French Onion Soup
French Onion Soup
Rated 5.0 stars by 1 users
Category
Soup, Dinner, Comfort Food, French
Cuisine
French
Servings
4
Prep Time
15 minutes
Cook Time
60 minutes
A slow-caramelized onion soup in a rich, savory broth topped with toasted baguette and melted Gruyère. Comfort food in its most elegant form.
Ingredients
- Soup Base
- 4 large yellow onions, thinly sliced
- 3 tbsp unsalted butter
- 1 tsp kosher salt
- ½ tsp sugar
- 2 cloves garlic, minced
- Broth & Seasoning
- ½ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
- 6 cups beef stock (low sodium)
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 bay leaf
- Freshly ground black pepper, to taste
- Topping
- 1 baguette, sliced and toasted
- 1½ cups shredded Gruyère cheese
Directions
- Caramelize onions
- Melt butter in your Dutch oven over medium-low heat. Add sliced onions, salt, and sugar. Cook, stirring occasionally, until deep golden brown and jammy, about 40 minutes.
- Add garlic and deglaze
- Stir in minced garlic for 1 minute. Pour in wine, scraping up browned bits from the bottom.
- Build the broth
- Add beef stock, thyme, bay leaf, and black pepper. Bring to a gentle simmer and cook uncovered for 15 minutes. Remove bay leaf.
- Prepare the topping
- While soup simmers, toast baguette slices under the broiler until crisp.
- Assemble and serve
- Ladle soup into oven-safe bowls. Top each with 1–2 baguette slices and a generous handful of Gruyère. Broil until cheese is bubbly and golden. Serve immediately.
Recipe Note
- The key is patience — Let the onions caramelize slowly to avoid burning; rushing will leave them bitter.
- Wine choice matters — A crisp white wine balances the richness of the onions and cheese.
- Make-ahead — The soup base can be made 2 days ahead and reheated before adding the topping.
- Vegetarian option — Use a rich vegetable stock instead of beef.
Serving Suggestions
Serve as a starter with steak or roast chicken
Pair with a crisp green salad for a lighter meal