French Onion Soup Recipe
gruyère, white cheddar
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Ingredients
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Soup Base
Deglaze & Broth
Toasts & Topping
Finishing
Method
Soup Base
- 1
Prepare onions
Peel and thinly slice 6 cups (about 3 large) yellow onions. Aim for uniform slices so they caramelize evenly.
- 2
Cook onions
In a large heavy-bottomed pot or Dutch oven, melt 3 tbs unsalted butter with 1 tbs olive oil over medium heat. Add the sliced onions, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Cook, stirring frequently, until the onions are soft and translucent, about 10–12 minutes.
- 3
Caramelize
Reduce heat to medium-low. Add 1 tsp granulated sugar to help caramelize. Continue to cook the onions, stirring every few minutes and scraping the pot bottom to avoid burning, until they are deep golden-brown and richly caramelized, 35–45 minutes total (longer for deeper flavor). If the pan dries out, add a splash of water to loosen browned bits.
- 4
Add garlic
Add 2 minced garlic cloves and cook 30–60 seconds until fragrant, stirring constantly so the garlic does not burn.
Deglaze & Broth
- 5
Deglaze
Increase heat to medium-high and pour in 3 tbs dry white wine and 1 tbs optional sherry or cognac. Use a wooden spoon to scrape up browned bits from the bottom of the pot. Cook until the alcohol aroma fades, about 2 minutes.
- 6
Add stocks and herbs
Add 6 cups beef stock and 1 cup chicken stock (if using), 3 sprigs fresh thyme and 2 bay leaves. Bring the soup to a gentle simmer, then reduce heat to low and simmer uncovered for 20–25 minutes to meld flavors. Taste and adjust seasoning with additional salt and pepper as needed.
- 7
Finish
If using the optional finishing sherry/cognac, stir in 1 tsp now. Remove thyme sprigs and bay leaves before serving.
Toasts & Topping
- 8
Prepare toasts
Preheat oven to 400°F (200°C). Arrange 12 baguette slices on a baking sheet; brush both sides lightly with 1 tsp olive oil. Toast in the oven until crisp and golden, about 6–8 minutes, flipping once. Alternatively, broil briefly while watching closely.
- 9
Combine cheeses
In a bowl, mix 1 cup grated gruyère, 1 cup grated white cheddar and 1 tbs finely grated parmesan if using. Reserve a small handful for sprinkling.
- 10
Assemble bowls (oven method)
Preheat broiler. Ladle the hot soup into oven-safe bowls (6 bowls, about 1–1.25 cups soup each). Place 1–2 toasted baguette slices on top of each bowl of soup. Pile a generous amount of the cheese mixture onto each toast so cheese covers the bread and spills slightly onto the soup surface. Sprinkle remaining cheese around edges for a full cheesy crust.
- 11
Melt cheese
Place bowls on a baking sheet and broil 3–5 inches from the broiler for 2–4 minutes, watching closely, until cheese is fully melted, bubbly and lightly browned. Alternatively, bake at 425°F (220°C) until cheese melts and browns, about 8–10 minutes.
- 12
Serve
Carefully remove hot bowls from oven. Garnish with 1 tbs chopped fresh parsley divided among bowls. Serve immediately with extra toasted baguette on the side.