French Onion Soup

Here is a classic French Onion Soup recipe with detailed, step-by-step directions and rich, deep flavor.

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French Onion Soup

Ingredients

Soup

• 4 large yellow onions, thinly sliced
• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon sugar (optional, helps caramelization)
• 1 teaspoon salt (divided)
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 6 cups beef broth (or chicken broth)
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
• 1 bay leaf
• 1/2 teaspoon black pepper

Topping

• 1 baguette, sliced
• 1 1/2 cups shredded Gruyère cheese (or Swiss)
• Optional: grated Parmesan for extra flavor

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Step-by-Step Directions

Step 1: Caramelize the onions

1. Heat a large pot or Dutch oven over medium heat.
2. Add butter and olive oil.
3. Once melted, add the sliced onions and 1/2 teaspoon salt.
4. Cook, stirring occasionally, for 30–40 minutes until onions are deeply golden and caramelized.
5. Sprinkle in the sugar during the last 10 minutes if desired.
6. Add garlic and cook for 30 seconds until fragrant.

Step 2: Deglaze the pot

1. Pour in the white wine.
2. Scrape the bottom of the pot to loosen browned bits.
3. Simmer for 2–3 minutes until the wine reduces slightly.

Step 3: Simmer the soup

1. Add beef broth, thyme, bay leaf, black pepper, and remaining salt.
2. Bring to a gentle boil, then reduce heat to low.
3. Simmer uncovered for 20–30 minutes.
4. Remove bay leaf before serving.

Step 4: Prepare the bread

1. Preheat the oven broiler.
2. Place baguette slices on a baking sheet.
3. Toast until lightly golden on both sides.

Step 5: Assemble and broil

1. Ladle hot soup into oven-safe bowls.
2. Place one or two toasted baguette slices on top.
3. Cover generously with shredded Gruyère (and Parmesan if using).
4. Broil for 2–4 minutes until cheese is melted and bubbly.

Step 6: Serve

1. Carefully remove bowls from the oven.
2. Let cool slightly before serving.
3. Serve hot.

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Tips for Best Results

• Take your time caramelizing the onions; this builds the soup’s flavor.
• Use homemade or high-quality broth for best taste.
• Gruyère melts best and gives the traditional flavor.
• If you do not have oven-safe bowls, melt the cheese on bread separately and place on soup.