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Classic French Onion Soup

A rich, deeply flavored beef broth loaded with sweet caramelized onions and topped with a toasted baguette slice completely smothered in melted, bubbly Gruyère cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Appetizer, Dinner, Soup
Cuisine: Comfort Food, French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 3 lbs yellow onions thinly sliced
  • 4 tbsp unsalted butter
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 0.5 cup dry white wine
  • 6 cups beef broth low-sodium
  • 1 tbsp fresh thyme plus more for garnish
Gratinée Topping
  • 1 loaf French baguette cut into 1-inch slices
  • 2 cups Gruyère cheese freshly grated

Equipment

  • Heavy-bottomed Dutch oven
  • Oven-safe soup crocks
  • Baking sheet
  • Wooden Spoon

Method
 

  1. Melt butter and olive oil in a large Dutch oven over medium heat. Add sliced onions and cook until softened.
  2. Reduce heat to medium-low. Cook onions slowly for 45-55 minutes, stirring occasionally, until deeply caramelized and dark golden brown.
  3. Add minced garlic and cook for 1 minute. Pour in the white wine to deglaze, scraping up the browned bits from the bottom.
  4. Add beef broth and thyme. Simmer gently for 30 minutes. Season with salt and pepper to taste.
  5. Preheat oven to 400°F (200°C). Toast baguette slices on a baking sheet until dry and crisp.
  6. Ladle soup into oven-safe crocks. Top each with a toasted baguette slice and a generous handful of grated Gruyère cheese.
  7. Broil on high for 2-4 minutes until the cheese is melted, bubbly, and golden-brown. Garnish with fresh thyme and serve hot.

Notes

Do not rush the onions; the deep flavor depends on a full 45-minute caramelization. Use oven-safe bowls only for the broiling step.