This French Onion Soup is a timeless classic — slow-cooked caramelized onions in a deeply savory broth, topped with toasted baguette slices and melty Gruyère cheese. It’s comforting, elegant, and easier to make than you think—perfect for cozy nights or impressive starters.
Yields: 6 servings
Prep time: 20 minutes
Cook time: 1 hour 15 minutes
✨ Why This Recipe Works
- caramelization shortcut (without sacrificing flavor)
- Restaurant-style presentation with perfect cheese pull
- Make-ahead friendly – tastes better the next day
Ingredients:
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 pounds yellow onions, thinly sliced
- 1 teaspoon sugar
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 8 cups beef broth
- 1 sprig fresh thyme
- 1 bay leaf
- 1 baguette, sliced into 1-inch-thick rounds
- 6 ounces Gruyère cheese, shredded
Equipment:
- Large heavy-bottomed pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring spoons and cups
- Soup bowls (oven-safe if possible)
- Baking sheet
Instructions:
Step 1: Sauté the Onions
- Melt the butter and olive oil in a large heavy-bottomed pot or Dutch oven over medium-low heat. Add the sliced onions, sugar, salt, and pepper.
Step 2: Caramelize the Onions
- Stir the onions well to coat them in the butter and oil. Reduce the heat to low, cover the pot, and cook for 20 minutes, stirring occasionally, until the onions are softened and translucent.
Step 3: Continue Caramelizing
- Remove the lid, increase the heat to medium-low, and cook for another 40-50 minutes, stirring frequently, until the onions are deeply golden brown and caramelized. This step is crucial for developing the rich flavor of the soup. Be patient and don’t rush this process. If the onions start to stick to the bottom of the pot, add a tablespoon of water and scrape the bottom.
Step 4: Deglaze the Pot
- Pour in the dry white wine and increase the heat to medium. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits (this adds flavor to the soup). Let the wine reduce by about half, which will take a few minutes.
Step 5: Add Broth and Herbs
- Pour in the beef broth, add the thyme sprig and bay leaf. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for another 20 minutes to allow the flavors to meld.
Step 6: Toast the Bread
- While the soup is simmering, preheat your broiler. Arrange the baguette slices on a baking sheet and broil for 1-2 minutes per side, or until lightly golden brown and toasted. Watch them carefully to prevent burning.
Step 7: Assemble the Soup
- Remove the thyme sprig and bay leaf from the soup. Taste and adjust seasoning with salt and pepper as needed. If using oven-safe bowls, ladle the hot soup into the bowls. Place a toasted baguette slice on top of the soup in each bowl. Pile a generous amount of shredded Gruyère cheese on top of the bread.
Step 8: Melt the Cheese
- Place the soup bowls on a baking sheet and broil for 2-3 minutes, or until the cheese is melted, bubbly, and golden brown. Observe to prevent burning. Alternatively, if you don’t have oven-safe bowls, you can sprinkle the cheese on the toasted bread and broil until melted, then place the cheesy bread on top of the soup in regular bowls.
Step 9: Serve Immediately
- Carefully remove the hot soup bowls from the broiler and let them cool slightly before serving
Pro Tips
✅ Onion hack: Use a mandoline for even slices
✅ No wine? Substitute ¼ cup brandy + ¼ cup water
✅ Vegetarian option: Use mushroom stock + 1 tbsp soy sauce
📊 Nutrition (Per Serving)
| Calories 420 | Protein 18g | Carbs 32g |
| Fat 24g | Sodium 1200mg | Vegetarian Option ✔ |
🍽 Serving Suggestions
Bistro Style: Serve in traditional lion’s head bowls
Make-Ahead: Caramelize onions up to 3 days in advance
Wine Pairing: Dry Riesling or Beaujolais
Enjoy your delicious homemade French Onion Soup!
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