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A bowl of rich French onion soup topped with melted Gruyere cheese and toasted croutons

Quick way to grow: 3 French Onion Soup Basics

This recipe provides a quick and easy way to master the fundamentals of French Onion Soup, focusing on three essential components: caramelized onions, flavorful broth, and cheesy gratinée.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Onions
  • 3 large yellow onions
  • 2 tbsp unsalted butter
  • 1 tsp granulated sugar
For the Broth
  • 6 cups beef broth
  • 0.5 cup dry white wine
  • 2 fresh thyme sprigs
For the Gratinée
  • 8 slices baguette, sliced
  • 1 cup Gruyère cheese, grated

Equipment

  • Large pot or Dutch oven
  • Oven-safe bowls

Method
 

Caramelize the Onions
  1. Slice the onions thinly and melt butter in a large pot or Dutch oven over medium heat.
  2. Add the sliced onions and sugar, cooking for 30-40 minutes until deeply golden brown and caramelized, stirring occasionally.
Prepare the Broth
  1. Deglaze the pot with dry white wine, scraping up any browned bits from the bottom.
  2. Pour in the beef broth and add fresh thyme sprigs; bring to a simmer and cook for 20 minutes to allow flavors to meld.
Assemble and Gratinée
  1. Preheat your broiler and arrange baguette slices on a baking sheet, toasting them until lightly golden.
  2. Ladle the hot soup into oven-safe bowls, float a toasted baguette slice on top of each, and sprinkle generously with grated Gruyère cheese.
  3. Broil for 2-4 minutes, or until the cheese is melted, bubbly, and golden brown.

Notes

For deeper flavor, use homemade beef broth. You can also experiment with other cheeses like Emmental or Comté for the gratinée.