French Onion Soup Is The Epitome Of Comfort Food. Recipe

I share the exact caramelization timing and one unexpected ingredient that make my Classic French Onion Soup stand out.

I never thought a bowl could sound like a sentence until I made this Classic French Onion Soup. The slow sweet burn of thinly sliced yellow onions collapses into something almost secret, and when you top it with melted grated Gruyere cheese it turns suddenly dangerous because you want another bite even though you know you shouldn’t.

It’s got deep brown edges and whispery sweetness that hide sharp savory notes, plus that chewy, slightly charred edge that makes you wonder what else you were missing all these years. Come hungry, and bring patience, but not too much.

Ingredients

• Yellow onions: Sweet, full of fiber and flavor, they caramelize into deeply sweet, nutty notes.
• Unsalted butter: Adds creamy mouthfeel and fat, helps carry flavor n coat the onions.
• Dry white wine: Brings bright acidity, lifts savory depth and helps deglaze sticky brown bits.
• Beef stock: Rich in umami and protein, full of sodium so taste as you go.
• Gruyere: Melts into a gooey, salty topping adding protein, calcium and a nutty finish.
• Baguette: Crunchy rounds soak up broth, giving carbs, texture and that irresistible soaked crust.
• Garlic and thyme: Small but mighty, add aromatic punch, slight sweetness and herbal warmth.

Ingredient Quantities

• 4 large yellow onions, thinly sliced
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 8 cups beef stock
• 2 bay leaves
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Salt and pepper to taste
• 1 baguette, sliced into thick rounds
• 1 1/2 cups grated Gruyere cheese

How to Make this

1. Slice the 4 large yellow onions thin, heat 3 tablespoons butter and 2 tablespoons olive oil in a wide heavy pot over medium-low heat and add the onions with 1 teaspoon salt and 1 teaspoon sugar; cook slowly, stirring every few minutes, until deep golden brown, 40 to 50 minutes — patience is everything here.

2. When onions are richly caramelized, stir in the 2 minced garlic cloves and cook 30 seconds until fragrant, dont let it burn.

3. Turn the heat up a bit and pour in 1/2 cup dry white wine to deglaze the pan, scraping up all the browned bits from the bottom; let the wine reduce by about half, a couple minutes.

4. Add 8 cups beef stock, 2 bay leaves and 1 teaspoon fresh thyme (or 1/2 teaspoon dried), bring to a simmer, then lower heat and gently simmer uncovered for 20 to 30 minutes so flavors marry.

5. Taste and season with salt and pepper to your liking, remove and discard the bay leaves.

6. While soup simmers, slice the baguette into thick rounds and toast them on a baking sheet under the broiler or in a toaster oven until golden on both sides.

7. Preheat your broiler (or set oven to high broil). Grate 1 1/2 cups Gruyere and have it ready.

8. If you have oven-safe bowls, ladle the hot soup into them; place a toasted baguette round on top of each bowl and pile or sprinkle a generous amount of grated Gruyere over the bread and exposed soup.

9. Place the bowls on a baking sheet and broil until the cheese is bubbly and browned in spots, about 2 to 5 minutes — watch it closely so it doesnt burn. Let cool for a minute and serve hot.

Equipment Needed

1. Wide, heavy pot or Dutch oven
2. Chef’s knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring spoons and a 1/2 cup measure
6. Ladle
7. Baking sheet (for toasting baguette and holding bowls)
8. Oven-safe bowls or small gratin dishes and oven mitts
9. Box grater (for the Gruyere)

FAQ

French Onion Soup Is The Epitome Of Comfort Food. Recipe Substitutions and Variations

• Beef stock: use rich vegetable or mushroom broth for a vegetarian soup, or chicken stock if thats what you got. Add a splash of soy sauce or Worcestershire for extra umami if needed.
• Dry white wine: swap with dry sherry or dry vermouth, or just use an extra 1/2 cup stock plus 1 tablespoon white wine vinegar or lemon juice if you want no alcohol.
• Gruyere cheese: Emmental, Comté, or Fontina melt great and give a similar nutty flavor; for dairy free try a good meltable vegan cheese or skip the gratin and drizzle with olive oil.
• Baguette: use sourdough rounds, ciabatta, or thick slices of Italian bread; substitute gluten free baguette or toasted GF bread if needed.

Pro Tips

1) Patience is king with the onions, but if you’re short on time add a tiny pinch of baking soda (about 1/8 tsp) once they start sweating, it speeds up browning and gives a deeper color. dont go overboard or theyll get mushy and taste soapy, keep it small.

2) Use a wide, heavy pot so the onions spread out and brown instead of steaming, and if they ever stick or look like they’ll burn just lower the heat and add a tablespoon of water to loosen the fond, scrape it up, you want those browned bits not black burnt stuff.

3) Brighten the finished soup with a quick splash of acidic stuff at the end like a little sherry, dry white wine reduction, or a teaspoon of balsamic vinegar, it lifts all the flavors. also taste and only add final salt after the stock has reduced so you dont over-salt.

4) For the cheese top: toast the bread until really dry first, grate the Gruyere fine and mix in a couple tablespoons of Parmesan for extra browning and crunch, put bowls on a preheated sheet so they heat evenly, and watch the broiler like a hawk because it goes from perfect to burnt fast.