There’s nothing quite like the combination of buttery garlic bread and melty cheese—but when you add caramelized onions and a side of warm, savory au jus for dipping, you take it to an entirely new level. Inspired by classic French onion soup, this French Onion Garlic Bread is packed with deep, rich flavors and makes for an indulgent appetizer, side dish, or snack.
Whether you’re serving it alongside a cozy soup, a hearty main course, or just enjoying it on its own, this recipe is a guaranteed crowd-pleaser.
Why You’ll Love This Recipe
- Layers of flavor – Slow-cooked onions, roasted garlic, and melty cheese create the perfect bite.
- Perfect for dipping – A simple homemade au jus adds extra depth and an irresistible touch.
- Make ahead friendly – Easily prep in advance for stress-free serving.
- Crispy or soft? Your choice! – Bake it just until melty, or let it go longer for a golden, crunchy texture.
Make-Ahead Instructions
Want to prep ahead for an easy bake-and-serve option? Here’s how:
- Roast the garlic and caramelize the onions up to 3 days in advance. Store them separately in airtight containers in the fridge.
- Make the garlic butter and refrigerate it in an airtight container for up to 1 week.
- Assemble the bread (spread butter, onions, and cheese on the loaf) up to 1 day in advance. Cover with plastic wrap and refrigerate.
- Make the au jus and store it in an airtight container in the fridge for 3–4 days. Reheat before serving. When ready to bake, simply remove the bread from the fridge, let it sit at room temperature for 10–15 minutes, and follow the baking instructions.
Storage & Reheating
Refrigeration:
- Store leftover French Onion Garlic Bread in an airtight container in the fridge for up to 3 days.
- Keep leftover au jus in the fridge for 3–4 days and reheat on the stove over low heat.
Reheating:
- Oven: Place the bread on a baking sheet and reheat at 350°F for 10–12 minutes until warm. Broil for 1–2 minutes for crispiness.
- Air Fryer: Reheat at 350°F for 5 minutes.
- Microwave (for a softer texture): Heat in 20-second intervals until warmed through.
What to serve it with:
- French onion soup – Double down on those caramelized onion flavors!
- A juicy steak – The rich flavors complement grilled meats beautifully.
- Tomato soup or beef stew – The perfect dunking companion.
- As an appetizer – Serve at a gathering or game day spread.
Freezing instructions
To freeze before baking:
- Assemble the bread but do not bake. Wrap tightly in plastic wrap and then in foil. Freeze for up to 3 months.
- To bake from frozen, remove the plastic wrap, place on a baking sheet, and bake at 375°F for 25–30 minutes, then broil if needed.
To freeze after baking:
- Let the bread cool completely. Slice and wrap individual portions in plastic wrap, then store in a freezer-safe bag for up to 2 months.
- Reheat in the oven at 350°F for 15 minutes or in the air fryer at 350°F for 7 minutes.
The au jus can also be frozen! Store in an airtight container for up to 2 months and thaw in the fridge overnight before reheating.
French Onion Garlic Bread
Yield:
6-8
Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
1 hour 5 minutes
Ingredients
For the Bread:
- 2 large yellow onions, thinly sliced
- 3 tbsp unsalted butter
- 1 tsp sugar (optional)
- 1 ciabatta loaf (or any sturdy bread)
- 2 heads garlic, roasted
- 1 tbsp olive oil
- 1 stick unsalted butter, softened
- 1/4 cup grated parmesan
- Salt and pepper, to taste
- 1 cup shredded gruyère cheese
- 1 cup shredded cheddar cheese
- Fresh parsley, chopped, for garnish
For the Au Jus:
- 1 cup beef broth (or chicken/vegetable broth, if preferred)
- 1/4 cup dry red or white wine
- 1 tbsp all-purpose flour
Instructions
- Preheat the oven to 400°F. Slice the tops off both heads of garlic, drizzle with olive oil, season with salt and pepper, and wrap tightly in foil. Roast for 35–40 minutes until soft and golden. Once cooled, squeeze the roasted garlic cloves into a bowl and mash into a paste.
- While the garlic roasts, melt 3 tablespoons of butter in a skillet over medium-low heat. Add sliced onions and a pinch of salt. Stir occasionally, cooking for 30–40 minutes until deeply caramelized. For extra sweetness, add 1 teaspoon of sugar. Set aside.
- Combine 1 stick of softened butter, the roasted garlic paste, parmesan, salt, and pepper in a bowl. Mix until smooth.
- Lower the oven temperature to 375°F. Slice the ciabatta loaf in half lengthwise. Spread the garlic butter evenly over both halves, then layer on the caramelized onions, gruyère, and cheddar cheese.
- Place the bread on a baking sheet and bake for 15 minutes, then broil for 1–2 minutes until the cheese is bubbly. If you prefer extra crispy bread, bake for 25–30 minutes until the cheese is golden brown.
- Lastly, prepare the au jus. Heat a dry skillet over medium heat. Add 1 tbsp flour and stir constantly until lightly golden. Set aside.
- In the same skillet, pour in 1/4 cup dry wine and bring to a simmer, scraping up any browned bits.
- Stir in 1 cup beef broth, letting it come to a gentle simmer.
- Gradually sprinkle in the toasted flour, whisking constantly to prevent lumps. Simmer for 2–3 minutesuntil slightly thickened. Strain if needed.
- Cut the french onion garlic bread, garnish with chopped parsley. Serve with au jus for dipping and enjoy!