🧅 Classic French Onion Soup (Soupe à l’Oignon)
A rich, slow-cooked soup topped with toasted bread and melted cheese — just like in Paris 🇫🇷
Ingredients (Serves 4–6)
-
4 large yellow onions, thinly sliced
-
3 tbsp unsalted butter
-
1 tbsp olive oil
-
1 tsp sugar (optional, helps caramelization)
-
2 cloves garlic, minced
-
2 tbsp all-purpose flour
-
½ cup dry white wine (optional but recommended)
-
6 cups good-quality beef broth (traditional)
-
1 bay leaf
-
2–3 sprigs fresh thyme (or ½ tsp dried)
-
Salt and black pepper, to taste
-
1 baguette, sliced
-
1½–2 cups grated Gruyère cheese (or Swiss)
Instructions
1️⃣ Caramelize the Onions (Most Important Step!)
-
Heat butter and olive oil in a large pot over medium heat.
-
Add sliced onions and stir to coat.
-
Cook slowly for 30–40 minutes, stirring often, until deep golden brown.
-
Add sugar halfway through if needed to enhance browning.
-
Stir in garlic and cook 1 more minute.
👉 Don’t rush this step — the deep flavor comes from properly caramelized onions.
2️⃣ Build the Soup
-
Sprinkle flour over the onions and cook 1–2 minutes.
-
Pour in wine, scraping up browned bits from the pot.
-
Add beef broth, bay leaf, and thyme.
-
Bring to a simmer and cook 20–30 minutes.
-
Season with salt and pepper. Remove herbs.
3️⃣ Toast the Bread
-
Slice baguette and toast in oven at 400°F (200°C) until golden.
4️⃣ Assemble & Broil
-
Ladle soup into oven-safe bowls.
-
Place toasted baguette slices on top.
-
Cover generously with grated Gruyère.
-
Broil 2–4 minutes until bubbly and golden brown.
🍷 Serving Tip
Pairs beautifully with a glass of dry white wine like a Burgundy or Sauvignon Blanc.
If you’d like, I can also share:
-
A vegetarian version
-
A slow-cooker version
-
A restaurant-style elevated version
-
Or a quick 30-minute shortcut version