TGI Friday’s French Onion Soup

That bubbling crock of French onion soup, arriving with a blanket of melted cheese, is one of the dishes regulars remember most from TGI Friday’s menu. This copycat version starts with pounds of yellow onions caramelized low and slow, then simmered in a beef stock and white wine broth and finished under the broiler with melted provolone. Making it at home means real caramelized onions and a broth you control, without waiting for a table. It comes together in under an hour and works equally well as a weeknight dinner or a first course before something like grilled salmon.

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Homemade French Onion Soup

French onion soup earns its reputation the slow way: onions cooked down until they turn deep amber and taste almost sweet, then simmered in a savory broth until every spoonful carries that caramelized flavor through. TGI Friday’s version leans on a beef stock and white wine combination rather than the sherry in more traditional French recipes, giving the broth a slightly brighter, less syrupy edge.

This copycat recipe rebuilds that formula at home with a full three pounds of onions, a two-step caramelizing method, and a broiler finish that melts a slice of provolone over toasted bread. The result is a soup that holds its own as a light entree or a starter before something heartier.

Why you should try this recipe

The two-stage caramelizing method is what separates a good French onion soup from a forgettable one. Cooking the onions covered first softens them quickly without scorching, and removing the lid afterward lets the moisture cook off so the natural sugars can brown properly, whether you do it faster over medium-high heat with a pinch of sugar and salt or slower over low heat for a deeper, more complex flavor.

Using dry white wine instead of sherry keeps the broth from turning too sweet or heavy, letting the caramelized onions stay the star. A light dusting of flour before the liquid goes in gives the broth enough body to coat a spoon without turning it into a gravy, and finishing the bowls under the broiler creates that stretchy, browned cheese cap that makes this soup feel like a restaurant order instead of a weeknight fix.

French Onion Soup Ingredients

• Butter – Provides the fat for caramelizing the onions and adds richness to the finished broth.
• Olive oil – Works alongside the butter to keep it from browning too quickly over higher heat.
• Yellow onions – The base of the soup; slow caramelizing turns their sharpness into a deep, sweet flavor.
• Sugar – Speeds up caramelization when using the faster, medium-high heat method.
• Salt – Draws moisture out of the onions to help them soften and brown.
• All-purpose flour – Lightly thickens the broth so it coats a spoon instead of tasting thin.
• Beef stock – Forms the savory backbone of the broth; quality here makes a noticeable difference.
• Dry white wine – Adds acidity and depth in place of the more traditional sherry.
• Black pepper – Rounds out the seasoning without overpowering the onions.
• Hamburger buns – Toasted and floated in each bowl to soak up broth under the melted cheese.
• Provolone cheese – Melts and browns under the broiler for the soup’s signature cheesy cap.

Ingredient Notes

• Use a dry white wine such as Pinot Grigio, Chardonnay, or Sauvignon Blanc; anything sweeter will throw off the broth’s balance.
• Quality beef stock matters more in a broth this simple. A well-seasoned homemade stock or a quality boxed option gives noticeably better results than a thin, watery one.
• Slice the onions as evenly as possible so they caramelize evenly. Uneven pieces mean some will brown while others are still soft.

Ingredient Notes

Pinot Grigio is a fabulous wine choice for this recipe. Other good options include Chardonnay and Sauvignon Blanc.

Use the best quality beef broth you can for this recipe. It will make this soup shine if you can make the beef broth from scratch. However, if you can not, Bonafide Provisions’ Beef Bone Broth is highly recommended, although it is a little pricey.

How To Make French Onion Soup 

To caramelize the onions:

1. Peel and chop the onions. 
2. Place a large stockpot over medium heat and add butter and olive oil.
3. When the butter stops foaming, add the onions, stir to coat, and cover the stockpot with a tight-fitting lid.
4. Cook the onions for a few minutes until they soften and turn translucent. 
5. Remove the lid and give the onions a good stir. 
6. At this point, you have a choice. You can add the salt and sugar and cook the onions at medium-high heat until dark brown. Or you can reduce the heat to low and add only the salt. The higher-heat, sugar method will caramelize the onions in about half the time, but they will lack some of the depth of flavor of the low-and-slow method. The low-and-slow method can take up to an hour and requires much more babysitting. At the end of the day, both options will work for this soup. 
7. Whichever method you choose, stir the pot from time to time to prevent sticking and burning. 

