Classic French Onion Soup (Printer-Friendly)

Classic bistro-style soup featuring caramelized onions in rich broth, topped with crusty bread and melted Gruyère.

# What You 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 option
05 - 1/2 cup dry white wine, optional

→ Flavorings

06 - 2 cloves garlic, minced
07 - 1 teaspoon granulated 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, approximately 1 inch thick
13 - 2 cups grated Gruyère cheese

# How to Cook:

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 or vegetable 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 Advice:

01 -
  • The slow caramelized onions create depth and sweetness you just cannot rush or replicate
  • That moment when the cheese bubbles and brown under the broiler is worth every minute of waiting
  • It makes the house smell incredible and tastes even better than it smells
02 -
  • Patience with the onions cannot be overstated—this is where all the flavor lives, and nothing can save under-caramelized onions
  • Use oven-safe bowls or transfer to broiler-safe dishes for the final step, as regular ceramic can crack under the broiler's intense heat
03 -
  • Keep the heat at medium or medium-low throughout caramelization—high heat will burn the onions before they properly caramelize
  • A wider pot gives more surface area for evaporation, helping onions brown rather than steam in their own moisture
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