By Naomi
Few dishes feel more French or more comforting on a chilly autumn evening than a steaming bowl of French onion soup.
This Parisian bistro favorite dates back to the 18th century, when it was considered a humble dish of caramelized onions, broth, and bread.
Over time, it became the iconic gratinéed soup we know today, topped with toasted bread and bubbling melted cheese.
We hope you enjoy this recipe!
Ingredients
For the soup:
- 4 large yellow onions, thinly sliced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp sugar
- 1 tsp salt
- 2 garlic cloves, minced
- 8 cups beef broth (can substitute half beef, half chicken)
- ½ cup dry white wine (optional)
- 2 sprigs fresh thyme (or ½ tsp dried thyme)
- 1 bay leaf
- Freshly ground black pepper, to taste
For the topping:
- 1 baguette, sliced into ½-inch thick rounds
- 2 cups grated Gruyère cheese (or Swiss/Comté as substitutes)
Instructions
Step 1: Caramelize the onions
- In a large heavy-bottomed pot, melt butter with olive oil over medium heat.
- Add the sliced onions, salt, and sugar. Cook, stirring occasionally, until onions turn golden brown and caramelized — about 35–40 minutes.
- Tip: Keep the heat moderate; you want slow caramelization, not burning.
Step 2: Build the soup base
- Add garlic and sauté for 1 minute.
- Deglaze with white wine (if using), scraping up browned bits from the pot.
- Stir in broth, thyme, and bay leaf. Bring to a boil, then reduce heat and let simmer uncovered for 30 minutes.
- Remove thyme and bay leaf before serving.
Step 3: Prepare the bread
- Preheat oven broiler.
- Arrange baguette slices on a baking sheet and toast under the broiler until golden brown, about 1–2 minutes per side.
Step 4: Assemble and broil
- Ladle hot soup into oven-safe bowls.
- Float a toasted baguette slice (or two) on top of each bowl.
- Generously sprinkle with Gruyère cheese.
- Place bowls on a baking sheet and broil until cheese is melted and bubbly, about 2–3 minutes.
Serving
Serve immediately, sprinkled with fresh thyme leaves or a little extra pepper. Pair with a glass of hearty Burgundy red.
Bon appétit!
