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Classic French Onion Soup Recipe with Gruyère Crouton

Close-up of a bowl of french onion soup recipe topped with a thick layer of melted, bubbly, and browned Gruyère cheese over toasted bread.
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Make this rich, bistro-style French Onion Soup at home. We focus on slow-caramelizing the onions for deep flavor and topping it with the perfect bubbling Gruyère cheese crust.

Ingredients

Scale
  • 5 large yellow onions, thinly sliced
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (like Sauvignon Blanc)
  • 8 cups high-quality beef stock
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves
  • Salt and black pepper to taste
  • 1 baguette, sliced into 1-inch thick rounds
  • 1 1/2 cups grated Gruyère cheese

Instructions

  1. Melt the butter and olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions, salt, and sugar. Stir to coat.
  2. Cook the onions slowly, stirring every 5 to 10 minutes, for 45 to 60 minutes. Reduce the heat to low as they darken. You want the onions to turn deep brown, sweet, and jammy. This slow caramelization is key for the best flavor.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine cook down until almost evaporated, about 5 minutes.
  5. Add the beef stock, bay leaves, and thyme. Bring the soup to a simmer, then reduce the heat to low, cover partially, and cook for 30 minutes to let the flavors meld. Remove the bay leaves. Taste and adjust seasoning with salt and pepper.
  6. Preheat your broiler. Arrange the baguette slices on a baking sheet. Broil for 1 to 2 minutes per side until lightly toasted.
  7. Ladle the hot soup into oven-safe bowls. Place one or two toasted baguette slices on top of the soup in each bowl.
  8. Generously cover the bread with grated Gruyère cheese. Place the bowls on a baking sheet and carefully place them under the broiler. Broil for 2 to 4 minutes, watching closely, until the cheese is melted, bubbly, and golden brown.
  9. Serve the soup immediately.

Notes

  • The time spent caramelizing the onions is the most important step for achieving a rich, authentic flavor. Do not rush this process.
  • If you do not have oven-safe bowls, you can melt the cheese on the bread separately and gently float the cheesy croutons on top of the soup just before serving.
  • For a deeper flavor, substitute 1/4 cup of the beef stock with dry sherry or brandy when adding the wine.

Nutrition

Find it online: https://tastethisplate.com/french-onion-soup-recipe/