French onion soup is all about deeply caramelized onions, rich broth, and that cheesy toasted top. Here’s a classic, reliable version.
Classic French Onion Soup
Serves 4–6
Ingredients
- 4–5 large yellow onions, thinly sliced
- 3 tbsp butter
- 1 tbsp olive oil
- 1 tsp sugar (optional, helps caramelizing)
- 2 cloves garlic, minced
- ½ cup dry white wine (optional but traditional)
- 6–7 cups beef broth (or beef + a little chicken broth)
- 1 bay leaf
- 1–2 sprigs thyme (or ½ tsp dried)
- Salt & black pepper
- Baguette slices, toasted
- Gruyère cheese, grated (Swiss works in a pinch)
Instructions
- Caramelize onions
Melt butter and oil in a large pot over medium-low heat. Add onions and a pinch of salt.
Cook slowly, stirring often, 35–45 minutes, until deep golden brown. Add sugar if needed. - Stir in garlic; cook 30 seconds.
- Deglaze with wine, scraping up browned bits. Simmer 2–3 minutes.
- Add broth, bay leaf, and thyme. Simmer 20–30 minutes. Season to taste.
- Remove bay and thyme.
- Broil to finish
Ladle soup into oven-safe bowls. Top with toasted baguette and plenty of Gruyère.
Broil until cheese is melted and bubbly.
Tips
- Don’t rush the onions—color = flavor.
- If soup tastes flat, add a tiny splash of sherry vinegar or Worcestershire.
- For lighter flavor, use mostly chicken broth with a little beef.
Want a faster weeknight version, vegetarian option, or no-oven method?
