Classic French Onion Soup (Printable)

Rich, comforting French classic with caramelized onions, savory broth, and melted Gruyère on crusty bread.

# What You'll Need:

→ Onions

01 - 3 large yellow onions, thinly sliced
02 - 1 tablespoon unsalted butter
03 - 1 tablespoon olive oil

→ Soup Base

04 - 2 cloves garlic, minced
05 - 1 teaspoon sugar
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
08 - 2 tablespoons all-purpose flour
09 - 1/2 cup dry white wine
10 - 5 cups beef or vegetable stock
11 - 2 sprigs fresh thyme
12 - 1 bay leaf

→ Topping

13 - 4 slices French baguette, about 1 inch thick
14 - 1 tablespoon olive oil for bread
15 - 1 cup Gruyère cheese, grated

# How to Make It:

01 - Heat butter and olive oil in a large pot over medium heat. Add sliced onions and stir to coat evenly. Cook, stirring frequently, for 35 to 40 minutes until onions are soft and deeply caramelized. Add sugar and salt halfway through cooking to enhance caramelization.
02 - Add minced garlic to the caramelized onions and cook for 1 minute until fragrant.
03 - Sprinkle flour over the onion mixture and stir continuously for 2 minutes to create a light roux and thicken the base.
04 - Pour dry white wine into the pot while scraping the bottom with a wooden spoon to release and incorporate the caramelized browned bits.
05 - Add stock, thyme sprigs, and bay leaf. Bring to a simmer, then reduce heat and cook uncovered for 20 to 25 minutes. Remove thyme and bay leaf. Season with pepper and additional salt to taste.
06 - Preheat the oven broiler. Arrange baguette slices on a baking sheet, brush both sides with olive oil, and toast under the broiler for 1 to 2 minutes per side until golden brown.
07 - Ladle hot soup into oven-safe bowls. Place one toasted baguette slice on top of each bowl and cover generously with grated Gruyère cheese.
08 - Position bowls on a baking sheet and broil for 2 to 3 minutes until the cheese is melted, bubbly, and golden brown. Serve immediately.

# Expert Suggestions:

01 -
  • The contrast between the savory broth and the gooey cheese creates this perfect balance that feels like a warm hug on even the coldest evenings.
  • Once you master the art of caramelizing onions, this soup becomes your secret weapon for impressing guests with minimal ingredients.
02 -
  • Never rush the onions by using high heat, as I did my first disastrous attempt, or youll end up with bitter, burnt flavor instead of that deep caramelized sweetness.
  • Position the soup bowls only 6-8 inches from the broiler element to get that perfect cheese crust, a trick I learned after several disappointing pale-topped attempts.
03 -
  • Keep a small glass of water nearby to splash into the pan if onions start browning unevenly or too quickly, instantly reducing the heat in specific areas without affecting the entire process.
  • Refrigerate leftover soup and cheese separately, then reheat the soup on the stove before assembling and broiling for a fresh-made texture and flavor that microwaving cant match.
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