Classic French Onion Soup (Printable)

Caramelized onions in rich broth, topped with crusty bread and melted Gruyère cheese for ultimate comfort.

# What You 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
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
11 - 1 bay leaf

→ Topping

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

# Steps:

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

# Expert Advice:

01 -
  • It tastes like a French restaurant without leaving your kitchen, and that melted cheese moment is absolutely worth the wait.
  • The caramelization teaches you a fundamental cooking technique you'll use forever, making you a better cook just by making this once.
02 -
  • Caramelization is everything—rushing this step gives you burnt onions instead of caramelized ones, and there's no fix once it happens.
  • Use oven-safe bowls or you'll melt your handles off under the broiler, which I learned the messy way and will never forget.
03 -
  • Don't be afraid to taste as you go—the salt and seasonings build in layers, so adjust toward the end when you know how concentrated everything has become.
  • A wooden spoon becomes your best friend during caramelization because it scrapes the bottom without scratching your pot, and it feels better in your hand for this kind of patient, meditative cooking.
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