French Onion Soup
A classic French onion soup topped with melted Gruyère cheese and a toasted baguette slice. Rich, savory broth made with caramelized onions, beef stock, and aromatic herbs.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 6 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cloves garlic, minced
- 0.25 cup dry white wine (optional)
- 8 cups beef broth (low-sodium preferred)
- 2 cups water
- 2 sprigs fresh thyme
- 1 leaf bay leaf
- 1 loaf baguette, sliced into 1-inch thick pieces
- 1.5 cups grated Gruyère cheese
Instructions
Preparation Steps
- In a large pot or Dutch oven, melt the butter and olive oil over medium heat. Add the sliced onions, sugar, salt, and pepper. Cook slowly, stirring occasionally, for about 45 minutes until onions are deep golden brown and caramelized.
- Add the minced garlic and cook for 1 minute more. If using, pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes until the alcohol evaporates.
- Pour in the beef broth and water. Add the thyme sprigs and bay leaf. Bring to a boil, then reduce heat and let it simmer gently for 30 minutes. Remove the thyme sprigs and bay leaf before serving.
- Preheat your broiler. Place the baguette slices on a baking sheet and toast under the broiler until lightly golden. Flip and toast the other side if desired.
- Ladle the hot soup into oven-safe bowls. Top each bowl with a baguette slice and generously sprinkle with Gruyère cheese. Broil for 2–3 minutes until the cheese is bubbly and golden brown.
Notes
Serve immediately while hot and bubbling. Best enjoyed with crusty bread on the side.