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Best French Onion Soup

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This classic French onion soup is rich, savory, and comforting. Slow-cooked caramelized onions are simmered in a flavorful beef broth, then topped with crusty bread and melted Gruyère cheese for the ultimate comfort food experience. Perfect as a starter or a hearty meal on a chilly evening.

Ingredients

Scale
  • 6 large yellow onions, thinly sliced
  • 4 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 tsp sugar
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (optional)
  • 8 cups beef stock (or vegetable stock for vegetarian version)
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 1 baguette, sliced into 1-inch rounds
  • 2 cups Gruyère cheese, shredded

Instructions

  1. Caramelize the Onions:
    In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add the sliced onions and stir to coat. Sprinkle with sugar and cook, stirring occasionally, until onions are golden and caramelized, about 30-40 minutes. Adjust the heat as needed to prevent burning.
  2. Add Garlic and Wine:
    Stir in minced garlic and cook for 1 minute until fragrant. Deglaze the pan with white wine, scraping up any browned bits, and simmer for 2-3 minutes until the wine reduces slightly.
  3. Simmer the Soup:
    Add the beef stock, thyme sprigs, and bay leaf. Bring to a boil, then reduce the heat and simmer for 20-30 minutes. Remove thyme sprigs and bay leaf. Season with salt and pepper to taste.
  4. Prepare the Topping:
    Preheat the broiler. Arrange baguette slices on a baking sheet and toast under the broiler until lightly golden, about 1-2 minutes per side.
  5. Assemble and Broil:
    Ladle the soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl and sprinkle generously with shredded Gruyère cheese. Place the bowls under the broiler until the cheese is bubbly and golden, about 2-4 minutes.
  6. Serve Hot:
    Carefully remove the bowls from the oven and serve immediately. Enjoy your delicious French onion soup!

Notes

  • For a vegetarian option, use vegetable stock and skip the Gruyère cheese or replace it with a plant-based alternative.
  • To deepen the flavor, use a mix of yellow and sweet onions.
  • If you don’t have Gruyère, Swiss cheese or mozzarella work well too.

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