Print

The Ultimate Classic French Onion Soup Recipe

Close-up of rich french onion soup topped with a crouton covered in melting, stringy cheese.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make restaurant-quality French Onion Soup at home with this easy recipe. You achieve deep flavor through slow onion caramelization, savory broth, and a perfect topping of melted Gruyère cheese on toasted French bread.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 3 pounds yellow onions, thinly sliced
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon sugar
  • 2 cloves garlic, minced
  • 1/4 cup dry sherry or dry white wine (optional, substitute with beef broth for wine-free version)
  • 6 cups high-quality beef broth
  • 1 cup water
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
  • Freshly ground black pepper to taste
  • 1 French baguette, sliced into 1-inch thick rounds
  • 8 ounces Gruyère cheese, grated

Instructions

  1. Combine the butter and olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions, 1 teaspoon of salt, and the sugar. Stir to coat.
  2. Cook the onions slowly, stirring every 5 to 10 minutes, for 45 to 60 minutes. Reduce the heat to medium-low as they darken. You want the onions to become deep golden brown and very soft, concentrating their sweetness. Do not rush this step; this caramelization creates the soup’s flavor base.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. If using, pour in the sherry or wine. Scrape up any browned bits stuck to the bottom of the pot (deglazing). Let it cook until the liquid has almost completely evaporated, about 3 to 5 minutes.
  5. Pour in the beef broth and water. Add the bay leaf and thyme. Bring the mixture to a simmer, then reduce the heat to low, cover partially, and let it cook for at least 30 minutes to allow the flavors to meld. Remove the bay leaf before serving. Taste and adjust salt and pepper.
  6. Preheat your broiler. Arrange the baguette slices on a baking sheet. Toast them under the broiler for 1 to 2 minutes per side until lightly golden.
  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 the grated Gruyère cheese.
  9. Place the bowls on a baking sheet and carefully place them under the broiler. Broil for 2 to 4 minutes, watching constantly, until the cheese is melted, bubbly, and lightly browned. Serve immediately.

Notes

  • For a rich, homemade French Onion Soup without wine, substitute the sherry/wine with 1/2 cup of the beef broth and add 1 teaspoon of Worcestershire sauce for depth.
  • Gruyère cheese is traditional for its melting quality, but you can substitute it with Swiss cheese or Provolone if needed.
  • To achieve restaurant-quality flavor, use the best quality beef broth you can find, as this forms the majority of the soup’s liquid base.

Nutrition

Find it online: https://cookingzenith.com/french-onion-soup-ultimate-classic-recipe/