Classic French Onion Soup
Rich and savory caramelized onion soup topped with melted cheese and toasted bread.
20 mins
Prep Time
50 mins
Cook Time
4
Servings
Ingredients
- 4 large yellow onions, thinly sliced
- 3 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
- 2 tbsp all-purpose flour
- 1 tsp Worcestershire sauce
- 1 bay leaf
- 4 slices French bread, toasted
- 1 1/2 cups grated Gruyère cheese
Nutrition Facts
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Instructions
Melt butter and olive oil in a large pot over medium heat. Add the sliced onions and stir to coat with the butter and oil.
Cook the onions, stirring occasionally, for about 20 minutes until they become soft and translucent.
Sprinkle sugar, salt, and black pepper over the onions. Continue cooking, stirring frequently, for another 20-30 minutes until the onions are deeply caramelized and brown.
Sprinkle flour over the caramelized onions and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
Pour in the white wine and scrape the bottom of the pot to deglaze. Let it simmer for 2-3 minutes until the wine reduces slightly.
Add the beef broth, chicken broth, Worcestershire sauce, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove the bay leaf.
Preheat the broiler. Ladle the soup into oven-safe bowls. Top each bowl with a slice of toasted French bread and a generous amount of grated Gruyère cheese.
Place the bowls under the broiler for 2-3 minutes until the cheese is melted and bubbly. Serve immediately.
Chef's Tips
- Onion Slicing: Use a mandoline for evenly sliced onions, which caramelize more uniformly.
- Low and Slow: Caramelizing onions takes time—don’t rush it. The deeper the color, the richer the flavor.
- Broth Options: For a vegetarian version, use vegetable broth instead of beef and chicken broth.
- Cheese Choices: Emmental or Swiss cheese can be used if Gruyère is unavailable.
- Wine Substitute: If you prefer not to use wine, substitute with additional broth and a splash of balsamic vinegar for depth.
- Storage: Store leftover soup (without bread and cheese) in the fridge for up to 3 days. Reheat before serving.
