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Classic French Onion Soup Recipe for Deep Flavor

Close-up of a bowl of rich french onion soup recipe topped with melted Gruyère cheese over toasted bread.
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Make this authentic French Onion Soup recipe at home. You achieve deep flavor through slow caramelization of onions and a rich beef broth, topped with melted Gruyère cheese on toasted baguette.

Ingredients

Scale
  • 4 large yellow onions, thinly sliced
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (or extra broth)
  • 8 cups rich beef stock
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • Salt and pepper to taste
  • 1 baguette, sliced into 1-inch thick rounds
  • 1 1/2 cups grated Gruyère cheese

Instructions

  1. Melt the butter and olive oil together in a large, heavy-bottomed pot or Dutch oven over medium heat.
  2. Add the sliced onions, salt, and sugar. Stir to coat. Reduce heat to medium-low.
  3. Cook the onions slowly, stirring every 5 to 10 minutes, for 45 to 60 minutes until they are deeply caramelized to a dark brown color. Do not rush this step; this builds the deep flavor for your French Onion Soup Recipe.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine cook down until nearly evaporated.
  6. Add the beef stock, bay leaves, and thyme. Bring the soup to a simmer, then reduce heat to low, cover partially, and cook for 30 minutes to let the flavors meld. Season with salt and pepper to taste. Remove the bay leaves.
  7. Preheat your broiler. Arrange the baguette slices on a baking sheet and toast them under the broiler until lightly golden on both sides.
  8. Ladle the hot soup into oven-safe bowls. Place one or two toasted baguette slices on top of the soup in each bowl.
  9. Generously cover the bread with grated Gruyère cheese.
  10. Place the bowls on a baking sheet and carefully place them under the broiler. Broil for 2 to 4 minutes until the cheese is melted, bubbly, and golden brown. Watch closely to prevent burning.

Notes

  • For a restaurant style soup experience, use high-quality beef stock.
  • If you do not have oven-safe bowls, you can melt the cheese on the bread separately and float the cheesy crouton on top just before serving.
  • This recipe tastes even better the next day after the flavors deepen overnight.

Nutrition

Find it online: https://cookincorner.com/french-onion-soup-recipe/