Classic French Onion Soup (Print Page)

Caramelized onions in beef broth, topped with crusty bread and melted Gruyère cheese 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, 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, 1 inch thick
13 - 2 cups grated Gruyère cheese

# Directions:

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

# Expert Advice:

01 -
  • The caramelization process is almost meditative, turning simple onions into liquid gold that tastes nothing like where they started.
  • Your kitchen will smell so incredible that neighbors might actually knock on your door asking what you're cooking.
  • Those molten pools of melted cheese under the broiler deliver pure comfort in a way that feels almost indulgent.
  • This soup somehow feels elegant enough for guests but humble enough for a solo Tuesday night.
02 -
  • The onions must caramelize slowly and evenly; rushing this stage by cranking the heat high will give you bitter, burnt onions instead of sweet, golden ones—patience here is literally the recipe.
  • Don't skip deglazing with wine; those browned bits are concentrated flavor that dissolve into your broth and make the difference between good soup and unforgettable soup.
  • Use oven-safe bowls without handles or make sure the handles can withstand broiler heat—learned this the hard way when a bowl's plastic handle nearly melted into my soup.
03 -
  • Save a small portion of raw onion slices and add them raw to your bowl just before serving for a pop of sharpness that cuts through the richness—this contrast is a professional move that elevates everything.
  • If Gruyère is hard to find or expensive, Emmental or Swiss cheese will work, though each brings slightly different character to the final result.
  • The soup tastes even better the next day after flavors have settled overnight, so don't hesitate to make it ahead and reheat gently before adding the bread and cheese topping.
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