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French Onion Soup

French Onion Soup

Savor the deep, caramelized onion sweetness and rich, savory broth, perfectly capped with gratinéed cheese. Our guide to exceptional French Onion Soup provides the precise techniques for this classic. Achieve bistro-quality results, mastering unparalleled flavor and texture.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: French
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 3 lbs yellow or Spanish onions, sliced thi
  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 6 cups beef broth
  • 1 cup dry white wine
  • 2 tablespoons cognac or brandy (optional)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon fresh thyme
  • 1 bay leaf
  • Salt & black pepper to taste
  • 1 small baguette, sliced
  • 8 ounces Gruyère cheese, grated

Method
 

  1. Slice all onions uniformly thin, about 1/8 to 1/4 inch.
  2. In a heavy-bottomed pot, melt butter and olive oil over medium-low heat. Add onions and salt, stirring frequently. Caramelize for 45-60 minutes until deep brown.
  3. Sprinkle flour over the onions and stir for 1 minute. Add white wine to deglaze the pot and simmer for 2-3 minutes.
  4. Add beef broth, thyme, bay leaf, and cognac (if using). Simmer for at least 30 minutes, adjust seasoning with salt and pepper.
  5. Preheat the broiler. Toast baguette slices on a baking sheet until golden.
  6. Ladle soup into oven-safe bowls, top with toasted baguette, and cover with grated Gruyère.
  7. Broil for 2-4 minutes until cheese is bubbly and golden.
  8. Serve immediately.

Notes

Slow caramelization is key for depth of flavor. Use quality broth for best results. Store leftovers without bread and cheese topping.