Classic French Onion Soup (Printable Version)

Caramelized onions in beef broth with crusty bread and melted Gruyère for ultimate bistro-style comfort.

# What You Need:

→ Onions

01 - 6 large yellow onions, thinly sliced
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil

→ Broth

04 - 6 cups beef broth or vegetable broth for vegetarian option
05 - 1/2 cup dry white wine, optional

→ Flavorings

06 - 2 cloves garlic, minced
07 - 1 teaspoon sugar
08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
11 - 1 bay leaf

→ Topping

12 - 4 slices crusty French bread, approximately 1 inch thick
13 - 2 cups grated Gruyère cheese

# How to Make It:

01 - In a large heavy-bottomed pot, melt butter with olive oil over medium heat. Add sliced onions and cook, stirring occasionally, until softened, approximately 15 minutes.
02 - Sprinkle onions with sugar and salt. Continue cooking, stirring frequently, until deeply golden and caramelized, approximately 30 to 40 minutes.
03 - Add minced garlic and cook for 1 minute, stirring constantly.
04 - Pour in white wine if using and scrape up browned bits from the bottom of the pot. Simmer for 2 to 3 minutes.
05 - Add beef broth, thyme, bay leaf, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Remove and discard thyme sprigs and bay leaf.
06 - Preheat broiler. Arrange bread slices on a baking sheet and toast under the broiler until lightly golden on both sides.
07 - Ladle hot soup into oven-safe bowls. Top each with a slice of toasted bread and a generous handful of grated Gruyère cheese.
08 - Place bowls under the broiler until cheese is melted and bubbling, 2 to 3 minutes. Serve immediately.

# Expert Advice:

01 -
  • The caramelized onions become silky and naturally sweet, tasting nothing like raw onions and everything like comfort.
  • One pot, one technique, and suddenly you're eating something that tastes like it came from a Parisian bistro.
  • It's forgiving enough for a weeknight but impressive enough to serve when people come over hungry.
02 -
  • The caramelization step cannot be rushed or skipped; this is where the entire depth of flavor comes from, and cutting corners here creates an entirely different (and disappointing) soup.
  • Use oven-safe bowls for the final step, or the handles will be too hot to touch and the soup will have nowhere to bubble without spilling everywhere.
03 -
  • Make the soup a day or two ahead—the flavors deepen and marry together overnight, making it taste even more like it came from a restaurant kitchen.
  • Toast the bread and assemble the bowls right before serving so nothing gets soggy, but have everything prepped and ready so you're not scrambling when people are hungry.
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