Classic French Onion Soup
Traditional dish · French
A rich and deeply flavorful French onion soup, featuring slow-caramelized onions in a savory beef broth, topped with crusty bread and melted Gruyère cheese.
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Ingredients
- Yellow onions2 lbs
- Unsalted butter4 tbsp
- Olive oil2 tbsp
- Beef broth8 cups
- Dry sherry or white wine1 cup
- Fresh thyme sprigs4
- Bay leaf1
- Baguette1 loaf
- Gruyère cheese, grated2 cups
- Saltto taste
- Black pepperto taste
Steps
- 1
Slice the onions thinly. In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat.
- 2
Add the sliced onions and cook, stirring occasionally, until deeply caramelized and very tender. This process can take 45-60 minutes. Do not rush this step.
- 3
Pour in the dry sherry or white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 5 minutes.
- 4
Add the beef broth, thyme sprigs, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes to allow flavors to meld.
- 5
While the soup simmers, preheat your broiler. Slice the baguette into 1-inch thick rounds. Toast the bread slices under the broiler until golden brown on both sides.
- 6
Remove the thyme sprigs and bay leaf from the soup. Season with salt and black pepper to taste.
- 7
Ladle the soup into oven-safe bowls. Place one or two toasted baguette slices on top of the soup in each bowl. Generously sprinkle grated Gruyère cheese over the bread.
- 8
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.
