Description
This classic French onion soup recipe delivers rich, caramelized flavor with savory broth, gooey melted cheese, and crisp baguette topping. Simple ingredients, timeless results.
Ingredients
Scale
- 6 large yellow onions, thinly sliced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 6 cups beef or vegetable broth
- 1/2 cup dry white wine (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 baguette, sliced and toasted
- 2 cups shredded Gruyère cheese
Instructions
- In a large pot, heat butter and olive oil over medium-low heat. Add sliced onions.
- Cook onions slowly, stirring often, for 40–50 minutes until deeply golden and caramelized.
- Add white wine (or broth) to deglaze the pot. Scrape up any browned bits.
- Add broth, thyme, bay leaf, salt, and pepper. Simmer uncovered for 30 minutes.
- Discard herbs. Taste and adjust seasoning.
- Preheat broiler. Ladle soup into oven-safe bowls.
- Top each with a toasted baguette slice and shredded cheese.
- Broil for 2–3 minutes until cheese is melted and golden.
- Serve immediately with optional side salad or wine.
Notes
- Use Vidalia or sweet onions for the best flavor.
- For vegetarian version, use vegetable broth and omit cheese or use plant-based alternative.
- Don’t rush the onion caramelizing process—it’s essential.
- Leftover soup base freezes well for up to 3 months.
- Toast the baguette well to avoid sogginess under the cheese.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop + Broiler
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 375
- Sugar: 8g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg