French Onion Soup
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French onion soup is the ultimate exercise in patience paying off. The magic is all in the caramelized onions — 35 to 45 minutes of slow cooking transforms them from sharp and pungent into something impossibly sweet and jammy, and that concentrated sweetness becomes the backbone of the entire soup. Rich beef broth, a splash of white wine, and a hint of thyme do the rest. The iconic finish is a thick crouton blanketed in broiled Gruyère cheese that forms a golden, gooey crust over the bowl.
Ingredients
- 4 large yellow onions, thinly sliced
- 4 tbsp butter
- 1 tbsp olive oil
- 1 tsp sugar
- 1/2 cup dry white wine or dry sherry
- 6 cups beef broth
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme or 1/2 tsp dried
- Salt and pepper to taste
Topping
- 4-6 thick slices crusty baguette, toasted
- 2 cups shredded Gruyère or Swiss cheese
Instructions
- Melt butter with olive oil in large heavy pot over medium heat
- Add onions and sugar; cook stirring occasionally 35-45 minutes until deeply caramelized and golden brown
- Add white wine and cook 2 minutes, scraping up any browned bits
- Add beef broth, Worcestershire, and thyme; simmer 15 minutes
- Season with salt and pepper
- Ladle soup into oven-safe bowls on a baking sheet
- Top each with a toast slice and a generous handful of Gruyère
- Broil 3-4 minutes until cheese is melted, bubbly, and golden
- Serve immediately
Notes
Patience is everything here — don't rush the onion caramelization. Stirring occasionally over medium-low heat for 40+ minutes is the only way to achieve the deep, jammy sweetness that makes this soup legendary.
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