French Onion Soup Recipe
Make French Onion Soup Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Soup Base
To Serve / Garnish
Method
Soup Base
Prepare onions
Peel and halve the onions lengthwise. Using a sharp knife, thinly slice each half into half-moons until you have about 6 cups packed slices.
Caramelize onions
In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until the butter foams. Add the sliced onions, sprinkle with the sugar and 1/2 teaspoon of the salt, and toss to coat. Cook, stirring every 2–3 minutes, adjusting heat as necessary to maintain a steady gentle sizzle (reduce to medium-low if browning too quickly). Continue cooking for 35–45 minutes until the onions are deeply golden-brown and richly caramelized. Stir more frequently during the last 10 minutes to prevent sticking or burning.
Deglaze
Raise the heat to medium-high. Sprinkle the flour over the onions and cook, stirring, for 1 minute to remove raw flour taste. Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine reduce by about half, about 2–3 minutes.
Simmer soup
Add the beef stock, chicken stock, remaining 1/2 teaspoon kosher salt, remaining 1/2 teaspoon black pepper, bay leaf, thyme sprigs, and Worcestershire sauce. Bring to a gentle simmer, then reduce heat to low and simmer, uncovered, for 25–30 minutes to meld flavors. Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard bay leaf and thyme sprigs.
To Serve / Garnish
Prepare baguette and cheese
While the soup simmers, arrange baguette slices on a baking sheet. Toast under a broiler or in a 375°F (190°C) oven until dry and lightly golden, about 3–5 minutes per side under broiler—watch carefully to prevent burning. Remove and set aside. Preheat oven broiler or set to high if not already on.
Assemble and brown
Ladle the hot soup into oven-safe bowls (ramekins or crocks). Place one or two toasted baguette slices on top of each bowl of soup. Generously pile about 1/4 cup grated Gruyère (plus a light sprinkle of Parmesan if using) over the bread so it mounds and covers edges. Place bowls on a baking sheet and broil 3–5 inches from the heat until cheese is fully melted, bubbling, and golden-brown in spots, about 2–4 minutes. Alternatively, bake at 400°F (200°C) for 8–10 minutes until cheese is melted and lightly browned.