If You Love French Onion Soup, These 18 Cheesy Dinners Will Get You Through Every Cold Night

Is there any smell cozier than onions slowly turning sweet and golden in butter on a cold night? French onion soup searches just hit their highest point in three months, and people want that rich, cheesy, caramelized flavor in everything. These French onion recipes take it from the soup bowl to skillet chicken, one pan mac and cheese, pot pie, smash burgers and more, so you can have it any night of the week..

French Onion Chicken Skillet

That moment the cheese bubbles over the edge of a French onion soup bowl? You can have it on a Tuesday, in one skillet, in about an hour. Golden seared chicken breasts nestle into a pan of jammy caramelized onions and beef broth, then get buried under Gruyere and broiled until blistered. Serve with crusty bread to soak up every drop.

You will need: 4 boneless chicken breasts pounded to an even thickness, salt and pepper, 1 tablespoon oil, 3 large yellow onions thinly sliced, 3 tablespoons butter, 1 teaspoon sugar, 2 tablespoons flour, 1 1/2 cups beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon fresh thyme, 1 1/2 cups shredded Gruyere, crusty bread

How to make it: Season the chicken and sear in oil in a large oven safe skillet 4 to 5 minutes per side, then set aside. Lower the heat, add butter, onions and sugar and cook, stirring often, 30 to 35 minutes until deep golden. Stir in the flour, then the broth, Worcestershire and thyme, and simmer until slightly thick. Return the chicken, simmer 5 to 8 minutes until it reaches 165°F, cover with Gruyere and broil 2 to 3 minutes until bubbly and browned.

Classic French Onion Soup, Where It All Starts

Every recipe in this list starts with the same magic: onions cooked low and slow in butter until they turn deep amber and jammy. That is the heart of a classic French onion soup, finished with beef broth, toasted bread and a thick lid of melted Gruyere. Learn this once and you can put that flavor into almost anything. Searches for it just hit a 90 day high.

You will need: 4 large yellow onions thinly sliced, 4 tablespoons butter, 1/2 teaspoon salt, 1 teaspoon sugar, 2 tablespoons flour, 6 cups beef broth, 1 teaspoon fresh thyme, 1 bay leaf, 1 tablespoon Worcestershire sauce, 6 slices toasted baguette, 2 cups shredded Gruyere

How to make it: Melt the butter in a large pot over medium low heat. Add onions, salt and sugar and cook, stirring often, 40 to 50 minutes until deep golden brown. Stir in the flour for 1 minute, then add broth, thyme, bay leaf and Worcestershire. Simmer 20 minutes. Ladle into oven safe bowls, top with toast and cheese and broil 2 to 4 minutes until bubbly.

One Pan French Onion Mac and Cheese

One pan French onion mac and cheese has been a breakout search this fall, and it might be the coziest thing you make all month. The pasta cooks right in broth and milk with the caramelized onions, so it soaks up every bit of flavor. Then it gets a crown of Gruyere under the broiler. Is this a side dish or dinner? We say dinner.

You will need: 3 large onions sliced, 3 tablespoons butter, 2 cups beef or chicken broth, 2 cups milk, 12 ounces elbow or cavatappi pasta, 1 teaspoon thyme, 1 1/2 cups shredded Gruyere, 1 cup shredded white cheddar, salt and pepper

How to make it: In a deep oven safe skillet, cook the onions in butter over medium low heat 35 to 40 minutes until golden. Add broth, milk and pasta and bring to a simmer. Cook, stirring often, 10 to 12 minutes until the pasta is tender and the sauce is thick. Stir in the cheddar and half the Gruyere. Top with the rest and broil 3 minutes.

French Onion Chicken Pot Pie

French onion chicken pot pie searches jumped more than 1,000 percent this season, and one bite explains it. Tender chicken in a rich onion and beef broth gravy, with Gruyere melted into the filling and a flaky crust on top. It is the pot pie you would serve to someone you really love.

You will need: 1 store bought pie crust, 2 large onions sliced, 3 tablespoons butter, 3 tablespoons flour, 1 1/2 cups beef broth, 1/2 cup milk, 3 cups cooked shredded chicken, 1 teaspoon thyme, 1 cup shredded Gruyere, salt and pepper, 1 egg beaten

How to make it: Heat the oven to 400°F. Cook the onions in butter 30 minutes until golden. Stir in the flour, then the broth and milk, and simmer until thick. Add the chicken, thyme and Gruyere and season. Pour into a deep pie dish, top with the crust, cut vents and brush with egg. Bake 30 to 35 minutes until golden.

