French Onion Soup (Print Version)

Caramelized onions in rich broth, topped with crusty bread and melted Gruyère cheese for ultimate comfort.

# What You’ll Need:

→ Onions

01 - 6 large yellow onions, thinly sliced
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil

→ Broth

04 - 6 cups beef broth
05 - 1/2 cup dry white wine, optional

→ Flavorings

06 - 2 cloves garlic, minced
07 - 1 teaspoon sugar
08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 2 sprigs fresh thyme
11 - 1 bay leaf

→ Topping

12 - 4 slices crusty French bread, approximately 1 inch thick
13 - 2 cups grated Gruyère cheese

# How-To Steps:

01 - In a large heavy-bottomed pot, melt the butter with the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until softened for approximately 15 minutes.
02 - Sprinkle the onions with sugar and salt. Continue to cook, stirring frequently, until the onions are deeply golden and caramelized for 30 to 40 minutes.
03 - Add the minced garlic and cook for 1 minute more.
04 - Pour in the white wine if using and scrape up any browned bits from the bottom of the pot. Simmer for 2 to 3 minutes.
05 - Add the beef broth, thyme, bay leaf, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Remove and discard the thyme sprigs and bay leaf.
06 - Preheat the broiler. Arrange the bread slices on a baking sheet and toast under the broiler until lightly golden on both sides.
07 - Ladle the hot soup into oven-safe bowls. Top each with a slice of toasted bread and a generous handful of Gruyère cheese.
08 - Place the bowls under the broiler until the cheese is melted and bubbling for 2 to 3 minutes. Serve immediately.

# Expert Hints:

01 -
  • The onions transform into something impossibly sweet and complex, almost like they're doing magic in the pot while you watch.
  • It feels fancy enough for guests but forgiving enough that you can make it on a weeknight without stress.
  • That moment when you pull the bowls from the broiler and the cheese is golden and stretchy makes you feel like a French bistro chef.
  • Leftovers actually get better the next day as the flavors meld together overnight.
02 -
  • Don't rush the caramelization, I tried once and the onions were just pale and watery instead of sweet and rich, it's worth every minute.
  • Use oven safe bowls or ramekins for broiling, I learned this the hard way when a regular bowl cracked under the heat and made a mess.
  • Remove the thyme sprigs and bay leaf before serving, biting into a bay leaf is unpleasant and the woody thyme stems aren't fun either.
03 -
  • Use a heavy bottomed pot to prevent the onions from scorching during the long caramelization, a thin pot will create hot spots and uneven cooking.
  • If the onions start to stick or brown too fast, add a splash of water or broth to the pot and scrape, this saves them and adds flavor to the soup later.
  • For an even deeper flavor, add a tablespoon of balsamic vinegar along with the broth, it adds a subtle sweetness and complexity that feels almost secret.
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