Classic French Onion Soup (Printable)

Rich French classic with caramelized onions, savory broth, toasted bread, and melted Gruyère cheese.

# Components:

→ 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, 1 inch thick
14 - 1 tablespoon olive oil for bread
15 - 1 cup Gruyère cheese, grated

# Method:

01 - In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add sliced onions and stir to coat evenly. Cook, stirring frequently, until onions are soft and deeply caramelized, about 35 to 40 minutes. Add sugar and salt halfway through cooking to enhance caramelization.
02 - Add minced garlic to the caramelized onions and cook for 1 minute until fragrant.
03 - Sprinkle flour over the onion mixture and cook, stirring constantly, for 2 minutes to create a light thickening base.
04 - Pour in dry white wine and scrape the bottom of the pot vigorously with a wooden spoon to release all browned flavorful bits.
05 - Pour in stock and add thyme sprigs and bay leaf. Bring to a simmer over medium-high heat, then reduce heat to low and cook uncovered for 20 to 25 minutes. Remove thyme and bay leaf. Season with pepper and additional salt to taste.
06 - Preheat oven broiler. Arrange baguette slices on a baking sheet, brush both sides with olive oil, and broil until golden, about 1 to 2 minutes per side.
07 - Ladle hot soup into oven-safe bowls. Top each bowl with one toasted baguette slice and cover generously with grated Gruyère cheese.
08 - Place bowls on a baking sheet and broil for 2 to 3 minutes until cheese is melted, bubbly, and golden brown. Serve immediately.

# Expert Advice:

01 -
  • The process of deep caramelization creates an unparalleled depth of flavor.
  • The combination of melted Gruyère and toasted baguette provides a luxurious, cheesy topping.
  • It uses simple, accessible ingredients to achieve restaurant-quality results at home.
  • This recipe is easily adaptable for vegetarian diets using high-quality vegetable stock.
02 -
  • Patience is key; don't rush the onions, as the slow caramelization is the primary source of the soup's flavor.
  • Always use oven-safe soup bowls to prevent cracking under the high heat of the broiler.
  • Fresh herbs like thyme and bay leaf provide a much brighter aroma than their dried counterparts.
  • Keep a close eye on the bowls while broiling, as Gruyère can go from perfectly bubbly to burnt very quickly.
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