French Onion Soup Recipe
Make French Onion Soup Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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 Base
For Serving / Gratinée
Method
Soup Base
- 1
- 2
Melt butter and sweat onions
In a large heavy-bottomed pot or Dutch oven over medium heat, add the butter and olive oil. When the butter is melted and foaming but not browned (about 1 minute), add all the sliced onions, the granulated sugar, and 1 teaspoon of sea salt. Stir to coat and distribute heat. Reduce heat to medium-low.
- 3
Caramelize onions
Cook the onions slowly, stirring every 4–5 minutes to prevent sticking and to encourage even browning. Continue for 35–45 minutes until the onions are a deep golden-brown and very soft. If the pan becomes dry or the onions begin to burn, add 1–2 tablespoons of water and scrape up browned bits. Adjust heat as needed so they brown slowly rather than burn.
- 4
Deglaze
Increase heat to medium-high. Add the white wine (if using) and scrape the bottom of the pot with a wooden spoon to release any fond. Cook until the wine has mostly evaporated, about 2–3 minutes. If you do not use wine, add 2–3 tablespoons of stock to deglaze.
- 5
Simmer soup
Add the beef stock, bay leaves, and thyme sprigs. Bring to a gentle simmer, then reduce heat to low and cook, partially covered, for 20–25 minutes to allow flavors to meld. Taste and season with additional salt and freshly ground black pepper as needed. Remove and discard bay leaves and thyme stems before serving.
For Serving / Gratinée
- 6
Toast baguette slices
Preheat the oven to 200°C (400°F) on broil/high broil (or 200°C conventional). Lightly brush both sides of the baguette slices with 1 teaspoon olive oil and place them on a baking sheet in a single layer. Toast until golden and crisp, about 5–7 minutes, flipping once halfway. Keep an eye on them so they don't burn.
- 7
Assemble soups for broiling
Ladle the hot soup into ovenproof bowls or crocks, leaving about 1/2 inch (1.5 cm) headspace. Place one or two toasted baguette slices on top of each bowl of soup (they will soak some broth). Generously pile grated Gruyère on top of the bread, about 1/4 to 1/2 cup per bowl, and sprinkle a little Parmesan if using. Season the cheese top with a pinch of black pepper.
- 8
Broil until bubbly and golden
Place the prepared bowls on a baking sheet and put under the preheated broiler (or in the oven at 200°C/400°F) until the cheese is melted, bubbling, and deeply golden in spots, about 3–6 minutes. Watch closely to prevent burning.
- 9
