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French onion soup with melted cheese stretching from spoon, served in white ceramic bowl on restaurant table

French Onion Soup

Classic French onion soup with slow-caramelized onions, rich beef broth, white wine, and a bubbly Gruyere cheese topping broiled until golden.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 5 people
Course: Appetizer, Soup
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

The Soup
  • 6 large yellow onions thinly sliced
  • 3 tbsp butter
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 8 cups beef broth high quality recommended
  • 1 cup dry white wine
  • 2 tsp fresh thyme or 1 tsp dried
  • 1 bay leaf
  • salt and black pepper to taste
The Topping
  • 1 baguette sliced and toasted
  • 2-3 cups Gruyere cheese shredded

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Oven-safe soup crocks or bowls
  • Baking sheet
  • Broiler

Method
 

  1. Melt butter and olive oil in a large pot over medium-low heat. Add sliced onions and cook slowly for 40-50 minutes, stirring often, until deep golden brown and jammy. Do not rush this step.
  2. Stir in minced garlic and cook 1-2 minutes. Pour in white wine and scrape the browned bits from the bottom of the pot with a wooden spoon. Let wine reduce by half, about 3-4 minutes.
  3. Add beef broth, thyme, and bay leaf. Bring to a simmer, then reduce heat to medium-low. Simmer uncovered for 20-25 minutes. Season with salt and pepper. Remove bay leaf and thyme sprigs.
  4. Toast baguette slices under the broiler or in a 375°F oven for 5-7 minutes until golden and crisp.
  5. Ladle soup into oven-safe bowls on a baking sheet. Top with toasted bread and a generous layer of shredded Gruyere. Broil 6 inches from heat for 2-4 minutes until cheese is melted, bubbly, and golden. Watch constantly.
  6. Let bowls sit 2-3 minutes before serving. Contents are extremely hot.

Notes

Caramelization is everything: Golden and soft is not caramelized. You want deep amber-brown, sweet, jammy onions. 40-50 minutes minimum.
Oven-safe bowls required: Ceramic crocks or cast iron. Regular glass bowls can shatter under the broiler.
Make ahead: The soup base (without bread and cheese) stores in the fridge for 4 days or freezer for 3 months. Add fresh bread and cheese before serving.
Vegetarian swap: Use mushroom broth for the closest approximation of beef broth depth.