Classic French Onion Soup (Printable)

Caramelized onions in rich broth, topped with crusty bread and melted Gruyère for ultimate comfort.

# What You Need:

→ Onions

01 - 6 large yellow onions, thinly sliced
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil

→ Broth

04 - 6 cups beef broth
05 - 1/2 cup dry white wine

→ Flavorings

06 - 2 cloves garlic, minced
07 - 1 teaspoon sugar
08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 2 sprigs fresh thyme
11 - 1 bay leaf

→ Topping

12 - 4 slices crusty French bread, 1 inch thick
13 - 2 cups grated Gruyère cheese

# How To Make:

01 - In a large heavy-bottomed pot, melt the butter with the olive oil over medium heat.
02 - Add the sliced onions and cook, stirring occasionally, until softened, about 15 minutes.
03 - Sprinkle the onions with sugar and salt. Continue to cook, stirring frequently, until the onions are deeply golden and caramelized, about 30 to 40 minutes.
04 - Add the minced garlic and cook for 1 minute more.
05 - Pour in the white wine and scrape up any browned bits from the bottom of the pot. Simmer for 2 to 3 minutes.
06 - Add the beef broth, thyme, bay leaf, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Remove and discard the thyme sprigs and bay leaf.
07 - Preheat the broiler. Arrange the bread slices on a baking sheet and toast under the broiler until lightly golden on both sides.
08 - Ladle the hot soup into oven-safe bowls. Top each with a slice of toasted bread and a generous handful of Gruyère cheese.
09 - Place the bowls under the broiler until the cheese is melted and bubbling, 2 to 3 minutes. Serve immediately.

# Expert Tips:

01 -
  • Deeply Flavorful: 45 minutes of slow onion caramelization builds an incredible flavor profile.
  • Ultimate Texture: The combination of crusty bread soaked in broth and melted Gruyère cheese is irresistible.
  • Simple Ingredients: Uses basic pantry staples to create a gourmet-style meal.
02 -
  • Patience is Key: Don't rush the onions; the deep brown color is where all the flavor lives.
  • Heavy Pot: Use a Dutch oven or heavy-bottomed pot to ensure even heat distribution and prevent burning.
  • Oven-Safe: Always ensure your soup bowls are rated for broiler use before placing them in the oven.
Go Back