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Dinner - French Onion Soup

This classic French Onion Soup is the ultimate comfort food: richly caramelized onions, savory broth, and cheesy baguette slices broiled to perfection. Whether you're warming up on a chilly night or impressing guests, this recipe delivers deep flavor with simple ingredients.

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🕒 Time

  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Servings: 8

🧾 Ingredients

  • ¼ cup (60g) unsalted butter
  • 4 to 6 large (about 3 lbs / 1350g) yellow onions, peeled and thinly sliced
  • ½ tsp salt
  • 3 cloves garlic, minced
  • 2 tbsp (16g) all-purpose flour
  • 1 cup (240ml) dry white wine (e.g., Pinot Grigio, Sauvignon Blanc, Chardonnay)
  • 5 to 6 cups (1.2 to 1.4L) warm beef stock
  • 5 sprigs fresh thyme (or 1¼ tsp dried thyme)
  • 1 bay leaf
  • ½ tsp ground black pepper
  • 3 tbsp (45ml) brandy
  • 1 baguette, sliced into ½-inch (1.3 cm) rounds
  • 2 cups (200g) grated Gruyère cheese

🍳 Instructions

  1. Caramelize Onions:
    In a large Dutch oven, melt the butter over medium heat. Add onions and salt. Cover and cook for 5–10 minutes until softened.
    Uncover and continue to cook, stirring every few minutes, until deeply golden brown and caramelized—about 1 hour. If sticking, reduce heat slightly or add a splash of water.

  2. Deglaze and Simmer:
    Add garlic and flour, stirring constantly for 1 minute.
    Slowly pour in white wine, scraping the pot to deglaze.
    Add beef stock, thyme, bay leaf, and black pepper. Bring to a simmer and cook for 20 minutes.
    Stir in brandy. Remove thyme sprigs and bay leaf. Taste and season with additional salt if needed.

  3. Broil and Serve:
    Preheat oven to High Broil (500°F / 260°C).
    Divide soup among oven-safe bowls.
    Top each bowl with 1–2 baguette slices and sprinkle with ¼ cup (25g) of grated cheese.
    Place bowls on a parchment-lined baking sheet and broil for 2 minutes until cheese is bubbly and golden.
    Serve immediately.

🔁 Substitutions & Variations

  • No oven-safe bowls? Broil bread + cheese separately on a baking sheet and transfer to soup bowls.
  • Skip alcohol? Replace wine/brandy with broth and a splash of Worcestershire sauce.
  • Cheese swaps: Use Swiss, mozzarella, gouda, or Parmesan if preferred.
  • Vegetarian? Substitute beef broth with high-quality vegetable broth.

❄️ Storage Tips

  • Fridge: Store cooled soup in airtight container up to 3 days.
  • Freezer: Freeze up to 3 months. Thaw overnight in fridge before reheating.
  • Reheat: Microwave or stovetop. For cheese topping, bake at 350°F / 175°C until hot.

📌 Pro Tips

  • Grate your own cheese for smooth melting.
  • Stir onions frequently in last 20 minutes to avoid burning.
  • Deglaze well—those browned bits = flavor gold!
  • Want it heartier? Add a splash more brandy before serving.