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French Onion Soup

French onion soup made with slow-caramelized onions simmered into a rich beef broth, then topped with toasted baguette and broiled Gruyère until golden and bubbling. Expect deeply jammy onions and a savory, aromatic broth scented with thyme and bay leaf.
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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
  

Yellow onions
  • 4 lb yellow onions, thinly sliced
Butter and oil
  • 4 tbsp unsalted butter
  • 1 tbsp olive oil
Wine
  • 1 cup dry white wine or sherry
Broth and aromatics
  • 6 cup beef broth
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tsp Worcestershire sauce
  • Salt and pepper to taste
Bread and cheese
  • 6 slice baguette or French bread, toasted
  • 2 cup Gruyere cheese, shredded
  • 0.5 cup parmesan, grated

Equipment

  • 1 Dutch oven

Method
 

Caramelize the onions
  1. Melt the butter with the olive oil in a large heavy pot over medium heat, then add the onions and 1/2 teaspoon salt. Cook with a gentle simmering sizzle, stirring occasionally, until the onions start to soften.
  2. Cook the onions for 60-70 minutes, stirring every 10-15 minutes, until deeply golden, jammy, and caramelized. The pot should look dry at moments and the onions should be glossy with browned edges.
Build the broth
  1. Deglaze with the wine (or sherry) and cook for 3 minutes, scraping up all browned bits. You should see the fond dissolve and the liquid turn aromatic and amber.
  2. Add the beef broth, thyme, bay leaf, and Worcestershire sauce, then bring to a simmer. Reduce heat to maintain a steady simmer and cook for 20 minutes.
  3. Remove the thyme and bay leaf, then season with salt and pepper to taste. Taste and adjust until the broth feels balanced and savory.
Broil the cheese topping
  1. Ladle the soup into oven-safe crocks and float the toasted baguette slices on top. Ensure the bread sits on the surface so it can toast under the broiler.
  2. Pile the Gruyère and parmesan over the bread, then broil for 3-4 minutes until melted and bubbly. Look for a golden-brown top with bubbling cheese at the edges.

Notes

Pro tip: keep stirring the onions every 10-15 minutes to prevent scorching while they turn jammy; if they look like they’re drying out, add a splash of broth to loosen the fond. Store leftovers covered in the refrigerator for up to 3 days; reheat gently on the stove and add fresh cheese/bread if you want the best texture. Freezing is not recommended because the bread topping softens when thawed. For a dietary swap, use a gluten-free baguette and verify Worcestershire is gluten-free if needed.