French Onion Soup
A rich and deeply savory soup built on a foundation of slowly caramelized onions simmered in beef broth and finished with crusty bread and melted Gruyere cheese. This classic French bistro dish rewards patience with layers of sweet, umami-packed flavor in every spoonful.
Classic French soup with caramelized onions, beefy broth, and bubbling Gruyere toasts.
Nutrition per serving
Ingredients
Soup
Topping
Seasoning
Instructions
Caramelize the Onions
Melt butter in a large heavy-bottomed pot over medium heat. Add all the sliced onions and a pinch of salt, stirring to coat. Cook low and slow for 45 to 55 minutes, stirring every 5 to 8 minutes, until the onions are deep golden brown and very soft. Do not rush this step as proper caramelization builds the entire flavor base of the soup.
Deglaze and Build the Broth
Increase heat to medium-high and 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, then add the beef broth and fresh thyme. Bring to a gentle boil, then reduce heat and simmer for 15 minutes to meld the flavors together.
Season the Soup
Taste the soup and adjust seasoning with salt and black pepper as needed. The broth should be rich, savory, and slightly sweet from the onions. Remove the thyme sprigs if using whole sprigs and keep the soup warm on low heat while you prepare the cheese toasts.
Toast the Baguette Slices
Place baguette slices on a baking sheet and broil for 2 to 3 minutes per side until golden and crisp. This toasting step is important because it prevents the bread from becoming completely soggy when placed on top of the soup. Remove from oven and set aside.
Assemble and Broil
Ladle the hot soup into oven-safe crocks or bowls placed on a baking sheet. Float two toasted baguette slices on top of each bowl and cover generously with shredded Gruyere cheese. Place under the broiler for 3 to 5 minutes until the cheese is melted, bubbly, and spotted with golden brown patches. Serve immediately and warn guests that the bowls are extremely hot.
Substitutions
Common mistakes
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