Classic French Onion Soup
Rich and savory soup with caramelized onions, beef broth, and melted cheese.
20 mins
Prep Time
50 mins
Cook Time
4
Servings
Ingredients
- 4 large yellow onions, thinly sliced
- 4 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups beef broth
- 2 cups chicken broth
- 1/2 cup dry white wine
- 1 tbsp all-purpose flour
- 1 tsp Worcestershire sauce
- 1 bay leaf
- 1/2 tsp dried thyme
- 1 baguette, sliced
- 1 1/2 cups grated Gruyère cheese
Nutrition Facts
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Instructions
Melt butter with olive oil in a large pot over medium heat. Add the sliced onions and stir to coat with the butter and oil.
Cook onions for about 10 minutes, stirring occasionally, until they start to soften. Sprinkle sugar, salt, and black pepper over the onions.
Continue cooking the onions for 30-40 minutes, stirring frequently, until they turn deep golden brown and caramelize.
Sprinkle flour over the caramelized onions and stir well to combine. Cook for 1 minute to remove the raw flour taste.
Pour in the white wine to deglaze the pot, scraping up any browned bits. Add beef broth, chicken broth, Worcestershire sauce, bay leaf, and thyme. Bring to a simmer.
Simmer the soup for 20 minutes, then remove the bay leaf. Taste and adjust seasoning if needed.
While the soup simmers, toast the baguette slices until golden and crisp.
Ladle the soup into oven-safe bowls. Top with toasted baguette slices and a generous amount of Gruyère cheese.
Broil the soup bowls for 2-3 minutes until the cheese is bubbly and golden brown. Serve immediately.
Chef's Tips
- Onion Selection: Yellow onions work best for their balance of sweetness and sharpness when caramelized.
- Caramelization: Be patient with the onions - proper caramelization is key to the soup's deep flavor.
- Cheese Options: Emmental or Comté cheese can be used instead of Gruyère for a slightly different flavor.
- Broth Tip: For a richer flavor, use homemade beef broth if available.
- Wine Substitute: If you don't have white wine, you can use a splash of dry vermouth or skip it entirely.
- Make Ahead: The soup (without bread and cheese) can be made 2-3 days in advance and reheated before serving.
- Vegetarian Option: Substitute the beef broth with mushroom broth for a vegetarian version.
