Classic French Onion Soup (Printable Version)

Caramelized onions in rich broth with cheesy toasted bread topping

# Ingredient List:

→ 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, optional

→ 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, about 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. Add the sliced onions and cook, stirring occasionally, until softened, about 15 minutes.
02 - Sprinkle the onions with sugar and salt. Continue to cook, stirring frequently, until the onions are deeply golden and caramelized, 30 to 40 minutes.
03 - Add the minced garlic and cook for 1 minute more.
04 - Pour in the white wine if using and scrape up any browned bits from the bottom of the pot. Simmer for 2 to 3 minutes.
05 - 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.
06 - Preheat the broiler. Arrange the bread slices on a baking sheet and toast under the broiler until lightly golden on both sides.
07 - Ladle the hot soup into oven-safe bowls. Top each with a slice of toasted bread and a generous handful of Gruyère cheese.
08 - Place the bowls under the broiler until the cheese is melted and bubbling, 2 to 3 minutes. Serve immediately.

# Expert Suggestions:

01 -
  • The onions caramelize into pure gold, sweet and complex in a way that feels almost like magic but is just time and heat working together.
  • One bowl becomes a full meal, hearty enough to warm you from the inside out on the coldest nights.
  • Watching the cheese bubble under the broiler never gets old, and serving it immediately while it's at peak temperature is pure theatre.
02 -
  • Caramelizing the onions cannot be rushed; low and slow is the only way to develop that deep color and sweet complexity, and if you crank the heat to speed it up, you'll end up with brown onions that taste burnt instead of caramelized.
  • Pre-shredded cheese will seize and become grainy when it melts, so always grate it fresh from the block just before serving—this one change saved my soup.
03 -
  • Save the onion skins and vegetable scraps in your freezer to make a simple homemade stock that will make this soup even more incredible than store-bought broth.
  • Make the soup a day ahead and reheat it gently—the flavors deepen overnight, and you can assemble and finish the bowls fresh just before serving.
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