French Onion Soup (Print View)

Deeply caramelized onions in rich beef broth topped with crusty bread and melted Gruyère cheese.

# 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, 1 inch thick
13 - 2 cups grated Gruyère cheese

# Directions:

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

# Expert Advice:

01 -
  • The deep caramelization of onions creates a complex, savory-sweet flavor profile.
  • A thick layer of melted Gruyère over toasted bread adds a satisfying, gooey texture.
  • It is a restaurant-quality meal that uses simple pantry staples like onions and broth.
02 -
  • Don't rush the onions; the full 30-40 minutes of caramelization is where the flavor lives.
  • Scrape the bottom of the pot after adding wine to incorporate all the savory browned bits.
  • Ladle the soup into the bowls while piping hot to ensure the cheese melts perfectly under the broiler.
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