French Onion Soup
This classic French onion soup is the perfect combination of rich caramelized onions, savory broth, and a cheesy, toasted bread topping. Simple yet elegant, it’s a cozy and satisfying dish for any occasion.
Equipment
- Heavy-bottomed pot or Dutch oven (for caramelizing onions and simmering the soup)
- Wooden spoon (for stirring and deglazing the pot)
- Sharp knife (for slicing onions)
- Box grater
- Baking sheet (for toasting bread and holding soup bowls under the broiler)
- Oven-safe bowls
- Ladle
Ingredients
- 4 large yellow onions about 2 lbs, thinly sliced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 6 cups beef broth or vegetable broth for a vegetarian option
- 1/2 cup dry white wine optional
- 2 sprigs fresh thyme or 1/2 tsp dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 French baguette sliced into 1-inch thick rounds
- 2 cups Gruyère cheese grated
Instructions
- Peel and thinly slice the onions into half-moons, about 1/8-inch thick for even cooking.
- Heat the butter and olive oil in a heavy-bottomed pot or Dutch oven over medium heat.
- Add the onions and a pinch of salt. Cook slowly, stirring every 5-10 minutes, until the onions are golden brown and jammy. This takes about 35-45 minutes.
- Pour in the white wine (or 1/2 cup broth if not using wine) to deglaze the pot. Scrape up the browned bits from the bottom with a wooden spoon and let the liquid reduce for 2-3 minutes.
- Add the broth, thyme, and bay leaf to the pot. Bring to a gentle simmer, cover partially, and cook for 20-30 minutes to allow the flavors to meld.
- Taste and adjust seasoning with salt and pepper as needed. Remove the thyme sprigs and bay leaf before serving.
- Preheat the broiler. Arrange the baguette slices on a baking sheet and toast under the broiler for 1-2 minutes per side, until golden.
- Grate the Gruyère cheese and set aside.
- Ladle the hot soup into oven-safe bowls, leaving room at the top.
- Float a toasted baguette slice on each bowl and top generously with grated Gruyère.
- Place the bowls on a baking sheet and broil for 2-3 minutes, or until the cheese is melted, bubbly, and golden brown. Watch carefully to prevent burning.
- Carefully remove the bowls from the oven (they’ll be hot!) and let them cool for a minute.
- Serve immediately and enjoy your delicious French onion soup!