Classic French Onion Soup (Print Version)

Deeply caramelized onions in rich beef broth, topped with crusty bread and melted Gruyère cheese for classic bistro comfort.

# Ingredient List:

→ 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
11 - 1 bay leaf

→ Topping

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

# How-To Steps:

01 - In a large heavy-bottomed pot, melt butter with olive oil over medium heat. Add sliced onions and cook, stirring occasionally, until softened, about 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 more until fragrant.
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 toasted bread slice and generous handful of Gruyère cheese.
08 - Place bowls under broiler until cheese is melted and bubbling, 2 to 3 minutes. Serve immediately.

# Helpful Tips:

01 -
  • The slow caramelization of six large yellow onions creates an incredible depth of flavor.
  • It uses classic ingredients like dry white wine, fresh thyme, and bay leaves for an authentic taste.
  • The bubbly, browned Gruyère topping provides a perfect salty contrast to the savory broth.
02 -
  • Rub the toasted bread with a cut clove of garlic before topping to add a subtle aromatic depth.
  • Keep a close eye on the broiler as the cheese can go from perfectly melted to burnt very quickly.
  • Always check labels for allergens if you are cooking for guests with specific dietary needs.
Go Back