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Classic French Onion Soup

Close-up of a bowl of French onion soup recipe topped with a thick, melted, and browned cheese layer over toasted bread.
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Make a rich, savory French Onion Soup featuring deeply caramelized onions and a classic Gruyère cheese topping.

Ingredients

Scale
  • 3 lbs yellow onions, thinly sliced
  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (like Sauvignon Blanc)
  • 8 cups high-quality beef broth
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1/4 cup all-purpose flour
  • 1 baguette, sliced into 1-inch thick rounds
  • 8 ounces Gruyère cheese, grated
  • Freshly ground black pepper to taste

Instructions

  1. Melt butter and olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions, salt, and sugar.
  2. Cook the onions slowly, stirring occasionally, for 45 to 60 minutes until they are deep brown and fully caramelized. Do not rush this step; low and slow heat develops the flavor.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the white wine and scrape up any browned bits stuck to the bottom of the pot. Let the wine reduce by half, about 3 minutes.
  5. Sprinkle the flour over the onions and stir well. Cook for 2 minutes.
  6. Add the beef broth, bay leaf, and thyme sprig. Bring the soup to a simmer, then reduce heat to low, cover partially, and cook for 30 minutes.
  7. Remove the bay leaf and thyme sprig. Taste and adjust seasoning with pepper.
  8. Preheat your broiler. Place soup in oven-safe bowls. Top each bowl with one or two baguette slices. Cover the bread completely with grated Gruyère cheese.
  9. Place the bowls on a baking sheet and broil for 2 to 4 minutes, watching closely, until the cheese is melted, bubbly, and golden brown. Serve immediately.

Notes

  • Use the best quality beef broth you can find; this makes a significant difference in the final flavor.
  • For an extra layer of flavor, you can substitute 1/4 cup of dry sherry or brandy for the white wine.
  • Toast the baguette slices lightly before adding the cheese to prevent them from becoming too soggy in the soup.

Nutrition

Find it online: https://recipesfleet.com/french-onion-soup-recipe/