Rich, comforting French onion soup made with slowly caramelized onions, savory beef broth, crispy baguette slices, and melted Gruyère cheese.
Ingredients
4 large yellow onions, thinly sliced
3 tablespoons unsalted butter
1 tablespoon olive oil
3 garlic cloves, minced
1 teaspoon sugar (optional)
½ cup dry white wine (optional)
6 cups beef broth
1 teaspoon fresh thyme
1 bay leaf
Salt and black pepper, to taste
1 baguette, sliced
1½ cups grated Gruyère cheese
Instructions
1. Caramelize the onions: Melt butter with olive oil in a large pot over medium-low heat. Add onions and cook for 35–45 minutes, stirring regularly, until deeply golden brown.
2. Add flavor: Stir in garlic and sugar. Cook for 1–2 minutes until fragrant.
3. Deglaze: Pour in white wine and scrape the bottom of the pot to release the flavorful browned bits. Simmer for 3 minutes.
4. Simmer the soup: Add beef broth, thyme, bay leaf, salt, and pepper. Simmer gently for 20–25 minutes.
5. Toast the bread: Place baguette slices on a baking sheet and toast until golden and crispy.
6. Assemble: Ladle soup into oven-safe bowls. Top each bowl with toasted baguette slices and a generous layer of Gruyère cheese.
7. Broil: Place bowls under the broiler for 2–4 minutes until the cheese is melted, bubbly, and golden.
Chef’s Tips
The secret to incredible French onion soup is patience. Slowly caramelizing the onions creates the deep, naturally sweet flavor that makes this classic French dish irresistible.
Serving suggestion: Enjoy hot with a fresh green salad or crusty French bread.