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Delicious bowl of Classic French Onion Soup topped with Gruyère cheese and herbs.

French Onion Soup

A cozy and rich soup made with sweet onions, savory broth, and topped with gooey melted cheese, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4-5 large yellow onions Sweet onions can also be used.
  • 2 tbsp butter Provides rich flavor.
  • 1 tbsp olive oil Helps prevent burning.
  • 1 clove garlic Optional for added flavor.
  • 4 cups beef broth Chicken or vegetable broth can be substituted.
  • 1/2 cup dry white wine Can use dry vermouth, if omitted add a splash of extra broth and vinegar.
  • 1 tsp thyme Fresh or dried.
  • 4 slices sturdy bread Baguette is ideal, avoid soft sandwich bread.
  • 1 cup Gruyere cheese Swiss cheese is a budget-friendly alternative.
  • to taste salt Go slow with salt, adjust at the end.
  • to taste black pepper

Method
 

Preparation
  1. Slice the onions in half and then into thin strips.
  2. In a large pot, melt butter and olive oil over medium heat. Add onions and a pinch of salt. Stir well and let them soften for about 10 minutes, stirring occasionally.
  3. Reduce heat to medium low and continue to cook, stirring every few minutes until the onions are deep golden brown, about 35 to 55 minutes.
  4. If using, sprinkle flour and stir for 1 minute. Add minced garlic and stir for 30 seconds.
  5. Pour in the wine and scrape the bottom of the pot. Let it simmer for 2 to 3 minutes.
  6. Add broth, thyme, and bay leaf, then bring to a gentle simmer for 20 to 30 minutes.
Assembly
  1. Toast bread slices until crisp.
  2. Ladle soup into oven-safe bowls, add toast, and top generously with cheese.
  3. Place bowls on a baking sheet and broil for 2 to 4 minutes, until bubbly and browned. Watch closely to prevent burning.
  4. Let cool for a couple of minutes before serving.

Notes

Take your time with the onions for the best flavor. If making ahead, the soup base can be stored in the fridge for up to 4 days. Reheat gently before adding bread and cheese.