French Onion Pasta

Think of this as French onion soup turned into a creamy weeknight pasta. The caramelized onions melt into a silky sauce with a splash of broth, a little cream and plenty of Parmesan and Gruyere. It takes a bit of patience for the onions, then dinner comes together in 15 minutes. Poll: A) spaghetti, B) short pasta, C) whatever is in the pantry?

You will need: 3 large onions sliced, 3 tablespoons butter, 1 pound pasta, 1 cup beef broth, 1/2 cup heavy cream, 1 teaspoon thyme, 1 cup shredded Gruyere, 1/2 cup grated Parmesan, salt and pepper

How to make it: Cook the onions in butter over medium low heat 35 to 40 minutes until jammy. Cook the pasta and save 1 cup of pasta water. Add broth and cream to the onions and simmer 5 minutes. Toss in the pasta, cheeses and thyme, adding pasta water until silky. Season and serve hot.

French Onion Meatballs

Juicy beef meatballs simmered in a sweet onion gravy, then covered with melted cheese. Serve them over egg noodles or mashed potatoes, or stuff them into a crusty roll. They are a crowd pleaser for game day and an easy freezer meal too. Would you eat these with noodles or on a sub?

You will need: 1 pound ground beef, 1/2 cup breadcrumbs, 1 egg, 1/4 cup milk, 1 teaspoon garlic powder, salt and pepper, 2 large onions sliced, 3 tablespoons butter, 2 tablespoons flour, 2 cups beef broth, 1 teaspoon thyme, 1 cup shredded Gruyere or Swiss

How to make it: Mix the beef, breadcrumbs, egg, milk, garlic powder, salt and pepper and roll into 16 meatballs. Brown them in an oven safe skillet and set aside. Cook the onions in butter 30 minutes until golden. Stir in flour, then broth and thyme, and simmer until thick. Return the meatballs, simmer 10 minutes, top with cheese and broil 3 minutes.

French Onion Pot Roast

A Sunday pot roast gets a cozy upgrade with a whole pile of caramelized onions and beef broth. After hours in the oven the beef falls apart and the onions melt into the best gravy you have ever spooned over potatoes. Add carrots and potatoes to the pot and dinner is done in one dish.

You will need: 3 to 4 pound beef chuck roast, salt and pepper, 2 tablespoons oil, 3 large onions sliced, 2 tablespoons butter, 2 tablespoons flour, 2 cups beef broth, 1 tablespoon Worcestershire, 3 sprigs thyme, 1 pound carrots, 1 1/2 pounds small potatoes

How to make it: Heat the oven to 300°F. Season the roast and brown it on all sides in oil in a Dutch oven, then remove. Cook the onions in butter 20 to 25 minutes until golden. Stir in flour, then broth and Worcestershire. Return the beef, add thyme, cover and roast 3 hours. Add carrots and potatoes and roast 1 hour more until tender.

French Onion Smash Burgers

Thin, crispy edged smash burgers with a mound of caramelized onions and melted Swiss or Gruyere. Swipe the buns with a little garlic butter and toast them on the griddle. It tastes like a steakhouse French onion soup in burger form. Hungry yet?

You will need: 1 1/2 pounds ground beef (80/20), salt and pepper, 2 large onions sliced, 2 tablespoons butter, 1 teaspoon Worcestershire, 6 slices Swiss or Gruyere, 6 soft buns, 2 tablespoons mayo mixed with a little Dijon

How to make it: Caramelize the onions in butter over medium low heat 30 minutes and stir in the Worcestershire. Divide the beef into 6 loose balls. Heat a cast iron pan very hot, add the balls and smash flat with a spatula. Season and cook 2 minutes until crusty, flip, add onions and cheese and cook 1 minute. Serve on toasted buns with Dijon mayo.

French Onion Twice Baked Potatoes

French onion dip potato ideas have been a breakout search this fall, and these stuffed potatoes are the best of them. The fluffy insides get mashed with caramelized onions, sour cream and Gruyere, then piled back into crispy skins. They work as a side dish, an appetizer or a full dinner with a salad.

