French Onion Soup
A deeply savory French onion soup made with slow-caramelized onions, rich beef broth, and finished with toasted baguette slices and melted Gruyère for the ultimate comfort classic.
Servings: 6 Servings
Calories: 405kcal
Equipment
- Large heavy-bottom pot or Dutch oven
- Cutting Board
- Chefs Knife
- Wooden spoon or Spatula
- Ladle
- Baking sheet
- Oven-safe soup bowls or crocks
Ingredients
Soup
- 3 lb Yellow Onions Cut in various thicknesses
- 3 tbsp Butter
- 1 tbsp Olive Oil
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1 tsp Sugar Optional, helps browning
- 2 cloves Garlic Minced
- ¼ cup Dry White Wine
- 1 tbsp Dry Sherry
- 6 cups Beef Broth
- 1 cup Beef Consommé Optional but recommended
- 2 sprigs Fresh Thyme or ½ tsp dried
- 1 Bay Leaf
Topping
- 12 Toasted baguette slices
- 1½ cups grated Gruyère
- ½ cup grated Swiss optional, budget-friendly blend or mozzarella, or provolone.
Instructions
- Prep the Onions - Peel and slice the onions into a mix of thin and slightly thicker slices to create texture in the finished soup.
- Start the Caramelization - Heat the butter and olive oil in a large pot over medium heat. Add the onions, kosher salt, and black pepper. Stir to coat evenly.
- Slowly Caramelize - Cook the onions for 35–45 minutes, stirring every few minutes. Allow them to soften, release moisture, and gradually turn deep golden brown. Add the sugar if using to help speed browning.
- Add Garlic - Once the onions are deeply caramelized, add the minced garlic and cook for 30 seconds until fragrant.
- Deglaze - Pour in the white wine and dry sherry. Scrape the bottom of the pot to release all the browned bits. Simmer for 2–3 minutes until slightly reduced.
- Build the Broth - Add the beef broth, beef consommé (if using), thyme, and bay leaf. Stir well and bring to a gentle simmer.
- Simmer - Reduce heat to low and simmer uncovered for 30 minutes, allowing the flavors to fully develop. Remove thyme sprigs and bay leaf before serving.
- Prepare the Toppings - While the soup simmers, toast the baguette slices until crisp. Set aside.
- Assemble & Broil - Ladle soup into oven-safe bowls. Top each with toasted baguette slices, grated Gruyère, and Swiss (or alternate cheese). Place under the broiler for 2–3 minutes, until bubbly and golden.
- Serve - Carefully remove from the oven and serve hot.
Nutrition
Serving: 6g | Calories: 405kcal | Carbohydrates: 40g | Protein: 20g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 45mg | Sodium: 2014mg | Potassium: 534mg | Fiber: 5g | Sugar: 15g | Vitamin A: 409IU | Vitamin C: 18mg | Calcium: 503mg | Iron: 1mg
