French Onion Soup Recipe
French bread crouton, havarti cheese
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Ingredients
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Soup
Croutons & Cheese
Garnish (optional)
Method
Soup
Caramelize the onions
In a large heavy-bottomed pot or Dutch oven over medium heat, melt the butter with the olive oil. Add the thinly sliced onions and stir to coat. Sprinkle with the sugar and 1 tsp salt. Cook, stirring frequently, until onions soften, then reduce heat to medium-low and continue to cook, stirring every few minutes, until deeply golden brown and caramelized, about 40–50 minutes. If the pan becomes too dry or the onions stick, add a tablespoon of water to deglaze and continue.
Build the soup base
When onions are richly caramelized, increase heat to medium-high, add the flour and cook, stirring constantly, for 1–2 minutes to remove the raw flour taste. Slowly add the white wine while scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 2–3 minutes.
Simmer
Add the beef broth, chicken broth, bay leaves, thyme sprigs, Worcestershire sauce, and freshly ground black pepper. Bring to a gentle boil, then reduce heat to low and simmer, partially covered, for 20–30 minutes to allow flavors to meld. Taste and adjust seasoning with additional salt or pepper as needed. If using optional dry sherry or cognac, stir it in at the end of the simmer.
Remove bay leaves and thyme sprigs before serving or assembling bowls.
Croutons & Assembly
Prepare the croutons
While the soup simmers, preheat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet. Brush each slice lightly with olive oil. Toast in the oven until lightly golden and crisp, 6–8 minutes, flipping once. Optional: rub the warm toasted slices with the cut side of the garlic clove for extra flavor.
Ladle and top
Preheat broiler. Divide the hot soup among ovenproof bowls or crocks, leaving about 1/2 inch headspace. Place one or two toasted baguette slices on top of each bowl of soup (they will float). Generously mound shredded or sliced Havarti over the crouton(s) so cheese covers the bread and overlaps the rim slightly.
Broil to melt cheese
Place the filled bowls on a baking sheet and put under the preheated broiler 3–6 inches from the heat source. Broil until the cheese is melted, bubbly, and lightly browned in spots, 2–4 minutes — watch carefully to avoid burning. Remove from oven with oven mitts.