French Onion Soup

Ingredients:

Preparation mode:

Classic French Onion Soup: Rich, caramelized onions, savory broth, and toasted baguette topped with melted Gruyère make French Onion Soup a comforting, elegant starter or main. This easy recipe highlights slow-caramelized onions and a simple beef broth base for deep flavor. Follow these steps to make an authentic French Onion Soup at home.

Why this recipe works: Caramelization develops natural sweetness; quality beef stock and dry white wine or sherry balance richness.

Ingredients:
– 4 large yellow onions, thinly sliced
– 4 tablespoons butter
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 tablespoon sugar (optional, speeds caramelization)
– 2 cloves garlic, minced
– 1/2 cup dry white wine or dry sherry
– 6 cups beef stock (or low-sodium beef broth)
– 1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
– 1 bay leaf
– 1 baguette, sliced and toasted
– 2 cups grated Gruyère (or Swiss) cheese

Instructions:
1. In a large heavy-bottomed pot, melt butter with olive oil over medium heat. Add sliced onions, salt, pepper, and sugar if using.
2. Cook onions slowly, stirring often, until deep golden brown and sweet, about 35–45 minutes.
3. Add garlic and cook 1 minute. Deglaze with white wine, scraping up browned bits.
4. Add beef stock, thyme, and bay leaf. Simmer 20–30 minutes; adjust seasoning.
5. Preheat broiler. Ladle soup into oven-safe bowls. Top each with toasted baguette slice(s) and a generous handful of Gruyère.
6. Broil until cheese melts and bubbles, 2–4 minutes. Serve immediately.

Tips: Use a heavy pan to prevent burning. Low and slow caramelization is key. For vegetarian version, substitute mushroom or vegetable broth and omit wine if preferred.

Serving suggestions: Pair French Onion Soup with a simple green salad and a glass of Pinot Noir or Chardonnay. Leftovers keep chilled for 2–3 days; reheat gently.

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This French Onion Soup delivers restaurant-quality flavor with straightforward technique—perfect for cozy dinners and special occasions.

Make ahead tip: caramelize onions a day in advance and cool completely before refrigerating. Reheat gently, add stock, and finish with bread and cheese. For a gluten-free option, use toasted gluten-free bread or omit bread and serve extra cheese on top. Experiment with smoked sea salt or brandy in place of wine to customize flavor. Enjoy your homemade soup.

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Melt the butter with the oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft. Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don’t burn.
Add the garlic for the final few mins of the onions’ cooking time, then sprinkle in the flour and stir well. Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock. Cover and simmer for 15-20 mins.
To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls. Put a slice or two of toast on top of the bowls of soup, and pile on the cheese. Grill until melted. Alternatively, you can complete the toasts under the grill, then serve them on top.