Print

Classic French Onion Soup

Close-up of a toasted bread slice covered in melted, browned cheese being lifted from a bowl of french onion soup, showing dramatic cheese pulls.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make rich, savory French Onion Soup featuring deeply caramelized onions, a flavorful beef broth, and a melted Gruyere cheese topping.

Ingredients

Scale
  • 3 lbs yellow onions, thinly sliced
  • 4 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 cloves garlic, minced
  • 1/2 cup dry sherry or dry white wine (optional)
  • 6 cups high-quality beef broth
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves
  • 1/4 cup all-purpose flour
  • 1 baguette, sliced 1-inch thick
  • 8 ounces Gruyere cheese, grated
  • Black pepper to taste

Instructions

  1. Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions, salt, and sugar. Cook slowly, stirring occasionally, for 40 to 50 minutes until the onions are deep brown and fully caramelized. Do not rush this step.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. 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.
  4. Sprinkle the flour over the onions and stir well. Cook for 2 minutes.
  5. Pour in the beef broth. Add the bay leaf and thyme. Bring the soup to a simmer, then reduce heat to low, cover partially, and cook for 30 minutes to allow flavors to meld. Remove the bay leaf. Season with pepper.
  6. Preheat your broiler. Arrange the baguette slices on a baking sheet and toast lightly under the broiler until golden brown on both sides.
  7. Ladle the hot soup into oven-safe bowls. Top each bowl with one or two toasted baguette slices.
  8. Generously cover the bread with grated Gruyere cheese. Place the bowls on a baking sheet and broil for 2 to 4 minutes, watching closely, until the cheese is melted, bubbly, and lightly browned. Serve immediately.

Notes

  • For a non-alcoholic version, skip the sherry and add 1 tablespoon of balsamic vinegar along with the beef broth for depth.
  • Use the best quality beef broth you can find; this makes a significant difference in the final flavor.
  • If you do not have Gruyere, Emmentaler or Provolone cheese can be substituted.

Nutrition

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