French Onion Soup (Print Version)

Deeply caramelized onions in rich beef broth with crusty bread and melted Gruyère cheese.

# What You'll Need:

→ Onions

01 - 6 large yellow onions, thinly sliced
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil

→ Broth

04 - 6 cups beef broth or vegetable broth for vegetarian option
05 - 1/2 cup dry white wine, optional

→ Flavorings

06 - 2 cloves garlic, minced
07 - 1 teaspoon sugar
08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
11 - 1 bay leaf

→ Topping

12 - 4 slices crusty French bread, about 1 inch thick
13 - 2 cups grated Gruyère cheese

# How-To Steps:

01 - In a large heavy-bottomed pot, melt the butter with the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until softened, about 15 minutes.
02 - Sprinkle the onions with sugar and salt. Continue to cook, stirring frequently, until the onions are deeply golden and caramelized, about 30 to 40 minutes.
03 - Add the minced garlic and cook for 1 minute more.
04 - Pour in the white wine if using and scrape up any browned bits from the bottom of the pot. Simmer for 2 to 3 minutes.
05 - Add the beef broth, thyme, bay leaf, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Remove and discard the thyme sprigs and bay leaf.
06 - Preheat the broiler. Arrange the bread slices on a baking sheet and toast under the broiler until lightly golden on both sides.
07 - Ladle the hot soup into oven-safe bowls. Top each with a slice of toasted bread and a generous handful of Gruyère cheese.
08 - Place the bowls under the broiler until the cheese is melted and bubbling, 2 to 3 minutes. Serve immediately.

# Expert Tips:

01 -
  • The caramelized onions become so naturally sweet and complex that you'll forget you're basically cooking humble onions into liquid gold.
  • Melted Gruyère on crispy bread transforms a simple bowl into something that feels indulgent enough for a special occasion but easy enough for a weeknight.
  • This is one of those soups that gets better as it sits, making it perfect for meal prep or cooking ahead when you want to impress without stress.
02 -
  • Don't skip or rush the caramelization step—low heat and patience are what separate this from just hot onion broth, and I learned this the hard way by trying to speed things up.
  • Use oven-safe bowls for the final step, or you'll end up with melted handles and regret—I discovered this the embarrassing way.
03 -
  • Rub the toasted bread with a cut garlic clove right before topping with cheese for an extra layer of flavor that elevates the whole thing.
  • If you end up with leftover soup, freeze it without the bread and cheese component, then reassemble when you reheat—this keeps everything fresh and crispy.
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