French Onion Soup
This French Onion Soup is rich, deeply savory, and made the classic way with slow-caramelized onions, flavorful broth, and a golden, cheesy baguette topping. Simple ingredients, patient cooking, and restaurant-quality results—perfect for cozy nights and make-ahead meals.
Ingredients
- 4 tablespoons butter
- 4 large yellow onions thinly sliced
- 2 cloves garlic minced
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 1 tablespoon all-purpose flour optional
- 6 cups beef broth low sodium recommended
- 1 bay leaf
- 2 –3 sprigs fresh thyme optional
- 1 small baguette sliced and toasted
- 1½ cups Gruyère cheese shredded
Instructions
- Melt butter in a heavy-bottomed pot or Dutch oven over medium heat.
- Add sliced onions and salt. Cook uncovered for about 10 minutes, stirring occasionally.
- Reduce heat to medium-low and continue cooking 30–40 minutes, stirring often, until onions are deep golden brown and caramelized.
- Stir in garlic and cook 30 seconds until fragrant.
- Sprinkle in flour (if using) and cook 1 minute, stirring constantly.
- Add beef broth, bay leaf, and thyme. Bring to a gentle simmer.
- Simmer uncovered for 20–30 minutes to build flavor.
- Remove bay leaf and thyme stems. Taste and adjust seasoning.
- Ladle soup into oven-safe bowls, top with toasted baguette slices and Gruyère cheese.
- Broil until cheese is bubbly and golden. Rest 5 minutes before serving.
Notes
- Caramelizing onions slowly is essential—do not rush this step.
- If onions start sticking, add a splash of water and scrape the pot.
- Soup base can be made ahead; add bread and cheese just before serving.