Classic French Onion Soup (Printable Version)

Classic French bistro soup with caramelized onions, rich broth, toasted baguette, and melted Gruyère cheese.

# What You'll Need:

→ Alliums

01 - 4 large yellow onions, thinly sliced
02 - 2 large leeks, white and light green parts only, cleaned and thinly sliced
03 - 3 shallots, thinly sliced
04 - 3 garlic cloves, minced

→ Fats

05 - 3 tablespoons unsalted butter
06 - 2 tablespoons olive oil

→ Broth & Umami

07 - 8 cups high-quality beef broth
08 - 1 tablespoon Worcestershire sauce
09 - 2 teaspoons soy sauce
10 - 1/2 cup dry white wine
11 - 2 teaspoons fresh thyme leaves
12 - 1 bay leaf

→ Bread & Cheese

13 - 1 baguette, sliced into 1/2-inch rounds
14 - 2 cups Gruyère cheese, grated
15 - 1/2 cup Parmesan cheese, grated

→ Seasonings

16 - Salt and freshly ground black pepper to taste

# How to Make It:

01 - In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat.
02 - Add the sliced onions, leeks, and shallots. Sauté, stirring frequently, until very soft and deep golden brown, approximately 35 to 40 minutes. Add the minced garlic and cook for 2 additional minutes.
03 - Deglaze the pot with white wine, scraping up any caramelized bits from the bottom.
04 - Stir in the beef broth, Worcestershire sauce, soy sauce, thyme, and bay leaf. Bring to a simmer. Reduce heat and cook uncovered for 30 minutes, stirring occasionally.
05 - Season with salt and pepper to taste. Remove the bay leaf.
06 - Preheat the oven broiler.
07 - Arrange baguette slices on a baking sheet and toast under the broiler until golden, approximately 1 to 2 minutes per side.
08 - Ladle the hot soup into oven-safe bowls. Top each with toasted baguette slices and a generous amount of Gruyère cheese.
09 - Place bowls under the broiler until the cheese is melted and bubbly, approximately 3 to 5 minutes.
10 - Serve immediately, garnished with extra thyme if desired.

# Expert Advice:

01 -
  • It proves that the best flavors come from time and heat, not elaborate techniques.
  • One pot, minimal prep, and your kitchen smells like a Paris bistro for hours.
  • The cheese on top creates this almost addictive textural contrast that keeps you coming back for another spoonful.
02 -
  • Don't skip the caramelization step or rush it, because those 35 to 40 minutes are where all the flavor actually comes from.
  • High-quality broth makes the biggest difference in this soup since the ingredient list is so short and each component matters.
  • The bowls will be extremely hot coming out of the broiler, so warn your guests and use oven mitts when handling them.
03 -
  • If you want extra richness, add a splash of sherry or cognac alongside the white wine for a sophisticated depth that lingers on your palate.
  • Let the soup simmer gently rather than boil aggressively so the flavors stay clear and the broth doesn't become cloudy or muddy tasting.
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