Description
There’s something undeniably comforting about a bowl of French onion soup. The rich, caramelized onions, the deep, savory broth, and that golden, cheesy topping all come together to create the ultimate cozy dish. Traditionally, French onion soup is made with wine or brandy, but this version skips the alcohol without sacrificing any of the deep, rich flavor.
This soup is perfect for chilly evenings when you want something warm and satisfying. It’s a dish that feels fancy enough for a special occasion but is actually quite simple to make. With just a little patience while caramelizing the onions, you’ll be rewarded with a soup that’s deeply flavorful, perfectly balanced, and absolutely delicious.
Ingredients
- 4 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 6 cups beef broth (or vegetable broth for a vegetarian option)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 French baguette, sliced into ½-inch pieces
- 1½ cups shredded Gruyère cheese
Instructions
The secret to a truly delicious French onion soup lies in the caramelization of the onions. Heat a large pot over medium-low heat and add the butter and olive oil. Once the butter is melted, add the sliced onions. Stir them well to coat in the fat.
Let the onions cook slowly, stirring occasionally. After about 10 minutes, add the sugar and a pinch of salt to help draw out their natural sweetness. Continue cooking for another 30–40 minutes, stirring frequently, until the onions turn a deep golden brown. Be patient—this step is key to developing the rich flavor!
Once the onions are beautifully caramelized, add the minced garlic and cook for another minute until fragrant. Then, pour in the Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
Next, add the beef broth, dried thyme, black pepper, salt, and bay leaf. Stir everything together, bring the soup to a gentle simmer, and let it cook for 20–25 minutes to allow the flavors to meld.
While the soup simmers, preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and toast them for about 8–10 minutes, flipping halfway through, until they’re crisp and golden.
Once toasted, remove them from the oven and set them aside.
Ladle the hot soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl, then generously sprinkle the shredded Gruyère cheese over the bread.
Place the bowls on a baking sheet and transfer them to the oven. Broil for 3–5 minutes, or until the cheese is melted, bubbly, and golden brown. Watch closely to avoid burning!
Carefully remove the soup from the oven (it will be hot!) and let it cool slightly before serving. The cheese will be gooey, the bread will be soaked in delicious broth, and the rich, caramelized onion soup underneath will be absolutely irresistible.
Notes
- If you prefer a vegetarian version, swap the beef broth for vegetable broth and use a vegetarian Worcestershire sauce.
- If you don’t have Gruyère, Swiss cheese or mozzarella can be great substitutes.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.