Classic French Onion Soup
A deeply caramelized onion soup topped with crusty bread and a golden layer of melted Gruyere cheese. This timeless French bistro classic is pure comfort in a bowl.
Slow cooked caramelized onion soup finished with melted Gruyere cheese croutons.
Nutrition per serving
Ingredients
main
cooking
liquid
herbs
topping
seasoning
aromatics
Instructions
Caramelize the Onions
Melt butter with olive oil in a heavy pot over medium low heat. Add all the sliced onions and sugar, then cook slowly for 60 to 70 minutes stirring every 10 minutes until deeply golden brown and caramelized. Do not rush this step.
Deglaze and Build Broth
Add garlic and cook for 1 minute. Pour in the white wine and scrape up all the browned bits from the bottom of the pot. Cook for 3 minutes until the wine reduces by half.
Simmer the Soup
Add the beef broth and thyme to the pot. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes. Taste and season generously with salt and black pepper.
Assemble the Crocks
Preheat your broiler to high. Ladle the hot soup into oven safe crocks or bowls placed on a baking sheet. Place a toasted baguette slice on top of each bowl and pile the shredded Gruyere generously over the bread.
Broil and Serve
Place the baking sheet under the broiler for 3 to 4 minutes until the cheese is fully melted, bubbling, and golden brown in spots. Watch carefully to avoid burning. Serve immediately with caution as the bowls will be very hot.
Substitutions
Common mistakes
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