Classic French Onion Soup
A timeless French classic, this soup features deeply caramelized onions in a rich beef broth, topped with a toasted baguette slice and melted, bubbly Gruyère cheese for ultimate comfort.
Ingredients
- 3 tbsp unsalted butter
- 5 large yellow onions thinly sliced
- 1 tsp granulated sugar optional (aids caramelization)
- 4 cloves garlic minced
- 0.5 cup dry white wine or dry sherry
- 8 cups beef broth low sodium
- 1 tsp fresh thyme chopped (or 1/2 tsp dried)
- 1 tsp salt to taste
- 0.5 tsp black pepper to taste
- 8 slices baguette 1-inch thick
- 2 cups Gruyère cheese shredded
Instructions
- Melt butter in a large heavy-bottomed pot or Dutch oven over medium-low heat. Add sliced onions and sugar (if using). Cook slowly, stirring occasionally, for 30-40 minutes, until onions are deeply caramelized and dark golden brown. Be patient, as this step builds flavor.
- Add minced garlic and cook for another 1-2 minutes until fragrant. Pour in dry white wine or sherry, scraping up any browned bits from the bottom of the pot. Let it simmer until almost completely evaporated, about 3-5 minutes.
- Stir in the beef broth, fresh thyme, and bay leaf. Bring the soup to a simmer, then reduce heat to low, cover, and cook for at least 15-20 minutes to allow flavors to meld. Season with salt and pepper to taste.
- Preheat your broiler. Ladle soup into oven-safe crocks or bowls. Place a toasted baguette slice on top of each bowl of soup, then generously sprinkle with shredded Gruyère cheese.
- Place the bowls on a baking sheet and broil for 2-4 minutes, or until the cheese is melted, bubbly, and golden brown. Watch carefully to prevent burning.
- Serve immediately, being cautious as bowls will be hot.
Notes
The key to exceptional French Onion Soup is patient caramelization of the onions – don't rush this step! For an extra layer of flavor, deglaze the pot with a splash of dry red wine or sherry before adding the broth. You can prepare the soup base ahead of time and assemble with cheese and bread just before serving.