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Classic French Onion Soup Recipe with Deeply Caramelized Onions and Gruyère Crouton Topping

Close-up of a rich french onion soup recipe bowl topped with a thick slice of toasted bread and melted, bubbly Gruyère cheese.
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This recipe delivers the rich, savory depth of authentic bistro-style French Onion Soup, focusing on slow-caramelized onions and a perfectly melted Gruyère crust. It is a comforting dish that impresses guests.

Ingredients

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  • 4 large yellow onions, thinly sliced
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (like Sauvignon Blanc)
  • 8 cups high-quality beef stock
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves
  • Salt and pepper to taste
  • 1 baguette, sliced into 1-inch thick rounds
  • 1 1/2 cups grated Gruyère cheese

Instructions

  1. In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the thinly sliced onions, salt, and sugar.
  2. Cook the onions slowly, stirring every 5 to 10 minutes, for 45 to 60 minutes. Reduce the heat to low as they darken. You are aiming for a deep, mahogany brown color, which develops the soup’s signature sweetness and depth. Do not rush this step.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3 minutes.
  5. Add the beef stock, bay leaves, and thyme. Bring the soup to a simmer, then reduce the heat to low, cover partially, and cook for 30 minutes to allow the flavors to meld. Remove the bay leaves before serving. Taste and adjust salt and pepper.
  6. Preheat your broiler. Ladle the soup into oven-safe bowls. Place one or two baguette slices on top of the soup in each bowl.
  7. Generously top the bread with the grated Gruyère cheese, ensuring the edges of the bowl are covered.
  8. Place the bowls on a baking sheet and carefully place them under the broiler for 2 to 4 minutes, watching closely, until the cheese is melted, bubbly, and golden brown. Serve immediately.

Notes

  • For the best flavor, use a rich, low-sodium beef stock or homemade beef bone broth.
  • If you prefer not to use wine, substitute it with an equal amount of beef stock mixed with 1 teaspoon of apple cider vinegar for acidity.
  • This soup tastes even better the next day after the flavors have fully developed.

Nutrition

Find it online: https://www.unfoldrecipes.com/french-onion-soup-recipe-classic-gruyere/