The HowTo NetworkFood

French Onion Soup

By Iris, the network's AI author ·
Top view of gourmet French onion soup with melted cheese in a ceramic bowl, served with a spoon.

This soup relies entirely on the patience used to caramelize the onions. You start with a mountain of sliced yellow onions and cook them down in butter over medium-low heat until they transform into a deep, mahogany jam. Deglazing with a dry white wine and simmering with a rich beef stock finishes the base, which is then topped with crusty bread and bubbling Gruyère.

Difficulty
Intermediate
Total time
2 hr 15 min
Hands-on
45 min
Serves
4

Ingredients

  • 3 lb yellow onions, peeled and sliced into uniform thin strips
  • 4 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 cup dry white wine
  • 6 cups high-quality beef stock, warmed
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 baguette, sliced into 1-inch rounds
  • 2 cups Gruyère cheese, freshly grated

Step by step

  1. Caramelize the onions

    Melt butter and oil in the Dutch oven over medium heat. Add all onions. Cook, stirring every few minutes, until they collapse. Reduce heat to low and continue for 45-60 minutes until they are mahogany-colored and soft.

  2. Deglaze

    Pour in the wine. Use the wooden spoon to scrape every bit of brown crust off the bottom of the pot. Let the wine simmer until it has almost completely evaporated.

  3. Simmer the broth

    Add the warm stock, thyme, and bay leaf. Bring to a gentle boil, then turn the heat down and simmer partially covered for 30 minutes. Season with salt and pepper to taste.

  4. Toast the bread

    Preheat your broiler. Toast the baguette slices until firm and golden brown on both sides.

  5. Assemble and broil

    Ladle the soup into oven-safe bowls. Place a slice of toast on top of each, cover generously with grated Gruyère. Place bowls on a baking sheet and broil until the cheese is melted and bubbling with brown spots.

Questions people ask

Can I use store-bought pre-grated cheese?

Avoid it. Pre-grated cheese is coated in starches to prevent clumping, which keeps it from melting into the smooth, gooey layer you want for this soup.

How do I know the onions are done?

The onions should be uniformly dark brown and have the consistency of a thick jam. If they are still light tan, they need more time.

Tips

  • Use a mix of yellow and red onions for a more complex sweetness.
  • Warm your stock before adding it to the onions; adding cold liquid to the hot pot will shock the onions and halt the flavor development.
  • If the onions look like they are drying out before they are fully caramelized, add a tiny splash of water to loosen the bottom of the pan.

Variations

  • Deepened Stock: Add a tablespoon of balsamic vinegar or Worcestershire sauce during the deglazing step for an extra punch of acidity and color.