Classic French Onion Soup (Print Version)

Golden caramelized onions simmered in beef broth, topped with toasted bread and melted Gruyère 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 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 for about 15 minutes.
02 - Sprinkle the onions with sugar and salt. Continue to cook, stirring frequently, until the onions are deeply golden and caramelized for about 30-40 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 2-3 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, 2-3 minutes. Serve immediately.

# Expert Advice:

01 -
  • The sweet caramelized onions and savory broth create this incredible depth that will make you close your eyes with each spoonful, just like I still do.
  • Once you master this technique, it becomes this wonderful ritual that fills your home with the most mouthwatering aroma for hours.
02 -
  • The first time I made this, I rushed the onions and ended up with pale, flavorless soup instead of the deep amber magic that comes only from proper caramelization.
  • I discovered that using both butter and olive oil prevents burning while still getting that rich dairy flavor, a game-changer for perfect onions every time.
03 -
  • Slice your onions from pole to pole rather than in rings to get longer strands that hold together better in the finished soup.
  • Rubbing the toasted bread with a cut garlic clove before topping with cheese adds an aromatic element that elevates the entire dish without overpowering it.
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