French Onion as a Flavor System

French onion may be best known for the iconic soup of the same name, but it’s also a flavor system in its own right. It leads with robust—but never overwhelming—notes of salt and umami, courtesy of beef broth and melty Gruyère. Caramelized onions impart a touch of earthy sweetness, and a crusty baguette or sourdough loaf adds yeasty tang. The overall result is both complex and comforting; it’s also so singular in its flavor profile that it doesn’t require a soup carrier to spot.

To think outside the bowl, chefs are applying French onion flavor to different formats and in so doing, inviting opportunities for other modifications. In this Best of Flavor 2025 round-up, three dishes—none of them soups—prove the versatility of French onion across menu categories.

This roundup features entries and insights from the 2025 edition of Best of Flavor. Check out all 100 reader-submitted menu inspirations here.