Classic French Onion Soup (Printable)

Caramelized onions in rich broth with toasted bread and golden Gruyère topping.

# What you'll need:

→ Onions

01 - 3 large yellow onions, thinly sliced
02 - 1 tablespoon unsalted butter
03 - 1 tablespoon olive oil

→ Soup Base

04 - 2 cloves garlic, minced
05 - 1 teaspoon sugar
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
08 - 2 tablespoons all-purpose flour
09 - 1/2 cup dry white wine
10 - 5 cups beef or vegetable stock
11 - 2 sprigs fresh thyme
12 - 1 bay leaf

→ Topping

13 - 4 slices French baguette, about 1 inch thick
14 - 1 tablespoon olive oil
15 - 1 cup Gruyère cheese, grated

# Method:

01 - In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add sliced onions and stir to coat. Cook, stirring frequently, until onions are soft and deeply caramelized, approximately 35-40 minutes. Add sugar and salt halfway through cooking to enhance caramelization.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle in flour and cook, stirring constantly, for 2 minutes until the mixture thickens slightly.
04 - Pour in dry white wine, scraping the bottom of the pot with a wooden spoon to release all browned bits and build flavor.
05 - Pour in stock and add thyme sprigs and bay leaf. Bring to a simmer, then reduce heat and cook uncovered for 20-25 minutes. Remove thyme and bay leaf. Season with pepper and adjust salt as needed.
06 - Preheat oven broiler. Arrange baguette slices on a baking sheet, brush both sides with olive oil, and toast under the broiler until golden brown, approximately 1-2 minutes per side.
07 - Ladle hot soup into oven-safe bowls. Top each bowl with one toasted baguette slice and cover generously with grated Gruyère cheese.
08 - Place bowls on a baking sheet and broil for 2-3 minutes until cheese is melted, bubbly, and golden brown. Serve immediately.

# Expert Advice:

01 -
  • The caramelization creates a depth of flavor that tastes like you spent all day cooking, but the actual hands-on time is surprisingly minimal.
  • It's the kind of soup that transforms a simple Tuesday night into something that feels like you're sitting in a Parisian bistro.
  • One bowl somehow becomes the whole meal, especially when that golden cheese gets bubbly and starts pulling away from the bowl's edge.
02 -
  • Don't rush the caramelization—it truly cannot be hurried without sacrificing flavor, and turning up the heat just burns the bottom while leaving the tops pale.
  • Your bowls must be oven-safe ceramic or stainless steel; regular glassware can crack under the broiler's intense heat and will ruin everything.
  • Cheese placed on the bread slice itself creates a barrier that prevents proper melting, so pile it on top where it can interact directly with the heat and make those gorgeous bubbly pools.
03 -
  • Make the soup up to step 5, store it in the fridge for days, and only toast the bread and add cheese when you're actually ready to eat—this makes it perfect for meal prep or feeding guests without last-minute stress.
  • The difference between good and transcendent is entirely in that final broil: watch it like a hawk, and the moment the cheese starts bubbling at the edges and turning golden, it's done—one minute too long and it splits.
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