Classic French Onion Soup (Printable version)

Rich, comforting soup with caramelized onions, beef broth, and melted Gruyère on crusty bread.

# What You'll Need:

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

# Expert Tips:

01 -
  • The way those deeply caramelized onions melt into rich broth creates a complexity that tastes like you spent all day cooking, though the actual hands-on time is surprisingly minimal.
  • That moment when you break through the cheesy crust into the steaming soup beneath might just be one of the most satisfying food experiences ever invented.
02 -
  • Rushing the onion caramelization is the downfall of many French onion soup attempts, as I learned after creating a pale, lackluster version my first time.
  • Placing the bowls on a baking sheet before broiling prevents potential oven spills and makes it much easier to handle multiple servings at once.
03 -
  • Slice your onions parallel to the root end rather than crosswise for longer strands that create that classic soup texture and better mouthfeel.
  • Rub the toasted bread with a cut garlic clove before placing it atop the soup for an additional layer of flavor that complements both the onions and cheese.
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