Classic French Onion Soup (Printable)

Rich and comforting French classic featuring caramelized onions in savory broth with toasted baguette and melted Gruyère.

# What You'll 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, about 1 inch thick
14 - 1 tablespoon olive oil for bread
15 - 1 cup Gruyère cheese, grated

# Steps:

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

# Expert Advice:

01 -
  • The slow-cooked onions create a natural sweetness that balances perfectly with the savory broth in a way store-bought versions never capture.
  • Theres something almost therapeutic about stirring the onions as they gradually transform, making your whole home smell like a Parisian bistro.
02 -
  • Rushing the onion caramelization is the most common mistake - I once tried to speed it up with higher heat and ended up with bitter, burnt soup that went straight to the trash.
  • Individual oven-safe crocks make the difference between good and great French onion soup - I discovered that wide, shallow bowls maximize the bread-to-soup ratio and create more surface area for that irresistible cheese crust.
03 -
  • For even more depth, deglaze the pan with a tablespoon of cognac before adding the wine - a trick I learned from a chef in Lyon that adds a subtle complexity most restaurant versions lack.
  • The bread should sit just at the surface of the soup, not completely submerged, allowing it to soak up broth from below while maintaining a crisp top that supports the cheese.
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