I love making this French Onion Soup because its caramelized onions bring a rich, savory depth that perfectly merges with melted Gruyere and crispy baguette slices. Every spoonful feels like a warm embrace after a long day, turning a simple meal into a delightful escape. This recipe is pure comfort on a plate.

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I love sharing my tried and true recipes so here is my BEST French Onion Soup recipe that I found works wonders every time. After many experiments, I realized that using 4 large yellow onions thinly sliced and perfectly caramelized in 1/4 cup unsalted butter and a bit of olive oil really brings the soup to life.

I mix in just the right amount of salt and a pinch of sugar to help the onions brown well. Adding 3 minced garlic cloves and a tablespoon of all-purpose flour not only thickens the broth made from 8 cups beef broth but also creates a rich consistency.

A splash of 1/2 cup dry white wine, a bay leaf, and some thyme elevate the flavor further. I finish it with baguette slices topped with 2 cups grated Gruyere cheese and broil until bubbly.

This recipe is packed with nutrients and energy making it a perfect, hearty meal that even serious food blogs love.

Why I Like this Recipe

I really love this recipe because the onions get caramelized so perfectly over low heat with butter and olive oil. The slow cooking brings out an amazing sweet and savory flavor that makes every spoonful feel so comforting.

I also like how easy it is to follow all the steps, even if it takes a while. I know it sounds like a lot at first, but once I start stirring and see the broth come together with the wine and herbs, I feel like I totally nailed it.

Another thing that wins me over is the toasted baguette with melted Gruyere cheese on top. It gives the soup a satisfying crunch and a gooey, cheesy layer that totally makes the dish special.

Lastly, I appreciate that this recipe combines simple ingredients into something really gourmet. Even though I’m not a professional chef, it makes me feel like I accomplished something really tasty and heartwarming every time I whip it up.

Ingredients

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Thinly sliced yellow onions bring natural sweetness, vitamins and healthy fiber to each bowl.
Butter adds rich creaminess and flavor while maintaining balanced taste and texture.
Olive oil offers heart healthy fats and a subtle fruity, peppery flavor boost.
Fresh garlic cloves deliver a zesty aroma, antioxidants and improve overall flavor of soup.
Dry white wine introduces bright acidity and complex notes alongside the deep broth.
Hearty beef broth creates rich umami taste, protein and essential minerals in every serving.
Melted Gruyere cheese crowns soup with a nutty, savory finish adding protein and calcium.

Ingredient Quantities

4 large yellow onions, thinly sliced

1/4 cup unsalted butter

2 tablespoons olive oil

1 teaspoon salt (plus more to taste)

1/2 teaspoon sugar

3 garlic cloves, minced

1 tablespoon all-purpose flour

1/2 cup dry white wine

8 cups beef broth

1 bay leaf

1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)

Freshly ground black pepper, to taste

Baguette slices for topping

2 cups grated Gruyere cheese

How to Make this

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1. In a large heavy pot, melt 1/4 cup unsalted butter with 2 tablespoons olive oil over medium heat, then add 4 large thinly sliced yellow onions, 1 teaspoon salt and 1/2 teaspoon sugar. Cook them slowly until they get a deep, golden brown color, stirring them often.

2. Once your onions are nicely caramelized (it might take about 40 to 45 minutes), toss in 3 minced garlic cloves and stir for about 1 minute.

3. Sprinkle 1 tablespoon all-purpose flour over the onions and garlic, cook everything for another minute to help thicken the soup a bit.

4. Pour in 1/2 cup dry white wine to deglaze the pan, scraping up all the tasty bits stuck to the bottom.

5. Add 8 cups beef broth along with 1 bay leaf and 1/2 teaspoon dried thyme (if you using fresh, use 1 teaspoon) to the pot.

6. Season with freshly ground black pepper to taste, then bring the mixture to a gentle simmer.

7. Let the soup simmer for about 30 minutes so all the flavors can mingle and develop, stirring every now and then.

8. While the soup is simmering, preheat your broiler and prepare baguette slices by toasting them lightly until they are golden.

9. To serve, ladle the hot soup into bowls, place a toasted baguette slice on top of each bowl, and sprinkle 2 cups grated Gruyere cheese evenly over the bread.

10. Place the bowls under the broiler just until the cheese melts and starts to turn a little golden. Enjoy your delicious French Onion Soup!

Equipment Needed

1. Large heavy pot
2. Measuring cups and measuring spoons
3. Chef’s knife and cutting board
4. Wooden spoon for stirring
5. Baking sheet or tray for toasting baguette slices
6. Broiler-safe bowls for finishing the soup
7. Ladle for serving the soup
8. Oven mitts or pot holders for safety

These are the basic utensils and equipment you’ll need to create the soup. Enjoy cooking!

FAQ

Q: How long do I need to caramelize the onions?

A: You should cook the onions over medium low heat for about 45 minutes to an hour to get 'em perfectly caramelized.

Q: Can I use another type of broth instead of beef broth?

A: Yeah, you can use chicken or veggie broth if you prefer a lighter flavor but it won't be as rich as using beef broth.

Q: Can I skip the wine?

A: Sure, you can skip it if you don't have any, but adding the white wine really helps to enhance the depth of flavor.

Q: What if I don't have Gruyere cheese?

A: No worries, you can use Swiss or even mozzarella if you like, though Gruyere is the classic choice for its melt and flavor.

Q: How do I know when the soup is done?

A: When all the flavors have melded together and the onions are deeply caramelized, the soup should taste rich and full; then its ready.

BEST French Onion Soup Recipe Substitutions and Variations

If you dont have unsalted butter, try using margarine or ghee for a similar rich flavor
Instead of beef broth, you can use chicken broth or even vegetable broth if you prefer a milder taste
Dry white wine can be replaced with dry white vermouth for a slightly different twist
Gruyere cheese can be substituted with Swiss or even provolone if thats what you have on hand
If yellow onions arent available, red onions work too and give the soup a distinct flavor

Pro Tips

1. Be patient when caramelizing your onions. It might take forever but letting them slowly turn that rich golden brown totally makes up for it. Trust me, rushing this step will lose a lot of the deep flavor you need.

2. When you add the white wine, make sure you scrape all those tasty browned bits off the bottom of the pot. Those bits are like little flavor bombs and can really boost how savory your soup turns out.

3. Keep stirring and don’t let the soup sit too long without your attention. Even though it’s simmering, a little extra stirring now and then helps to mix the flavors better and prevents stuff from sticking.

4. When you broil the cheese on your baguette slices, watch it closely. It only takes a few seconds extra to burn the cheese, and burnt cheese ruins the whole vibe of your soup.