Classic French Onion Soup (Printable)

Rich, comforting soup featuring caramelized onions in beef broth topped with crusty bread and melted Gruyère cheese.

# What you'll need:

→ Onions

01 - 6 large yellow onions, thinly sliced
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil

→ Broth

04 - 6 cups beef broth or vegetable broth
05 - 1/2 cup dry white wine, optional

→ Flavorings

06 - 2 cloves garlic, minced
07 - 1 teaspoon sugar
08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
11 - 1 bay leaf

→ Topping

12 - 4 slices crusty French bread, about 1 inch thick
13 - 2 cups grated Gruyère cheese

# How to make it:

01 - In a large heavy-bottomed pot, melt the butter with the olive oil over medium heat.
02 - Add the sliced onions and cook, stirring occasionally, until softened, about 15 minutes.
03 - Sprinkle the onions with sugar and salt. Continue to cook, stirring frequently, until the onions are deeply golden and caramelized, 30 to 40 minutes.
04 - Add the minced garlic and cook for 1 minute more.
05 - Pour in the white wine if using and scrape up any browned bits from the bottom of the pot. Simmer for 2 to 3 minutes.
06 - Add the beef broth, thyme, bay leaf, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Remove and discard the thyme sprigs and bay leaf.
07 - Preheat the broiler. Arrange the bread slices on a baking sheet and toast under the broiler until lightly golden on both sides.
08 - Ladle the hot soup into oven-safe bowls. Top each with a slice of toasted bread and a generous handful of Gruyère cheese.
09 - Place the bowls under the broiler until the cheese is melted and bubbling, 2 to 3 minutes. Serve immediately.

# Expert suggestions:

01 -
  • Those caramelized onions become so soft and silky they practically dissolve into the broth, giving you flavor that tastes like you've been stirring it all day.
  • The contrast between the creamy melted cheese and the savory depth of beef broth is genuinely addictive, especially on cold evenings when you need something that feels like a hug.
  • It looks impressive enough to serve guests but honest enough to make for yourself on a Tuesday night without fanfare.
02 -
  • Don't skip the caramelization phase or try to rush it by turning up the heat; high heat makes onions brown on the outside while staying raw inside, and that changes the whole character of the soup.
  • The bread needs to be thick and crusty enough to support the weight of soup and cheese without immediately dissolving; thin bread turns to mush, and that's actually disappointing.
03 -
  • If you rub the toasted bread with a cut garlic clove before assembling the soup, it adds a subtle savory note that people taste but can't quite name.
  • Make the soup up to the deglazing step the day before, then reheat and add broth when you're ready to serve—this actually deepens the flavors and saves you time on busy nights.
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