Classic French Onion Soup

This classic French Onion Soup is a comforting and flavorful dish that combines deeply caramelized onions in a rich beef broth, topped with a slice of toasted baguette and melted Gruyère cheese. It's a timeless recipe that brings warmth to any table.

Did You Know?
Caramelizing onions slowly is the secret to a truly delicious French Onion Soup. The slow process draws out the onions' natural sweetness, creating a rich, complex base that makes this soup truly special. Patience is key!

Yield

4 servings

Ingredients

4 tablespoons unsalted butter
1 tablespoon vegetable oil
3 pounds yellow onions (about 5 medium), halved and thinly sliced
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon granulated sugar
1 cup dry white wine
2 tablespoons all-purpose flour
6 cups beef broth
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
2 bay leaves
1 small baguette, cut into 1/2-inch slices
8 ounces Gruyère cheese, grated (about 2 cups)

Instructions

Caramelize the Onions: In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, uncovered, stirring occasionally, until the onions are deep golden brown and caramelized, about 45 to 55 minutes. Stir more frequently as they start to brown to prevent burning.

Deglaze with Wine: Add the wine and raise the heat to high. Cook, stirring to scrape up any browned bits from the bottom of the pot, until almost all the liquid has evaporated, about 8 to 10 minutes.

Add Flour: Sprinkle the flour over the onions and cook, stirring constantly, for 1 minute.

Add Broth and Herbs: Add the beef broth, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, then reduce the heat and simmer, uncovered, for about 30 minutes. Remove and discard the bay leaves.

Prepare the Bread: While the soup simmers, preheat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and bake until crisp, about 10 minutes, turning halfway through.

Assemble and Serve: Preheat the broiler. Ladle the soup into oven-safe bowls, leaving room at the top. Place a toasted baguette slice on top of each bowl of soup. Sprinkle generously with Gruyère cheese. Place the bowls on a baking sheet and broil until the cheese is melted and bubbly, about 3 to 5 minutes. Carefully remove from the oven and serve hot.

Nutritional Information (Per Serving)

Calories: 450, Protein: 18g, Carbohydrates: 40g, Fiber: 4g, Net Carbohydrates: 36g, Fat: 22g, Saturated Fat: 13g, Cholesterol: 60mg, Sodium: 1200mg, Sugars: 12g

Kitchen Tips, Great Ideas, How to Save Money

1. Choose Sweet Onions: Vidalia or other sweet onions offer a milder, naturally sweet flavor.
2. Try Different Cheeses: While Gruyère is traditional, Swiss or Emmental cheese work well, too.
3. Add Fresh Herbs: Garnish with fresh thyme or parsley for a bright finish.
4. Make Ahead: Prepare the soup base in advance, and add bread and cheese when ready to serve.
5. Pair with White Wine: A glass of dry white wine complements the flavors perfectly.
6. Make It Vegetarian: Substitute vegetable broth for beef broth for a vegetarian version.
7. Reduce Sodium: Use low-sodium broth and adjust seasoning to taste.
8. Add a Splash of Brandy: Enhance flavor with a dash of brandy or sherry before serving.
9. Serve with a Side Salad: A simple green salad pairs nicely with this rich soup.
10. Save Leftovers: Store without the bread and cheese; add fresh before reheating.

Let’s Learn About the Flavor Boosting Ingredients

Caramelized onions create a rich, sweet base for the soup, while dry white wine deglazes the pot, adding depth to the flavor. Topping the soup with toasted baguette and Gruyère cheese completes this classic with a savory, melted finish that enhances every spoonful.