French Onion Soup Recipe

Prepare onions

Peel and thinly slice 2 lbs yellow onions into half-moons. Have measured butter, oil, sugar, salt and pepper ready.

Caramelize onions

In a large heavy-bottomed pot or Dutch oven, heat 1 tbsp olive oil and 3 tbsp unsalted butter over medium heat. Add sliced onions and spread them into an even layer. Cook, stirring every 3–5 minutes, until onions are soft and beginning to brown, about 20 minutes. Sprinkle 1 tsp sugar and 1.5 tsp kosher salt over the onions and continue to cook, stirring frequently, until deep golden brown and richly caramelized, another 20–30 minutes. Reduce heat if onions begin to burn; patience is key.

Deglaze

Increase heat to medium-high, add 1/2 cup dry white wine (optional) to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let wine reduce by half, about 2–3 minutes.

Build the soup

Add 6 cups beef stock, 2 bay leaves, 3 thyme sprigs, and 1 tsp Worcestershire sauce to the pot. Bring to a gentle simmer, then reduce heat to low and simmer, uncovered, 20–30 minutes to marry flavors. Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard thyme stems and bay leaves before serving.

Prepare bread and cheese

While soup simmers, preheat oven to 375°F (190°C). Brush both sides of 8 baguette slices with 1 tbsp olive oil and place on a baking sheet. Toast until crisp and lightly golden, about 8–10 minutes, flipping once. Remove and set aside. Preheat broiler (or keep oven at 375°F if you prefer slower melting).

Assemble and gratin

Ladle soup into oven-safe bowls or crocks (leave space at top). Place 1–2 toasted baguette slices on top of each bowl and pile about 1/4–1/3 cup grated Gruyère on each (mix in a tablespoon of Parmesan with Gruyère if using). Place bowls on a baking sheet and broil until cheese is bubbly, browned and melted, 2–4 minutes — watch closely to avoid burning. Alternatively bake at 375°F until cheese melts, about 8–10 minutes.

Finish

Carefully remove bowls from oven (they will be hot). Let rest 2 minutes, then garnish with a small thyme leaf if desired and serve immediately.

Combine 4 cups mixed baby greens, 1 cup halved cherry tomatoes, 1/2 sliced cucumber, and 1/4 thinly sliced red onion in a large bowl.

In a small jar or bowl whisk together 2 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt and 1/8 tsp black pepper until emulsified.

Dress the salad lightly just before serving and toss to coat evenly. Serve immediately alongside soup.

Wash and prepare 2 cups seasonal fruit. If using apples or pears, toss slices with 1 tsp lemon juice to prevent browning. Arrange fruit in a small bowl or on a plate and chill briefly or serve at room temperature.

Cook 2 cups short pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking; allow to cool in a bowl.

To the cooled pasta add 1/2 cup halved cherry tomatoes, 1/2 diced cucumber, 1/4 diced red bell pepper, 2 tbsp chopped parsley, 1/8 finely diced red onion and 1/4 cup sliced black olives if using.

In a small bowl whisk 2 tbsp olive oil, 1 tbsp red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper. Pour dressing over pasta and vegetables and toss until combined. Chill at least 15 minutes to let flavors meld before serving.