Classic French Onion Soup
A heartwarming Classic French Onion Soup loaded with deeply caramelized onions, rich beef broth, and a gooey Gruyère cheese topping—perfect for cozy nights or dinner parties.
Ingredients
- 6 large yellow onions thinly sliced (about 4 lbs)
- 4 tablespoons unsalted butter ½ stick
- 2 tablespoons olive oil extra-virgin
- 1 teaspoon granulated sugar helps with caramelization
- 1 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper freshly ground
- 2 cloves garlic minced
- 1/2 cup dry white wine optional
- 8 cups beef broth low-sodium
- 2 sprigs fresh thyme or ½ tsp dried
- 1 leaf bay leaf
- 6 slices baguette 1-inch thick
- 2 cups Gruyère cheese grated
Instructions
- Position an oven rack about 6 inches from the broiler. Preheat on high and set out 4–6 oven-safe soup crocks.
- Peel and cut each onion into thin, uniform half-moon slices for even cooking.
- In a 5-quart Dutch oven over medium heat, melt butter with olive oil until shimmering.
- Add onions, sugar, salt, and pepper. Cook over medium-low, stirring every 5 minutes, until deep golden (35–45 minutes)—this slow process builds rich umami.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in white wine, scrape up browned bits, and cook until liquid is reduced by half (2–3 minutes).
- Stir in beef broth, thyme sprigs, and bay leaf. Bring to a gentle simmer.
- Cook uncovered for 20–25 minutes to meld flavors. Discard thyme and bay leaf before serving.
- Ladle soup into crocks, float a baguette slice on top, and sprinkle generously with grated Gruyère.
- Place under broiler for 2–3 minutes until cheese is bubbly and golden. Garnish with fresh thyme if desired.
Notes
For an extra layer of flavor, stir in a splash of cognac before serving. Leftovers keep up to 3 days in the refrigerator; freeze the soup base (without bread) for up to 3 months.
Nutrition
Calories: 350kcal
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