French · Main
French Onion Soup
Rich, deeply caramelized onion soup topped with crusty bread and melted Gruyere. The onions take time; there is no hurrying this one.
Total
1h 30m
Servings
4
Level
Medium
Method
Recipe
Cook's notes
Color is flavor. Pale onions make pale soup.
Use bowls that can handle the broiler.
Caramelize the onions
Melt butter with olive oil in a Dutch oven. Add onions and salt, then cook over medium-low heat, stirring often, until deep golden brown.
Timer: 1h
Simmer
Deglaze with white wine, scraping the browned bits from the pot. Add stock, thyme, and bay leaf.
Simmer until the broth is savory and the onions are fully tender. Remove thyme stems and bay leaf.
Timer: 15 min
Key technique note
"If the onions start sticking hard, add a tablespoon of water and keep going."
Broil
Ladle soup into broiler-safe bowls. Top with baguette and Gruyere, then broil until melted and bubbling.
Timer: 3 min
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