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French Onion Soup

French onion soup with deeply caramelized onions and a rich broth, finished with a golden, broiled Gruyère cheese crust over toasted baguette. Slow-cooked onions turn jammy and sweet, then the soup is simmered with thyme and bay for classic French flavor.
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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: 585
Ingredients Equipment Method Notes

Ingredients
  

Onions
  • 4 lb yellow onions
Fats & Aromatics
  • 4 tbsp unsalted butter
  • 1 tbsp olive oil
  • 0.5 tsp salt to taste for onions
Wine & Broth Base
  • 1 cup dry white wine or sherry
  • 6 cup beef broth
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tsp Worcestershire sauce
Bread & Cheese Topping
  • 6 baguette or French bread slices, toasted
  • 2 cup Gruyere cheese, shredded
  • 0.5 cup parmesan, grated
Seasoning
  • salt and pepper to taste to taste, for finishing

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 sliced 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 with salt and pepper to taste.
Broil the cheese 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.

Notes

For the deepest flavor, keep the onions at a steady medium heat and stir on schedule—rushing usually leads to uneven caramelization. Refrigerate leftovers in covered containers for up to 4 days; reheat gently on the stovetop or in the oven. Freezing is not recommended because the bread and onions can change texture after thawing. For a lighter option, use low-sodium beef broth and reduce added salt to taste (Worcestershire still adds salt).