Classic French Onion Soup

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 6
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Classic French Onion Soup is the perfect comfort dish for those chilly evenings when you need something warm and hearty. This recipe brings together caramelized onions, rich beef stock, and melted Gruyère cheese to create a soup that's both luxurious and satisfying. It's a timeless classic that never goes out of style.

Ingredients for Classic French Onion Soup

Onions: The star of the show, onions become sweet and deeply flavorful when caramelized. Choose large yellow or white onions for the best results.

Butter and olive oil: These provide a rich base for caramelizing the onions, ensuring they cook evenly and develop a golden color.

Beef stock: A good-quality beef stock adds depth and richness to the soup. It's the backbone of the broth.

Gruyère cheese: Melts beautifully, creating a bubbly, golden topping that's simply irresistible.

Tips & Tricks

  • Use a mandoline slicer for evenly thin onion slices, ensuring even caramelization.
  • Don't rush the onion caramelization process; it's key to achieving the soup's depth of flavor.
  • If you prefer a less sweet soup, you can omit the sugar.

Serving Suggestions

This soup pairs beautifully with a simple green salad dressed with a tangy vinaigrette. For a heartier meal, serve alongside roasted chicken or a crusty loaf of bread for dipping.

Frequently Asked Questions

Can I make this soup ahead of time?
Absolutely! The flavors deepen overnight. Just reheat gently and add the baguette and cheese topping before serving.
What if I don't have Gruyère cheese?
Swiss cheese or Emmental are great substitutes that also melt well.

Classic French Onion Soup Recipe Walkthrough

Start by melting the butter and olive oil in a large pot over medium heat. This combination will help you caramelize the onions to a rich, golden hue. Add your thinly sliced onions, salt, and a touch of sugar. The sugar helps kickstart the caramelization process. Stir frequently, and don't rush; this step will take about 25-30 minutes. You'll know they're ready when they turn a deep amber color.

Once your onions are beautifully caramelized, stir in the garlic. Just a minute is enough to release its aroma. Next, sprinkle in the flour. Stir it constantly for about two minutes—this forms a roux that will thicken your soup.

Now, slowly pour in the beef stock and white wine, stirring continuously to ensure a smooth, lump-free soup. Add the thyme and bay leaf for an earthy, aromatic depth, and bring everything to a simmer.

Reduce the heat and let it simmer gently for 30-40 minutes. This allows the flavors to meld beautifully. Don't forget to season with salt and pepper to taste.

While the soup is simmering, preheat your oven to 400°F (200°C). Slice the baguette and toast the slices until they're golden brown. This adds a delightful crunch.

Finally, remove the thyme sprigs and bay leaf from the soup. Ladle the soup into oven-safe bowls, top with your toasted baguette slices, and generously cover with Gruyère cheese. Place the bowls on a baking sheet and bake until the cheese is bubbly and golden—about 10 minutes.

Why You'll Love This Recipe

  • Deep, rich flavors from perfectly caramelized onions.
  • Easy to make with just a handful of ingredients.
  • Perfect for impressing dinner guests with minimal effort.
  • Comforting and satisfying, ideal for cold weather.

Ingredients

6 large onions, thinly sliced
4 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon sugar
2 cloves garlic, minced
2 tablespoons all-purpose flour
8 cups beef stock
1/2 cup dry white wine
3 sprigs fresh thyme
1 bay leaf
Salt and pepper to taste
1 baguette, sliced
2 cups Gruyère cheese, grated

Step-by-step Instructions

1. Melt the butter and olive oil in a large pot over medium heat.
2. Add sliced onions, salt, and sugar; cook for 25-30 minutes, stirring frequently until onions are caramelized.
3. Stir in garlic and cook for an additional minute.
4. Add flour, stir constantly for 2 minutes to make a roux.
5. Slowly add beef stock and wine, stirring continuously.
6. Add thyme and bay leaf, then bring to a simmer.
7. Reduce heat and let simmer for 30-40 minutes; season with salt and pepper.
8. Preheat the oven to 400°F (200°C).
9. Toast baguette slices until golden brown.
10. Remove thyme and bay leaf from the soup.
11. Ladle soup into oven-safe bowls, top with toasted baguette slices, and cover generously with Gruyère cheese.
12. Place bowls on a baking sheet and bake until cheese is bubbly and golden, about 10 minutes.

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