Classic French Onion Soup

Rich, savory, and topped with toasted bread and bubbly melted cheese, French Onion Soup is a timeless comfort food that’s surprisingly easy to make at home.

Ingredients (Serves 4–6)

Soup

• 4 large yellow onions, thinly sliced
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon sugar (optional, helps with caramelization)
• 2 tablespoons all-purpose flour
• 6 cups (1.4 L) beef broth
• ½ cup (120 ml) dry white wine or dry sherry (optional)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 1 bay leaf
• Salt and freshly ground black pepper, to taste

Topping

• 4–6 slices French baguette
• 1½ cups (150 g) shredded Gruyère cheese
• ½ cup (50 g) shredded Swiss or mozzarella cheese (optional)

Instructions

1. Caramelize the Onions

• Melt the butter with the olive oil in a large Dutch oven or soup pot over medium-low heat.
• Add the sliced onions and sugar (if using).
• Cook, stirring occasionally, for 35–45 minutes, until the onions are deep golden brown and caramelized.
• Stir in the garlic and cook for 30 seconds.

2. Make the Soup

• Sprinkle the flour over the onions and cook for 1 minute, stirring constantly.
• Slowly pour in the wine (if using), scraping up any browned bits from the bottom of the pot.
• Add the beef broth, Worcestershire sauce, thyme, and bay leaf.
• Bring to a gentle boil, then reduce the heat and simmer for 20–25 minutes.
• Remove the bay leaf and season with salt and pepper to taste.

3. Toast the Bread

• While the soup simmers, toast the baguette slices at 400°F (200°C) for 5–7 minutes, turning once, until crisp.

4. Assemble

• Ladle the hot soup into oven-safe bowls.
• Place a toasted baguette slice on top of each bowl.
• Sprinkle generously with Gruyère and Swiss cheese.

5. Broil

• Place the bowls on a baking sheet.
• Broil for 2–4 minutes, until the cheese is melted, bubbly, and lightly browned.

6. Serve

• Carefully remove the hot bowls from the oven.
• Let the soup cool for a few minutes before serving.

Tips

• Be patient when caramelizing the onions—this step creates the soup’s signature rich flavor.
• Gruyère cheese provides the most authentic flavor, but Swiss, mozzarella, or provolone also work well.
• Use a good-quality beef broth for the best results.
• The soup base can be made 2 days ahead and refrigerated. Add the bread and cheese just before serving.

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 4–6