Classic French Onion Soup (Printable)

Deeply caramelized onions in savory broth, topped with toasted bread and melted Gruyère cheese.

# What You Need:

→ Onions

01 - 3 large yellow onions, thinly sliced
02 - 1 tablespoon unsalted butter
03 - 1 tablespoon olive oil

→ Soup Base

04 - 2 cloves garlic, minced
05 - 1 teaspoon sugar
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
08 - 2 tablespoons all-purpose flour
09 - 1/2 cup dry white wine
10 - 5 cups beef or vegetable stock
11 - 2 sprigs fresh thyme
12 - 1 bay leaf

→ Topping

13 - 4 slices French baguette, about 1 inch thick
14 - 1 tablespoon olive oil for bread
15 - 1 cup Gruyère cheese, grated

# How To Make It:

01 - In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add sliced onions, stirring to coat. Cook, stirring frequently, until onions are soft and deeply caramelized, about 35-40 minutes. Add sugar and salt halfway through to help with caramelization.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle in the flour and cook, stirring, for 2 minutes to thicken slightly.
04 - Deglaze the pot with white wine, scraping the bottom to release any browned bits.
05 - Pour in the stock, add thyme and bay leaf. Bring to a simmer, then reduce heat and cook uncovered for 20-25 minutes. Remove thyme and bay leaf. Season with pepper and additional salt as needed.
06 - Preheat oven broiler. Arrange baguette slices on a baking sheet, brush both sides with olive oil, and toast under the broiler until golden, about 1-2 minutes per side.
07 - Ladle hot soup into oven-safe bowls. Top each with a toasted baguette slice, then cover generously with grated Gruyère.
08 - Place bowls on a baking sheet and broil for 2-3 minutes, or until cheese is melted, bubbly, and golden brown. Serve immediately.

# Expert Tips:

01 -
  • The caramelization process feels meditative, and you'll be amazed how humble onions become pure umami magic.
  • One bowl under the broiler transforms into restaurant-quality comfort that tastes far more impressive than the effort it took.
  • It's a vegetarian-friendly showstopper when you use vegetable stock, proving that sometimes the simplest ingredients create the most memorable meals.
02 -
  • Low, patient heat is everything when caramelizing onions; rushing it by turning up the temperature creates a burnt, bitter mess that no amount of stock can fix.
  • Make sure your bowls are truly oven-safe ceramic or stoneware, not painted or decorated in ways that can't handle high broiler heat, because melting Gruyère under the broiler is where all the magic happens.
03 -
  • For richer flavor, use a combination of beef and vegetable stock instead of just one, which balances umami with lighter notes.
  • A small splash of brandy or sherry stirred in with the wine adds a subtle warmth that makes people ask what your secret ingredient is, when really it's just the confidence to taste as you go and adjust.
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