Introduction
French Onion Soup is one of those classic comfort dishes that brings warmth and satisfaction to any dinner table. I’ve spent years perfecting this recipe, and I’m excited to share my version that delivers that perfect balance of sweet caramelized onions, rich broth, and gooey melted cheese. What makes this recipe special is its simplicity – while it takes some time to develop those deep flavors, the process is straightforward and the results are absolutely worth it.
Ingredients
- 6 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 8 cups beef broth (homemade or high-quality store-bought)
- 1/2 cup dry white wine
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 tablespoon all-purpose flour
- Salt and freshly ground black pepper to taste
- 1 baguette, sliced into 1-inch rounds
- 2 cups Gruyère cheese, grated
Instructions
- Start by melting butter with olive oil in a large Dutch oven over medium heat. Add the sliced onions and sugar, stirring to coat evenly.
- Cook the onions for about 45-50 minutes, stirring occasionally, until they’re deeply caramelized and golden brown. Don’t rush this step – it’s crucial for developing flavor.
- Add minced garlic and cook for another minute until fragrant.
- Sprinkle flour over the onions and cook for 1-2 minutes, stirring constantly.
- Pour in the white wine, scraping up any brown bits from the bottom of the pot.
- Add beef broth, bay leaf, and thyme. Bring to a simmer and cook for 30 minutes, allowing the flavors to meld.
- Meanwhile, toast your baguette slices under the broiler until golden brown on both sides.
- Ladle the soup into oven-safe bowls, top with toasted bread and plenty of grated Gruyère.
- Place under the broiler for 2-3 minutes, or until the cheese is melted, bubbly, and slightly browned.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 6
Recipe Notes
– Don’t skip the caramelization process – it’s what gives French Onion Soup its distinctive flavor. If your onions aren’t deeply golden brown, keep cooking.
– While Gruyère is traditional, you can substitute with Swiss cheese or a combination of Gruyère and Emmental.
– For best results, use yellow onions as they caramelize beautifully and provide the perfect balance of sweet and savory flavors.
– If your soup is too strong, you can dilute it with a bit of beef broth or water to taste.
– The soup actually tastes better the next day, so don’t hesitate to make it in advance. Just add the bread and cheese right before serving.
– For a deeper flavor, use homemade beef stock if possible. If using store-bought, choose low-sodium to better control the salt level.
French Onion Soup
Ingredients
- 6 large yellow onions thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 2 cloves garlic minced
- 8 cups beef broth homemade or high-quality store-bought
- 1/2 cup dry white wine
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 tablespoon all-purpose flour
- Salt and freshly ground black pepper to taste
- 1 baguette sliced into 1-inch rounds
- 2 cups Gruyère cheese grated
Instructions
- Start by melting butter with olive oil in a large Dutch oven over medium heat. Add the sliced onions and sugar, stirring to coat evenly.
- Cook the onions for about 45-50 minutes, stirring occasionally, until they're deeply caramelized and golden brown. Don't rush this step - it's crucial for developing flavor.
- Add minced garlic and cook for another minute until fragrant.
- Sprinkle flour over the onions and cook for 1-2 minutes, stirring constantly.
- Pour in the white wine, scraping up any brown bits from the bottom of the pot.
- Add beef broth, bay leaf, and thyme. Bring to a simmer and cook for 30 minutes, allowing the flavors to meld.
- Meanwhile, toast your baguette slices under the broiler until golden brown on both sides.
- Ladle the soup into oven-safe bowls, top with toasted bread and plenty of grated Gruyère.
- Place under the broiler for 2-3 minutes, or until the cheese is melted, bubbly, and slightly browned.