To finish the soup: 

1. Once the onions are a deep brown, sprinkle the flour over the top. Lower the heat to medium and stir with a wooden spoon or spatula for a few minutes. Add a cup or two of the stock and scrape the bottom of the pot to remove any stuck-on bits.
2. Pour in the remaining beef stock and all the wine. Season with salt and freshly ground pepper. 
3. Bring the soup to a boil, then reduce to a low simmer. Cook uncovered for 30 minutes.
4. While the soup is cooking, preheat the oven to 425°F. 

5. Brush the inside of the hamburger buns with butter and toast in the oven.
6. Once the soup is cooked, divide it among eight ovenproof bowls.
7. Place one side of a hamburger bun, cut side up, on top of each bowl of soup.
8. Top each bun with a slice of provolone cheese.
9. Place the soup bowls on a rimmed baking sheet and heat in the oven until the cheese melts.
10. Serve immediately. Garnish the hot soup with chopped fresh thyme, if desired.

Three Tips to Caramelize Onions 

Heavily caramelized onions are the key to a memorable French Onion Soup. But there is a not-so-subtle line between beautifully dark-brown caramelized onions and burnt ones. Here are three hints to help you ensure your onions develop the perfect color and sweetness:

1. Slice the onions correctly. Use a mandolin to cut the onions into thin, as even slices as possible so they caramelize at the same rate. 
2. Don’t stop caramelizing the onions too early. The flavor and color of this copycat French Onion Soup recipe depend on using fully caramelized onions. 
3. Some people like adding an eighth of a teaspoon of baking soda to the onions instead of salt and sugar. The baking soda starts a chemical reaction that makes the onions caramelize much more quickly. However, they will also begin to break down and can become almost like a jam. 

What To Serve With French Onion Soup 

Friday’s French Onion Soup pairs wonderfully with crusty bread, a baked potato, or a salad. It also makes a hearty first course for a steak or roasted salmon main course. 

Variations

1. Use a slice or two of a stale baguette instead of a hamburger roll. Slice bread into ½-inch thick slices.
2. Use mozzarella, shredded gruyere, or a mixture of shredded gruyere and parmesan in place of the slice of Provolone.

Storage & Reheating Instructions

Freezer Storage: Freeze individual portions (without the bread or cheese) in freezer-safe containers for up to 2 months. Thaw in the refrigerator before reheating.

Refrigerator Storage: Let the soup cool to room temperature, then store in an airtight container for up to 3 days. The broth may separate slightly; a quick stir while reheating brings it back together.

Reheating Method: Bring the soup to a boil over medium-high heat, then reduce to a simmer for at least a minute. Ladle into oven-safe bowls, top with toasted bread and cheese, and broil as directed above.

More TGI Friday’s Copycat Recipes

• TGI Friday’s Nine Layer Dip
• Copycat TGI Friday’s Jack Daniel’s Dipping Sauce
• Crispy TGI Fridays Potato Skins
• TGI Friday’s Pretzel Sticks and Beer Cheese Dip
• TGI Friday’s Fried Mozzarella Sticks

Favorite Copycat Soup Recipes

• Chili Enchilada Soup
• Dixie Stampede Creamy Vegetable Soup
• Jason’s Deli Chicken Pot Pie Soup
• Olive Garden Minestrone Soup
• Olive Garden Zuppa Toscana Soup
• Outback Creamy Onion Soup
• Panera Potato Soup
• Panera Tomato Soup
• Plaza III Steak Soup

Check out more of my easy soup recipes and the best TGI Friday’s copycat recipes on CopyKat!