Crock Of French Onion Soup Recipe

Prep onions

Peel and thinly slice onions to yield about 6 cups. Keep slices roughly uniform so they caramelize evenly.

Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the butter and olive oil and let the butter melt, swirling to combine.

Add the sliced onions to the pot and stir to coat in the butter-oil. Cook over medium to medium-low heat, stirring every 2–3 minutes, until onions are soft and beginning to brown, about 20 minutes.

Sprinkle the sugar over the onions to encourage caramelization. Continue cooking, stirring more frequently as browning accelerates, until onions are deep golden brown and richly caramelized, about 20–30 more minutes (total onion cooking time 40–50 minutes). Reduce heat if onions brown too quickly.

Once the onions are well caramelized, stir in the flour and cook for 1–2 minutes to remove the raw flour taste; this will slightly thicken the soup.

Carefully add the white wine (if using) to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Let the wine simmer until mostly reduced, about 2–3 minutes.

Add the beef stock, bay leaves, thyme sprigs, Worcestershire sauce, salt, and pepper. Stir to combine and bring the mixture to a gentle simmer.

Reduce heat to low, partially cover the pot, and simmer gently for 20–30 minutes to allow flavors to meld. Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard bay leaves and thyme sprigs before serving.

While the soup simmers, preheat the broiler (or oven to 500°F / 260°C) and arrange an oven rack about 6 inches from the broiler element.

Slice the baguette into 1/2-inch slices. Lightly brush or rub with olive oil if desired and toast on a baking sheet under the broiler until golden on both sides, about 1–2 minutes per side. Watch closely to prevent burning.

Ladle the hot soup into oven-safe crocks or bowls, filling about 3/4 full. Place 1–2 toasted baguette slices on top of each bowl of soup.

Generously sprinkle grated Gruyère over the bread, finishing with a dusting of grated Parmesan if using. Place the crocks on a baking sheet to catch any overflow.

Broil the crocks until the cheese is fully melted, bubbling, and beginning to brown in spots, about 2–4 minutes. Remove carefully — handles and bowls will be very hot.

Garnish with chopped parsley if desired and serve immediately.