French Onion Soup Recipe
sweet caramalized onions, savory broth, french bread, melted cheese
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Ingredients
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Soup Base
Bread & Cheese
Finishing / Garnish
Method
Soup Base
- 1
Prepare onions
Peel and thinly slice onions so you have about 6 cups. This ensures even and quick caramelization.
- 2
Caramelize onions
Heat a large heavy-bottomed pot over medium heat. Add butter and olive oil. When butter is melted and foaming, add sliced onions, sprinkle with kosher salt and granulated sugar. Toss to coat. Cook, stirring frequently, for 25–35 minutes until onions are deeply golden-brown and sweet. Reduce heat if onions start to burn; patience is key—allow them to brown slowly.
- 3
Deglaze
Increase heat to medium-high, add white wine or sherry to deglaze, scraping brown bits from bottom with a wooden spoon. Let the alcohol cook off for 1–2 minutes.
- 4
Add stock and seasonings
Add beef and chicken stock, bay leaves, thyme sprigs, and Worcestershire sauce. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 20–25 minutes to meld flavors. Taste and adjust seasoning with salt and pepper.
- 5
Remove aromatics
Discard bay leaves and thyme stems before serving.
Bread & Cheese
- 6
Prepare croûtons
Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet. Brush lightly with olive oil on both sides. Toast in the oven 6–8 minutes, flip once, until golden and crisp. Rub toasted slices with the cut side of the garlic clove for a hint of garlic, if desired.
- 7
Assemble for broiling
Ladle hot soup into oven-safe bowls (ramen bowls, crocks, or small ovenproof bowls). Place one or two toasted baguette slices on top of each bowl of soup. Sprinkle a generous layer of grated Gruyère over the bread so it covers the top; finish with a light dusting of grated Parmesan for extra flavor and browning.
- 8
Broil cheese
Place bowls on a baking sheet and broil in the oven on high (position rack 6–8 inches from broiler) for 2–4 minutes until cheese is fully melted, bubbly, and lightly browned. Watch closely to prevent burning. Alternatively, use a kitchen torch to brown the cheese.