Classic French Onion Soup recipe

This classic French Onion Soup is a comforting and deeply flavorful dish, featuring slowly caramelized onions in a rich beef broth, topped with a crusty bread crouton and melted Gruyère cheese. It's perfect for a cozy dinner or a special starter.

Servings: 4 Prep time: 25 minutes Cook time: 60 minutes Total time: 85 minutes Difficulty: Medium

Ingredients

For the Soup:

• 1.5 kg (3.3 lbs) yellow onions, thinly sliced (about 6-7 large onions)

• 60 g (4 tbsp) unsalted butter

• 15 ml (1 tbsp) olive oil

• 2 cloves garlic, minced

• 30 g (1/4 cup) all-purpose flour

• 120 ml (1/2 cup) dry white wine (like Sauvignon Blanc) or dry sherry

• 1.5 L (6 cups) high-quality beef broth

• 1 bay leaf

• 3 sprigs fresh thyme

• 5 ml (1 tsp) salt, or to taste

• 2.5 ml (1/2 tsp) black pepper, or to taste

For the Topping:

• 8 slices (about 1/2 of a small baguette), 2 cm (3/4 inch) thick

• 180 g (6 oz) Gruyère cheese, grated

Equipment

• Large heavy-bottomed pot or Dutch oven

• Sharp knife

• Cutting board

• Grater

• Oven-safe soup bowls or crocks

• Baking sheet

Instructions

1. Prepare the Onions (10 minutes): Peel and thinly slice all the yellow onions. This is the most time-consuming prep step, but crucial for the soup's texture.

2. Caramelize the Onions (35-40 minutes): In your large heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium-low heat. Add the sliced onions and stir to coat. Cook slowly, stirring occasionally, for 35-40 minutes, or until the onions are deeply golden brown and caramelized. This process cannot be rushed, as it develops the rich flavor of the soup.

3. Add Garlic and Flour (2 minutes): Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the onions and stir well, cooking for another minute to lightly toast the flour.

4. Deglaze and Simmer (20 minutes): Pour in the dry white wine (or sherry) and scrape up any browned bits from the bottom of the pot. Cook for 2-3 minutes until the wine has mostly evaporated. Add the beef broth, bay leaf, and thyme sprigs. Bring to a simmer, then reduce heat to low, cover, and let it gently simmer for at least 15 minutes to allow the flavors to meld. Season with salt and pepper to taste. Remove the bay leaf and thyme sprigs before serving.

5. Prepare Toppings (5 minutes): While the soup simmers, preheat your oven broiler. Arrange the baguette slices on a baking sheet and toast them lightly under the broiler for 1-2 minutes per side, until golden. Be careful not to burn them.

6. Assemble and Broil (5 minutes): Ladle the hot soup into oven-safe bowls or crocks. Float 1-2 toasted baguette slices on top of each bowl. Generously sprinkle the grated Gruyère cheese over the bread, ensuring it covers the bread and touches the edges of the bowl. Place the bowls on a baking sheet (to catch any drips) and carefully transfer them under the preheated broiler. Broil for 3-5 minutes, watching carefully, until the cheese is melted, bubbly, and golden brown.

7. Serve (0 minutes): Carefully remove the hot bowls from the oven. Let them cool for a minute or two before serving, as the soup and bowls will be extremely hot.

Tips & Variations

• Don't Rush the Onions: The key to great French Onion Soup is slow caramelization. Resist the urge to turn up the heat; patience will be rewarded with deep, sweet flavor.

• Quality Broth Matters: Since beef broth is a primary flavor component, use the best quality broth you can find. Homemade is ideal.

• Safety First: When broiling, always use oven mitts and place the soup bowls on a baking sheet for easier and safer handling.

• Vegetarian Version: Substitute beef broth with a high-quality vegetable broth and use vegetarian Worcestershire sauce (if desired) for a savory umami boost.

• Add a Splash of Brandy: For an extra layer of complexity, add 30 ml (2 tbsp) of brandy or Cognac along with the wine in step 4.

• Different Cheeses: While Gruyère is traditional, Swiss, Provolone, or even a good quality mozzarella can be used for the cheesy topping.

Estimated Nutrition Per Serving

• Calories: 450 kcal

• Protein: 25 g

• Carbs: 40 g

• Fat: 22 g

Shopping List

• Yellow onions

• Unsalted butter

• Olive oil

• Garlic

• All-purpose flour

• Dry white wine or dry sherry

• Beef broth

• Bay leaf

• Fresh thyme

• Baguette

• Gruyère cheese

Allergen Tags

Contains: gluten, dairy

Quick summary: Classic French Onion Soup with caramelized onions, rich beef broth, cheesy baguette topping. Serves 4.