Classic French Onion Soup (Printable)

Deeply caramelized onions in savory broth, crowned with toasted baguette and melted Gruyère cheese.

# What You Need:

→ Onions

01 - 3 large yellow onions, thinly sliced
02 - 1 tablespoon unsalted butter
03 - 1 tablespoon olive oil

→ Soup Base

04 - 2 cloves garlic, minced
05 - 1 teaspoon sugar
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
08 - 2 tablespoons all-purpose flour
09 - 1/2 cup dry white wine
10 - 5 cups beef or vegetable stock
11 - 2 sprigs fresh thyme
12 - 1 bay leaf

→ Topping

13 - 4 slices French baguette, 1 inch thick
14 - 1 tablespoon olive oil for bread
15 - 1 cup Gruyère cheese, grated

# Directions:

01 - Heat butter and olive oil in a large pot over medium heat. Add sliced onions and stir to coat. Cook, stirring frequently, for 35-40 minutes until deeply caramelized. Add sugar and salt halfway through to enhance caramelization.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the onion mixture and stir constantly for 2 minutes to thicken.
04 - Pour white wine into the pot and scrape the bottom to release all browned bits and fond.
05 - Pour in stock, add thyme sprigs and bay leaf. Bring to a simmer, then reduce heat and cook uncovered for 20-25 minutes. Remove thyme and bay leaf, then season with pepper and salt to taste.
06 - Preheat broiler. Arrange baguette slices on a baking sheet, brush both sides with olive oil, and toast under the broiler for 1-2 minutes per side until golden.
07 - Ladle hot soup into oven-safe bowls. Top each with a toasted baguette slice and cover generously with grated Gruyère cheese.
08 - Place bowls on a baking sheet and broil for 2-3 minutes until cheese is melted, bubbly, and golden brown. Serve immediately.

# Helpful Tips:

01 -
  • The caramelization creates a deep, almost sweet flavor that nobody expects from just onions and butter.
  • That moment when the broiler melts the cheese into a golden crust is pure kitchen magic worth experiencing.
  • It looks fancy enough to serve guests but honest enough to eat alone on a Wednesday night.
02 -
  • Patience with caramelization is non-negotiable—rushing this step means your soup will taste like hot onion broth instead of something special, and there's no catching up later.
  • The broiler for toasting bread and melting cheese is crucial; don't try to do this in a regular oven or the timing falls apart and your toppings won't brown properly.
03 -
  • If you have time, make this soup the day before and reheat it—the flavors deepen overnight and the soup tastes even better the next day.
  • A splash of brandy or sherry added with the wine elevates the whole dish into something that tastes like a restaurant made it, not your home kitchen.
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