French Onion Soup Recipe
Carmelized Onions, Crispy French Bread, Melted Gruyère
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Ingredients
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Soup
Bread & Cheese Topping
Finishing
Method
Soup
- 1
- 2
Caramelize onions
In a large, heavy-bottomed pot or Dutch oven, melt 3 tbs unsalted butter with 1 tbs olive oil over medium heat. Add all sliced onions, 1.5 tsp kosher salt, 1 tsp granulated sugar, and 1/2 tsp freshly ground black pepper. Stir to coat, then cook, stirring frequently, until onions are deeply golden–brown and caramelized, about 35–45 minutes. Reduce heat if they brown too quickly; scrape browned bits from the bottom occasionally. The sugar helps accelerate even caramelization.
- 3
Deglaze
When onions are richly browned, increase heat to medium-high and add 1/2 cup dry white wine (if using). Scrape the bottom of the pot with a wooden spoon to release the fond. Allow wine to reduce by half, about 2–3 minutes.
- 4
Build the broth
Add 6 cups beef stock and 1 cup chicken stock to the pot, along with 1 tsp dried thyme, 2 bay leaves, and 1 tsp Worcestershire sauce. Bring to a gentle boil, then reduce heat and simmer, uncovered, for 20–25 minutes to let flavors meld. Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard bay leaves before serving.
Bread & Cheese Topping
- 5
Toast bread
Preheat broiler to high (or oven to 450°F/230°C with rack near top). Arrange 1/2-inch slices of baguette on a baking sheet. Brush each side lightly with 2 tsp olive oil and spread a thin layer of softened butter on top side. Toast under broiler or in oven until golden and crisp, about 1–2 minutes per side under broiler (watch carefully) or 6–8 minutes in oven, flipping once. Remove and set aside.
- 6
Prepare cheese
Grate 2 cups Gruyère and, if using, mix with 1/4 cup finely grated Parmesan. Reserve.
Assemble & Finish
- 7
- 8
Add cheese and broil
Pile about 1/2 cup grated Gruyère (plus a sprinkle of Parmesan if using) over the bread so it covers the bread and forms a mound. Place bowls on a baking sheet and broil until the cheese is melted, bubbling, and browned in spots, about 2–4 minutes. Watch closely to prevent burning.
- 9
Garnish and serve
Remove bowls carefully with oven mitts. Sprinkle each with a pinch of chopped fresh parsley. Let cool slightly (2–3 minutes) and serve hot.