French Onion Soup Recipe

There’s something undeniably comforting about a warm bowl of French Onion Soup. The deeply caramelized onions, the rich beef broth, and that glorious, bubbly, cheesy crust… it’s a classic for a reason. This isn’t a quick weeknight meal, but the effort is *so* worth it. We’re going to walk through everything you need to know to create a truly exceptional French Onion Soup, from achieving perfectly golden-brown onions to building the ultimate cheesy gratin. Forget the canned soup – this is the real deal, and it’s surprisingly achievable for home cooks.

Why You’ll Love This Recipe

This French Onion Soup recipe stands out because it focuses on building layers of flavor. We’re not rushing the caramelization process; instead, we’re taking the time to coax out the natural sweetness of the onions. Here’s what makes it special:

• Deeply Caramelized Onions: The heart of the soup! We’ll show you the secrets to achieving that perfect golden-brown color and incredible sweetness.
• Rich & Flavorful Broth: Using a combination of beef broth and a touch of dry sherry (optional, but recommended!) creates a complex and satisfying base.
• Authentic Gratin: We’ll guide you through creating a beautiful, bubbly cheese crust using Gruyère and a baguette.
• Surprisingly Accessible: While it takes time, the steps are straightforward and don’t require any fancy culinary skills.

Ingredients & Equipment

Here’s what you’ll need to make this French Onion Soup:

Ingredients:

• 3 lbs Yellow Onions, thinly sliced
• 4 tbsp Butter
• 2 tbsp Olive Oil
• 1 tsp Sugar
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 8 cups Beef Broth (low sodium preferred)
• 1/2 cup Dry Sherry (optional)
• 1 Bay Leaf
• 1 tsp Dried Thyme
• 1 French Baguette, sliced into 1-inch thick rounds
• 8 oz Gruyère Cheese, grated
• 2 oz Parmesan Cheese, grated (optional, for extra flavor)

Equipment:

• Large, heavy-bottomed Dutch Oven (6-quart or larger)
• Sharp Knife & Cutting Board
• Ladle
• Oven-Safe Bowls or Crocks
• Baking Sheet

Step-by-Step Instructions

1. Caramelize the Onions: In the Dutch oven, melt butter and olive oil over medium heat. Add onions, sugar, salt, and pepper. Cook, stirring frequently, for 45-60 minutes, or until the onions are deeply golden brown and caramelized. Reduce heat if necessary to prevent burning. Patience is key!
2. Deglaze & Simmer: If there are browned bits stuck to the bottom of the pot, deglaze with the sherry (if using), scraping up the bits. Add beef broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Prepare the Bread: While the soup simmers, preheat your oven to 375°F (190°C). Arrange baguette slices on a baking sheet and toast for 5-7 minutes, or until lightly golden.
4. Assemble the Soup: Remove the bay leaf from the soup. Ladle soup into oven-safe bowls or crocks. Top each bowl with 2-3 toasted baguette slices, overlapping if necessary.
5. Add the Cheese: Generously cover the bread with grated Gruyère cheese (and Parmesan, if using).
6. Broil: Place the bowls on a baking sheet and broil for 3-5 minutes, or until the cheese is melted, bubbly, and golden brown. Watch carefully to prevent burning!
7. Serve Immediately: Let cool slightly before serving. Be careful, the bowls will be very hot!

Pro Tips

• Don’t Rush the Onions: Seriously, this is the most important step. Low and slow is the way to go. The longer you caramelize them, the more flavorful your soup will be.
• Use a Heavy-Bottomed Pot: This will help prevent the onions from burning.
• Deglazing is Crucial: Don’t skip deglazing the pot! Those browned bits are packed with flavor.
• Quality Broth Matters: Use a good quality beef broth. Homemade is best, but a good store-bought option will work.
• Cheese Choice: Gruyère is traditional, but you can experiment with other cheeses like Emmental or Comté.
• Toast the Bread Well: The bread needs to be sturdy enough to hold up to the soup and cheese.

Storing Leftovers

Leftover French Onion Soup can be stored in the refrigerator for up to 3 days. However, the bread and cheese will become soggy. It’s best to store the soup and bread separately.

• Soup: Store the soup in an airtight container in the refrigerator.
• Bread & Cheese: If you have leftover assembled soup, it’s best to eat it immediately. If you want to save the toasted bread and cheese, store them in an airtight container separately, but they won’t be as good as freshly assembled.
• Reheating: Reheat the soup on the stovetop over medium heat. You can add fresh toasted bread and cheese and broil as described above.

French Onion Soup Recipe

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• Author: Amelia
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x

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Description

A classic French onion soup with caramelized onions simmered in rich beef broth, topped with toasted bread and melted cheese.

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Ingredients

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4 large yellow onions, thinly sliced

3 tablespoons unsalted butter

2 tablespoons olive oil

1 teaspoon sugar

1/2 teaspoon salt

2 garlic cloves, minced

8 cups beef broth

1/2 cup dry white wine (optional)

2 bay leaves

4 sprigs fresh thyme (or 1 teaspoon dried thyme)

Salt and black pepper, to taste

1 baguette, sliced and toasted

2 cups shredded Gruyère cheese

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Instructions

1. In a large pot, melt butter with olive oil over medium heat.

2. Add onions, sugar, and salt, and cook slowly, stirring often, until deeply caramelized, about 35–40 minutes.

3. Stir in garlic and cook for 1 minute.

4. Deglaze the pot with white wine (if using) and scrape up browned bits.

5. Pour in beef broth, add bay leaves and thyme, and bring to a simmer.

6. Reduce heat and simmer uncovered for 30 minutes. Remove bay leaves and thyme sprigs.

7. Season with salt and pepper to taste.

8. Ladle soup into oven-safe bowls, top with toasted baguette slices, and cover with Gruyère cheese.

9. Place bowls under the broiler until cheese is melted and bubbly. Serve hot.

Notes

Caramelizing the onions slowly is the key to rich flavor.

If Gruyère is unavailable, Swiss or mozzarella can be used as a substitute.

Serve immediately for best results, as the bread softens over time.

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Category: Soup
• Method: Stovetop + Broiler
• Cuisine: French

Nutrition

• Serving Size: 1 bowl
• Calories: 380
• Sugar: 9g
• Sodium: 950mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 4g
• Protein: 17g
• Cholesterol: 40mg