French onion soup 🧅🥖—deep, cozy, and absolutely worth the onions. Here’s a classic, restaurant-style recipe with rich flavor.
Classic French Onion Soup
Ingredients
- 4 large yellow onions, thinly sliced
- 3 tbsp butter
- 1 tbsp olive oil
- 1 tsp sugar (optional, helps caramelize)
- 2 cloves garlic, minced
- 6 cups beef broth (or beef stock)
- ½ cup dry white wine (optional but recommended)
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 bay leaf
- Salt & black pepper, to taste
Topping:
- Baguette slices, toasted
- Gruyère cheese, shredded
Instructions
- Caramelize onions (most important step)
- Melt butter and olive oil in a large pot over medium heat.
- Add onions and sugar.
- Cook 30–40 minutes, stirring often, until deep golden brown.
- Don’t rush this—color = flavor.
- Build flavor
- Add garlic; cook 30 seconds.
- Deglaze with wine, scraping the pot.
- Simmer 2–3 minutes.
- Simmer
- Add broth, thyme, bay leaf, salt, and pepper.
- Simmer uncovered 20–30 minutes.
- Toast & melt
- Preheat broiler.
- Ladle soup into oven-safe bowls.
- Top with baguette slices and Gruyère.
- Broil until cheese is bubbly and browned.
Tips for the Best Soup
- Use yellow onions for the best balance of sweetness.
- Low and slow caramelization is non-negotiable.
- Gruyère melts best, but Swiss or provolone work too.
- Taste before salting—broth can be salty.
Shortcuts & Variations
- Slow cooker: caramelize onions first, then cook on LOW 6–8 hrs
- Vegetarian: use veggie broth
- Extra rich: add a splash of sherry or brandy
Want a quick 30-minute version, crockpot method, or no-wine recipe?
