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The Ultimate Easy & Authentic French Onion Soup

Close-up of bubbling, cheesy french onion soup served in a black crock with toasted bread.
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Make rich, savory French Onion Soup at home. This recipe focuses on deep caramelization for flavor and includes instructions for the classic melted Gruyere cheese topping.

Ingredients

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  • 5 large yellow onions, thinly sliced
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (optional, substitute with more broth)
  • 8 cups high-quality beef broth
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves
  • Freshly ground black pepper to taste
  • 1 baguette, sliced into 1-inch thick rounds
  • 1 1/2 cups grated Gruyere cheese

Instructions

  1. Melt butter and olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions, salt, and sugar.
  2. Cook the onions slowly, stirring occasionally, for 30 to 40 minutes until they are deeply caramelized and dark brown. Do not rush this step; this builds the soup’s flavor base.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3 minutes.
  5. Add the beef broth, bay leaves, and thyme. Bring the soup to a simmer, then reduce the heat to low, cover partially, and cook for 20 minutes to let the flavors meld. Remove the bay leaves. Season with pepper.
  6. Preheat your broiler. Place oven-safe soup crocks on a baking sheet. Ladle the soup into the crocks.
  7. Place one or two baguette slices on top of the soup in each crock. Top the bread generously with the grated Gruyere cheese.
  8. Place the baking sheet under the broiler for 2 to 4 minutes, watching closely, until the cheese is melted, bubbly, and golden brown. Serve immediately.

Notes

  • For the deepest flavor, use a high-quality, low-sodium beef broth.
  • If you skip the wine, add 1/2 cup of the beef broth during the deglazing step.
  • You can toast the baguette slices lightly before adding them to the soup to prevent them from getting too soggy.

Nutrition

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