French Onion Soup Recipe

A classic French Onion Soup, rich and flavorful, featuring caramelized onions in a savory beef broth, topped with toasted baguette slices and melted Gruyère cheese.


  • 4 large yellow onions, thinly sliced
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup dry white wine
  • 8 cups beef broth
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1 baguette, sliced
  • 2 cups grated Gruyère cheese


  1. Caramelize the Onions: In a large pot, heat the butter and olive oil over medium heat. Add the onions and cook, stirring frequently, until they are soft and golden brown, about 25-30 minutes. Add the garlic, sugar, salt, and pepper, and cook for another 5 minutes.
  2. Deglaze the Pot: Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer for a few minutes until the wine has mostly evaporated.
  3. Add Broth and Herbs: Add the beef broth, bay leaves, and thyme to the pot. Bring to a boil, then reduce heat and let it simmer for 30 minutes. Remove the bay leaves before serving.
  4. Prepare the Baguette Slices: Preheat your oven to 350°F (175°C). Arrange the baguette slices on a baking sheet and bake until they are toasted, about 10 minutes. For extra flavor, you can brush them with a little olive oil before toasting.
  5. Assemble and Serve: Ladle the soup into oven-safe bowls. Place a couple of baguette slices on top of each bowl of soup and sprinkle generously with the grated Gruyère cheese. Place the bowls under the broiler until the cheese is melted and bubbly, about 2-3 minutes. Serve hot.

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