French Onion Soup with Gruyere Croutons
This deeply savory French onion soup is built on a foundation of slowly caramelized onions simmered in rich beef broth with a splash of white wine. It is finished with toasted baguette slices blanketed in bubbling melted gruyere cheese.
Classic caramelized onion soup topped with toasted baguette and bubbling melted gruyere cheese.
Nutrition per serving
Ingredients
Main
Liquids
Topping
Dairy
Fat
Instructions
Caramelize the Onions
Melt the butter in a large heavy-bottomed pot over medium-low heat. Add all the sliced onions with a pinch of salt. Cook slowly, stirring every 5 minutes, for 50 to 60 minutes until the onions are deeply golden brown and jammy. Do not rush this process.
Deglaze and Simmer
Pour the white wine into the pot with the caramelized onions and scrape up any browned bits from the bottom. Let the wine cook off for 2 minutes, then add the beef broth. Bring to a simmer and cook for 15 minutes to develop flavor.
Prepare the Croutons
While the soup simmers, arrange the baguette slices on a baking sheet and toast under the broiler for 2 minutes per side until golden and crisp. Top each slice generously with the shredded gruyere cheese.
Broil and Serve
Ladle the hot soup into oven-safe bowls placed on a baking sheet. Float the cheese-topped croutons on the surface of each bowl. Place under the broiler for 3 to 4 minutes until the cheese is melted and bubbling with golden spots.
Substitutions
Common mistakes
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