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French Onion Soup

French Onion Soup is a comforting dish that highlights slow caramelization of onions, which develop rich sweetness and deep color through gentle, patient cooking. The caramelized onions form a flavorful base, topped with toasted baguette slices and melted Gruyère cheese, resulting in a bubbling, golden crust with a smooth, savory broth. The final dish boasts a warm, inviting appearance with a luscious, cheesy topping and tender, caramelized onions.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 400
Ingredients Equipment Method

Ingredients
  

  • 4 large yellow onions preferably sweet for better caramelization
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 0.5 cup dry white wine optional, for deglazing
  • 4 cups beef or vegetable broth preferably homemade for depth
  • 1 sprig fresh thyme
  • 1 bay leaf bay leaf
  • to taste salt and pepper
  • 1 baguette baguette sliced into ½-inch rounds, toasted
  • 1 ½ cups Gruyère cheese grated

Equipment

  • Wide sauté pan
  • Wooden spoon
  • Sharp knife
  • Baking sheet
  • Ovenproof bowls
  • Broiler or oven with grill setting

Method
 

  1. Peel and thinly slice the onions, keeping the slices consistent for even caramelization.
  2. Heat a wide, heavy-bottomed sauté pan over medium-low heat and add the butter and olive oil. Once melted and fragrant, add the sliced onions and a pinch of salt.
  3. Cook the onions slowly, stirring every 8-10 minutes, until they turn a deep golden brown and smell sweet, about 45-60 minutes. The onions will become soft, fragrant, and dark amber in color.
  4. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3-4 minutes, until the mixture is fragrant and slightly syrupy.
  5. Add the broth, thyme sprig, and bay leaf to the pan. Bring to a gentle simmer and cook uncovered for 20 minutes, allowing the flavors to meld and intensify. Skim off any foam or impurities that rise to the surface.
  6. Remove the thyme sprig and bay leaf. Taste the soup and season with salt and pepper as needed.
  7. While the soup simmers, slice the baguette into ½-inch rounds and toast them on a baking sheet at 180°C (350°F) until golden and crispy, about 10 minutes.
  8. Preheat the broiler or oven grill. Ladle the hot soup into ovenproof bowls, then top each with a toasted baguette slice and a generous sprinkle of grated Gruyère cheese.
  9. Place the bowls under the broiler until the cheese bubbles and turns golden brown, about 2-4 minutes. Keep a close eye to prevent burning.
  10. Carefully remove the bowls from the oven and let rest for 2 minutes. Serve hot, garnished with a little extra thyme if desired.