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French Onion Soup

French onion soup with deeply caramelized onions and a rich beef broth, finished with broiled Gruyère and Parmesan cheese-bread topping. This classic French main dish delivers a jammy onion base and a golden, bubbling crust.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: French
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Onion base
  • 4 lb yellow onions thinly sliced
  • 4 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 cup dry white wine or sherry
  • 6 cup beef broth
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tsp Worcestershire sauce
  • 6 slices baguette or French bread toasted
  • 2 cup Gruyere cheese shredded
  • 0.5 cup parmesan grated
  • 0.25 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Caramelize the onions
  1. Melt the butter with the olive oil in a large heavy pot over medium heat, then add the onions and 1/2 teaspoon salt.
  2. Cook the onions for 60-70 minutes over medium heat, stirring every 10-15 minutes, until deeply golden, jammy, and caramelized.
Build the soup
  1. Deglaze with the wine (or sherry) and cook for 3 minutes, scraping up all browned bits.
  2. Add the beef broth, thyme, bay leaf, and Worcestershire sauce, then simmer for 20 minutes.
  3. Remove the thyme and bay leaf, then season the soup with salt and pepper to taste.
Broil the cheesy topping
  1. Ladle the soup into oven-safe crocks, then float the toasted baguette slices on top.
  2. Pile the Gruyère and Parmesan over the bread, then broil for 3-4 minutes until melted and bubbly and visibly golden at the edges.

Notes

For the best caramelization, keep the heat at medium and stir regularly so the onions become jammy instead of burning; if they darken too quickly, reduce heat slightly. Refrigerate leftovers in sealed containers for up to 3 days; reheat gently on the stovetop or microwave until hot. Freezing is not recommended because the bread topping and onion texture soften after thawing. Dietary swap: use low-sodium beef broth and reduced-salt cheese to cut sodium while keeping the same caramelized onion method.