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French Onion Soup

French onion soup with slow-caramelized onions and a rich beef broth simmered with thyme and bay leaf. Topped with toasted baguette and broiled Gruyère until melted and bubbling for a classic cheese crust.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: French
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Onions
  • 4 lb yellow onions thinly sliced
Fats and aromatics
  • 4 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 cup dry white wine or sherry
  • 6 cup beef broth
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tsp Worcestershire sauce
  • 0.5 tsp Salt and pepper to taste
Bread and cheeses
  • 6 baguette or French bread slices, toasted
  • 2 cup Gruyere cheese shredded
  • 0.5 cup parmesan grated

Equipment

  • 1 Dutch oven

Method
 

Caramelize the onions
  1. Melt the butter with the olive oil in a large heavy pot over medium heat, then add the sliced onions and 1/2 teaspoon salt. Stir to coat and get the onions sizzling.
  2. Cook the onions for 60-70 minutes, stirring every 10-15 minutes, until deeply golden, jammy, and caramelized. Pause occasionally to scrape the bottom if any dark bits form.
Build the soup
  1. Deglaze with the white wine or sherry and cook for 3 minutes, scraping up all browned bits from the pot. The liquid should reduce slightly and look glossy.
  2. Add the beef broth, thyme, bay leaf, and Worcestershire sauce, then bring to a simmer. Reduce heat to maintain a gentle simmer and cook for 20 minutes.
  3. Remove the thyme and bay leaf, then season to taste with salt and pepper. Taste the broth and adjust until the flavor is balanced.
Broil the cheese topping
  1. Ladle the hot soup into oven-safe crocks and float the toasted baguette slices on top. Press them lightly so they absorb broth around the edges.
  2. Pile the Gruyère and parmesan over the bread, then broil for 3-4 minutes until melted and bubbly. Pull when the cheese is golden and actively bubbling.

Notes

For maximum flavor, keep the onions at a steady medium heat and stir on schedule; uneven stirring can cause bitter scorching. Store covered in the refrigerator for up to 4 days; reheat on the stovetop until hot, then broil fresh cheese-on-bread just before serving. Freezing is not ideal due to onion texture, but the soup (without bread topping) can be frozen up to 2 months and reheated gently. For a lighter option, use half the butter and swap half the Gruyère for part-skim or a meltable cheese blend.