French Onion Soup (Printable Version)

Savory French bistro soup with caramelized alliums, rich broth, and melted Gruyère on toasted bread.

# Ingredient List:

→ Alliums

01 - 4 large yellow onions, thinly sliced
02 - 2 large leeks, white and light green parts only, cleaned and thinly sliced
03 - 3 shallots, thinly sliced
04 - 3 garlic cloves, minced

→ Fats

05 - 3 tablespoons unsalted butter
06 - 2 tablespoons olive oil

→ Broth & Umami

07 - 8 cups high-quality beef broth
08 - 1 tablespoon Worcestershire sauce
09 - 2 teaspoons soy sauce
10 - 1/2 cup dry white wine
11 - 2 teaspoons fresh thyme leaves
12 - 1 bay leaf

→ Bread & Cheese

13 - 1 baguette, sliced into 1/2-inch rounds
14 - 2 cups Gruyère cheese, grated
15 - 1/2 cup Parmesan cheese, grated

→ Seasonings

16 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat.
02 - Add the sliced onions, leeks, and shallots. Sauté, stirring frequently, until very soft and deep golden brown, approximately 35 to 40 minutes. Add the minced garlic and cook for 2 minutes more.
03 - Deglaze the pot with white wine, scraping up any browned bits from the bottom.
04 - Stir in the beef broth, Worcestershire sauce, soy sauce, thyme, and bay leaf. Bring to a simmer. Reduce heat and cook uncovered for 30 minutes, stirring occasionally.
05 - Season with salt and pepper to taste. Remove the bay leaf.
06 - Preheat the oven broiler to high setting.
07 - Arrange baguette slices on a baking sheet and toast under the broiler until golden, approximately 1 to 2 minutes per side.
08 - Ladle the hot soup into oven-safe bowls. Top each with toasted baguette slices and a generous amount of Gruyère and Parmesan cheese.
09 - Place bowls under the broiler until the cheese is melted and bubbly, approximately 3 to 5 minutes.
10 - Serve immediately, garnished with extra thyme if desired.

# Expert Tips:

01 -
  • The slow caramelization process creates a depth that simply cant be rushed or faked, giving you a restaurant-quality soup that will make everyone think youve been cooking all day.
  • The combination of three different alliums creates layers of sweetness that balance perfectly with the savory broth, making this the soup youll crave whenever the temperature drops.
02 -
  • The color of your onions is everything, so dont rush the caramelization, which can take up to 45 minutes for that deep mahogany color that signals proper development of the sweet, complex flavors.
  • I once tried to shortcut the process with higher heat and ended up with bitter, burned onions that ruined the whole pot, teaching me that good French onion soup is a meditation on patience.
03 -
  • For make-ahead convenience, prepare the soup base up to three days before serving, then simply reheat, top with bread and cheese, and broil just before serving, making this perfect for entertaining.
  • Save parmesan rinds in your freezer and add one to the simmering broth for an unbelievable depth that will have guests trying to identify that mysterious something extra.
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