Rich French Onion Soup (Print Version)
Caramelized onions in savory broth topped with crusty bread and melted Gruyère create this comforting French classic.
# What You Need:
→ Vegetables
01 - 2.2 lbs yellow onions, thinly sliced
02 - 2 cloves garlic, minced
→ Fats & Oils
03 - 3 tbsp unsalted butter
04 - 2 tbsp olive oil
→ Liquids
05 - 1 cup dry white wine
06 - 5 cups beef or vegetable broth, preferably low sodium
07 - 1 tbsp brandy or cognac
08 - 2 tsp Worcestershire sauce
→ Seasonings
09 - 1 tsp fresh thyme leaves or ½ tsp dried thyme
10 - 1 bay leaf
11 - Salt and freshly ground black pepper, to taste
12 - Pinch of sugar
→ Bread & Cheese
13 - 4 thick slices French baguette or country bread
14 - 7 oz Gruyère cheese, grated
15 - 1.7 oz Emmental or Swiss cheese, grated
# Directions:
01 - Melt butter with olive oil in a large heavy-bottomed pot over medium heat. Add sliced onions and pinch of sugar. Cook, stirring frequently, for 30-40 minutes until deeply golden and caramelized. Reduce heat if onions begin to burn.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Pour in white wine, scraping bottom of pot to release browned bits. Simmer until mostly evaporated, about 3-4 minutes.
04 - Add broth, thyme, bay leaf, Worcestershire sauce, and brandy. Bring to boil, then reduce heat and simmer uncovered for 25-30 minutes. Season with salt and pepper. Remove bay leaf.
05 - Preheat oven broiler. Arrange bread slices on baking sheet and toast under broiler until golden on both sides.
06 - Ladle hot soup into oven-safe bowls. Top each with toasted bread slice and generous mound of grated cheese. Place bowls on baking tray and broil until cheese is bubbling and lightly browned, 2-4 minutes.
07 - Serve immediately, garnished with extra thyme if desired.
# Insider Tips:
01 -
- The deeply caramelized onions create a rich, complex flavor that tastes like it simmered all day even though it comes together in under two hours
- That moment when you break through the melted cheese crust and steam rises up is pure comfort food magic
02 -
- Rushing the caramelization process is the biggest mistake you can make with this soup
- Low sodium broth is crucial because the reduction concentrates salt and you want control over the final seasoning
03 -
- A pinch of sugar helps the onions caramelize faster and more evenly, especially if your onions are not particularly sweet
- Keep the heat at medium or medium low during caramelization because high heat burns the onions before they develop that deep flavor