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Classic French Onion Soup Recipe

Close-up of French onion soup with a thick layer of melted, stretchy cheese dripping off a toasted bread crouton.
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Make a rich, savory French onion soup topped with melted Gruyère cheese. This recipe delivers deep flavor with a straightforward process for an elegant starter or lunch.

Ingredients

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  • 3 lbs yellow onions, thinly sliced
  • 4 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 cloves garlic, minced
  • 1/2 cup dry sherry or dry white wine
  • 8 cups beef broth, low sodium
  • 1 tablespoon all-purpose flour
  • 1 teaspoon fresh thyme leaves
  • 1 bay leaf
  • 1 baguette, sliced 1 inch thick
  • 8 ounces Gruyère cheese, grated

Instructions

  1. Melt the butter in a large Dutch oven over medium heat. Add the sliced onions, salt, and sugar. Cook slowly, stirring occasionally, for 30 to 40 minutes until the onions are deeply caramelized and dark brown. Do not rush this step for the best flavor.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Pour in the sherry or wine and scrape up any browned bits from the bottom of the pot. Let it cook until the liquid has mostly evaporated, about 3 minutes.
  4. Sprinkle the flour over the onions and stir well for 1 minute.
  5. Pour in the beef broth. Add the thyme and bay leaf. Bring the soup to a simmer, then reduce the heat to low, cover partially, and cook for 20 minutes. Remove the bay leaf before serving.
  6. Preheat your broiler. Place the baguette slices on a baking sheet and toast lightly under the broiler until golden brown, about 1-2 minutes per side.
  7. Ladle the soup into oven-safe bowls. Top each bowl with a slice or two of toasted baguette. Cover the bread completely with a generous layer of grated Gruyère cheese.
  8. 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. Serve immediately.

Notes

  • For the deepest onion flavor, ensure your onions reach a dark mahogany color during caramelization.
  • Use high-quality beef broth for the best results in this cheesy soup.
  • If you do not have oven-safe bowls, you can melt the cheese on the bread separately and float the cheese-covered croutons on top of the soup just before serving.

Nutrition

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