This Classic French Onion Soup marries deep caramelized onions with rich beef broth, broiled toast, and melted Gruyere cheese for an irresistible gourmet dish that feels like a warm hug in a bowl. You can’t help but dive into this comfort food favorite any time you crave a slice of traditional cuisine joy.
Why You’ll Love This Recipe
– Utterly soul-warming comfort food for chilly evenings
– True-to-the-original classic recipe—no compromises
– Caramelized onions deliver natural sweetness—no extra sugar needed
– Broiled toast and Gruyere cheese create a bubbly, golden crust
– Quick deglaze with white wine amps up flavor complexity
– Low-sodium beef broth option lets you control salt levels
– Perfect for dinner parties—looks gourmet with minimal effort
– Make-ahead friendly: onions can caramelize a day ahead
Ingredients
- 6 large yellow onions, thinly sliced (about 4 cups)
- 4 tbsp unsalted butter
- 2 tbsp olive oil (EVOO works well)
- 1 tsp sugar (to help caramelization)
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 garlic cloves, minced
- 2 bay leaves
- 1 sprig fresh thyme (or ½ tsp dried thyme)
- 1 cup dry white wine (optional—Sauvignon Blanc recommended)
- 8 cups beef broth (low sodium for better control)
- 1 baguette, sliced into ½-inch rounds
- 2 cups Gruyere cheese, grated (or Swiss cheese mix)
- 1 cup Swiss cheese, grated (optional for extra melt)
- Chopped parsley, for garnish (optional)
Directions
- Warm up the pan. In a large, heavy-bottomed pot over medium heat, melt butter with olive oil—this combo prevents burning and jumpstarts that Maillard reaction on the onions.
- Add onions, sugar, salt, and pepper. Stir to coat each slice. You’ll hear gentle sizzles—an early sign of flavor building.
- Caramelize the onions. Cook for 30–40 minutes, stirring every 3–5 minutes. Scrape up any brown bits stuck to the pot—the key to a deep, sweet base in your French onion soup.
- Stir in garlic and herbs. Add minced garlic, bay leaves, and thyme; sauté for 1–2 minutes until fragrant. It’s a small step that packs a big aromatic punch.
- Deglaze with wine. Pour in white wine, scraping the pot bottom with a wooden spoon. Let it reduce by half (about 5 minutes)—this intensifies the savory notes.
- Pour in beef broth. Add 8 cups of broth, bring to a gentle boil, then reduce heat to low. Simmer for 20 minutes so flavors can meld and deepen.
- Toast the baguette. While the soup simmers, arrange bread slices on a baking sheet and broil 1–2 minutes per side, until lightly golden—avoid burning, but you want a crisp base for that cheese.
- Assemble and broil. Ladle hot soup into oven-safe bowls, top each with 2–3 baguette slices, and layer on Gruyere (and Swiss, if using). Broil until cheese is bubbly with golden spots—about 2–3 minutes.
- Garnish and serve. Let bowls rest for a minute to avoid lava-hot cheese drips, then sprinkle parsley for color and dive in.
Servings & Timing
- Yields: 4 hearty servings
- Prep Time: 20 minutes (slice onions, get tools ready)
- Cook Time: 60 minutes (caramelize, simmer, broil)
- Total Time: 80 minutes—worth every second!
Variations
– Swap beef broth for chicken broth to lighten the soup
– Stir in a splash of sherry instead of wine for nuttier depth
– Make it vegetarian: use mushroom broth and omit cheese
– Add caramelized leeks or shallots for extra complexity
– Stir in a handful of chopped spinach just before serving
– Top with shaved Parmesan instead of Gruyere for sharper bite
Storage & Reheating
Store leftover French onion soup in an airtight container in the fridge for up to 4 days—strain out bread if you plan to reheat. To reheat, gently warm on the stovetop over low heat, stirring occasionally; add a splash of broth or water if it’s too thick. For freezer storage, cool completely then freeze in a heavy-duty bag for up to 2 months. Thaw overnight in the fridge and reheat as above.
FAQs
1. Can I skip the wine?
Absolutely—just add an extra ½ cup of broth. The caramelized onions still carry plenty of depth.
2. Why no oven needed initially?
A heavy pot on the stove evenly distributes heat for better onion caramelization.
3. My onions burn—help!
Lower the heat, stir more often, and use enough fat (butter + oil) to coat the pan.
4. How do I prevent soggy bread?
Broil baguette until very crisp and add it just before serving so it soaks up soup but stays al dente.
5. Can I make it ahead?
Yes! Caramelize onions up to a day early and reheat with broth—saves 30 minutes.
6. What’s the best cheese sub?
Comté or Emmental mimic Gruyere’s melt and nutty flavor nearly perfectly.
7. Is French onion soup healthy?
It’s fairly lean—use low-sodium broth and limit cheese for a lighter version.
8. Why so many onions?
More onions = more natural sweetness and body; it’s the soul of this classic recipe.
Conclusion
This Classic French Onion Soup brings together smoky caramelized onions, savory beef broth, and gooey Gruyere cheese for a gourmet comfort food experience you’ll make again and again. Invite friends over, let them marvel at the bubbly broiled toast—then watch as bowls empty in minutes. Give it a try, leave a comment on your favorite twist, and explore more cozy soup recipes here!
Classic French Onion Soup
Ingredients
- 6 large yellow onions thinly sliced (about 4 cups)
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil extra virgin olive oil
- 1 teaspoon sugar to help caramelization
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 2 cloves garlic minced
- 2 bay leaves
- 1 sprig fresh thyme or 1/2 tsp dried thyme
- 1 cup dry white wine optional (Sauvignon Blanc)
- 8 cups beef broth low sodium
- 1 baguette sliced into 1/2-inch rounds
- 2 cups Gruyere cheese grated
- 1 cup Swiss cheese grated, optional
- Chopped parsley optional, for garnish
Instructions
- In a large heavy-bottomed pot, melt the butter with olive oil over medium heat. Add the sliced onions, sugar, salt, and pepper, stirring to coat evenly.
- Cook onions for 30-40 minutes, stirring every few minutes and scraping browned bits off the pan bottom; they should turn deep golden brown and sweet.
- Stir in minced garlic, bay leaves, and thyme; cook 1-2 minutes until fragrant.
- Pour in white wine, scraping up any caramelized bits, and simmer until the liquid reduces by half, about 5 minutes.
- Add beef broth, bring to a gentle boil, then reduce heat and let simmer for 20 minutes; adjust seasoning to taste.
- Meanwhile, arrange baguette slices on a baking sheet and broil until lightly golden, about 1-2 minutes per side.
- Ladle soup into oven-safe bowls, top with toasted bread and pile on grated Gruyere and Swiss cheese, then broil until cheese is bubbly and golden.
- Allow to cool slightly, garnish with chopped parsley if desired, and serve hot.
Notes
Nutrition
