keep well in an airtight container for up to 4 days. Do not store assembled bowls with the cheese on top.
- Reheating – Reheat the broth on the stovetop over medium heat for about 5 minutes, then toast fresh baguette slices and assemble and broil as directed above.
What To Serve With French Onion Soup
A simple green salad with a sharp vinaigrette cuts through the richness of the broth and cheese without competing with it. A wedge of apple also works well on the side — the tartness clears your palate between spoonfuls in a way that plain bread won’t. If you’re serving this as a starter, a plain roasted chicken or a simple steak is a good follow-up because neither dish tries to match the soup’s intensity.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes. The broth keeps in the fridge for up to 4 days and the flavor actually improves overnight. Just reheat it on the stove and toast fresh bread before assembling and broiling.
Can I freeze French onion soup?
Freeze the broth and onions only, without bread or cheese, for up to 3 months. Thaw overnight in the fridge before reheating.
What if I don’t have oven-safe bowls?
Pour the soup into a small oven-safe baking dish instead, lay the toast on top, cover with cheese, and broil the same way. It won’t look as dramatic, but the flavor is identical.
Can I use store-bought caramelized onions to save time?
You can, but most store-bought versions are lightly cooked rather than truly caramelized, so the soup ends up tasting noticeably thinner and sweeter. If you have 45 minutes, the homemade version is worth it.
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French Onion Soup Recipe
Ingredients
Method
- Melt the butter with the olive oil in a large pot over medium heat. Add the sliced onions and sugar, and cook, stirring every 5 to 7 minutes, for 40 to 45 minutes until deep amber and caramelized.
- Add the minced garlic and stir for 1 minute. Sprinkle in the flour and stir constantly for 2 minutes. Pour in the sherry and scrape up any browned bits from the pot bottom.
- Add the beef broth, chicken broth, Worcestershire sauce, thyme, and bay leaf. Bring to a boil then reduce to a simmer for 15 to 20 minutes. Remove the bay leaf and season with salt and pepper.
- Broil the baguette slices on high for 2 to 3 minutes until golden and crisp.
- Ladle the soup into 4 oven-safe bowls, top each with a baguette slice and an even portion of the shredded Gruyère, and broil on high for 3 to 4 minutes until the cheese is bubbling and golden-brown. Serve immediately.
