Ahhh French onion soup 🧅🥣—deeply savory, rich, and worth every minute. Here’s a classic, restaurant-style version with that perfect cheesy top.
French Onion Soup
Ingredients (serves 4)
- 4 large yellow onions, thinly sliced
- 3 tbsp butter
- 1 tbsp olive oil
- 1 tsp sugar (optional, helps caramelization)
- 2 cloves garlic, minced
- ½ cup dry white wine (optional but traditional)
- 6 cups beef broth
- 1 bay leaf
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt & black pepper
- Baguette slices, toasted
- 1½ cups shredded Gruyère cheese (or Swiss)
Instructions
1️⃣ Caramelize the onions
Melt butter and olive oil in a heavy pot over medium-low heat.
Add onions, salt lightly, and cook 30–40 minutes, stirring often, until deep golden brown.
Add sugar if using.
2️⃣ Build flavor
Stir in garlic and cook 30 seconds.
Deglaze with wine, scraping up browned bits. Simmer 2–3 minutes.
3️⃣ Simmer the soup
Add broth, bay leaf, thyme, and pepper.
Simmer 20 minutes. Taste and adjust salt.
4️⃣ Cheesy finish
Ladle soup into oven-safe bowls.
Top with toasted baguette and plenty of Gruyère.
Broil 2–4 minutes until bubbly and golden.
Pro Tips
- Low and slow onions = everything
- Don’t rush caramelization (brown ≠ caramelized)
- Gruyère melts best, but Swiss or mozzarella work
- Add a splash of sherry at the end for depth
Serve hot and be prepared to fall in love 🧀🧅
If you want, I can give you a slow-cooker version, a no-wine version, or a chicken-broth alternative.
