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Dorothy Thomas

French Onion Soup Recipe

A classic French Onion Soup with caramelized onions, rich beef broth, and melted Gruyère cheese on toasted bread. Comforting, flavorful, and perfect for chilly days!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Course: Appetizer, Main Course, Soup
Cuisine: French
Calories: 450

Ingredients
  

  • 4 large  Yellow onions
  • 4 tbsp Butter
  • 1 tbsp Olive oil
  • 1 tsp Sugar
  • 1 tsp Salt
  • ½ tsp Black pepper
  • 2 cloves Garlic (minced)
  • ½ cup Dry white wine
  • 6 cups Beef broth
  • 1 tsp (or ½ tsp dried) Fresh thyme
  • 1 Bay leaf
  • 4 slices Baguette
  • 1 ½ cups Gruyère cheese
  • ¼ cup Parmesan cheese

Equipment

  • Large heavy-bottomed pot (Dutch oven preferred)
  • wooden spoon
  • Knife & cutting board
  • Baking sheet (for toasting bread)
  • Oven-safe soup bowls

Method
 

  1. Heat butter and olive oil in a large pot over medium heat.
  2. Add sliced onions, sugar, and salt. Cook for 40-45 minutes, stirring occasionally, until deep golden brown.
  3. Add minced garlic and cook for 1 minute.
  4. Pour in white wine, scraping the browned bits from the pot. Simmer until wine reduces by half (~3-4 mins).
  5. Add beef broth, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes.
  6. Toast baguette slices until crisp.
  7. Preheat the broiler.
  8. Ladle soup into oven-safe bowls.
  9. Place a toasted bread slice on top of each bowl.
  10. Sprinkle generously with Gruyère (and Parmesan, if using).
  11. Broil for 2-3 minutes until cheese is bubbly and golden.
  12. Let cool slightly before serving. Garnish with extra thyme if desired.

Notes

  • For a richer flavor: Use a mix of beef and chicken broth.
  • Vegetarian option: Substitute beef broth with mushroom or vegetable broth.
  • Storage: Keep leftover soup (without bread & cheese) refrigerated for up to 3 days. Reheat before serving.
  • Wine substitute: Use sherry or omit if needed.