French Onion Soup (Printable)

Rich broth with caramelized onions, crusty bread, and melted Gruyère cheese topping.

# What You'll Need:

→ Onions

01 - 6 large yellow onions, thinly sliced
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil

→ Broth

04 - 6 cups beef broth or vegetable broth for vegetarian option
05 - 1/2 cup dry white wine, optional

→ Flavorings

06 - 2 cloves garlic, minced
07 - 1 teaspoon sugar
08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
11 - 1 bay leaf

→ Topping

12 - 4 slices crusty French bread, about 1 inch thick
13 - 2 cups grated Gruyère cheese

# Directions:

01 - In a large heavy-bottomed pot, melt butter with olive oil over medium heat. Add sliced onions and cook, stirring occasionally, until softened, about 15 minutes.
02 - Sprinkle onions with sugar and salt. Continue cooking, stirring frequently, until onions are deeply golden and caramelized, 30 to 40 minutes.
03 - Add minced garlic and cook for 1 minute more.
04 - Pour in white wine if using and scrape up browned bits from the bottom of the pot. Simmer for 2 to 3 minutes.
05 - Add beef broth, thyme, bay leaf, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Remove and discard thyme sprigs and bay leaf.
06 - Preheat broiler. Arrange bread slices on a baking sheet and toast under broiler until lightly golden on both sides.
07 - Ladle hot soup into oven-safe bowls. Top each with a slice of toasted bread and generous handful of Gruyère cheese.
08 - Place bowls under broiler until cheese is melted and bubbling, 2 to 3 minutes. Serve immediately.

# Expert Tips:

01 -
  • The slow caramelization process creates a depth of flavor that makes you close your eyes with every spoonful, no fancy techniques required.
  • Even when the weather is miserable outside, this soup creates an instant feeling of being wrapped in a warm blanket while sitting in a cozy French cafe.
02 -
  • The onions will try to trick you into rushing by initially turning light brown, but for true French onion soup, you must continue until they reach a deep mahogany color, which can take up to 45 minutes.
  • Placing the oven-safe bowls on a baking sheet before broiling makes them much easier to handle and prevents potential spills or burns.
03 -
  • Slice your onions with the grain (from pole to pole, not across the equator) for strands that hold their shape through the long cooking process instead of dissolving completely.
  • A splash of cognac or brandy added just before the wine creates an incredible depth that elevates this soup from homemade to restaurant-quality.
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