Description
This French onion soup has deeply caramelized onions and a rich broth topped with toasted bread and melty cheese.
Ingredients
4 tablespoons unsalted butter
2 tablespoons olive oil
4 large yellow onions, thinly sliced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon granulated sugar (optional, helps browning)
2 cloves garlic, minced
1/2 cup dry white wine (optional)
8 cups beef broth
2 bay leaves
1 teaspoon dried thyme
Baguette slices, toasted
2 cups shredded Gruyère (or Swiss)
Instructions
Melt butter and oil in a pot over medium. Add onions, salt, pepper, and sugar.
Cook 35 to 45 minutes, stirring often, until deep golden and jammy.
Add garlic 30 seconds. Add wine and scrape browned bits; simmer 2 minutes.
Add broth, bay leaves, and thyme. Simmer 20 minutes. Remove bay leaves.
Ladle into oven-safe bowls, top with toasted baguette and cheese. Broil 2 to 3 minutes until bubbly.
Notes
Best flavor: Don’t rush the onions—deep caramelization is the whole point.
No broiler bowls: Toast bread + melt cheese on a sheet pan, then float on soup.
Tools: Heavy pot, ladle, broiler-safe bowls.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop + Broil
- Cuisine: French