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Classic French Onion Soup

Close-up of a white crock filled with bubbling french onion soup, topped with a thick slice of toasted bread and melted, browned Gruyère cheese.
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Make restaurant-quality French Onion Soup at home using deeply caramelized onions and a rich beef broth, topped with melted Gruyère cheese.

Ingredients

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  • 3 lbs yellow onions, thinly sliced
  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (optional, substitute with beef broth)
  • 6 cups high-quality beef broth
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • Freshly ground black pepper to taste
  • 4 thick slices of day-old baguette
  • 8 ounces Gruyère cheese, grated

Instructions

  1. Heat 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 45 to 60 minutes. The goal is deep, dark brown caramelization. Reduce heat if onions start to burn.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. If using wine, pour it in and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes. If omitting wine, skip this step and proceed to the broth.
  5. Pour in the beef broth. Add the bay leaf and thyme. Bring the soup to a simmer, then reduce heat to low, cover partially, and cook for 30 minutes to allow flavors to meld. Remove the bay leaf and season with pepper.
  6. Preheat your broiler. Ladle the soup into oven-safe bowls. Float one slice of baguette on top of the soup in each bowl.
  7. Generously top the bread with grated Gruyère cheese.
  8. Place the bowls on a baking sheet and broil for 2 to 4 minutes, watching closely, until the cheese is melted, bubbly, and lightly browned. Serve immediately.

Notes

  • For the deepest flavor, do not rush the onion caramelization process; low and slow cooking is key.
  • If you skip the wine, add an extra 1/2 cup of beef broth during step 4 to compensate for liquid loss.
  • Gruyère is the traditional choice, but Swiss or Provolone can be used as alternatives for the topping.

Nutrition

Find it online: https://magazinemeal.com/best-french-onion-soup-recipe/