Name: Classic French Onion Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: French
Ingredients: 3 tablespoons unsalted butter; 2 tablespoons extra virgin olive oil; 4 large yellow onions, thinly sliced; 2 garlic cloves, minced; 1/4 cup + 2 tablespoons of dry white wine OR 2 tablespoons red wine vinegar to deglaze the pan; 4 cups of beef broth or bone broth (or vegetable broth for a vegetarian/vegan version); 5-6 sprigs of fresh thyme, plus more for garnish; 1 bay leaf; Kosher salt or fine-grain sea salt and freshly ground black pepper, to taste; 1-2 baguette slices per serving, toasted; 1 ½ cups of grated Gruyère cheese (or a similar melty Swiss-style cheese)

Description

Indulge in the rich and comforting flavors of Classic French Onion Soup with this step-by-step recipe. It’s perfect for a cozy, comforting meal any day of the week.

Ingredients

Units Scale

3 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
4 large yellow onions, thinly sliced
2 garlic cloves, minced
1/4 cup + 2 tablespoons of dry white wine OR 2 tablespoons red wine vinegar to deglaze the pan
4 cups of beef broth or bone broth (or vegetable broth for a vegetarian/vegan version)
5–6 sprigs of fresh thyme, plus more for garnish
1 bay leaf
Kosher salt or fine-grain sea salt and freshly ground black pepper, to taste

To top:

1–2 baguette slices per serving, toasted
1 1/2 cups of grated Gruyère cheese (or a similar melty Swiss-style cheese)

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Instructions

Caramelize the Onions: In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced onions and a pinch of salt, and cook, stirring occasionally, until the onions are deeply caramelized and deeply golden brown, about 30-40 minutes. If you want more time, lower the heat and let them cook for 60-90 minutes. You’re looking for a deep brown, but not burnt, color before removing to the next step.
Deglaze the Pot: Add the minced garlic to the onions and cook for an additional 1-2 minutes until fragrant. Pour in the white wine or vinegar to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
Simmer the Soup: Add the beef broth, fresh thyme sprigs, and bay leaf to the pot. Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 20-30 minutes, allowing the flavors to come together. Season with salt and pepper to taste; start with 2 teaspoons salt if your broth is unsalted, less if it’s salted.
Prepare the Cheese Topping: Preheat your broiler. Place the toasted slices of baguette on a baking sheet and sprinkle generously with grated Gruyère cheese. Broil until the cheese is bubbly and melted, about 60-90 seconds (watch it closely to prevent burning).
Serve: To serve, remove the thyme sprigs and bay leaf from the soup. Ladle the soup into bowls and top each with a cheese-topped baguette slice. Garnish with additional fresh thyme leaves for an extra touch of flavor and presentation, if desired.