Go Back
French cuisine is renowned globally for its rich flavors, elegant presentation, and historical significance. It is a culinary tradition that has developed over centuries, interweaving local ingredients with cultural influences to create dishes that are both comforting and sophisticated. Among the myriad of classic French dishes, French Onion Soup stands out as a beloved favorite, often evoking nostalgia and warmth with each savory spoonful. This iconic dish, with its deeply caramelized onions, rich broth, and delectable cheese topping, is not just a meal; it is an experience that transports you to the cozy bistros of Paris.

Classic French Onion Soup – So Rich & Comforting!

Discover the irresistible charm of Classic French Onion Soup with this simple and flavorful recipe. Experience the rich, comforting layers of caramelized onions simmered in a savory broth, topped with crusty French baguette and melted Gruyère cheese for that perfect gooey finish. This beloved dish not only warms you from the inside out but also brings a touch of French bistro ambiance to your home dining experience. Perfect for cozy evenings, this soup is a delightful way to celebrate culinary tradition with loved ones. Enjoy the art of cooking this classic dish and indulge in every delicious spoonful.
Print Recipe Pin Recipe

Ingredients
  

4 large yellow onions, thinly sliced

4 tablespoons unsalted butter

1 tablespoon olive oil

1 teaspoon sugar

2 cloves garlic, minced

1/2 cup dry white wine (like Sauvignon Blanc)

8 cups beef stock (homemade if possible)

2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)

1 bay leaf

Salt and freshly ground black pepper, to taste

1 French baguette, sliced into 1-inch thick rounds

2 cups Gruyère cheese, grated

Optional: Chopped fresh parsley, for garnish

Instructions
 

Caramelizing the Onions:

    - In a large, heavy-bottomed pot, melt the butter and olive oil over medium heat. Once melted, add the thinly sliced onions and stir well to coat. Add the teaspoon of sugar to help with caramelization.

      - Cook the onions slowly, stirring occasionally, for about 30-40 minutes until they become deep golden brown and caramelized. Be patient and do not rush this step, as it develops the soup's rich flavor.

        Adding Garlic and Deglazing:

          - Once the onions are caramelized, add the minced garlic and cook for an additional 1-2 minutes until fragrant.

            - Pour in the dry white wine, scraping the bottom of the pot to deglaze and lift any flavorful brown bits stuck to the bottom. Let it simmer for about 5 minutes until the wine is mostly evaporated.

              Making the Soup Base:

                - Add the beef stock to the pot along with the thyme and bay leaf. Bring it to a gentle simmer and let it cook for about 30 minutes. Season with salt and pepper to taste. Remove the bay leaf before serving.

                  Preparing the Baguette:

                    - While the soup simmers, preheat the broiler in your oven. Arrange the baguette slices on a baking sheet in a single layer and broil for about 1-2 minutes on each side until golden and toasted. Keep an eye on them to prevent burning.

                      Serving:

                        - Ladle the hot soup into oven-safe bowls, leaving some space at the top. Place 1-2 slices of the toasted baguette on top of each bowl of soup, then generously sprinkle with grated Gruyère cheese.

                          Final Broiling:

                            - Place the bowls on a baking sheet and broil them in the oven for about 2-5 minutes or until the cheese is bubbly and golden brown. Watch closely to avoid burning.

                              Garnish and Enjoy:

                                - Remove from the oven, garnish with chopped fresh parsley if desired, and serve immediately while hot and extra cheesy!

                                  Prep Time, Total Time, Servings: 15 min | 1 hr 15 min | 4 servings