French Onion Soup
A warm and savory classic, perfect for cozy weekends. This French Onion Soup is made with deeply caramelized onions, a splash of wine, and rich beef broth, topped with crusty bread and gooey melted cheese.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Ladle
- Oven-safe soup bowls or ramekins
- Baking Sheet
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 large yellow onions thinly sliced
- 1 teaspoon salt
- ½ teaspoon sugar optional to help caramelize
- 3 cloves garlic minced
- ½ cup dry white wine or dry sherry
- 8 cups beef broth preferably low-sodium
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried
- 1 bay leaf
- Salt and black pepper to taste
- 1 baguette sliced into 1-inch rounds
- 2 cups grated Gruyère cheese or a mix of Gruyère and Swiss
Instructions
- In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
- Add the sliced onions, salt, and sugar. Cook slowly, stirring often, for 30–40 minutes, until onions are golden brown and caramelized.
- Stir in the minced garlic and cook for 1–2 minutes until fragrant.
- Pour in the wine and deglaze the pot, scraping up any browned bits. Simmer until the wine reduces by half.
- Add the beef broth, thyme, and bay leaf. Bring to a boil, then reduce to a gentle simmer. Cover loosely and cook for 30 minutes.
- Remove the bay leaf. Taste and adjust salt and pepper as needed.
- While the soup simmers, toast the baguette slices on a baking sheet in a 375°F oven until crisp, about 10 minutes.
- Ladle soup into oven-safe bowls. Top each with a baguette slice and a generous handful of cheese.
- Place the bowls on a baking sheet and broil for 2–3 minutes until cheese is bubbly and golden.
- Serve hot, with extra toasted bread on the side if desired.
