French Onion Soup Recipe

Sauté the Onions

Slice the onions thinly. In a large pot, melt the unsalted butter over medium heat. Add the sliced onions and cook, stirring frequently, for about 20-25 minutes until they are caramelized and golden brown.

Add Garlic and Deglaze

Add the minced garlic to the caramelized onions and cook for an additional 1-2 minutes until fragrant. Pour in the dry white wine and increase the heat to medium-high. Scrape the bottom of the pot to deglaze and let the wine reduce by half.

Simmer the Soup

Add the beef broth, thyme, bay leaves, salt, and black pepper to the pot. Bring the soup to a simmer, then reduce the heat to low. Cover and let it cook for about 30 minutes, stirring occasionally.

Adjust Seasoning

Taste the soup and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves before serving.

Prepare the Baguette

While the soup is simmering, slice the baguette into 1-inch thick slices. Optionally, you can toast the slices in the oven until they are golden brown.

Add Cheese

Ladle the soup into oven-safe bowls, place a slice of toasted baguette on top of each bowl, and generously sprinkle the Gruyère cheese over the bread.

Broil the Soup

Place the bowls under the broiler in the oven for 3-5 minutes, or until the cheese is melted, bubbly, and slightly browned.