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Classic French Onion Soup Recipe for Cozy Nights

Close-up of a rich french onion soup recipe topped with toasted bread and bubbling, melted Gruyère cheese.
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Make this bistro-style French Onion Soup at home. You achieve deep, savory flavor through slow caramelization of onions, topped with gooey, bubbly Gruyère cheese over toasted French bread.

Ingredients

Scale
  • 4 large yellow onions, thinly sliced
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (or extra beef stock)
  • 8 cups rich beef stock
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves
  • Salt and pepper to taste
  • 1 baguette, sliced into 1-inch thick rounds
  • 1 1/2 cups grated Gruyère cheese

Instructions

  1. In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced onions, salt, and sugar.
  2. Cook the onions slowly, stirring every 5 to 10 minutes. Reduce heat to medium-low and continue cooking for 45 to 60 minutes, until the onions are deeply caramelized, dark brown, and sweet. Do not rush this step for the best flavor.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3 minutes.
  5. Add the beef stock, bay leaves, and thyme. Bring the soup to a simmer, then reduce heat to low, cover partially, and cook for 30 minutes to let the flavors meld. Remove the bay leaves. Taste and adjust salt and pepper.
  6. Preheat your broiler. Arrange the baguette slices on a baking sheet and toast them lightly under the broiler until golden brown on both sides. Set aside.
  7. Ladle the hot soup into oven-safe bowls. Place one or two toasted baguette slices on top of the soup in each bowl.
  8. Generously top the bread with the grated Gruyère cheese.
  9. Place the bowls on a baking sheet and broil for 2 to 4 minutes, watching closely, until the cheese is melted, bubbly, and golden brown. Serve immediately.

Notes

  • For the richest broth flavor, use high-quality beef stock. If you want a quicker version, use store-bought stock, but the slow caramelization of the onions is key to authentic taste.
  • You can toast the bread ahead of time. If you prefer a softer crouton, let the bread soak in the hot soup for a few minutes before adding the cheese.
  • Gruyère is traditional, but you can substitute with Swiss cheese or Provolone if needed.

Nutrition

Find it online: https://fooddexterity.com/french-onion-soup-recipe/