Classic French Onion Soup (Print version)

Caramelized onions, leeks, and shallots in beef broth with toasted baguette and melted Gruyère cheese.

# What You'll Need:

→ Alliums

01 - 4 large yellow onions, thinly sliced
02 - 2 large leeks, white and light green parts only, cleaned and thinly sliced
03 - 3 shallots, thinly sliced
04 - 3 garlic cloves, minced

→ Fats

05 - 3 tablespoons unsalted butter
06 - 2 tablespoons olive oil

→ Broth & Umami

07 - 8 cups high-quality beef broth
08 - 1 tablespoon Worcestershire sauce
09 - 2 teaspoons soy sauce
10 - 1/2 cup dry white wine
11 - 2 teaspoons fresh thyme leaves
12 - 1 bay leaf

→ Bread & Cheese

13 - 1 baguette, sliced into 1/2-inch rounds
14 - 2 cups Gruyère cheese, grated
15 - 1/2 cup Parmesan cheese, grated

→ Seasonings

16 - Salt and freshly ground black pepper to taste

# Cooking Steps:

01 - In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until shimmering.
02 - Add the sliced onions, leeks, and shallots. Sauté, stirring frequently, until very soft and deep golden brown, approximately 35 to 40 minutes. Add the minced garlic and cook for 2 minutes more.
03 - Pour in the dry white wine and scrape up any browned bits from the bottom of the pot using a wooden spoon.
04 - Stir in the beef broth, Worcestershire sauce, soy sauce, thyme, and bay leaf. Bring to a simmer, then reduce heat and cook uncovered for 30 minutes, stirring occasionally.
05 - Adjust seasoning with salt and freshly ground black pepper. Remove the bay leaf from the soup.
06 - Preheat the oven broiler. Arrange baguette slices on a baking sheet and toast under the broiler until golden, approximately 1 to 2 minutes per side.
07 - Ladle the hot soup into oven-safe bowls. Top each portion with toasted baguette slices and a generous amount of grated Gruyère cheese.
08 - Place the filled bowls under the broiler until the cheese is melted and bubbly, approximately 3 to 5 minutes.
09 - Remove from broiler and serve immediately while the cheese is hot and bubbling.

# Expert Advice:

01 -
  • The umami layers sneak up on you—Worcestershire and soy sauce deepen the broth in ways that feel almost mysterious until you taste it.
  • Watching cheese bubble and brown under the broiler never gets old, and somehow it makes everything taste more luxurious than it actually is.
  • It's a dish that looks like you spent all day cooking, but your actual hands-on time is surprisingly manageable.
02 -
  • Don't rush the caramelization—those first twenty minutes feel slow, but that's when the chemistry is happening and the onions are developing their sweetness, not just turning brown.
  • If your broiler melts the cheese too quickly on top while the bottom is still cold, remove the bowl, stir the soup gently, and return it for another minute or two to ensure the heat reaches throughout.
03 -
  • Make the soup base a day ahead and refrigerate it—the flavors deepen overnight, and you'll only need to reheat and add the bread and cheese when you're ready to serve.
  • If you want to add sherry or cognac for extra richness, splash it in with the wine and let it reduce slightly before adding the broth.
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