Classic French Onion Soup
When the weather cools down, we all crave something warm and comforting. Nothing hits the spot quite like Classic French Onion Soup. With caramelized onions simmered in a rich beef broth, topped with crusty bread and melted Gruyère, it is a cozy meal in a bowl—pure comfort on a chilly day.
This is not a difficult recipe at all, it just takes time and a lot of slicing of onions. For 4 servings you need about 4-5 onions thinly sliced.
In a Dutch oven melt 3 tablespoons of unsalted butter. Then add the onions. They need 40-50 minutes to fully caramelize.
A secret to creating a great caramelization? A teaspoon of sugar! Add about halfway through the process.
Once the onions are nice and soft with a beautiful caramel color, you’re ready for the next steps. Add the garlic and stir for about 30 seconds. Next, add the wine and deglaze the pan.
Now it’s time to make soup! Add the broth, thyme and bay leaf. Simmer slowly, uncovered for 30 minutes. (If you simmer longer, cover, to avoid losing too much liquid)
Ladle the soup into bowls or crocks designed for this dish. Top with good French bread slices that have been pre-toasted. Sprinkle a good amount of grated Gruyere cheese.
Place in a pre-heated broiler for just a few minutes until the cheese fully melts. Keep an eye on the oven to avoid burning!
New Bowls!
We received our first ever French style crocks for Christmas. They make the presentation of this delicious soup even more dramatic!
On this night, we served with a simple Italian chopped salad as a main course. It is sure to warm, any chilly night!
French Onion Soup
A warm, cozy French onion soup loaded with caramelized onions, rich broth, and melty cheese on top — simple, comforting, and so good on a cool night.
Ingredients
- 4–5 large yellow onions, thinly sliced
- 3 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 tsp salt
- 1/4 tsp sugar (to help caramelize)
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional but recommended)
- 6 cups beef stock (or a mix of beef and chicken)
- 2 sprigs fresh thyme (or 1/2 tsp dried)
- 1 bay leaf
- Salt and pepper to taste
- 1 baguette, sliced and toasted
- 1 1/2 cups grated Gruyère cheese
Instructions
- Caramelize the onions: Melt butter and olive oil in a large pot over medium heat. Add onions and salt. Cook, stirring occasionally, until golden and caramelized — about 40–50 minutes. Add sugar about halfway through to help them brown evenly.
- Add garlic and deglaze: Stir in garlic for 30 seconds. Add wine to deglaze the pan, scraping up any browned bits. Simmer until the wine is mostly evaporated.
- Simmer: Add stock, thyme, and bay leaf. Simmer uncovered for 30 minutes. Season with salt and pepper.
- Toast and broil: Place toasted baguette slices on top of the soup in oven-safe bowls. Sprinkle generously with cheese. Broil for 2–3 minutes until bubbly and golden.
- Serve hot, with a bit of extra thyme if you like. Enjoy!
