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French Onion Soup

French onion soup with deeply caramelized onions and a rich beef broth, finished with a broiled Gruyère and parmesan cheese crust. A classic French-style method that delivers a jammy onion base and a bubbling, golden topping.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: French
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Onion base
  • 4 lb yellow onions Thinly sliced for jammy, caramelized texture.
  • 4 tbsp unsalted butter Used with olive oil to start caramelization.
  • 1 tbsp olive oil Helps butter brown while keeping flavor rich.
  • 1 tsp Worcestershire sauce Adds savory depth to the broth.
  • 6 cup beef broth Provides the main savory liquid for simmering.
  • 1 cup dry white wine or sherry For deglazing and building aroma; wine or sherry both work.
  • 2 sprigs fresh thyme Simmer with onions then remove.
  • 1 bay leaf Simmer with broth, then remove.
  • 6 baguette or French bread Sliced and toasted to float on top.
  • 2 cup Gruyere cheese Shredded for melting and browning.
  • 0.5 cup parmesan Grated for extra salty, nutty bite.
  • salt and pepper Season to taste; include during onion cooking and broth finishing.

Equipment

  • 1 Dutch oven

Method
 

Caramelize the onions
  1. Melt butter with olive oil in a large heavy pot over medium heat, then add onions and 1/2 teaspoon salt.
  2. Cook onions for 60-70 minutes, stirring every 10-15 minutes, until deeply golden, jammy, and caramelized.
Build the broth
  1. Deglaze with wine (or sherry) and cook for 3 minutes, scraping up all browned bits.
  2. Add beef broth, thyme, bay leaf, and Worcestershire, then simmer for 20 minutes.
  3. Remove thyme and bay leaf, then season the soup with salt and pepper to taste.
Broil the cheesy topping
  1. Ladle soup into oven-safe crocks, then float toasted baguette slices on top.
  2. Pile Gruyère and parmesan over the bread, then broil for 3-4 minutes until melted and bubbly.

Notes

Pro tip: keep stirring every 10-15 minutes so the onions caramelize evenly without scorching. Store leftovers covered in the fridge up to 3 days; reheat gently on the stovetop, then broil fresh topping if you want the best crust. Freezing is not recommended due to texture changes from the bread and cheese. For a lower-fat option, use part-skim Gruyère and reduce butter slightly while keeping the onion cook time the same.