If there’s one soup that can instantly make a rainy day better, it’s French Onion Soup. That deep, savory, almost sweet caramelized onion flavor, tangled up with beef broth, wine, and so much melted cheese — seriously, it’s magic in a bowl.
I’ve tried a bunch of recipes over the years (some good, some…not so much), and this version is hands-down my favorite. Slow and steady wins the race here — you can’t rush good caramelization. Let’s get into it.
Ingredients You’ll Need:
- 6 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon sugar (helps the onions caramelize evenly)
- 1 teaspoon salt
- 8 cups beef broth (homemade if you’re feeling ambitious, store-bought if you’re human)
- 1/2 cup dry white wine (optional but highly recommended)
- 1 bay leaf
- 1 teaspoon fresh thyme (or 1/2 tsp dried thyme)
- Baguette slices (preferably a day or two old)
- 2 cups Gruyère cheese, shredded
Step-by-Step Instructions:
1. Start caramelizing the onions.
Grab your biggest heavy-bottomed pot or Dutch oven. Melt the butter and olive oil over medium heat.
Toss in all the sliced onions along with the salt and sugar.
Now here’s the key: cook the onions low and slow, stirring often, for about 40-50 minutes.
They should go from opaque → golden → deep brown and jammy. Be patient — it’s worth it.
2. Deglaze the pot.
Once your onions are beautifully caramelized, pour in the white wine.
Scrape the bottom of the pot with a wooden spoon — all those browned bits = pure flavor.
3. Simmer the soup.
Add the beef broth, bay leaf, and thyme. Bring everything to a simmer, then let it bubble gently for about 30–40 minutes to deepen the flavors.
4. Prep the cheesy toasts.
While the soup is doing its thing, slice your baguette into thick rounds.
Toast them in the oven under the broiler until lightly golden — just a few minutes.
5. Assemble and broil.
Preheat your broiler if it’s not already hot.
Ladle the soup into ovenproof bowls. Top each one with a toasted baguette slice and a good mound of shredded Gruyère.
Broil until the cheese is bubbling and starting to brown. Watch carefully — it goes from perfect to burnt real quick.
6. Serve immediately.
And preferably with a napkin — because you’re gonna cry tears of cheesy happiness.
Tips for Success:
- Slice onions evenly: This helps them cook uniformly without some burning.
- Don’t rush the onions: Seriously, this is like 80% of the flavor right here.
- Use good broth: Homemade is amazing, but if not, go for low-sodium beef broth and adjust seasoning yourself.
Final Thoughts:
This French Onion Soup feels like a cozy hug — it’s hearty without being heavy, fancy without being fussy.
Whether you’re making it for a special dinner or just because you’re in need of some kitchen therapy, it’s one of those recipes you’ll want to keep in your back pocket forever.
