Classic French Onion Soup (Printable)

Comforting bowl of deeply caramelized onions in rich broth with melted Gruyère and crusty bread

# Components:

→ Onions

01 - 6 large yellow onions, thinly sliced
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil

→ Broth

04 - 6 cups beef broth
05 - 1/2 cup dry white wine, optional

→ Flavorings

06 - 2 cloves garlic, minced
07 - 1 teaspoon sugar
08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 2 sprigs fresh thyme
11 - 1 bay leaf

→ Topping

12 - 4 slices crusty French bread, 1 inch thick
13 - 2 cups grated Gruyère cheese

# Directions:

01 - In a large heavy-bottomed pot, melt the butter with the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until softened, approximately 15 minutes.
02 - Sprinkle the onions with sugar and salt. Continue to cook, stirring frequently, until the onions are deeply golden and caramelized, approximately 30 to 40 minutes.
03 - Add the minced garlic and cook for 1 minute more.
04 - Pour in the white wine if using and scrape up any browned bits from the bottom of the pot. Simmer for 2 to 3 minutes.
05 - Add the beef broth, thyme, bay leaf, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Remove and discard the thyme sprigs and bay leaf.
06 - Preheat the broiler. Arrange the bread slices on a baking sheet and toast under the broiler until lightly golden on both sides.
07 - Ladle the hot soup into oven-safe bowls. Top each with a slice of toasted bread and a generous handful of Gruyère cheese.
08 - Place the bowls under the broiler until the cheese is melted and bubbling, 2 to 3 minutes. Serve immediately.

# Expert Advice:

01 -
  • The caramelized onions taste nothing like raw onions—they become almost sweet and luxurious, which surprises first-time makers.
  • It feels fancy and restaurant-quality, but honestly requires just one pot and some time, making it perfect for impressing people without stress.
02 -
  • True caramelization takes time and can't be rushed—if you crank the heat to speed it up, you'll burn the onions and end up with bitter soup instead of sweet.
  • Removing those herb sprigs and bay leaf matters because leaving them in makes the soup taste stewed and over-herbed by the time you eat it.
03 -
  • Don't skip the combination of butter and oil—together they prevent burning while building better flavor than either alone.
  • Taste the broth before using it because some store-bought versions are aggressively salty and will throw off your seasoning.
Return