Classic French Onion Soup (Printable Version)

Rich, comforting French classic featuring deeply caramelized onions in savory broth, topped with toasted baguette and golden bubbly Gruyère cheese.

# Ingredient List:

→ 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
15 - 1 cup Gruyère cheese, grated

# How-To Steps:

01 - In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add sliced onions and stir to coat. Cook, stirring frequently, for 35-40 minutes until onions are deeply caramelized and tender. 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. Sprinkle in the flour and stir continuously for 2 minutes to create a light roux.
03 - Pour the white wine into the pot, scraping the bottom with a wooden spoon to release all browned bits and fond. Add the stock, thyme sprigs, and bay leaf, then bring to a simmer.
04 - Reduce heat to low and simmer uncovered for 20-25 minutes. Remove the thyme sprigs and bay leaf. Season with black pepper and additional salt to taste.
05 - Preheat the oven broiler. Arrange baguette slices on a baking sheet, brush both sides lightly with olive oil, and toast under the broiler for 1-2 minutes per side until golden brown.
06 - Ladle hot soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl and generously cover with grated Gruyère cheese.
07 - Place bowls on a baking sheet and broil for 2-3 minutes until the cheese is melted, bubbling, and golden brown. Serve immediately.

# Expert Tips:

01 -
  • The slow-caramelized onions create a depth of flavor that feels like youve been cooking all day, though its mostly hands-off time.
  • Theres something undeniably comforting about breaking through that cheesy crust into the savory broth below, especially on cold evenings when you need something substantial.
02 -
  • Rushing the onion caramelization is the biggest mistake I made when first attempting this recipe - those extra 15 minutes make the difference between good soup and exceptional soup.
  • Placing the soup bowls on a baking sheet before broiling was a lesson I learned the hard way after a messy oven spill and smoke alarm incident that my family still teases me about.
03 -
  • Adding a small splash of Worcestershire sauce to the broth is my secret weapon that adds an umami depth most restaurant versions lack.
  • Using a mandoline to slice the onions paper-thin ensures they caramelize evenly and melt perfectly into the broth, creating that silky texture that makes this soup so luxurious.
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