Classic French Onion Soup (Print)

Golden caramelized onions in savory beef broth with toasted bread and melted Gruyère for ultimate comfort.

# Ingredients:

→ Onions

01 - 6 large yellow onions, thinly sliced
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil

→ Broth

04 - 6 cups beef broth
05 - 1/2 cup dry white wine, optional

→ Flavorings

06 - 2 cloves garlic, minced
07 - 1 teaspoon sugar
08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
11 - 1 bay leaf

→ Topping

12 - 4 slices crusty French bread, approximately 1 inch thick
13 - 2 cups grated Gruyère cheese

# Directions:

01 - In a large heavy-bottomed pot, melt butter with olive oil over medium heat. Add sliced onions and cook, stirring occasionally, until softened, approximately 15 minutes.
02 - Sprinkle onions with sugar and salt. Continue cooking, stirring frequently, until deeply golden and caramelized, 30 to 40 minutes.
03 - Add minced garlic and cook for 1 minute, stirring constantly.
04 - Pour in white wine if using and scrape up browned bits from bottom of pot. Simmer for 2 to 3 minutes.
05 - Add beef broth, thyme, bay leaf, and black pepper. Bring to boil, then reduce heat and simmer uncovered for 30 minutes. Remove and discard thyme sprigs and bay leaf.
06 - Preheat broiler. Arrange bread slices on baking sheet and toast under broiler until lightly golden on both sides.
07 - Ladle hot soup into oven-safe bowls. Top each with one slice of toasted bread and a generous handful of Gruyère cheese.
08 - Place bowls under broiler until cheese is melted and bubbling, 2 to 3 minutes. Serve immediately.

# Expert Tips:

01 -
  • Those deeply caramelized onions create a natural sweetness that makes you forget you're eating something so simple.
  • The moment that cheese bubbles under the broiler and melts into the bread is pure kitchen magic, every single time.
  • It feels fancy enough for impressing people but honest enough that you can make it on a random Tuesday for yourself.
02 -
  • Don't rush the caramelization step by turning up the heat; high temperatures cook the onions fast but create a different texture and flavor—low and slow is the only way to achieve true caramel sweetness.
  • If your bread sinks or your cheese slides off, use thicker slices and make sure the bread is toasted all the way through before adding cheese.
03 -
  • Never walk away from caramelizing onions for more than a few minutes; they can go from perfect to burnt faster than you'd think, and you'll taste the difference.
  • Save the liquid from a jar of roasted red peppers and stir a tablespoon into the finished soup for unexpected sweetness and complexity.
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