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French Onion Soup

French onion soup with deeply caramelized onions and a rich, wine-deglazed beef broth, finished with a bubbling Gruyère-and-parmesan cheese crust. The toasted baguette floats on top for a classic, spoonable texture.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

French onion soup base
  • 4 lb yellow onions
  • 4 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 cup dry white wine or sherry
  • 6 cup beef broth
  • 2 fresh thyme sprigs
  • 1 bay leaf
  • 1 tsp Worcestershire sauce
  • 6 count baguette or French bread slices, toasted
  • 2 cup Gruyere cheese shredded
  • 0.5 cup parmesan grated
  • 1 salt and pepper to taste
  • 1 pepper and salt to taste

Equipment

  • 1 Dutch oven

Method
 

Caramelize the onions
  1. Melt the butter with the olive oil in a large heavy pot over medium heat, then add the sliced onions and 1/2 teaspoon salt. Stir to coat the onions and keep them evenly moistened.
  2. Cook the onions for 60-70 minutes over medium heat, stirring every 10-15 minutes. Continue until deeply golden, jammy, and caramelized, with a sweet, browned aroma.
Build the broth
  1. Deglaze with the white wine or sherry and cook for 3 minutes, scraping up the browned bits from the bottom. Let the alcohol cook off so the broth tastes rich, not sharp.
  2. Add the beef broth, fresh thyme, bay leaf, and Worcestershire sauce, then bring to a simmer. Simmer for 20 minutes, then remove the thyme and bay leaf and season with salt and pepper to taste.
Assemble and broil
  1. Ladle the hot soup into oven-safe crocks and float the toasted baguette slices on top. Arrange them so each crock has a bread layer that will soak slightly.
  2. Pile the Gruyère and parmesan over the bread, then broil for 3-4 minutes until melted and bubbly. Look for a golden-brown, bubbling cheese surface before serving.

Notes

For best caramelization, keep the onions moving every 10-15 minutes to prevent scorching on the pot bottom. Store leftover soup (without the broiled cheese topping) in the fridge up to 3-4 days, reheat gently on the stove, then add fresh toast and broil to remelt the cheese; freezing is yes for the soup base, up to 2-3 months. For a lower-sodium option, use reduced-sodium beef broth and reduce added salt while keeping the seasonings balanced.