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The Ultimate Classic French Onion Soup

Close-up of rich french onion soup with a thick, cheesy, broiled crouton overflowing the white bowl.
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Make authentic French Onion Soup featuring deeply caramelized onions, a rich savory broth, and a melted Gruyère cheese topping.

Ingredients

Scale
  • 3 lbs yellow onions, thinly sliced
  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 cloves garlic, minced
  • 1/2 cup dry sherry or dry white wine (optional)
  • 8 cups beef broth, low sodium
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1/4 cup all-purpose flour
  • 1 baguette, sliced 1 inch thick
  • 8 ounces Gruyère cheese, grated
  • Freshly ground black pepper to taste

Instructions

  1. Melt butter and olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced onions, salt, and sugar.
  2. Cook the onions slowly, stirring occasionally, for 45 to 60 minutes until they are deep brown and fully caramelized. This slow cooking builds the flavor base.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. If using, pour in the sherry or wine. Scrape up any browned bits from the bottom of the pot and let the liquid reduce by half, about 5 minutes.
  5. Sprinkle the flour over the onions and stir well. Cook for 2 minutes.
  6. Pour in the beef broth. Add the bay leaf and thyme sprig. Bring the soup to a simmer, then reduce heat to low, cover partially, and cook for 30 minutes. Remove the bay leaf and thyme sprig before serving. Season with pepper.
  7. Preheat your broiler. Place the baguette slices on a baking sheet and toast lightly under the broiler until golden brown on both sides.
  8. Ladle the soup into oven-safe bowls. Top each bowl with one or two toasted baguette slices.
  9. Generously cover the bread with grated Gruyère cheese.
  10. Place the bowls on a baking sheet and broil for 2 to 4 minutes, watching carefully, until the cheese is melted, bubbly, and golden brown. Serve immediately.

Notes

  • For a wine-free version, skip step 4 and add 1/2 cup of the beef broth to deglaze the pot instead.
  • Use high-quality beef broth for the best flavor in this simple soup.
  • If you do not have Gruyère, Emmentaler or Provolone can be substituted, though the flavor profile will change slightly.

Nutrition

Find it online: https://tastytipster.com/french-onion-soup-recipe-classic-easy/