French Onion Soup (Print View)

Savory French bistro classic with caramelized alliums in rich broth, crowned with crusty bread and melted cheese.

# What You'll Need:

→ 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 or vegetable broth for vegetarian option
08 - 1 tablespoon Worcestershire sauce
09 - 2 teaspoons soy sauce
10 - 1/2 cup dry white wine
11 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried
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 optional

→ Seasonings

16 - Salt and freshly ground black pepper to taste

# Step-by-Step Directions:

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 35-40 minutes. Add the minced garlic and cook for 2 minutes more.
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.
07 - Arrange baguette slices on a baking sheet and toast under the broiler until golden, approximately 1-2 minutes per side.
08 - Ladle the hot soup into oven-safe bowls. Top each with toasted baguette slices and a generous amount of Gruyère and Parmesan if using.
09 - Place bowls under the broiler until the cheese is melted and bubbly, approximately 3-5 minutes.
10 - Serve immediately, garnished with extra thyme if desired.

# Expert Suggestions:

01 -
  • It transforms humble onions into liquid gold through patient caramelization, and that transformation is genuinely meditative to watch.
  • The moment that cheese melts and bubbles under the broiler feels like a small victory every single time.
02 -
  • Don't rush the caramelization—I once tried to speed it up with high heat and ended up with burnt onions and bitter regret instead of liquid gold.
  • The oven-safe bowls are non-negotiable because regular soup bowls will crack under the broiler, and I learned this the loud and soapy way.
03 -
  • For extra depth, add a splash of sherry or cognac alongside the white wine—the extra alcohol burns off but leaves behind a warmth that elevates everything.
  • If you can't find proper oven-safe bowls, transfer the soup to small ramekins or even halved onion shells for a rustic presentation that actually adds to the magic.
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