Print

The Best Ever Classic French Onion Soup Recipe

Close-up of a bowl of french onion soup recipe topped with a thick layer of golden, bubbly, broiled cheese.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich, savory French Onion Soup at home. We focus on slow-caramelizing the onions for deep flavor, topped with the classic bubbly Gruyère crust on toasted baguette. This is ultimate comfort food.

Ingredients

Scale
  • 4 large yellow onions, thinly sliced
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 8 cups beef stock (high quality is key)
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • Salt and pepper to taste
  • 1 baguette, sliced into thick rounds
  • 1 1/2 cups grated Gruyere cheese

Instructions

  1. In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced onions, salt, and sugar.
  2. Cook the onions slowly, stirring occasionally, for 45 to 60 minutes. You must cook them until they are deep brown and fully caramelized. Do not rush this step; this creates the rich flavor base for your savory beef broth soup.
  3. Add the minced garlic and cook for one minute until fragrant.
  4. Pour in the dry white wine and scrape up any browned bits stuck to the bottom of the pot. Let the wine reduce by half.
  5. Add the beef stock, bay leaves, and thyme. Bring the soup to a simmer, then reduce the heat to low, cover partially, and let it cook for at least 30 minutes to let the flavors combine. Remove the bay leaves. Taste and adjust salt and pepper.
  6. Preheat your broiler. Arrange the baguette slices on a baking sheet and toast them lightly under the broiler until golden brown.
  7. Ladle the hot soup into oven-safe bowls. Place one or two toasted baguette rounds on top of the soup in each bowl.
  8. Generously cover the bread with grated Gruyere 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

  • Patience is essential for caramelizing the onions; aim for a deep mahogany color for the best results.
  • Use high-quality beef stock; this makes a huge difference in the final savory broth.
  • If you do not have oven-safe bowls, you can melt the cheese on the bread separately and float the cheesy bread on top just before serving.

Nutrition

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