Classic French Onion Soup (Printer View)

Rich and comforting French classic with caramelized onions, savory broth, and melted Gruyère on crispy bread.

# Components:

→ 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 for bread
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, stirring to coat. Cook, stirring frequently, until onions are soft and deeply caramelized, about 35–40 minutes. Add sugar and salt halfway through to help with caramelization.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle in the flour and cook, stirring, for 2 minutes to thicken slightly.
04 - Deglaze the pot with white wine, scraping the bottom to release any browned bits.
05 - Pour in the stock, add thyme 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 additional 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, about 1–2 minutes per side.
07 - Ladle hot soup into oven-safe bowls. Top each with a toasted baguette slice, then cover generously with grated Gruyère.
08 - Place bowls on a baking sheet and broil for 2–3 minutes, or until cheese is melted, bubbly, and golden brown. Serve immediately.

# Expert Advice:

01 -
  • It tastes like you've been cooking all day, but the actual hands-on time is just fifteen minutes.
  • One pot does most of the work while you do something else, making you feel accomplished without stress.
  • The moment that cheese bubbles under the broiler feels genuinely impressive, even though it's the easiest part.
02 -
  • The caramelization is genuinely the most important step, and there's no way to rush it without sacrificing the whole soul of the dish—low and slow is the only way.
  • Use oven-safe bowls for the final broiling step, or you'll end up with melted handles and regret; ceramic, stoneware, or metal all work, but regular bowls will crack under the heat.
  • Don't add the pepper until the very end because it can become bitter if it simmers too long with the broth.
03 -
  • If your onions are sticking to the bottom of the pot, add a tiny splash of water and scrape with your wooden spoon—this is better than turning up the heat and risking burning.
  • The soup tastes even better the next day after the flavors have had time to settle and deepen, so don't hesitate to make it ahead and just assemble the bread and cheese topping when you're ready to eat.
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