🧅 Traditional French Onion Soup
Ingredients
(Serves 4–6)
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4 large yellow onions, thinly sliced
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4 tbsp unsalted butter
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1 tbsp olive oil
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1 tsp sugar (to help caramelize onions)
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3 cloves garlic, minced
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2 tbsp all-purpose flour
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6 cups beef broth (or a mix of beef and chicken broth)
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1 cup dry white wine (optional)
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1–2 tsp fresh thyme or ½ tsp dried thyme
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1 bay leaf
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Salt and black pepper to taste
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Baguette slices, toasted
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1 ½ cups grated Gruyère or Swiss cheese
Instructions
1. Caramelize the onions
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In a large pot, melt butter with olive oil over medium heat.
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Add onions and sugar. Cook, stirring often, for 25–30 minutes until onions are deeply golden and caramelized.
2. Add garlic and flour
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Stir in minced garlic and cook 1–2 minutes.
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Sprinkle flour over onions, stirring constantly, and cook 2–3 minutes to remove the raw flour taste.
3. Add broth and seasonings
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Gradually add beef broth and wine, stirring to combine.
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Add thyme, bay leaf, salt, and pepper.
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Bring to a simmer and cook 20–30 minutes. Remove bay leaf.
4. Prepare the bread
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Preheat the broiler.
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Place baguette slices on a baking sheet and toast until golden.
5. Assemble and broil
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Ladle soup into oven-safe bowls.
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Place a toasted baguette slice on top of each bowl of soup.
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Sprinkle generously with grated cheese.
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Broil for 2–4 minutes until cheese is melted and bubbly.
6. Serve
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Serve hot, careful of the bubbling cheese!
💡 Tips
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Use low and slow caramelization for the best deep onion flavor.
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Gruyère gives a classic nutty taste, but Swiss or mozzarella can work.
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For extra richness, add a splash of sherry or brandy to the soup before serving.
I can also give a simplified 30-minute version that still has great flavor but skips the long caramelization — perfect for weeknight dinners. Do you want that version?
