Classic French Onion Soup
Traditional dish · French
A rich and savory French onion soup, featuring deeply caramelized onions in a beef broth, topped with toasted baguette slices and melted Gruyère cheese.
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Ingredients
- Yellow onions4 large
- Butter4 tbsp
- Beef broth6 cups
- Dry white wine1 cup
- Baguette1/2
- Gruyère cheese1 cup, grated
- Thyme sprigs2
- Saltto taste
- Black pepperto taste
Steps
- 1
Slice the onions thinly. Melt butter in a large pot or Dutch oven over medium heat. Add onions and cook slowly, stirring occasionally, until deeply caramelized, about 45-60 minutes. Do not rush this step.
- 2
Add white wine to the pot and scrape up any browned bits from the bottom. Let it simmer for 5 minutes.
- 3
Pour in the beef broth, add thyme sprigs, salt, and pepper. Bring to a simmer, then reduce heat and cook for at least 20 minutes to allow flavors to meld.
- 4
While the soup simmers, preheat your oven's broiler. Slice the baguette into 1-inch thick pieces. Toast the baguette slices under the broiler until golden brown on both sides.
- 5
Remove thyme sprigs from the soup. Ladle the soup into oven-safe bowls. Top each bowl with a few toasted baguette slices, then generously sprinkle with grated Gruyère cheese.
- 6
Place the bowls on a baking sheet and broil for 2-3 minutes, or until the cheese is melted, bubbly, and golden brown. Watch carefully to prevent burning.
- 7
Serve immediately.
