Classic French Onion Soup (Print Version)

Rich, comforting French classic with caramelized onions in savory broth, topped with toasted bread and melted Gruyère cheese.

# Components:

→ Onions

01 - 3 large yellow onions, thinly sliced
02 - 1 tablespoon unsalted butter
03 - 1 tablespoon olive oil

→ Soup Base

04 - 2 cloves garlic, minced
05 - 1 teaspoon sugar
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
08 - 2 tablespoons all-purpose flour
09 - 1/2 cup dry white wine
10 - 5 cups beef or vegetable stock
11 - 2 sprigs fresh thyme
12 - 1 bay leaf

→ Topping

13 - 4 slices French baguette, about 1 inch thick
14 - 1 tablespoon olive oil
15 - 1 cup Gruyère cheese, grated

# Directions:

01 - In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add sliced onions and stir to coat. Cook, stirring frequently, until onions are soft and deeply caramelized, about 35-40 minutes. Add sugar and salt halfway through to aid caramelization.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour into the pot and cook, stirring constantly, for 2 minutes to achieve a slight thickening.
04 - Pour in dry white wine while scraping the bottom of the pot to release all caramelized bits and develop deeper flavor.
05 - Add stock, thyme sprigs, and bay leaf. Bring to a simmer over medium-high heat, then reduce heat and cook uncovered for 20-25 minutes. Remove thyme and bay leaf. Season with pepper and additional salt to taste.
06 - Preheat oven broiler. Arrange baguette slices on a baking sheet, brush both sides with olive oil, and toast under the broiler until golden, approximately 1-2 minutes per side.
07 - Ladle hot soup into oven-safe bowls. Place one toasted baguette slice on top of each portion and generously cover with grated Gruyère cheese.
08 - Place filled bowls on a baking sheet and broil for 2-3 minutes until the cheese is melted, bubbly, and golden brown. Serve immediately.

# Expert Advice:

01 -
  • The caramelization happens slowly and rewards you with a sweetness that feels almost impossible from plain onions.
  • Watching that cheese bubble under the broiler becomes strangely therapeutic, like you're creating something precious rather than just dinner.
  • It's the kind of soup that makes your whole house smell like you've been cooking all day, even though most of the work is just standing nearby.
02 -
  • Don't rush the caramelization or skip stirring frequently—I learned this the hard way when I set a timer for 35 minutes and walked away, only to return to scorched onions that tasted bitter rather than sweet.
  • The flour needs to cook for exactly two minutes, stirring constantly, or it'll taste raw and floury in your finished soup instead of becoming part of the rich background flavor.
  • Broil the cheese just until melted and bubbly, not until it's brown and crispy, unless you want a crackling top (which, admittedly, some people prefer).
03 -
  • Buy onions specifically for this soup and taste them first—sweeter varieties caramelize differently than storage onions, and knowing what you're working with changes your approach.
  • Keep the soup at a gentle simmer after adding the stock; aggressive boiling turns it cloudy and can make the onions fall apart instead of staying silky in the broth.
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