Classic French Onion Soup (Printable Version)

Caramelized onions in beef broth with melted Gruyère and crusty bread. Pure French bistro comfort in a bowl.

# 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
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
11 - 1 bay leaf

→ Topping

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

# Steps:

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, 30 to 40 minutes.
03 - Add minced garlic and cook for 1 minute.
04 - Pour in white wine if using and scrape up browned bits from bottom of 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 broiler. Arrange bread slices on baking sheet and toast under 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 broiler until cheese is melted and bubbling, 2 to 3 minutes. Serve immediately.

# Expert Advice:

01 -
  • The caramelization process is almost meditative—you're not rushing, just letting chemistry do the work while you sip coffee or wine.
  • One bowl of this soup feels like wrapping yourself in warmth, especially when the cheese gets melty and the bread soaks up every drop of broth.
  • It looks elegant enough to serve to guests but tastes like pure comfort, so you'll find yourself making it for quiet nights at home too.
02 -
  • Patience during caramelization is non-negotiable—rushing this stage by cranking the heat too high will scorch the onions and make them taste bitter instead of sweet.
  • The bread absolutely has to be sturdy or it falls apart in the broth; day-old crusty bread is actually better than fresh because it holds up under the heat and weight of the melted cheese.
03 -
  • Make this soup a day ahead if you can; the flavors deepen overnight and you'll spend less time in the kitchen when guests arrive.
  • If your oven-safe bowls aren't deep enough, transfer the soup to a small baking dish, top with bread and cheese, broil it all together, and ladle into regular bowls at the table.
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