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French Onion Soup

French Onion Soup is a comforting, hearty dish made by slowly caramelizing onions to develop their natural sweetness, then simmering them in rich beef broth. Topped with toasted baguette slices and melted Gruyère cheese, it combines crispy, gooey textures with deeply savory flavors, creating a warm, inviting bowl of comfort.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups beef broth preferably homemade or high-quality store-bought
  • 4 large yellow onions thinly sliced
  • 2 tbsp butter for caramelizing onions
  • 1 tbsp olive oil for even browning
  • 1/4 cup dry white wine optional, for deglazing
  • 1 bay leaf bay leaf fresh or dried
  • 1 sprig fresh thyme or 1/2 tsp dried
  • 1 baguette bread sliced into 1-2 cm thick pieces and toasted
  • 1 1/2 cups Gruyère cheese shredded

Equipment

  • Heavy-bottomed soup pot
  • Wooden Spoon
  • Sharp knife
  • Cutting board
  • Oven-safe bowls or crocks
  • Ladle

Method
 

  1. Gather all your ingredients: thinly slice the onions, measure out the broth, and toast the bread slices until golden and crispy.
  2. In a large heavy-bottomed pot, melt the butter with olive oil over medium-low heat. Add the sliced onions and cook gently, stirring frequently, until they become soft and start to turn golden, about 20 minutes.
  3. Continue cooking the onions slowly, stirring often, for about 40-45 minutes until they are deeply caramelized and a rich golden brown, filling your kitchen with a sweet, toasty aroma.
  4. Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom with your spoon, and cook for 2 minutes until the wine has reduced slightly.
  5. Add the beef broth, bay leaf, and thyme sprig. Bring the mixture to a gentle simmer and cook uncovered for about 20 minutes to meld the flavors. Remove the herbs before serving.
  6. While the soup simmers, preheat your broiler. Arrange the toasted baguette slices on a baking sheet and sprinkle generously with shredded Gruyère cheese. Broil until bubbling and golden, about 3-5 minutes.
  7. Ladle the hot soup into oven-safe bowls or crocks. Top each with a cheesy toasted bread slice, pressing it gently into the soup to soak up some broth.
  8. Place the bowls on a baking sheet and broil in the oven for another 2-3 minutes until the cheese is bubbly and golden brown. Keep a close eye to prevent burning.
  9. Carefully remove the bowls from the oven, let sit for a minute to cool slightly, then serve immediately. Enjoy the bubbling cheese and fragrant, savory broth in each spoonful.

Notes

Patience is key for perfect caramelization—slow cooking brings out the rich sweetness of the onions. Use good-quality broth and cheese for the best flavor. Don't skip the broiling step for that irresistible bubbly topping.