Classic French Onion Soup (Printer-Friendly)

Classic French bistro soup with sweet caramelized onions, rich beef broth, and toasted Gruyère-topped baguette

# What You'll Need:

→ Alliums

01 - 4 large yellow onions, thinly sliced
02 - 2 large leeks, white and light green parts only, cleaned and thinly sliced
03 - 3 shallots, thinly sliced
04 - 3 garlic cloves, minced

→ Fats

05 - 3 tablespoons unsalted butter
06 - 2 tablespoons olive oil

→ Broth & Umami

07 - 8 cups high-quality beef broth
08 - 1 tablespoon Worcestershire sauce
09 - 2 teaspoons soy sauce
10 - 1/2 cup dry white wine
11 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
12 - 1 bay leaf

→ Bread & Cheese

13 - 1 baguette, sliced into 1/2-inch rounds
14 - 2 cups Gruyère cheese, grated
15 - 1/2 cup Parmesan cheese, grated

→ Seasonings

16 - Salt and freshly ground black pepper to taste

# Method:

01 - In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted and foaming.
02 - Add the sliced onions, leeks, and shallots. Sauté while stirring frequently until very soft and deep golden brown, approximately 35 to 40 minutes. Add minced garlic and cook for 2 additional minutes.
03 - Pour in the dry white wine and scrape the bottom of the pot with a wooden spoon to release all browned bits and concentrated flavors.
04 - Stir in the beef broth, Worcestershire sauce, soy sauce, thyme, and bay leaf. Bring the mixture to a simmer over medium-high heat.
05 - Reduce heat to low and cook uncovered for 30 minutes, stirring occasionally to ensure even flavor distribution. Remove and discard the bay leaf.
06 - Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed.
07 - Preheat the oven broiler to high. Arrange baguette slices on a baking sheet in a single layer. Toast under the broiler until golden on both sides, approximately 1 to 2 minutes per side. Monitor closely to prevent burning.
08 - Ladle the hot soup into oven-safe bowls. Top each bowl with toasted baguette slices and distribute a generous amount of grated Gruyère cheese over the bread.
09 - Place the filled bowls under the broiler until the cheese is fully melted and bubbly with light browning on top, approximately 3 to 5 minutes.
10 - Remove bowls from the broiler using oven mitts and serve immediately. Garnish with additional fresh thyme if desired.

# Expert Suggestions:

01 -
  • Those caramelized onions develop an almost sweet depth that makes you forget you're eating something so simple and humble.
  • The cheese-topped toast becomes your favorite part once you experience that first melty bite, and suddenly you're hunting for excuses to make this soup.
02 -
  • Don't rush the caramelization, because those thirty-five to forty minutes are where the entire character of the soup lives, and cutting corners here is the only real way to disappoint yourself.
  • Deglazing with wine isn't just for flavor—it actually lifts the browned fond from the bottom of the pot, which is liquid gold and absolutely essential to the depth of the finished soup.
03 -
  • A splash of sherry or cognac poured in with the wine elevates this from weeknight dinner to something approaching restaurant-quality.
  • If your Gruyère is hard to find, Swiss or Emmental work beautifully and cost less, though the nuttiness won't be quite as pronounced.
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