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–+ servings
savory caramelized onion broth

French Onion Soup

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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Course Soup
Cuisine French
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Ladle
  • 1 Knife
  • 1 Cutting board
  • 4 oven-safe soup bowls
  • 1 Baking sheet

Ingredients
  

  • 4 tablespoon unsalted butter
  • 2 tablespoon olive oil
  • 4 large onions thinly sliced
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic minced
  • 1/2 cup dry white wine
  • 6 cup beef broth
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 1 baguette sliced
  • 2 cups Gruyère cheese grated

Instructions
 

  • Melt the butter with olive oil in a large pot over medium heat.
  • Add sliced onions and cook until caramelized, about 25 minutes, stirring occasionally.
  • Stir in sugar, salt, and pepper.
  • Add minced garlic and cook for another minute.
  • Pour in the white wine and let it reduce by half.
  • Add beef broth, bay leaf, and thyme, and bring to a simmer.
  • Cover partially and let the soup simmer for 30 minutes.
  • Preheat the oven to 400°F (200°C).
  • Place baguette slices on a baking sheet and toast in the oven until golden.
  • Remove the bay leaf and thyme sprigs from the soup.
  • Ladle the soup into oven-safe bowls, place a slice of toasted baguette on top of each, and cover with grated Gruyère cheese.
  • Place the bowls on a baking sheet and broil in the oven until the cheese is bubbly and golden brown.
  • Allow the soup to rest for 10 minutes before serving.

Notes

For the best flavor, ensure the onions are thoroughly caramelized, which can take longer than expected; patience is key here. Using good quality beef broth will enhance the depth of flavor in the soup. Additionally, if Gruyère is unavailable, Emmental or Swiss cheese can be excellent substitutes for the topping.
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