French onion soup recipe
This French onion soup recipe is everything you love about classic comfort food: deeply caramelized onions, rich broth, and gooey melted cheese on crusty bread. It’s simple to make at home and just as good—if not better—than what you’d order in a restaurant.
Ingredients
- 5 large yellow onions thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon sugar
- 2 garlic cloves minced
- ½ cup white wine optional
- 6 cups beef stock or half beef, half chicken stock
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 bay leaf
- 1 baguette sliced into thick rounds
- 2 cups shredded Gruyère cheese or Gruyère + Swiss mix
Instructions
- Slice the onions (10 minutes): Thinly slice 5 large onions.
- Caramelize the onions (40 minutes): Melt butter and olive oil in a heavy pot over medium heat. Add onions, salt, pepper, and sugar. Stir often until onions are golden brown and jammy.
- Deglaze with wine (5 minutes): Add garlic, cook 1 minute, then add wine and reduce by half.
- Add broth and herbs (30 minutes): Add stock, thyme, and bay leaf. Bring to boil, then reduce heat and simmer 30 minutes.
- Toast bread (5 minutes): Slice baguette rounds, toast on a baking sheet until crisp.
- Assemble and broil (5 minutes): Ladle soup into oven safe bowls, top with toasted bread and cheese. Broil until cheese is melted and bubbling.
Notes
- Patience is key: Don’t rush caramelizing onions.
- Use good stock: Quality beef stock makes all the difference.
- Oven-safe bowls: Essential for broiling without cracking dishes.
- Toast the bread: Prevents sogginess under the cheese.
- Gruyère cheese is best: But Swiss, Fontina, or Provolone also work.