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Classic French Onion Soup

Classic French Onion Soup is a warm, comforting dish made with caramelized onions, rich beef broth, and topped with toasted bread and melted cheese. This beloved French classic is perfect as a starter or a light meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine French
Servings 4 People
Calories 300 kcal

Equipment

  • 1 Large heavy-bottomed pot or Dutch oven
  • 1 Wooden spoon
  • 1 Baking sheet
  • 1 Broiler
  • 4 Soup bowls or crocks

Ingredients
  

  • 4 large yellow onions About 2 pounds, thinly sliced.
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cloves garlic Minced.
  • 1 teaspoon fresh thyme leaves Or ½ teaspoon dried thyme.
  • 8 cups beef broth
  • 1 cup dry white wine Optional.
  • 8 slices French baguette About 1-inch thick.
  • 1 ½ cups grated Gruyère cheese Or Swiss cheese.

Instructions
 

  • In a large heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium heat. Add the sliced onions, sugar, salt, and pepper. Stir to combine.
  • Cook the onions on medium heat, stirring occasionally, until they are caramelized and golden brown, about 30-35 minutes. If they begin to stick, reduce the heat and stir more frequently.
  • Add the minced garlic and thyme to the pot and cook for an additional 2 minutes until fragrant.
  • Pour in the beef broth and white wine (if using) and bring to a boil. Reduce the heat and let simmer for 10-15 minutes to allow the flavors to meld.
  • Preheat the broiler in your oven while the soup simmers.
  • Place baguette slices on a baking sheet and toast them under the broiler until golden brown on one side. Flip and toast the other side as well.
  • Once the soup is ready, ladle it into oven-safe bowls or crocks. Top each bowl with 2 slices of toasted baguette and sprinkle with an ample amount of grated Gruyère cheese.
  • Place the bowls under the broiler for about 2-3 minutes, or until the cheese is melted and bubbly. Keep a close eye to avoid burning.
  • Remove from the oven and let cool slightly before serving.

Notes

For added depth of flavor, you can use a combination of beef and chicken broth.
If you prefer a thicker soup, you can add a tablespoon of flour when the onions are caramelized before adding the broth.
The soup can be stored in the refrigerator for up to 3 days and frozen for up to 2 months. Reheat gently on the stove.