French Onion Soup (Printable)

Golden caramelized onions in rich beef broth with crusty bread and bubbly Gruyère topping

# Components:

→ 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

# Method:

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

# Expert Advice:

01 -
  • The soup tastes exponentially better than it should, given how simple the ingredient list actually is.
  • Those caramelized onions develop a sweet, complex depth that lingers on your tongue long after you finish eating.
  • It's the kind of dish that makes your kitchen smell so incredible your neighbors might ask what you're cooking.
  • One bowl feels luxurious enough for a cozy dinner but humble enough to share without pretense.
02 -
  • The caramelization step cannot be rushed—turning up the heat will burn the onions and ruin the whole dish, and I learned this the hard way on my second attempt.
  • Using a heavy-bottomed pot makes an enormous difference because it distributes heat evenly and prevents scorching on the bottom.
  • If your oven-safe bowls aren't truly oven-safe, the sudden temperature change under the broiler can crack them; test one first if unsure.
03 -
  • Make the soup up to the broiler step a day ahead, then finish it fresh—the flavor actually deepens overnight in the refrigerator.
  • Don't skimp on the caramelization time; those extra 10 minutes make the difference between good soup and soup that people ask you to make again.
  • If your broiler tends to brown things too quickly, place the filled bowls on a lower oven rack and watch them carefully rather than putting them directly under the heat.
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