Classic French Onion Soup with Gruyere Croutons
A comforting and flavorful French Onion Soup, featuring deeply caramelized onions in a rich beef broth, topped with toasted baguette slices and melted Gruyere cheese. Perfect for a cozy dinner.
Ingredients
- •4 large yellow onions, thinly sliced
- •2 tablespoons unsalted butter
- •1 tablespoon olive oil
- •1 teaspoon granulated sugar (optional, to aid caramelization)
- •1/2 teaspoon salt, plus more to taste
- •1/4 teaspoon black pepper, plus more to taste
- •1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
- •6 cups beef broth
- •1 bay leaf
- •1 sprig fresh thyme
- •8 slices baguette, 1/2-inch thick
- •4 ounces Gruyere cheese, grated
Dietary Info
Instructions
- 1
In a large heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium-low heat. Add the sliced onions, sugar (if using), salt, and pepper. Cook, stirring occasionally, for 30-40 minutes, or until the onions are deeply caramelized to a rich golden-brown color. This process requires patience to achieve the best flavor.
- 2
Increase the heat to medium. Pour in the white wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer and reduce for 2-3 minutes.
- 3
Add the beef broth, bay leaf, and thyme sprig to the pot. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for at least 15 minutes to allow the flavors to meld. Remove the bay leaf and thyme sprig before serving.
- 4
While the soup simmers, preheat your oven broiler. Arrange the baguette slices on a baking sheet and toast them under the broiler for 1-2 minutes per side, or until lightly golden.
- 5
Ladle the hot soup into oven-safe bowls. Place 2 toasted baguette slices on top of each bowl of soup, then generously sprinkle with grated Gruyere cheese.
- 6
Carefully place the bowls under the broiler for 2-4 minutes, or until the cheese is melted, bubbly, and lightly golden. Watch carefully to prevent burning. Serve immediately.
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