Classic French Onion Soup
A timeless French classic featuring deeply caramelized onions in rich beef broth, topped with crusty bread and melted Gruyère cheese for the ultimate comfort food experience.
Classic French Onion Soup
Updated 13 days ago
Ingredients
day-old, sliced into ¾-inch rounds, French
- Beef Broth8 cups
high quality, preferably homemade
- Black Pepper½ teaspoon
freshly ground
- Butter4 tablespoons
unsalted
- Gruyère Cheese2 cups
freshly grated
- Olive Oil2 tablespoons
- Onion6 large
thinly sliced (about 3 pounds), yellow
- Parmesan Cheese½ cup
freshly grated
- Salt1 teaspoon
- Sugar1 teaspoon
to help caramelization
- Thyme2 teaspoons
or 1 teaspoon dried, fresh
- White Wine½ cup
optional, can substitute with more broth, dry
Instructions
- Caramelize the Onions: In a large, heavy-bottomed pot or Dutch oven, melt butter with olive oil over medium heat. Add sliced onions, salt, and sugar. Cook, stirring occasionally, for 45-60 minutes until onions are deep golden brown and caramelized. This step is crucial for flavor!
- Deglaze: Add white wine (if using) and scrape up any browned bits from the bottom of the pot. Cook for 2-3 minutes until wine reduces slightly.
- Add Broth and Seasonings: Pour in beef broth, add thyme, bay leaves, and black pepper. Bring to a boil, then reduce heat and simmer for 30 minutes to develop flavors.
- Prepare Bread: Meanwhile, preheat oven to 450°F. Arrange baguette slices on a baking sheet and toast for 10-15 minutes until golden and crispy.
- Season and Strain: Remove bay leaves from soup and taste for seasoning. Adjust salt and pepper as needed.
- Assemble for Broiling: Preheat broiler. Ladle soup into oven-safe crocks or bowls. Float 1-2 pieces of toasted bread on top of each serving.
- Add Cheese: Sprinkle generously with Gruyère and Parmesan cheese, covering the bread and soup surface.
- Broil: Place under broiler for 2-4 minutes until cheese is bubbly and golden brown. Watch carefully to prevent burning.
- Serve: Serve immediately while cheese is still bubbling hot.
French Chef Tips
- Patience with Onions: The key to authentic French onion soup is properly caramelized onions. Don't rush this step - it takes 45-60 minutes for the natural sugars to develop that rich, sweet flavor.
- Quality Ingredients: Use high-quality beef broth and real Gruyère cheese. These two ingredients make or break the dish.
- Bread Choice: Day-old French bread works best as it won't get soggy in the soup. The bread should be sturdy enough to hold the cheese.
- Broiler Safety: Watch the cheese carefully under the broiler - it can go from perfectly golden to burnt very quickly.
Frequently Asked Questions
True caramelization takes 45-60 minutes over medium heat. Don't rush this process - it's what gives French onion soup its signature deep, sweet flavor. The onions should be deep golden brown, not just softened.
Yes! The soup base can be made up to 3 days ahead and refrigerated. When ready to serve, reheat the soup, then proceed with the bread and cheese topping steps.
You can toast the bread separately, top with cheese, and broil until melted, then float the cheesy bread on top of the soup in regular bowls. It won't be quite as traditional but still delicious.
Gruyère is traditional and preferred for its nutty flavor and excellent melting qualities. Swiss cheese is the closest substitute, though it won't have quite the same depth of flavor.
The wine adds depth and helps deglaze the pan, but it's optional. You can substitute with an extra ½ cup of beef broth and still have delicious soup.