Classic French Onion Soup (Print version)

Deeply caramelized onions in savory broth, topped with toasted bread and golden, bubbly Gruyère cheese.

# What You'll Need:

→ Onions

01 - 3 large yellow onions, thinly sliced
02 - 1 tablespoon unsalted butter
03 - 1 tablespoon olive oil

→ Soup Base

04 - 2 cloves garlic, minced
05 - 1 teaspoon sugar
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
08 - 2 tablespoons all-purpose flour
09 - 1/2 cup dry white wine
10 - 5 cups beef or vegetable stock
11 - 2 sprigs fresh thyme
12 - 1 bay leaf

→ Topping

13 - 4 slices French baguette, about 1 inch thick
14 - 1 tablespoon olive oil for bread
15 - 1 cup grated Gruyère cheese

# Cooking Steps:

01 - In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add sliced onions, stirring to coat. Cook, stirring frequently, until onions are soft and deeply caramelized, about 35-40 minutes. Add sugar and salt halfway through to enhance caramelization.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle in the flour and cook, stirring constantly, for 2 minutes to thicken slightly.
04 - Pour in the white wine, scraping the bottom of the pot to release any browned bits and dissolved flavors.
05 - Pour in the stock, add thyme sprigs and bay leaf. Bring to a simmer, then reduce heat and cook uncovered for 20-25 minutes. Remove thyme and bay leaf. Season with pepper and additional salt to taste.
06 - Preheat oven broiler. Arrange baguette slices on a baking sheet, brush both sides with olive oil, and toast under the broiler until golden, about 1-2 minutes per side.
07 - Ladle hot soup into oven-safe bowls. Top each with a toasted baguette slice, then cover generously with grated Gruyère cheese.
08 - Place bowls on a baking sheet and broil for 2-3 minutes until cheese is melted, bubbly, and golden brown. Serve immediately.

# Expert Advice:

01 -
  • The caramelization creates a depth of flavor that tastes like you've been simmering this for hours, even though the technique is surprisingly forgiving.
  • One bowl of this soup feels like a warm hug from someone who actually cares about feeding you well.
  • It's the kind of dish that makes your kitchen smell so good that neighbors might actually knock on your door asking what's happening in there.
02 -
  • The caramelization step cannot be rushed no matter how hungry you are, because the onions need those 35 to 40 minutes to develop the complex sweetness that makes this soup special, and trying to speed it up with higher heat just burns them and ruins everything.
  • Removing the thyme and bay leaf before serving matters more than it sounds, because biting into a whole bay leaf will genuinely startle you mid-spoonful and ruin an otherwise perfect moment.
03 -
  • A splash of brandy or Cognac added with the wine elevates this from dinner party to special occasion, though it's absolutely not necessary and can easily overpower if you're not careful.
  • Using a mix of beef and vegetable stock creates a middle ground that's more complex than purely vegetable but less heavy than pure beef stock, which is a trick that works beautifully when you want sophistication without drama.
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