Go Back
classic french onion soup

Rich, Caramelized French Onion Soup with Gruyère Toasts Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Calories: 610
Ingredients Method Notes

Ingredients
  

  • 4 large yellow onions (about 2 lb), thinly sliced
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp granulated sugar (optional)
  • 1/2 cup dry white wine or dry vermouth
  • 6 cups good beef stock
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 8 slices baguette (about 1/2 inch thick)
  • 1 1/2 cups grated Gruyère cheese

Method
 

  1. In a large heavy pot over medium heat, melt 3 tbsp butter and 1 tbsp oil. Add 4 sliced onions, 1 tsp sugar (if using), and 1 tsp salt. Cook, stirring every 5–10 minutes, until deeply browned and reduced, 45–50 minutes.
  2. Pour in 1/2 cup wine, scrape up browned bits, and cook until nearly evaporated, about 2 minutes.
  3. Add 6 cups stock, 2 thyme sprigs, and bay leaf. Simmer partially covered for 20 minutes. Discard thyme and bay, and season with salt and pepper.
  4. Preheat oven to 400°F (200°C). Brush 8 baguette slices with olive oil and bake until crisp, 6–8 minutes.
  5. Ladle soup into 4 oven-safe bowls. Top each with 1–2 toasts and pile 1 1/2 cups Gruyère evenly over the tops. Broil 2–4 minutes until bubbling and browned. Serve hot.

Notes

The active time for this soup is mostly hands-off stirring. Plan for about 90 minutes from start to finish. The onions can be caramelized up to a day in advance and refrigerated. If you prefer a stronger onion flavor, swap in one red onion for one of the yellow onions.