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Applebee's French Onion Copycat Soup Recipe

There's nothing quite like a steaming bowl of French onion soup topped with melted cheese, and this Applebee's copycat version is restaurant-quality good! The secret is slowly caramelizing the onions until they're sweet and golden, then topping everything with gooey Gruyère cheese. It's easier than you think and so impressive!
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4 tablespoons butter
  • 5 large yellow onions thinly sliced
  • 1 tablespoon sugar
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 1/2 cup dry white wine
  • 6 cups beef broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • Salt and black pepper to taste
  • 6 slices French bread toasted
  • 2 cups Gruyère cheese shredded (or Swiss cheese)
  • 1/2 cup Parmesan cheese grated

Method
 

  1. Melt butter in a large pot over medium heat. Add the sliced onions and sugar, stirring to coat. This is the key step—be patient!
  2. Cook the onions for 35-40 minutes, stirring occasionally, until they're deeply caramelized and golden brown. Don't rush this step—it's where all the flavor develops!
  3. Add the minced garlic and cook for 1 minute. Sprinkle the flour over the onions and stir well to coat. Cook for 2-3 minutes.
  4. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
  5. Add the beef broth, bay leaves, thyme, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer for 20 minutes. Season with salt and pepper.
  6. Preheat your broiler. Ladle the soup into oven-safe bowls and place them on a baking sheet for easy handling.
  7. Top each bowl with a slice of toasted French bread, then generously cover with Gruyère and Parmesan cheese.
  8. Broil for 2-4 minutes, watching carefully, until the cheese is melted, bubbly, and golden brown on top. Let cool for a minute before serving—it'll be super hot!