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–+ servings
A rustic ceramic bowl of French onion soup topped with two slices of toasted baguette smothered in melted gruyère cheese and garnished with a sprig of fresh thyme, set on a wooden trivet with an onion and thyme sprigs in the background

French Onion Soup

Master the art of French Onion Soup with slow-caramelized onions, rich beef broth, and a cheesy gratinée topping that will transport your guests to a Parisian bistro. The key to this recipe is patience, with deep caramelization unlocking the soup’s signature sweetness and depth of flavor.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Caramelization Time 45 minutes
Total Time 2 hours 50 minutes
Servings: 8 servings
Course: Appetizer, Soup
Cuisine: French
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 medium Yellow onions -Thinly sliced.
  • 4 tablespoon Unsalted butter - For caramelizing the onions.
  • 1 cup Dry white wine - To deglaze the onions.
  • 6 cups Rich beef broth - Heat before adding to onions.
  • 4 sprigs - Fresh thyme sprigs Bundle with kitchen twine.
  • 2 Bay leaves - Add to onions for extra flavor.
  • 1 teaspoon Kosher salt - Adjust to taste.
  • ½ teaspoon Black pepper - Adjust to taste.
  • 8 slices Day-old baguette - Toasted for gratinée.
  • 1 cup Gruyère cheese - Grated for topping.
  • ½ cup Parmesan cheese - Grated for topping.
  • 1 tablespoon Olive oil - For toasting the bread.
  • 1 pinch Sugar - To balance onion's natural bitterness.
  • 2 tablespoon Dry sherry - Adds a depth of flavor.
  • 1 tablespoon Worcestershire sauce - For umami flavor enhancement.
  • 2 cloves Fresh garlic - Minced for deeper flavor in broth.

Equipment

  • 1 Heavy-bottom pot or Dutch oven (Use for even heat distribution.)
  • 1 Sharp chef’s knife (For slicing onions uniformly.)
  • 1 Wooden spoon (For stirring onions during caramelization.)
  • 4 Oven-safe soup bowls (For final assembly and broiling.)
  • 1 Box grater (For grating cheese.)
  • 1 Ladle (For serving soup.)

Method
 

  1. Slowly cook the onions until they reach a deep golden color.
    A marble countertop neatly arranged with two whole yellow onions, a bowl of melted unsalted butter, fresh thyme sprigs, peeled onion slices in a glass dish, and small bowls holding kosher salt, onion flakes, and freshly ground black pepper, plus a bowl of rich beef broth.
  2. Add wine to the pot to loosen the caramelized bits.
    An overhead view of a well‑seasoned skillet on a gas burner, packed with thin, amber‑hued caramelized onion rings and a wooden spoon; to the side sits a small glass of white wine and a few shallots waiting to deglaze the pan.
  3. Gradually add the broth and let the soup simmer for 25-30 minutes.
    A heavy enameled stockpot on a wooden board filled with deep‑brown caramelized onions and a tied bundle of thyme and bay leaves, while a wooden ladle pours rich beef broth into the pot under a swirl of rising steam.
  4. Ladle soup into bowls, top with baguette and cheese.
  5. Broil the soup until the cheese is melted and golden.
    A rustic ceramic bowl of French onion soup topped with melted gruyère, as a silver spoon lifts a nest of glossy, caramelized onion slices garnished with fresh thyme above the cheesy brothy surface.

Nutrition

Serving: 1 bowlCalories: 300kcalCarbohydrates: 20gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 600mgPotassium: 350mgFiber: 3gSugar: 12gVitamin A: 400IUVitamin C: 3mgCalcium: 200mgIron: 3mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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