Classic French Onion Soup (Printable)

Caramelized onions, leeks, and shallots in beef broth with Gruyère-topped toasted baguette for a French classic.

# What You Need:

→ Alliums

01 - 4 large yellow onions, thinly sliced
02 - 2 large leeks, white and light green parts only, cleaned and thinly sliced
03 - 3 shallots, thinly sliced
04 - 3 garlic cloves, minced

→ Fats

05 - 3 tablespoons unsalted butter
06 - 2 tablespoons olive oil

→ Broth & Umami

07 - 8 cups high-quality beef broth
08 - 1 tablespoon Worcestershire sauce
09 - 2 teaspoons soy sauce
10 - 1/2 cup dry white wine
11 - 2 teaspoons fresh thyme leaves
12 - 1 bay leaf

→ Bread & Cheese

13 - 1 baguette, sliced into 1/2-inch rounds
14 - 2 cups Gruyère cheese, grated
15 - 1/2 cup Parmesan cheese, grated

→ Seasonings

16 - Salt and freshly ground black pepper, to taste

# Directions:

01 - In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until shimmering.
02 - Add the sliced onions, leeks, and shallots. Sauté, stirring frequently, until very soft and deep golden brown, approximately 35 to 40 minutes. Add the minced garlic and cook for 2 minutes more.
03 - Pour in the dry white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon.
04 - Stir in the beef broth, Worcestershire sauce, soy sauce, thyme, and bay leaf. Bring to a simmer. Reduce heat and cook uncovered for 30 minutes, stirring occasionally.
05 - Season with salt and pepper to taste. Remove the bay leaf from the pot.
06 - Preheat the oven broiler to high heat.
07 - Arrange baguette slices on a baking sheet and toast under the broiler until golden brown, approximately 1 to 2 minutes per side.
08 - Ladle the hot soup into oven-safe bowls. Top each with toasted baguette slices and a generous amount of Gruyère cheese and Parmesan cheese.
09 - Place bowls under the broiler until the cheese is melted and bubbly, approximately 3 to 5 minutes.
10 - Remove bowls from broiler and serve immediately, garnished with extra thyme if desired.

# Helpful Tips:

01 -
  • The caramelization process turns humble onions into liquid gold, creating a depth of flavor that feels almost decadent.
  • One pot, one oven-safe bowl, and suddenly you're serving something that tastes like you spent hours in a Parisian bistro.
  • It's the kind of dish that makes people pause between spoonfuls and ask for the recipe.
02 -
  • Caramelization cannot be rushed; turning up heat to speed things up results in burnt edges and raw centers, a mistake that teaches itself only once.
  • Always use oven-safe bowls for the final broil, and keep an eye on the cheese so it doesn't blacken; the difference between perfectly melted and overdone is about 60 seconds.
03 -
  • Make the soup a day ahead and refrigerate it; the flavors deepen overnight, and you only need to reheat and add the toasted bread and cheese when you're ready to serve.
  • If you're cooking vegetarian, use a rich vegetable broth and skip the Worcestershire sauce or find a vegetarian version; the soup is still deeply satisfying and unexpected.
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