Print

Classic French Onion Soup Recipe for Cozy Nights

Close-up of a steaming bowl of french onion soup recipe topped with a melted Gruyère cheese crouton and cracked pepper.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe brings you the deep, savory flavor of authentic French Onion Soup, featuring perfectly caramelized onions and a bubbly, melted Gruyère topping on toasted baguette slices. It is pure comfort in a bowl.

Ingredients

Scale
  • 4 large yellow onions, thinly sliced
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (optional, substitute with broth)
  • 8 cups rich beef stock
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • Salt and pepper to taste
  • 1 baguette, sliced into 1-inch thick rounds
  • 1 1/2 cups grated Gruyère cheese

Instructions

  1. In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced onions, salt, and sugar.
  2. Cook the onions slowly, stirring occasionally, for 30 to 45 minutes until they are deeply caramelized to a rich, dark brown color. This slow process builds the deep flavor base.
  3. Add the minced garlic and cook for one minute until fragrant.
  4. If using wine, pour in the dry white wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3 minutes.
  5. Pour in the beef stock. Add the bay leaves and thyme. Bring the soup to a simmer, then reduce the heat to low, cover partially, and let it cook for at least 30 minutes to let the flavors meld. Season with salt and pepper to your taste. Remove the bay leaves before serving.
  6. While the soup simmers, preheat your broiler. Arrange the baguette slices on a baking sheet. Lightly toast them under the broiler until golden brown on both sides.
  7. Ladle the hot soup into oven-safe bowls. Place one or two toasted baguette slices on top of the soup in each bowl.
  8. Generously cover the bread with grated Gruyère cheese.
  9. Place the bowls carefully under the broiler for 2 to 4 minutes, watching closely, until the cheese is melted, bubbly, and golden brown. Serve immediately.

Notes

  • For the best flavor, do not rush caramelizing the onions; this step is key to authentic French Onion Soup.
  • If you cannot find Gruyère, Swiss cheese or Provolone are acceptable substitutes for the cheesy baked soup topping.
  • If you prefer a weeknight version, you can use high-quality store-bought beef broth, but simmering time is still important for the onions.

Nutrition

Find it online: https://spoonsprout.com/french-onion-soup-recipe/