Classic French Onion Soup
Traditional dish · French
A rich and deeply flavorful French onion soup, featuring slow-caramelized onions, a robust beef broth, and a toasted baguette slice topped with melted Gruyère cheese.
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Ingredients
- Yellow onions2 lbs
- Butter4 tbsp
- Olive oil2 tbsp
- Beef broth8 cups
- Dry white wine1 cup
- Cognac or Brandy1/4 cup
- Bay leaf1
- Fresh thyme sprigs3-4
- Baguette1
- Gruyère cheese8 oz
- Saltto taste
- Black pepperto taste
Steps
- 1
Slice onions thinly. In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add onions and cook slowly, stirring occasionally, until deeply caramelized and sweet, about 45-60 minutes. Do not rush this step.
- 2
Pour in white wine and cognac/brandy, scraping up any browned bits from the bottom of the pot. Let it simmer and reduce for about 5 minutes.
- 3
Add beef broth, bay leaf, and thyme sprigs. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes to allow flavors to meld.
- 4
While soup simmers, preheat broiler. Slice baguette into 1-inch thick rounds. Toast slices under the broiler until golden brown on both sides.
- 5
Remove bay leaf and thyme sprigs from soup. Season with salt and pepper to taste.
- 6
Ladle soup into oven-safe bowls. Top each bowl with 1-2 toasted baguette slices. Generously cover the bread with grated Gruyère cheese.
- 7
Place bowls on a baking sheet and broil for 2-4 minutes, or until cheese is melted, bubbly, and golden brown. Watch carefully to prevent burning.
- 8
Serve immediately.
