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French Onion Soup

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Rich caramelized onions simmered in beef broth, crowned with Gruyère-topped baguette slices and broiled until bubbly—a cozy, classic French bistro soup you can make at home.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 3 pounds Vidalia (or other sweet) onions, halved lengthwise and thinly sliced
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¾ teaspoon granulated sugar
  • 1 cup dry white wine
  • 2 tablespoons all-purpose flour
  • 6 cups beef broth
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon dried thyme
  • 2 bay leaves
  • 1 small baguette, cut into ½-inch slices
  • 1 tablespoon dry sherry
  • 8 ounces Gruyère cheese, grated (about 2 cups)
  • ½ cup grated Parmigiano-Reggiano

Instructions

  1. In a large Dutch oven, melt the butter with the oil over medium heat. Add onions, salt, pepper and sugar; cook uncovered, stirring occasionally, until onions are deep golden brown and caramelized, 45–55 minutes.
  2. Raise heat to high, pour in the wine and deglaze, scraping up browned bits, until almost all liquid evaporates, 8–10 minutes.
  3. Stir in the flour and cook 1 minute.
  4. Add beef broth, Worcestershire, thyme and bay leaves. Bring to a boil, reduce to a gentle simmer, cover and cook 30 minutes.
  5. Meanwhile, heat oven to 400 °F (200 °C). Arrange baguette slices on a baking sheet and toast until crisp and golden, about 10 minutes; set aside.
  6. Discard bay leaves, stir in the sherry and taste; adjust seasoning with a few shakes of Worcestershire or a pinch of sugar if desired.
  7. Preheat broiler and place four to six oven-safe soup crocks on a baking sheet. Ladle hot soup into crocks, top each with 1–2 toasted baguette slices, then mound Gruyère and Parmigiano over the bread.
  8. Broil 3–5 minutes, until cheese is melted and bubbling. Let stand a few minutes before serving.

Notes

  • The soup base can be made up to 3 days ahead (or frozen 3 months); reheat before adding toasts and cheese.
  • If you lack broiler-safe crocks, broil cheese-topped toasts separately and float them on the soup in regular bowls.
  • Slow, patient caramelization of the onions is essential for deep flavor—don’t rush this step.
  • For best melt and flavor, use an imported Swiss Gruyère.

Nutrition

Keywords: French onion soup, Gruyère, caramelized onions, bistro soup, comfort food

Find it online: https://zesticook.com/french-onion-soup/