French Onion Soup
A classic French Onion Soup recipe with caramelized onions, rich beef broth, crispy baguette slices, and melted Gruyère cheese, delivering deep flavors and comforting warmth.
Equipment
- Large Pot or Dutch Oven
- Oven-safe soup bowls
Ingredients
- 4 large yellow onions about 1.5 lbs (700 g), thinly sliced
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (12 g) sugar
- 2 cloves garlic minced (10 g)
- 1 tsp fresh thyme
- 4 cups (950 ml) beef broth
- 1 cup (240 ml) dry white wine
- 1 bay leaf
- Salt and black pepper to taste
- Several slices of baguette
- 1 cup (120 g) grated Gruyère cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add sliced onions and a pinch of salt. Cook for 10 minutes until softened. Add butter and sugar, then cook for an additional 15–20 minutes, stirring frequently, until onions are deeply caramelized.
- Stir in minced garlic and cook for 1 minute. Pour in white wine, scrape the pot, and simmer for 5 minutes until the wine reduces.
- Add beef broth, thyme, and bay leaf. Season with salt and pepper. Reduce heat and simmer for 20–30 minutes, stirring occasionally.
- While the soup simmers, toast several slices of baguette until golden and crispy. Optionally, rub with garlic.
- Ladle the soup into oven-safe bowls, place toasted baguette slices on top, and cover with grated Gruyère cheese. Broil for 3–5 minutes until the cheese is melted and golden.
- Garnish with fresh thyme if desired and serve immediately.
Notes
Caramelize the onions slowly to develop their natural sweetness.
Use high-quality beef broth for the best flavor.
Keep an eye on the soup under the broiler to prevent burning.
Nutrition
Calories: 400kcal
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