Classic French Onion Soup (Printable Version)

Caramelized onions in beef broth with crusty bread and melted Gruyère cheese for ultimate comfort.

# List of Ingredients:

→ Onions

01 - 6 large yellow onions, thinly sliced
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil

→ Broth

04 - 6 cups beef broth or vegetable broth for vegetarian option
05 - 1/2 cup dry white wine, optional

→ Flavorings

06 - 2 cloves garlic, minced
07 - 1 teaspoon sugar
08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
11 - 1 bay leaf

→ Topping

12 - 4 slices crusty French bread, about 1 inch thick
13 - 2 cups grated Gruyère cheese

# Directions:

01 - In a large heavy-bottomed pot, melt butter with olive oil over medium heat. Add sliced onions and cook, stirring occasionally, until softened, approximately 15 minutes.
02 - Sprinkle onions with sugar and salt. Continue cooking, stirring frequently, until onions are deeply golden and caramelized, approximately 30 to 40 minutes.
03 - Add minced garlic and cook for 1 minute more until fragrant.
04 - Pour in white wine if using and scrape up any browned bits from the bottom of the pot. Simmer for 2 to 3 minutes.
05 - Add beef broth, thyme, bay leaf, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Remove and discard thyme sprigs and bay leaf.
06 - Preheat the broiler. Arrange bread slices on a baking sheet and toast under the broiler until lightly golden on both sides.
07 - Ladle hot soup into oven-safe bowls. Top each with a slice of toasted bread and a generous handful of Gruyère cheese.
08 - Place bowls under the broiler until cheese is melted and bubbling, 2 to 3 minutes. Serve immediately.

# Expert Advice:

01 -
  • The caramelization process is almost meditative, and the reward tastes like a secret only you know.
  • One pot, deeply satisfying results, and your kitchen becomes an instant cozy refuge.
  • The crispy bread and melted cheese on top create that perfect textural contrast that feels indulgent without being fussy.
02 -
  • The caramelization cannot be rushed—low and slow is the only way; turning up the heat will give you burnt onions instead of caramelized ones, and there's no recovering from that.
  • Using oven-safe bowls is essential because you're broiling them at the end; regular bowls will crack or the handles will become dangerously hot.
03 -
  • Make the soup a day ahead without the bread and cheese—reheating actually improves the flavor as everything melds together overnight.
  • For a vegetarian version, swap beef broth for vegetable broth and add an extra splash of wine vinegar to replace the depth beef provides.
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