Go Back

French Onion Soup

French Onion Soup is a rich, comforting dish featuring slow-caramelized onions in a savory broth, topped with toasted bread and melted cheese. The key cooking methods include gentle caramelization and broiling for the cheese topping, resulting in a deep amber color and gooey, bubbly finish. The final texture balances tender, sweet onions with crispy bread and melted cheese, creating layers of flavor and satisfying crunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 4-5 large yellow onions thinly sliced
  • 2 tablespoons butter for caramelization
  • 1 tablespoon olive oil mixed with butter
  • 750 ml beef broth or vegetable/mushroom broth
  • 1 slice baguette sliced into rounds and toasted
  • 100 g Gruyère cheese shredded or sliced for topping
  • 1 sprig fresh thyme crushed slightly to release aroma
  • to taste salt & pepper for seasoning

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Sharp knife and cutting board
  • Wooden spoon
  • Oven-safe bowls or crocks
  • Baking sheet
  • Ladle

Method
 

  1. Slice the yellow onions thinly, about 0.3 cm (⅛ inch), and set aside on a cutting board.
  2. Heat the butter and olive oil together in a large heavy-bottomed pot over medium-low heat until melted and fragrant.
  3. Add the sliced onions to the pot, stirring to coat them evenly in the butter and oil mixture. Cook gently, stirring every 8-10 minutes, allowing the onions to soften and begin caramelizing.
  4. Continue cooking the onions slowly for about 45-60 minutes until they turn a deep amber color and smell sweet and smoky. Adjust the heat if they brown too fast or stick to the bottom.
  5. Meanwhile, preheat your oven to 220°C (430°F). Slice the baguette into 0.5–1 cm (¼ inch) rounds and toast on a baking sheet until golden and crispy, around 8 minutes.
  6. Once the onions are caramelized, pour in the broth, scraping the bottom of the pot to deglaze and incorporate all the flavorful browned bits. Bring the mixture to a gentle simmer and cook for another 10 minutes.
  7. Season the soup with salt and pepper, tasting and adjusting until the sweetness and savoriness are balanced.
  8. Ladle the hot soup into oven-safe bowls or crocks, filling them about three-quarters full.
  9. Top each bowl with a toasted baguette round, then sprinkle generously with shredded Gruyère cheese, covering the bread completely.
  10. Place the bowls on a baking sheet and broil in the oven for 3-5 minutes until the cheese is bubbling and golden brown. Keep a close eye to prevent burning.
  11. Remove the bowls carefully from the oven, let sit for 1-2 minutes to cool slightly, then garnish with a sprig of thyme if desired and serve hot.