The Best French Onion Soup
A rich and comforting soup made with caramelized onions, a savory broth, and topped with melted Gruyère cheese over crispy baguette slices. Perfect for a cozy evening or a taste of Paris at home.
Equipment
- Large pot or Dutch oven For caramelizing onions and making the soup.
- Wooden spoon For stirring and scraping up fond (browned bits).
- Ladle For serving the soup into bowls.
- Broiler-safe bowls or crocks Essential for broiling the cheese topping.
- Baking sheet For toasting baguette slices.
Ingredients
For the Soup:
- 6 large yellow onions thinly sliced
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tsp sugar optional, for enhanced caramelization
- 1/2 tsp salt
- 1/4 cup dry white wine or cognac
- 6 cups beef broth or substitute with our chicken broth
- 1 bay leaf
- 2-3 sprigs fresh thyme or 1 tsp dried thyme
- Salt and pepper to taste
For the Topping:
- Baguette slices 1–2 per serving, toasted
- 2 cups shredded Gruyère cheese or a mix of Gruyère and Emmental
Instructions
Caramelize the Onions:
- In a large pot or Dutch oven, melt the butter and olive oil over medium heat. Add the sliced onions, sugar, and salt. Stir to coat evenly, then reduce heat to low. Cook for 45–60 minutes, stirring occasionally, until the onions are deeply golden and caramelized.
Deglaze the Pot:
- Turn up the heat to medium-high and add the white wine or cognac. Stir and scrape the bottom of the pot to release the browned bits. Let the liquid reduce for 2–3 minutes.
Simmer the Broth:
- Add the broth (beef or our chicken broth), bay leaf, and thyme. Bring to a gentle simmer and cook uncovered for 30–40 minutes. Taste and adjust seasoning with salt and pepper.
Prepare the Topping:
- While the soup simmers, toast baguette slices until golden and slightly crisp. Shred the Gruyère cheese and set aside.
Assemble and Broil:
- Ladle the soup into broiler-safe bowls, filling them about 3/4 of the way. Place a toasted baguette slice on top of each serving and sprinkle generously with Gruyère. Broil for 2–3 minutes, or until the cheese is melted, bubbly, and golden brown.
Serve and Enjoy:
- Remove from the broiler carefully and serve immediately. Garnish with a sprig of thyme or a grind of black pepper for an elegant touch.
Notes
Store leftover soup (without bread and cheese) in the refrigerator for up to 3 days or freeze for up to 3 months.
To reheat, warm the soup gently on the stovetop and toast fresh baguette slices with cheese for the topping.
To reheat, warm the soup gently on the stovetop and toast fresh baguette slices with cheese for the topping.