Classic French Onion Soup

French Onion Soup is a labor of love—the slow caramelization of the onions is what gives this soup its incredible depth of flavor. Don't rush this step! The result is a rich, savory soup with that iconic cheese-covered bread on top.

Ingredients

Instructions

1. 1

   Melt butter in a large Dutch oven over medium heat. Add sliced onions, sugar, and salt. Stir to coat.

2. 2

   Cook onions, stirring occasionally, for 45-60 minutes until deeply golden and caramelized. Reduce heat if browning too quickly.

3. 3

   Add garlic and cook for 1 minute until fragrant.

4. 4

   Pour in the white wine, scraping up any browned bits from the bottom. Simmer until wine is mostly evaporated.

5. 5

   Add beef broth, thyme sprigs, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes.

6. 6

   Meanwhile, toast the baguette slices under the broiler until lightly golden on both sides.

7. 7

   Preheat broiler to high. Ladle soup into oven-safe bowls.

8. 8

   Top each bowl with a toasted baguette slice and a generous handful of Gruyère cheese.

9. 9

   Place bowls on a baking sheet and broil for 2-3 minutes until cheese is bubbly and golden brown.

10. 10

    Garnish with fresh thyme and serve immediately. Careful—bowls will be very hot!

Chef's Tips

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, use a microwave at 50% power or warm in a covered pan over medium-low heat until heated through. For best texture, avoid reheating more than once.

Nutrition Information