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French Onion Soup

Yields4 ServingsPrep Time15 minsCook Time1 hr 10 minsTotal Time1 hr 25 mins

French Onion Soup is a rich, hearty, and aromatic dish with caramelized onions in a flavorful broth, topped with crusty baguette slices and gooey, melted Gruyère cheese. It’s a classic comfort food, perfect for a cozy evening or as an elegant starter.

French Onion Soup

For the Soup
 4 large yellow onions (thinly sliced)
 3 tbsp unsalted butter
 1 tbsp olive oil
 1 tsp sugar (optional, to enhance caramelization
 ½ tsp salt
 ¼ tsp freshly ground black pepper
 2 tbsp all-purpose flour (for thickening)
 ½ cup dry white wine (optional, for depth of flavor)
 6 cups beef broth (or a mix of beef and chicken broth)
 1 bay leaf
 5 sprigs fresh thyme (or 1 teaspoon dried thyme)
For the Topping
 1 baguette (sliced into 1-inch rounds)
 1 ½ cups Gruyère cheese (grated)
 ¼ cup Parmesan cheese (optional, for extra flavor)
Caramelize the Onions
1

 

  1. Heat Butter and Oil:

    • In a large, heavy-bottomed pot or Dutch oven, melt the butter with olive oil over medium heat.

  2. Cook the Onions:

    • Add the sliced onions, salt, and sugar (if using). Stir to coat the onions evenly.
    • Cook for 30-40 minutes, stirring occasionally, until the onions are golden brown and caramelized. Reduce the heat if the onions start to stick or brown too quickly.

  3. Add Flour:

    • Sprinkle the flour over the onions and stir well. Cook for another 2 minutes to remove the raw taste of the flour.
Build the Broth
2

 

  1. Deglaze with Wine:

    • Pour in the white wine, scraping the bottom of the pot to release any caramelized bits. Simmer for 2-3 minutes until slightly reduced.

  2. Add Broth and Herbs:

    • Stir in the beef broth, bay leaf, and thyme. Bring the soup to a simmer and let it cook for 20-30 minutes, allowing the flavors to meld.
Prepare the Topping
3

 

  1. Toast the Baguette:

    • Preheat your oven to 400°F (200°C).
    • Place the baguette slices on a baking sheet and toast for 5-7 minutes until golden brown. Set aside.

  2. Add Cheese:

    • Sprinkle each toasted baguette slice with a generous amount of grated Gruyère and Parmesan.
Assemble and Serve
4

 

  1. Ladle the Soup:

    • Remove the bay leaf and thyme sprigs from the soup. Ladle the soup into oven-safe bowls.

  2. Top with Bread:

    • Place 1-2 cheese-topped baguette slices on top of the soup in each bowl.

  3. Broil:

    • Place the bowls on a baking sheet and broil in the oven for 3-5 minutes, or until the cheese is melted, bubbly, and slightly browned.

  4. Garnish and Serve:

    • Garnish with a sprig of fresh thyme or cracked black pepper and serve immediately.
Pro Tips
5

 

  • Best Onions: Yellow onions work best for their balance of sweetness and acidity.
  • Make It Ahead: The soup base can be made a day in advance and reheated before adding the toppings.
  • Cheese Options: Gruyère is classic, but you can also use Swiss, Emmental, or a mix of cheeses for variation.
Serving Suggestions
6

 

  • Serve as a starter or pair it with a fresh green salad for a complete meal.
  • Enjoy with a glass of dry white wine or a light red for an authentic French experience.

Nutrition Facts

0 servings

Serving size