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French Onion Soup

French onion soup with deeply caramelized onions simmered in beef broth and finished with a broiled Gruyère cheese crust. Expect a rich, jammy onion base and bubbling, golden topping in oven-safe crocks.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: French
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Onions
  • 4 lb yellow onions thinly sliced
  • 4 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp Salt and pepper to taste use 1/2 tsp with onions, remainder at final seasoning
Soup base
  • 1 cup dry white wine or sherry
  • 6 cup beef broth
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tsp Worcestershire sauce
Cheese bread topping
  • 6 baguette or French bread, toasted slices
  • 2 cup Gruyere cheese, shredded
  • 0.5 cup parmesan, grated

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Caramelize the onions
  1. Melt the butter with the olive oil in a large heavy pot over medium heat, then add the sliced onions and 1/2 teaspoon salt. Stir well so the onions are evenly coated and start softening right away.
  2. Cook the onions for 60-70 minutes, stirring every 10-15 minutes, until deeply golden, jammy, and caramelized. Scrape the bottom as you stir to prevent burning while keeping browned bits.
Build the broth
  1. Deglaze with the wine, then cook for 3 minutes while scraping up all browned bits from the pot. Let the wine bubble so the raw alcohol cooks off.
  2. Add the beef broth, thyme, bay leaf, and Worcestershire sauce, then simmer for 20 minutes. Skim if needed, and keep the liquid at a steady, gentle simmer.
  3. Remove the thyme and bay leaf, then season the soup with salt and pepper to taste. Taste for balance since caramelized onions concentrate sweetness.
Broil the cheese crust
  1. Ladle the soup into oven-safe crocks and float the toasted baguette slices on top. Center the bread so it soaks slightly and supports the cheese.
  2. Pile the Gruyère and parmesan over the bread, then broil for 3-4 minutes until melted and bubbly. Watch closely until the top turns golden-brown and bubbling at the edges.

Notes

For the deepest flavor, caramelize the onions slowly and don’t rush the color—60-70 minutes is the target for jammy, not just lightly golden. Refrigerate leftovers up to 4 days; rewarm gently on the stovetop and broil fresh if you want the topping crisp again. Freezing is not recommended for best texture of the bread and cheese. For a lighter option, use reduced-sodium beef broth and reduce the cheese slightly while keeping the broil time.