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The Ultimate Easy & Classic French Onion Soup: Rich Broth, Perfectly Caramelized Onions, and Bubbly Gruyère Topping

Close-up of a bowl of rich french onion soup topped with a thick layer of toasted bread and gooey, melted Gruyère cheese.
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You can make restaurant-style French Onion Soup at home. This recipe focuses on deeply caramelized onions and a savory beef broth, finished with a classic crust of melted Gruyère cheese over toasted baguette slices. It is a comforting classic perfect for a cozy dinner.

Ingredients

Scale
  • 5 large yellow onions, thinly sliced
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (like Sauvignon Blanc)
  • 8 cups high-quality beef stock
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves
  • Freshly ground black pepper to taste
  • 1 baguette, sliced into 1-inch thick rounds
  • 1 1/2 cups grated Gruyère cheese

Instructions

  1. Melt the butter and olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions, salt, and sugar.
  2. Cook the onions slowly, stirring occasionally, for 40 to 50 minutes. You want the onions to become deep brown and sweet, not burnt. Reduce the heat if they start to brown too quickly. This slow caramelization is key to the flavor.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the white wine. Scrape up any browned bits stuck to the bottom of the pot. Let the wine reduce by half, about 3 minutes.
  5. Add the beef stock, bay leaves, and thyme. Bring the soup to a simmer, then reduce the heat to low, cover partially, and let it cook for 30 minutes to let the flavors blend. Remove the bay leaves. Taste and adjust seasoning with pepper and more salt if needed.
  6. Preheat your oven broiler. Arrange the baguette slices on a baking sheet and toast them lightly under the broiler for 1 to 2 minutes per side until crisp.
  7. Ladle the hot soup into oven-safe bowls. Place one or two toasted baguette slices on top of the soup in each bowl.
  8. Top the bread generously with the grated Gruyère cheese.
  9. Place the bowls on a baking sheet and broil for 2 to 4 minutes, watching closely, until the cheese is melted, bubbly, and golden brown. Serve immediately.

Notes

  • For a deeper flavor, use homemade beef stock or a high-quality low-sodium store-bought stock.
  • If you do not have oven-safe bowls, you can melt the cheese on the bread slices separately and carefully float them on top of the soup just before serving.
  • If you prefer not to use wine, substitute it with an equal amount of extra beef stock mixed with 1 teaspoon of apple cider vinegar for acidity.

Nutrition

Find it online: https://yumdrizzle.com/french-onion-soup-ultimate-easy-classic-recipe/