French Onion Recipe

Name: La Parisienne French Bakerys French Onion Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 lb yellow onions, thinly sliced; 3 tbs unsalted butter; 1 tbs olive oil; 1 tsp granulated sugar; 1 tsp fine sea salt; 1 tsp freshly ground black pepper; 120 ml dry white wine or dry vermouth; 1.2 l vegetable stock (preferably low-sodium); 1 item bay leaf; 3 item fresh thyme sprigs; 1 tbs soy sauce or tamari (for depth / vegetarian umami); 1 tsp balsamic vinegar (optional, to finish); 8 item baguette slices (1/2-inch thick), toasted; 2 cups Gruyère cheese, grated (or vegetarian gruyère-style); 0.25 cups Parmesan or Pecorino, finely grated (optional); 1 tsp fresh thyme leaves (for garnish)

Inspired by La Parisienne French Bakery

Time1h 15m

Serves4

Traditional french onion soup with french gruyère on top. Vegetarian friendly.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Soup

2 lb yellow onions, thinly sliced

3 tbs Unsalted butter

1 tbs olive oil

1 tsp granulated sugar

1 tsp fine sea salt

1 tsp freshly ground black pepper

1/2 cup (120 ml) dry white wine or dry vermouth

5.07 cup (1.2 l) vegetable stock (preferably low-sodium)

1 item bay leaf

3 item fresh thyme sprigs

1 tbs soy sauce or tamari (for depth / vegetarian umami)

1 tsp balsamic vinegar (optional, to finish)

Topping & Garnish

8 item baguette slices (1/2-inch thick), toasted

2 cups Gruyère cheese, grated (or vegetarian gruyère-style)

1/4 cups Parmesan or Pecorino, finely grated (optional)

1 tsp fresh thyme leaves (for garnish)

Method

Soup

Prepare onions

Peel and halve the onions lengthwise. Using a sharp knife, thinly slice each half into half-moon slices so you have about 8–10 cups loosely packed sliced onions from 2 lb.

Sweat and caramelize onions

Heat a large wide heavy-bottomed saucepan or Dutch oven over medium heat. Add butter and olive oil and let the butter melt and foam. Add all sliced onions, sprinkle with the salt and sugar, and stir to coat. Spread onions into an even layer and cook, stirring every 3–5 minutes. Maintain a steady medium-low to medium heat so the onions slowly soften and brown without burning. This process takes about 35–45 minutes; scrape browned bits from the bottom periodically and adjust heat as needed. The onions should be deep golden-brown and jammy.

Deglaze

When the onions are richly caramelized, increase heat to medium-high, add the white wine (or vermouth) and use a wooden spoon to scrape up any browned fond from the bottom. Let the wine reduce until nearly evaporated, about 2–3 minutes.

Simmer the soup

Add the vegetable stock, bay leaf, thyme sprigs, soy sauce/tamari, and freshly ground black pepper. Bring to a gentle simmer, then reduce heat to maintain a low simmer. Cover partially and simmer for 20–25 minutes to let flavors marry. Taste and adjust seasoning with additional salt if needed. Stir in balsamic vinegar, if using, to brighten the flavor, then remove and discard the thyme stems and bay leaf.

Topping & Finish

Prepare to broil

While the soup is simmering, position an oven rack about 6 inches from the broiler and preheat the broiler. Slice the baguette into 1/2-inch rounds and toast them until lightly golden on both sides. Alternatively, brush with a little olive oil and toast under the broiler for 1–2 minutes per side.

Assemble bowls

Ladle the hot soup into ovenproof bowls or crocks, filling them almost to the rim. Float 1–2 toasted baguette slices on top of each bowl of soup (or tuck them in), then mound a generous handful — about 1/4 cup — of grated Gruyère over the bread, finishing with a light sprinkle of the Parmesan if using.

Broil until bubbly

Place the filled bowls on a rimmed baking sheet and broil for 2–5 minutes, watching closely until the cheese is melted, bubbling, and lightly browned. Rotate the pan if necessary for even browning. Remove from oven with care (bowls and handles will be very hot).

Garnish and serve

Sprinkle each bowl with a pinch of fresh thyme leaves. Let cool 2–3 minutes so the cheese sets slightly, then serve immediately.