Classic French Onion Soup (Printable)

Caramelized onions in savory broth, topped with toasted bread and melted Gruyère cheese for ultimate comfort.

# Required Ingredients:

→ 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 Gruyère cheese, grated

# Directions:

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 flour into the pot and cook, stirring constantly, for 2 minutes to thicken slightly.
04 - Pour dry white wine into the pot, scraping the bottom with a wooden spoon to release any browned bits and incorporate them into the liquid.
05 - Pour in the stock and 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 bowl with one toasted baguette slice and cover generously with grated Gruyère cheese.
08 - Place bowls on a baking sheet and broil for 2-3 minutes, or until cheese is melted, bubbly, and golden brown. Serve immediately.

# Expert Advice:

01 -
  • It tastes restaurant-quality but requires only basic ingredients and patience, not fancy skills.
  • The entire process becomes almost therapeutic once you surrender to the slow caramelization and stop watching the clock.
  • Serving it bubbling in a bowl makes you feel like you've accomplished something genuinely impressive.
  • It's the kind of soup that makes your kitchen smell so good that neighbors might knock on your door asking questions.
02 -
  • Don't rush the caramelization step—there's no way around the 35–40 minutes; low heat and patience create the soup's entire character.
  • Always use oven-safe bowls for the final broiling step, as regular ceramic or glass will shatter from the heat.
  • If your cheese isn't melting smoothly, it's probably pre-shredded; next time grate a block yourself for creamy results.
03 -
  • For even deeper flavor, use half beef stock and half vegetable or chicken stock—the combination creates more complexity than either alone.
  • If you accidentally let the onions burn or turn black, start over with fresh onions rather than trying to salvage the batch; one burnt onion will flavor the entire pot.
  • Make the soup a day ahead and reheat it gently; the flavors actually improve after sitting overnight as everything melds together.
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