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French Onion Soup: Cozy, flavorful comfort in 1 bowl

French Onion Soup
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Learn how to make a classic French Onion Soup. This recipe focuses on deeply caramelized onions in a rich beef broth, topped with perfectly golden, cheesy toast. It’s a comforting soup perfect for any occasion.

Ingredients

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  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 large yellow onions, thinly sliced
  • 1 teaspoon sugar
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1/4 cup dry sherry or white wine (optional)
  • 8 cups beef broth
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 4 (1-inch thick) slices of baguette
  • 1 clove garlic, halved
  • 1 cup shredded Gruyere cheese
  • 1/2 cup shredded Swiss cheese

Instructions

  1. Heat olive oil and butter in a large pot or Dutch oven over medium heat. Add sliced onions, sugar, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until onions are deeply caramelized and tender, about 30-45 minutes.
  2. If using, add sherry or white wine and cook for 2 minutes, scraping up any browned bits from the bottom of the pot.
  3. Pour in beef broth, add bay leaf and thyme sprig. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes to allow flavors to meld. Remove bay leaf and thyme sprig before serving.
  4. While the soup simmers, preheat your broiler. Rub one side of each baguette slice with the cut side of the garlic clove.
  5. Place baguette slices on a baking sheet, garlic-rubbed side up. Broil for 1-2 minutes until lightly toasted.
  6. Remove from broiler, sprinkle Gruyere and Swiss cheese evenly over the toasted baguette slices.
  7. Broil for another 1-2 minutes, or until cheese is melted and bubbly and lightly golden.
  8. Ladle hot soup into oven-safe bowls. Top each bowl with a cheesy baguette slice. Serve immediately.

Notes

  • For the best flavor, use high-quality beef broth.
  • Caramelizing the onions slowly is key to developing the soup’s deep flavor.
  • Gruyere cheese is traditional, but feel free to experiment with other melting cheeses.

Nutrition

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