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Classic French Onion Soup
Traditional dish · French
A comforting and deeply flavorful soup made with slowly caramelized onions, rich beef broth, topped with crusty bread and melted Gruyère cheese.
Ingredients
- Yellow onions4 large
- Butter4 tbsp
- Olive oil1 tbsp
- Beef broth6 cups
- Dry white wine1 cup
- Thyme sprigs2-3
- Bay leaf1
- Saltto taste
- Black pepperto taste
- Baguette slices4-8
- Gruyère cheese, grated1.5 cups
Steps
- 1
Caramelize the onions: Thinly slice the onions. In a large pot or Dutch oven, melt butter with olive oil over medium-low heat. Add onions and cook slowly, stirring occasionally, for 45-60 minutes until deeply golden brown and caramelized. Do not rush this process.
- 2
Deglaze and simmer: Increase heat to medium. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half. Add beef broth, thyme sprigs, and bay leaf. Season with salt and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes.
- 3
Prepare the croutons: While the soup simmers, toast the baguette slices until golden brown and crisp. You can do this in the oven or a toaster.
- 4
Assemble and broil: Remove thyme sprigs and bay leaf from the soup. Ladle the soup into oven-safe bowls or crocks. Top each bowl with 1-2 toasted baguette slices. Generously cover the bread with grated Gruyère cheese.
- 5
Broil: Place the bowls on a baking sheet and carefully place under a preheated broiler for 2-4 minutes, or until the cheese is melted, bubbly, and golden brown. Watch closely to prevent burning.
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