Description
This French Onion Soup recipe delivers deeply caramelized onions, a rich and flavorful beef broth, and a gooey cheese topping for the perfect cozy dish. Slow-cooked onions provide a jammy sweetness, complemented by a savory broth enhanced with thyme, bay leaf, and dry white wine. Finished under the broiler with toasted French bread and melted Gruyère cheese, this soup offers the classic cheesy pull in every spoonful. Ideal for a comforting starter or main, it evokes the feel of a Parisian bistro with authentic techniques and simple ingredients.
Ingredients
Scale
Soup Base
- 5–6 large yellow onions, thinly sliced
- 4 tbsp unsalted butter
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp sugar
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp all-purpose flour
- 8 cups beef broth
- ½ cup dry white wine (optional)
- 1 bay leaf
- Fresh thyme sprigs (about 3-4 sprigs)
Toppings
- Sliced French bread, toasted
- Gruyère cheese, freshly shredded (about 2 cups)
- Optional: freshly grated Parmesan, Swiss, or fontina cheese for blending
Instructions
- Caramelize the Onions: Melt butter and olive oil in a heavy-bottomed Dutch oven over medium-low heat. Add thinly sliced onions, season with salt, pepper, and sugar. Stir occasionally but allow onions to slowly caramelize for 40–50 minutes until deep golden-brown and jammy, avoiding burning by keeping heat low.
- Build the Flavor Base: Sprinkle flour over the caramelized onions and stir for about 1 minute to cook out raw taste. Add minced garlic and cook until fragrant, about 30 seconds.
- Add Broth and Wine: Pour in the beef broth and dry white wine (if using). Add bay leaf and thyme sprigs. Bring the mixture to a gentle simmer and cook for 20–25 minutes to allow flavors to meld.
- Prep the Toppings: While the soup simmers, toast slices of French bread in the oven until golden and crisp. Optionally rub each toast with raw garlic. Shred Gruyère cheese (and any optional cheese blend) fresh using a box grater.
- Assemble and Broil: Ladle soup with plenty of caramelized onions into oven-safe bowls. Place a toasted bread slice on top of each bowl, then cover generously with shredded Gruyère and optional cheese. Using kitchen tongs, transfer bowls to a baking sheet and broil until the cheese is melted, bubbly, and golden brown, about 3–5 minutes. Serve immediately.
Notes
- Use yellow onions for best caramelization; avoid red or sweet onions.
- Low and slow cooking of onions ensures deep flavor without burning.
- Invest in a heavy-bottomed Dutch oven or enameled cast iron pot for even heat distribution.
- Use a rich beef broth; homemade or high-quality store-bought preferred.
- Toast French bread until crisp but not burnt for the best texture under cheese.
- Freshly shred Gruyère and Parmesan cheeses for optimal melting and flavor.
- Use oven-safe soup bowls to prevent cracking under the broiler.
- Soup keeps well refrigerated up to 4 days; reheat gently on stovetop and re-toast bread with cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Keywords: French onion soup, caramelized onion soup, beef broth soup, cheesy soup, comfort food, classic French recipe
