French Onion Soup (Print Version)

Savory French soup with sweet caramelized onions in rich beef broth, topped with crispy bread and melted Gruyère.

# Components:

→ Alliums

01 - 4 large yellow onions, thinly sliced
02 - 2 large leeks, white and light green parts only, cleaned and thinly sliced
03 - 3 shallots, thinly sliced
04 - 3 garlic cloves, minced

→ Fats

05 - 3 tablespoons unsalted butter
06 - 2 tablespoons olive oil

→ Broth & Umami

07 - 8 cups high-quality beef broth
08 - 1 tablespoon Worcestershire sauce
09 - 2 teaspoons soy sauce
10 - 1/2 cup dry white wine
11 - 2 teaspoons fresh thyme leaves
12 - 1 bay leaf

→ Bread & Cheese

13 - 1 baguette, sliced into 1/2-inch rounds
14 - 2 cups Gruyère cheese, grated
15 - 1/2 cup Parmesan cheese, grated

→ Seasonings

16 - Salt and freshly ground black pepper, to taste

# Directions:

01 - In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat.
02 - Add the sliced onions, leeks, and shallots. Sauté, stirring frequently, until very soft and deep golden brown, approximately 35 to 40 minutes. Add the minced garlic and cook for 2 minutes more.
03 - Deglaze the pot with white wine, scraping up any browned bits from the bottom.
04 - Stir in the beef broth, Worcestershire sauce, soy sauce, thyme, and bay leaf. Bring to a simmer. Reduce heat and cook uncovered for 30 minutes, stirring occasionally.
05 - Season with salt and pepper to taste. Remove the bay leaf.
06 - Preheat the oven broiler. Arrange baguette slices on a baking sheet and toast under the broiler until golden, approximately 1 to 2 minutes per side.
07 - Ladle the hot soup into oven-safe bowls. Top each with toasted baguette slices and a generous amount of Gruyère and Parmesan cheese.
08 - Place bowls under the broiler until the cheese is melted and bubbly, approximately 3 to 5 minutes.
09 - Serve immediately, garnished with extra thyme if desired.

# Expert Advice:

01 -
  • The incredible depth of flavor created by a blend of yellow onions, leeks, and shallots.
  • The contrast of textures between the rich broth, crunchy toasted bread, and melted, gooey cheese.
  • A restaurant-quality meal that uses simple pantry staples to achieve sophisticated results.
02 -
  • For extra umami, add a splash of sherry or cognac along with the white wine.
  • Always ensure your soup bowls are oven-safe before placing them under the broiler to melt the cheese.
  • Caramelize the onions slowly; rushing this step can lead to burnt bits rather than sweet, golden layers.
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