French Onion Soup

French Onion Soup
DifficultyBeginner

French Onion Soup is a classic Parisian dish that transforms humble ingredients into a luxurious, soul-soothing experience. Made with deeply caramelized onions and rich beef broth, it's traditionally served with toasted bread and melted Gruyère cheese. Rustic, elegant, and unforgettable — this dish is a timeless expression of comfort and craft.

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Yields6 Servings
Prep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 mins
For the Soup Base
 4 large yellow onions, thinly sliced (about 2 lbs)
 3 tbsp unsalted butter
 1 tbsp olive oil
 1 tsp sugar (helps caramelization)
 1 tsp salt
 2 cloves garlic, minced
 2 tbsp all-purpose flour
 ½ cup dry white wine (e.g., Sauvignon Blanc)
 6 cups high-quality beef stock (preferably homemade or low-sodium)
 2 sprigs fresh thyme (or ½ tsp dried)
 1 bay leaf
 Freshly ground black pepper, to taste
 Optional: 1 tbsp brandy or sherry (for depth)
For the Gratinée Topping
 1 baguette, sliced into ¾-inch thick rounds
 2 tbsp olive oil or butter, for toasting
 2 cups grated Gruyère cheese (or a mix of Gruyère and Emmental)
Caramelize the Onions
1

  1. In a large pot, heat butter and olive oil over medium heat.

  2. Add sliced onions, salt, and sugar.

  3. Cook slowly, stirring regularly for 30–40 minutes, until the onions turn deep golden brown.

  4. Add garlic and cook 1 minute more.

Deglaze and Build the Broth
2

  1. Sprinkle in flour and stir for 2–3 minutes to coat the onions and cook off the raw taste.

  2. Pour in white wine and scrape up any browned bits from the bottom. Simmer for 2–3 minutes.

  3. Add beef stock, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes.

  4. Add pepper and brandy or sherry if using. Remove bay leaf and thyme sprigs.

Toast and Cheese the Bread
3

  1. While the soup simmers, preheat oven to 375°F (190°C).

  2. Arrange baguette slices on a baking sheet, brush with oil or butter, and toast for 8–10 minutes until golden and crisp.

  3. Set aside. Increase oven to broil for the final step.

Assemble and Broil
4

  1. Ladle hot soup into oven-safe bowls placed on a baking sheet.

  2. Top each bowl with 1–2 slices of toasted baguette.

  3. Sprinkle a generous handful of Gruyère cheese over the bread.

  4. Place under the broiler for 3–5 minutes, or until cheese is melted, bubbling, and golden brown.

To Serve
5

Carefully serve the hot, gratinéed bowls with a side of green salad or extra bread. The top should be bubbling, crusty, and molten, while the soup beneath is deep and savory.

Variations
6

  • Add shallots for extra sweetness

  • Try Swiss or Comté instead of Gruyère

  • Use vegetable broth for a vegetarian version (less rich, but still delicious)

Pairing Suggestions
7

  • Dry white wine (like Chardonnay or Sauvignon Blanc)

  • French red (Beaujolais, Pinot Noir)

  • Light salad with Dijon vinaigrette or charcuterie on the side

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Ingredients

For the Soup Base
 4 large yellow onions, thinly sliced (about 2 lbs)
 3 tbsp unsalted butter
 1 tbsp olive oil
 1 tsp sugar (helps caramelization)
 1 tsp salt
 2 cloves garlic, minced
 2 tbsp all-purpose flour
 ½ cup dry white wine (e.g., Sauvignon Blanc)
 6 cups high-quality beef stock (preferably homemade or low-sodium)
 2 sprigs fresh thyme (or ½ tsp dried)
 1 bay leaf
 Freshly ground black pepper, to taste
 Optional: 1 tbsp brandy or sherry (for depth)
For the Gratinée Topping
 1 baguette, sliced into ¾-inch thick rounds
 2 tbsp olive oil or butter, for toasting
 2 cups grated Gruyère cheese (or a mix of Gruyère and Emmental)
French Onion Soup
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