Classic French Onion Soup (Printable View)

Rich beef broth with deeply caramelized onions, topped with crusty bread and melted Gruyère cheese for ultimate comfort.

# What You’ll Need:

→ 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 Make It:

01 - In a large heavy-bottomed pot, melt the butter with the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until softened (approximately 15 minutes).
02 - Sprinkle the onions with sugar and salt. Continue to cook, stirring frequently, until the onions are deeply golden and caramelized (approximately 30-40 minutes).
03 - Add the minced garlic and cook for 1 minute more.
04 - Pour in the white wine if using and scrape up any browned bits from the bottom of the pot. Simmer for 2-3 minutes.
05 - Add the beef broth, thyme, bay leaf, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Remove and discard the thyme sprigs and bay leaf.
06 - Preheat the broiler. Arrange the bread slices on a baking sheet and toast under the broiler until lightly golden on both sides.
07 - Ladle the hot soup into oven-safe bowls. Top each with a slice of toasted bread and a generous handful of Gruyère cheese.
08 - Place the bowls under the broiler until the cheese is melted and bubbling (approximately 2-3 minutes). Serve immediately.

# Best Practices:

01 -
  • The deep caramelization creates a complex, naturally sweet flavor profile.
  • It is a rustic yet elegant dish perfect for cozy evenings or dinner parties.
  • The melted Gruyère cheese topping adds a luxurious, gooey texture.
02 -
  • Keep the heat at medium or medium-low to prevent the onions from charring; you want slow browning for maximum sweetness.
  • Always use oven-safe bowls when broiling the cheese to prevent cracking.
  • Deglazing the pot with white wine helps release the flavorful browned bits (fond) from the bottom.
Go Back