Print

Classic French Onion Soup Recipe: Rich Broth and Gruyère Topping

A spoonful of cheesy bread being lifted from a bowl of rich french onion soup recipe, showing long cheese pulls.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich, savory French Onion Soup that tastes like a Parisian bistro favorite. This recipe focuses on deeply caramelized onions and a perfectly melted Gruyère cheese crust on toasted baguette slices.

Ingredients

Scale
  • 5 large yellow onions, thinly sliced
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (optional)
  • 8 cups high-quality beef stock
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves
  • Salt and black pepper to taste
  • 1 baguette, sliced into 1-inch thick rounds
  • 1 1/2 cups grated Gruyère cheese
  • 1/2 cup grated Swiss or Provolone cheese (optional, for extra melt)

Instructions

  1. In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced onions, salt, and sugar.
  2. Cook the onions slowly, stirring every 5 to 10 minutes. Reduce the heat to medium-low after 20 minutes. Continue cooking for 45 to 60 minutes, stirring occasionally, until the onions are deep brown, sweet, and fully caramelized. Do not rush this step for the best flavor.
  3. Add the minced garlic and cook for 1 minute until fragrant. If using wine, pour it in and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3 minutes.
  4. Pour in the beef stock. Add the bay leaves and thyme. Bring the soup to a simmer, then reduce the heat to low, cover partially, and let it cook for 30 minutes to allow the flavors to meld. Season with salt and pepper to your taste. Remove the bay leaves.
  5. Preheat your broiler. Place the baguette slices on a baking sheet and toast them lightly under the broiler for 1 to 2 minutes per side.
  6. Ladle the hot soup into oven-safe bowls. Float one or two toasted baguette slices on top of the soup in each bowl.
  7. Generously top the bread with the grated Gruyère and any optional extra cheese. Place the bowls on a baking sheet and broil for 2 to 4 minutes, watching closely, until the cheese is melted, bubbly, and golden brown.

Notes

  • For a vegetarian version, substitute the beef stock with a rich vegetable broth.
  • If you do not have oven-safe bowls, you can melt the cheese on the bread slices separately and then float the cheesy croutons on top of the soup just before serving.
  • The slow caramelization of the onions is key to achieving that deep, savory flavor characteristic of authentic French Onion Soup.

Nutrition

Find it online: https://delishcraze.com/french-onion-soup-recipe-classic-rich-and-cheesy/