Description
A rich and comforting French Onion Soup made with slow-caramelized onions, savory beef broth, toasted baguette slices, and melted Gruyère cheese — a timeless classic perfect for cozy meals.
Ingredients
5 to 6 large yellow onions, thinly sliced
2 tablespoons unsalted butter
1 tablespoon olive oil
3 cloves garlic, minced
2 teaspoons fresh thyme (or 1 teaspoon dried)
1 bay leaf
1 teaspoon kosher salt
½ teaspoon black pepper
Pinch of sugar (optional)
½ cup dry white wine (or red wine)
6 cups beef stock (or vegetable stock for vegetarian)
1 tablespoon Worcestershire sauce (optional)
1 baguette, sliced and lightly toasted
2 cups shredded Gruyère cheese (or Swiss, provolone, fontina)
Instructions
Heat butter and olive oil in a heavy pot. Add sliced onions and cook over medium-low heat for 30–40 minutes, stirring often, until deeply caramelized.
Stir in garlic, thyme, salt, pepper, and a pinch of sugar if desired.
Deglaze the pot with wine, scraping up browned bits. Simmer until wine reduces by half.
Add beef stock, Worcestershire sauce, and bay leaf. Simmer gently for 20–25 minutes. Adjust seasoning.
Preheat broiler. Ladle soup into oven-safe bowls, top each with a toasted baguette slice and plenty of shredded cheese.
Broil until the cheese melts, bubbles, and turns golden. Serve hot.
Notes
Caramelizing the onions slowly is key to achieving deep flavor.
Store soup base separately from bread and cheese; reassemble when reheating.
For dietary adjustments, use vegetable broth and vegan cheese for a vegan option, or gluten-free bread for gluten-free.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup, Comfort Food
- Method: Stovetop + Broiler
- Cuisine: French
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: ~420 kcal
- Sugar: ~8 g
- Sodium: ~980 mg
- Fat: ~20 g
- Saturated Fat: ~11 g
- Unsaturated Fat: ~7 g
- Trans Fat: ~0.5 g
- Carbohydrates: ~42 g
- Fiber: ~4 g
- Protein: ~16 g
- Cholesterol: ~55 mg