Print

Classic Restaurant-Style French Onion Soup

Close-up of a crock of rich french onion soup topped with a toasted crouton and gooey, melted Gruyère cheese.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make rich, deeply flavored French Onion Soup at home using slow-caramelized onions and topped with melted Gruyère cheese on toasted bread.

Ingredients

Scale
  • 3 lbs yellow onions, thinly sliced
  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 cloves garlic, minced
  • 1/2 cup dry sherry or dry white wine (optional)
  • 8 cups beef broth, low sodium
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1/4 cup all-purpose flour
  • 1 teaspoon Worcestershire sauce
  • Freshly ground black pepper to taste
  • 4 thick slices of day-old baguette or French bread
  • 8 ounces Gruyère cheese, grated

Instructions

  1. Melt butter and olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions, salt, and sugar.
  2. Cook the onions slowly, stirring every 5 to 10 minutes, reducing the heat to medium-low after 15 minutes. Continue cooking for 45 to 60 minutes until the onions are deep brown and fully caramelized. Do not rush this step.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. If using wine, pour it in and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3 minutes.
  5. Sprinkle the flour over the onions and stir well. Cook for 2 minutes.
  6. Pour in the beef broth, Worcestershire sauce, thyme sprigs, and bay leaf. Bring the soup to a simmer.
  7. Reduce heat to low, cover partially, and let the soup simmer for at least 30 minutes to allow the flavors to meld. Remove the thyme sprigs and bay leaf. Season with pepper.
  8. Preheat your broiler. Arrange the bread slices on a baking sheet and toast lightly under the broiler until golden brown on both sides.
  9. Ladle the soup into oven-safe bowls. Place one toasted bread slice on top of the soup in each bowl.
  10. Top the bread generously with grated Gruyère cheese.
  11. Place the bowls on a baking sheet and broil for 2 to 4 minutes, watching closely, until the cheese is melted, bubbly, and lightly browned. Serve immediately.

Notes

  • For a richer broth without wine, substitute the wine amount with an equal amount of extra beef broth mixed with 1 teaspoon of balsamic vinegar.
  • Use high-quality beef broth for the best flavor results.
  • If you do not have oven-safe bowls, you can melt the cheese on the bread separately and float the cheesy croutons on top just before serving.

Nutrition

Find it online: https://afripaket.com/french-onion-soup-recipe-classic-gruyere/