French Onion Soup (Printable version)

Savory French soup with slowly caramelized alliums in beef broth, finished with crusty bread and melted Gruyère.

# Ingredient list:

→ Alliums

01 - 4 large yellow onions, thinly sliced
02 - 2 large leeks, white and light green parts only, cleaned and thinly sliced
03 - 3 shallots, thinly sliced
04 - 3 garlic cloves, minced

→ Fats

05 - 3 tablespoons unsalted butter
06 - 2 tablespoons olive oil

→ Broth & Umami

07 - 8 cups high-quality beef broth
08 - 1 tablespoon Worcestershire sauce
09 - 2 teaspoons soy sauce
10 - 1/2 cup dry white wine
11 - 2 teaspoons fresh thyme leaves
12 - 1 bay leaf

→ Bread & Cheese

13 - 1 baguette, sliced into 1/2-inch rounds
14 - 2 cups Gruyère cheese, grated
15 - 1/2 cup Parmesan cheese, grated

→ Seasonings

16 - Salt and freshly ground black pepper, to taste

# Step-by-step guide:

01 - In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat.
02 - Add the sliced onions, leeks, and shallots. Sauté, stirring frequently, until very soft and deep golden brown, approximately 35 to 40 minutes. Add the minced garlic and cook for 2 additional minutes.
03 - Deglaze the pot with white wine, scraping up any browned bits from the bottom.
04 - Stir in the beef broth, Worcestershire sauce, soy sauce, thyme, and bay leaf. Bring to a simmer. Reduce heat and cook uncovered for 30 minutes, stirring occasionally.
05 - Season with salt and pepper to taste. Remove the bay leaf.
06 - Preheat the oven broiler. Arrange baguette slices on a baking sheet and toast under the broiler until golden, approximately 1 to 2 minutes per side.
07 - Ladle the hot soup into oven-safe bowls. Top each with toasted baguette slices and a generous amount of Gruyère and Parmesan cheese.
08 - Place bowls under the broiler until the cheese is melted and bubbly, approximately 3 to 5 minutes.
09 - Serve immediately, garnished with extra thyme if desired.

# Expert tips:

01 -
  • The contrast between the sweet caramelized onions and savory broth creates a flavor complexity that will make guests think youve been cooking all day even if you took shortcuts.
  • Its surprisingly forgiving despite its fancy reputation and transforms basic pantry ingredients into something that feels like a special occasion in a bowl.
02 -
  • Rushing the onion caramelization will leave you with a pale imitation of what this soup should be, so consider those 40 minutes non-negotiable.
  • Placing a wooden spoon across the top of each bowl when transferring them to and from the broiler prevents messy spills and potential burns.
03 -
  • Freeze the Gruyère for 15 minutes before grating for easier handling, and grate it yourself rather than buying pre-shredded for dramatically better melting properties.
  • If making ahead, store the soup base separately from the bread and cheese components, then assemble and broil just before serving for that perfect textural contrast.
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