Description
This French Onion Soup is a cozy, classic bistro dish made with deeply caramelized onions, rich beef broth, and a crown of melted Gruyère cheese atop crusty toasted bread. It’s simple yet luxurious and perfect for a cold night in. Made with just a handful of pantry staples, it’s budget-friendly and big on flavor. This recipe shows you how to achieve the perfect balance of sweetness, savoriness, and texture—all in one steaming bowl.
Ingredients
Scale
- 5–6 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil (optional)
- 1/2 cup dry white wine or sherry
- 6 cups high-quality beef broth (or vegetable broth for vegetarian version)
- 1 teaspoon salt (adjust to taste)
- Freshly ground black pepper
- 2 teaspoons fresh thyme leaves (or 1/2 tsp dried)
- 1 bay leaf (optional)
- 1 baguette, sliced
- 1 1/2 cups grated Gruyère cheese
Instructions
- Slice onions thinly and evenly.
- In a large soup pot, melt butter over medium heat. Add onions and a pinch of salt.
- Cook onions slowly, stirring frequently, for 30–45 minutes until deep golden and caramelized.
- Add wine and deglaze the pot, scraping up all the brown bits.
- Stir in broth, thyme, bay leaf, and bring to a simmer. Simmer uncovered for 20–25 minutes.
- Toast baguette slices until golden on both sides.
- Ladle hot soup into broiler-safe bowls. Top with toasted bread and grated cheese.
- Broil until cheese is bubbly and golden. Serve hot.
Notes
- Use homemade broth for best results. Add a splash of balsamic vinegar for brightness. For a vegetarian option, use vegetable broth and plant-based cheese.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop + Broiler
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 410
- Sugar: 7g
- Sodium: 860mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg