French Onion Soup

A bowl of pure comfort! My French Onion Soup is rich, deeply caramelized, and topped with the perfect golden, cheesy crust.

Prep Time: 20 mins | Total Time: 1h 15 mins | Serves 4

Ingredients

• 4 large yellow onions, sliced

  
  

• 2 tablespoons butter, unsalted

  
  

• 1 tablespoons olive oil

  
  

• 1 teaspoon salt

  
  

• 1/3 cup dry white wine, or dry sherry

  
  

• 4 cups beef stock, or a mix of beef and chicken stock for a lighter flavor

  
  

• 1 bay leaf

  
  

• 2 sprigs thyme, or 3/4 teaspoon dried

  
  

• freshly ground black pepper, to taste

  
  

• 1 tablespoons cognac or brandy, optional

  
  

• 1/2 loaf baguette, cut into ½-inch slices

  
  

• 11/2 cups Gruyère cheese, grated, or a mix of Gruyère and Comté

Instructions

Step 1

Heat the butter and olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions, sugar, and salt. Cook, stirring often, for 45 minutes to 1 hour, until the onions are deeply caramelized and golden brown. Adjust the heat as needed to prevent burning.

Step 2

Increase the heat to medium-high and add the wine. Scrape the bottom of the pot to release any browned bits. Simmer for 2-3 minutes until the wine reduces slightly.

Step 3

Add the beef stock, bay leaf, thyme, and a generous pinch of black pepper. Bring to a boil, then reduce the heat and let it simmer gently for 20-25 minutes. Discard the bay leaf and thyme sprigs. Stir in the Cognac or brandy, if using, and adjust seasoning with salt and pepper.

Step 4

Ladle the soup into 4 oven-safe bowls. Place 1-2 toasted baguette slices on top of each bowl, then sprinkle generously with the Gruyère cheese.

Step 5

Preheat your broiler. Place the bowls on a baking sheet and broil for 3-5 minutes, or until the cheese is melted, bubbly, and golden brown.

Step 6

Carefully remove the bowls from the oven and let cool slightly. Serve hot with extra baguette slices on the side.