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Onion soup

French Onion Soup is all about deep caramelized onions, rich beef broth, and that iconic cheesy toast bubbling on top. It’s rustic, elegant, and surprisingly easy.

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 300
Ingredients Method Notes

Ingredients
  

  • For the Soup
  • 4 –5 large yellow onions thinly sliced
  • 3 tbsp butter
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp sugar helps caramelize
  • 1 tbsp flour optional, for thickness
  • 1/2 cup dry white wine optional but traditional
  • 6 cups beef broth
  • 1 bay leaf
  • 1 –2 sprigs of thyme or 1/2 tsp dried
  • Salt & pepper to taste
  • For the Cheesy Toast
  • 1 baguette sliced
  • 2 cups grated Gruyère cheese or Swiss/Emmental
  • A touch of Parmesan optional for extra flavor

Method
 

  1. Caramelize the Onions (Most Important Step)
  2. In a large pot, melt butter + olive oil over medium heat.
  3. Add sliced onions, sugar, and a pinch of salt.
  4. Cook slowly for 30–40 minutes, stirring often, until the onions turn deep golden brown.
  5. Don’t rush this step—this is where the flavor comes from.
  6. Build the Base
  7. Add garlic and cook for 1 minute.
  8. Stir in the flour (optional) and cook for another minute to remove the raw flavor.
  9. Pour in the white wine, scraping the bottom to deglaze.
  10. Add Broth & Herbs
  11. Add beef broth, bay leaf, and thyme.
  12. Simmer uncovered for 20–25 minutes.
  13. Taste and season with salt & pepper.
  14. Prepare the Cheese Toast
  15. Toast the baguette slices lightly.
  16. Top each with Gruyère and a bit of Parmesan.
  17. Broil until melted and bubbly.
  18. Assemble
  19. Remove bay leaf & thyme.
  20. Ladle hot soup into oven-safe bowls.
  21. Place cheesy toast on top and broil 1–2 minutes more until golden.

Notes

Long caramelization = sweetness & depth.
Use beef broth for that classic bold flavor.
Gruyère is the best melting cheese for authentic texture.