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A close-up of a bubbling, cheesy crock of authentic French onion soup, with the rich, dark broth visible underneath the toasted bread and melted Gruyère.
FL Recipes

Classic French Onion Soup Recipe

This classic French Onion Soup recipe guides you through creating a rich, decadent soup with perfectly caramelized onions, a savory beef broth, and a gooey, golden Gruyère cheese crust. A foolproof guide to the ultimate comfort food.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Appetizer, Dinner, Soup
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs yellow onions thinly sliced
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp sugar helps with caramelization
  • 2 tbsp all-purpose flour
  • 1/2 cup dry white wine like Sauvignon Blanc
  • 1/4 cup brandy or cognac
  • 6 cups beef broth low-sodium
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 12 slices baguette about 1-inch thick, toasted
  • 2 cups Gruyère cheese shredded
  • 1/2 cup Parmesan cheese grated
  • Salt and freshly ground black pepper to taste

Equipment

  • 1 Large Dutch oven or heavy-bottomed pot
  • 6 Oven-safe soup bowls
  • 1 Baking Sheet

Method
 

  1. In a large Dutch oven over medium heat, melt butter and olive oil. Add sliced onions and sugar, stirring to coat. Cook for 45-60 minutes, stirring occasionally, until the onions are soft, jammy, and deep amber in color.
  2. Sprinkle the caramelized onions with flour and cook for 1 minute, stirring. Deglaze the pot by pouring in the brandy and white wine, scraping all the browned bits from the bottom. Simmer until the liquid reduces by half. Stir in the beef broth, thyme, and bay leaf. Season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for at least 30 minutes.
  3. Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet, brush with olive oil, and bake for 5-7 minutes until crisp and golden. Set aside.
  4. Preheat your broiler. Remove thyme and bay leaf from the soup. Ladle soup into six oven-safe bowls. Top each with two baguette toasts. Cover generously with shredded Gruyère and Parmesan cheese. Place bowls on a baking sheet and broil for 2-4 minutes, until cheese is melted, bubbly, and golden-brown. Serve immediately and with caution.

Nutrition

Calories: 450kcalProtein: 22gFat: 25gFiber: 4g

Notes

For the best flavor, use a high-quality beef broth or homemade stock.
Don't rush the onion caramelization; this step is crucial for developing the soup's deep, sweet flavor.
Ensure your bowls are broiler-safe to prevent cracking under the high heat.
Keyword caramelized onions,french onion soup,gruyere cheese

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