You will need: 4 large russet potatoes, 1 tablespoon oil, 2 onions sliced and caramelized, 1/2 cup sour cream, 3 tablespoons butter, 1 cup shredded Gruyere, salt and pepper, chives

How to make it: Heat the oven to 400°F. Rub the potatoes with oil and bake 60 minutes until soft. Cut in half and scoop out the insides, leaving a thin shell. Mash the potato with onions, sour cream, butter and half the cheese. Season, spoon back into the skins and top with the rest of the cheese. Bake 15 to 20 minutes and finish with chives.

The Ultimate Gruyere Grilled Cheese

A grilled cheese with Gruyere and a layer of sweet caramelized onions is the closest thing to French onion soup you can hold in your hand. Use thick sourdough and butter the outside well so it gets golden and crunchy. Serve it with a cup of soup for dunking if you want to go all in.

You will need: 8 slices sourdough, 4 tablespoons soft butter, 1 cup caramelized onions, 2 cups shredded Gruyere, 1/2 cup shredded mozzarella, pinch of thyme

How to make it: Butter one side of each slice of bread. Place 4 slices butter side down in a skillet over medium low heat. Top with cheese, onions, thyme and more cheese, then the second slice, butter side up. Cook 3 to 4 minutes per side, pressing gently, until golden and the cheese melts.

French Onion Chicken and Rice Bake

This is the dump and bake dinner of your dreams. Rice, broth, caramelized onions and chicken bake together in one dish until the rice is tender and the chicken is juicy, then cheese melts over the top. The rice soaks up all that savory onion flavor. Looking for more cozy chicken dinners? Try our savory pumpkin and squash dinners.

You will need: 1 1/2 cups long grain white rice, 2 large onions sliced and caramelized, 3 cups beef or chicken broth, 1 teaspoon thyme, 1 1/2 pounds boneless chicken thighs, salt and pepper, 1 teaspoon garlic powder, 1 1/2 cups shredded Gruyere or Swiss

How to make it: Heat the oven to 375°F. Spread the rice in a greased 9×13 dish and stir in the onions, broth and thyme. Season the chicken with salt, pepper and garlic powder and lay it on top. Cover tightly with foil and bake 50 to 55 minutes until the rice is tender and the chicken reaches 165°F. Top with cheese and bake uncovered 5 minutes more.

Holiday Baked Brie Bites

For holiday parties, these little bites disappear in minutes. Puff pastry squares get a cube of creamy brie and a spoonful of caramelized onions, then bake until puffed and golden. They taste like a fancy French onion appetizer with almost no effort. Make two trays.

You will need: 1 sheet puff pastry thawed, 6 ounces brie cut into 16 cubes, 1/2 cup caramelized onions, 1 teaspoon fresh thyme, 1 egg beaten, honey for drizzling (optional)

How to make it: Heat the oven to 400°F. Cut the pastry into 16 squares and press them into a greased mini muffin pan. Add a cube of brie and a little spoonful of onions to each. Sprinkle with thyme and brush the edges with egg. Bake 15 to 18 minutes until golden. Drizzle with a little honey if you like.

Southern Smothered Pork Chops

Smothered pork chops are Southern comfort at its best, and French onion gravy makes them even better. Seared chops simmer in a silky onion and beef broth gravy until tender, then get a blanket of melted Swiss. Serve with mashed potatoes or rice to catch every drop. Bone in or boneless?

You will need: 4 bone in pork chops about 1 inch thick, salt, pepper and paprika, 2 tablespoons oil, 2 large onions sliced, 2 tablespoons butter, 2 tablespoons flour, 1 1/2 cups beef broth, 1 teaspoon thyme, 4 slices Swiss cheese

How to make it: Season the chops and sear in oil 3 to 4 minutes per side, then set aside. Cook the onions in butter 20 minutes until golden. Stir in flour, then broth and thyme, and simmer until thick. Return the chops, cover and simmer 10 to 15 minutes until they reach 145°F. Top with cheese, cover 2 minutes to melt and serve.

Bistro Style Meatloaf With Gruyere

Meatloaf gets a whole new personality when you mix caramelized onions right into the beef and bake it with a Gruyere topping instead of ketchup. It stays moist and tastes like a cozy bistro dinner. Leftover slices make an incredible sandwich the next day. Team ketchup glaze or team cheese?

