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A steaming bowl of French onion soup with melted cheese and croutons

How to grow the best French Onion Soup recipe

This recipe will guide you through making a delicious French Onion Soup from scratch. It involves caramelizing onions, simmering them in a rich broth, and topping with cheesy bread.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 items large yellow onions
  • 2 tbsp butter
  • 6 cups beef broth
  • 0.5 cup dry sherry or white wine
  • 1 loaf baguette
  • 1.5 cups Gruyere cheese, shredded
  • 1 tsp thyme
  • 1 item bay leaf
  • salt and black pepper to taste

Equipment

  • large pot
  • Dutch oven
  • oven-safe bowls
  • broiler

Method
 

Caramelize Onions
  1. Slice the onions thinly and melt butter in a large pot or Dutch oven over medium-low heat.
  2. Add the sliced onions to the pot and cook slowly for 30-40 minutes, stirring occasionally, until deeply golden brown and caramelized.
  3. Deglaze the pot with sherry or white wine, scraping up any browned bits from the bottom.
Simmer the Soup
  1. Pour in the beef broth, add thyme and bay leaf, then bring to a simmer.
  2. Reduce heat and let the soup gently simmer for at least 20 minutes to allow flavors to meld, then season with salt and pepper.
Prepare for Serving
  1. Preheat your oven broiler and slice the baguette into 1-inch thick rounds.
  2. Ladle the hot soup into oven-safe bowls and float a few baguette slices on top of each serving.
  3. Generously sprinkle shredded Gruyere cheese over the baguette slices.
Broil and Serve
  1. Carefully place the soup bowls under the broiler for 3-5 minutes, or until the cheese is melted, bubbly, and golden brown.
  2. Serve immediately, being careful as the bowls will be very hot.

Notes

For an extra rich flavor, use a good quality beef broth or homemade stock. You can also experiment with different types of cheese, such as Comte or Emmental, for varied flavor profiles. Be patient when caramelizing the onions; this step is crucial for the soup's depth of flavor.