French Onion Soup
This classic French Onion Soup is rich, deeply flavorful, and comforting, made with slowly caramelized onions, savory beef broth, and topped with crusty bread and melted cheese. It’s a timeless soup perfect for chilly evenings, special occasions, or whenever you’re craving cozy, restaurant-quality comfort food at home.
Ingredients
- 4 large yellow onions thinly sliced
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon sugar optional, for caramelization
- ¼ cup dry white wine or sherry optional
- 6 cups beef broth
- 1 teaspoon fresh thyme or ½ teaspoon dried
- 1 bay leaf
- Salt and black pepper to taste
- 4 slices baguette toasted
- 1½ cups shredded Gruyère cheese
Instructions
- Heat butter and olive oil in a large pot over medium heat.
- Add sliced onions and cook, stirring occasionally, for 40–45 minutes until deeply caramelized.
- Add garlic and sugar (if using); cook for 1 minute.
- Deglaze the pot with white wine, scraping up any browned bits.
- Pour in beef broth, add thyme and bay leaf, and bring to a simmer.
- Reduce heat and simmer for 15 minutes. Remove bay leaf.
- Season with salt and black pepper to taste.
- Ladle soup into oven-safe bowls. Top each with a toasted baguette slice and shredded Gruyère.
- Broil for 2–3 minutes until cheese is melted and bubbly.
- Serve hot.
Notes
- Onion tip: Low and slow caramelization is key—don’t rush it.
- Cheese swap: Swiss or mozzarella can be used if Gruyère isn’t available.
- Vegetarian option: Substitute beef broth with rich vegetable broth.
- Make ahead: Soup base can be made 2 days ahead; add bread and cheese before serving.
- Freezing: Freeze soup without bread and cheese for up to 3 months.