You will need: 2 pounds ground beef, 1 cup caramelized onions, 2/3 cup breadcrumbs, 2 eggs, 1/2 cup beef broth, 1 tablespoon Worcestershire, 1 teaspoon thyme, 1 teaspoon salt, 1/2 teaspoon pepper, 1 cup shredded Gruyere

How to make it: Heat the oven to 350°F. Mix the beef, onions, breadcrumbs, eggs, broth, Worcestershire, thyme, salt and pepper gently with your hands. Shape into a loaf on a lined sheet pan. Bake 55 to 60 minutes until it reaches 160°F inside. Top with Gruyere and bake 5 minutes more. Rest 10 minutes before slicing.

French Onion Beef Sliders

Sliders baked on a whole tray of soft rolls are the easiest way to feed a crowd, and this version tastes like French onion soup on a bun. Seasoned beef, sweet onions and Swiss cheese, with a buttery thyme topping brushed over the rolls. Perfect for football Sundays and holiday get togethers.

You will need: 1 package (12 count) soft slider rolls, 1 1/2 pounds ground beef, 1 cup caramelized onions, 1 teaspoon Worcestershire, salt and pepper, 8 slices Swiss cheese, 4 tablespoons melted butter, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder

How to make it: Heat the oven to 350°F. Brown the beef, drain and stir in the onions, Worcestershire, salt and pepper. Slice the rolls in half as one slab and set the bottoms in a 9×13 dish. Add half the cheese, the beef, the rest of the cheese and the tops. Brush with butter mixed with thyme and garlic. Cover with foil and bake 15 minutes, then uncover 5 minutes.

Savory Gruyere Custard Tart

This savory tart is simple and elegant. A crisp crust filled with a creamy custard, sweet caramelized onions and nutty Gruyere. It is lovely for brunch, as a holiday appetizer cut into thin wedges, or as a light dinner with a green salad. It is just as good at room temperature.

You will need: 1 unbaked pie crust, 3 large onions sliced and caramelized, 3 eggs, 1 cup half and half, 1 cup shredded Gruyere, 1 teaspoon thyme, 1/2 teaspoon salt, pepper, pinch of nutmeg

How to make it: Heat the oven to 375°F. Press the crust into a 9 inch tart or pie pan and bake 10 minutes. Spread the onions and cheese in the crust. Whisk the eggs, half and half, thyme, salt, pepper and nutmeg and pour over. Bake 30 to 35 minutes until just set in the center. Cool 15 minutes before slicing.

French Onion Boulangere Potatoes

Boulangere potatoes are the French grandmother version of scalloped potatoes, with no cream at all. Thin potato slices are layered with caramelized onions and baked in beef or chicken broth until the top is crisp and the bottom is soft and full of flavor. A cooking video of this dish has racked up millions of views, and it is easy to see why.

You will need: 3 pounds Yukon Gold potatoes very thinly sliced, 2 large onions sliced and caramelized, 2 cups beef or chicken broth, 3 tablespoons butter melted, 2 teaspoons fresh thyme, 1 teaspoon salt, pepper, 1/2 cup shredded Gruyere (optional)

How to make it: Heat the oven to 375°F and butter a baking dish. Layer the potatoes in overlapping rows with onions, thyme, salt and pepper between the layers. Pour the broth over until it almost reaches the top layer. Brush the top with butter. Bake 60 to 75 minutes until the potatoes are tender and the top is golden and crisp. Add cheese for the last 10 minutes if you like.

Midwest Beef and Noodles With Swiss

This is a Midwest style beef and noodles dinner with a French onion twist. Tender beef and egg noodles are coated in a rich onion gravy, then finished with a sprinkle of Swiss. It is warm, filling and exactly what you want on the first truly cold night of the year. Which of these French onion dinners are you making first? Tell us in the comments.

You will need: 1 1/2 pounds beef stew meat or sirloin cut into bite size pieces, salt and pepper, 2 tablespoons oil, 2 large onions sliced, 2 tablespoons butter, 2 tablespoons flour, 3 cups beef broth, 1 tablespoon Worcestershire, 1 teaspoon thyme, 12 ounces wide egg noodles, 1 cup shredded Swiss

How to make it: Season and brown the beef in oil, then remove. Cook the onions in butter 25 minutes until golden. Stir in flour, then broth, Worcestershire and thyme. Return the beef, cover and simmer 1 1/2 hours until tender, or 20 minutes if using sirloin. Cook the noodles, toss with the beef and gravy and top with Swiss.