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Easy Classic French Onion Soup for Cozy Nights

Close-up of a bowl of rich french onion soup topped with a crouton covered in bubbling, melted Gruyère cheese.
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Make restaurant-style French Onion Soup at home quickly. This recipe focuses on achieving deeply caramelized onions and a rich, savory broth, topped with the signature melted Gruyère cheese and croutons. It is a simple, hearty comfort food dinner.

Ingredients

Scale
  • 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 (optional)
  • 8 cups beef stock
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • Salt and pepper to taste
  • 1 baguette, sliced into thick rounds
  • 1 1/2 cups grated Gruyère cheese

Instructions

  1. In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced onions, salt, and sugar. Stir to coat.
  2. Cook the onions slowly, stirring every 5 to 10 minutes, for 30 to 40 minutes until they are deeply caramelized and dark brown. This step builds the rich flavor base.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. If using, pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3 minutes.
  5. Pour in the beef stock, add the bay leaves and thyme. Bring the soup to a simmer, then reduce the heat to low, cover partially, and cook for 20 minutes to let the flavors meld. Season with salt and pepper to your taste. Remove the bay leaves.
  6. Preheat your broiler. Place the baguette slices on a baking sheet and toast them lightly under the broiler until golden brown.
  7. Ladle the hot soup into oven-safe bowls. Place one or two toasted baguette slices on top of the soup in each bowl.
  8. Top the bread generously with the grated Gruyère cheese.
  9. Place the bowls on a baking sheet and broil for 2 to 4 minutes, watching closely, until the cheese is melted, bubbly, and golden brown. Serve immediately.

Notes

  • For a vegetarian version, substitute the beef stock with a rich vegetable stock.
  • If you skip the wine, add 1/2 cup of water or extra broth during the reduction step.
  • Use a heavy-bottomed pot to prevent the onions from scorching during caramelization.

Nutrition

Find it online: https://mayaplate.com/easy-french-onion-soup-recipe-comfort-food/