Classic French Onion Soup
A luxuriously rich, deeply caramelized onion soup topped with crusty bread and melted Gruyère
KEY INFO
- Prep Time: 30 minutes
- Cook Time: 1.5 hours
- Total Time: 2 hours
- Servings: 4-6
- Difficulty: Moderate
- Dietary: Contains gluten, dairy
EQUIPMENT NEEDED
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Sharp knife
- Oven-safe soup bowls
- Broiler
- (Alternative: Large deep skillet + regular bowls for non-broiled version)
INGREDIENTS
- 4 large yellow onions (about 2 lbs), thinly sliced
- 4 tbsp (60g) unsalted butter
- 2 cloves garlic, minced
- 1 cup (240ml) dry red wine
- 8 cups (2L) high-quality beef stock
- 2 sprigs fresh thyme (or 1 tsp dried)
- 1 bay leaf
- 1 tsp Worcestershire sauce
- Salt and freshly ground black pepper
- 1 French baguette, sliced
- 2 cups (200g) Gruyère cheese, grated
METHOD
-
Caramelize the Onions
- Melt butter in Dutch oven over medium heat
- Add sliced onions
- Cook for 45-60 minutes, stirring every 5-10 minutes until deep golden brown
- Visual cue: Onions should be mahogany colored and very soft
-
Build the Base
- Add minced garlic, cook 2 minutes
- Pour in wine, scrape bottom of pot
- Reduce wine by half (about 5 minutes)
-
Simmer the Soup
- Add beef stock, thyme, bay leaf, Worcestershire
- Bring to boil, reduce heat
- Simmer 30 minutes uncovered
- Season with salt and pepper
-
Finish and Serve
- Toast baguette slices until golden
- Ladle soup into oven-safe bowls
- Top with toasted bread and Gruyère
- Broil 3-5 minutes until cheese bubbles and browns
CRUCIAL TIPS
- Never rush the onion caramelization – it’s the foundation of flavor
- Use good quality beef stock – it makes a massive difference
- Keep onion slices consistent thickness for even cooking
- Don’t skip the wine deglazing step
STORAGE & VARIATIONS
- Keeps 3 days refrigerated (store bread/cheese separately)
- Freezes well up to 3 months (without toppings)
- Vegetarian version: Use mushroom stock instead of beef
- Gluten-free: Replace baguette with GF bread
The secret to magnificent French onion soup lies in patience with the onions. Take your time, and you’ll be rewarded with restaurant-quality results every time.
