French Onion Soup

Name: French Onion Soup
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 large yellow onions, thinly sliced; 4 tbsp unsalted butter; 2 tbsp olive oil; 1 tsp granulated sugar; 1 tsp kosher salt; 2 cloves garlic cloves, minced; 2 tbsp all-purpose flour; 1/2 cup dry white wine; 6 cups beef broth; 4 sprigs fresh thyme, sprigs; 2 leaves bay leaf; 1 baguette, sliced; 2 cups Gruyère cheese, grated; to taste freshly ground black pepper

A classic French soup made with caramelized onions in a rich beef broth, topped with crusty bread and melted Gruyère cheese for a hearty and deeply flavorful meal.

110 minMediumServes 4420 cal/serving

FrenchSoupStovetop and OvenStandardCorn-Free

Ingredients

4 large yellow onions, thinly sliced
4 tbsp unsalted butter
2 tbsp olive oil
1 tsp granulated sugar
1 tsp kosher salt
2 cloves garlic cloves, minced
2 tbsp all-purpose flour
1/2 cup dry white wine
6 cups beef broth
4 sprigs fresh thyme, sprigs
2 leaves bay leaf
1 baguette, sliced
2 cups Gruyère cheese, grated
to taste freshly ground black pepper

Instructions

1

In a large Dutch oven or heavy-bottomed pot, melt 4 tbsp unsalted butter with 2 tbsp olive oil over medium-low heat.
2

Add the thinly sliced 4 large thinly sliced yellow onions and stir to coat with the butter and oil. Cook the onions, stirring occasionally, for 15 minutes.
3

Sprinkle the onions with 1 tsp granulated sugar and 1 tsp kosher salt, increase heat to medium, and continue cooking for 30-40 minutes, stirring frequently, until the onions are deeply caramelized to a rich golden-brown color.
4

Add the 2 cloves minced garlic cloves and cook for 1 minute until fragrant.
5

Sprinkle the 2 tbsp all-purpose flour over the onions and cook, stirring constantly, for 2-3 minutes.
6

Pour in the 1/2 cup dry white wine and scrape up any browned bits from the bottom of the pot. Allow the wine to simmer until mostly reduced, about 3 minutes.
7

Add the 6 cups beef broth, 4 sprigs sprigs fresh thyme, and 2 leaves bay leaf. Bring to a simmer, then reduce heat to low and cook, partially covered, for 30 minutes.
8

While the soup simmers, preheat the broiler. Place the 1 sliced baguette on a baking sheet and toast under the broiler until lightly browned on both sides.
9

Season the soup with to taste freshly ground black pepper and additional kosher salt to taste, then remove the fresh thyme sprigs and bay leaf.
10

Ladle the hot soup into oven-safe bowls placed on a baking sheet. Float 1-2 toasted baguette slices on top of each bowl of soup, then generously sprinkle with 2 cups grated Gruyère cheese.
11

Place under the broiler until the cheese is melted, bubbly, and beginning to brown, about 2-3 minutes.
12

Carefully remove from the oven (the bowls will be extremely hot) and serve immediately.

Questions

Can I make French Onion Soup dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter, 2 cups Gruyère cheese, grated. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make French Onion Soup gluten-free?

Yes. The gluten in this entry is 2 tbsp all-purpose flour, 1 baguette, sliced. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does French Onion Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double French Onion Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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