In this classic French onion soup recipe, sweet caramelized onions and rich beef broth are topped with a crusty slice of bread smothered in melty Gruyère cheese.
8thick slicescrusty bread, ½ -inch to ¾ -inch thick(French bread works well- see note)
1 ½cupsgrated Gruyère cheese
Instructions
In a very large covered pan (a Dutch oven works well), heat oil and butter over medium heat. Add onions and salt and toss to coat with oil.
Cover and cook for 10 minutes.
Uncover, reduce heat to medium-low, and continue to cook, stirring occasionally (you’ll need to stir more often towards the end), until onions are cooked down and a deep golden brown, about 60 to 90 minutes. If needed, adjust heat to low. You want the onions to cook slowly without drying out. If absolutely necessary, add a splash of water to the pan.
When the onions have caramelized, add garlic and flour and cook, stirring, for one minute or until fragrant.
Increase heat to medium and add wine and sherry and cook until slightly reduced, scraping any brown bits off the bottom of the pan, 2 to 3 minutes.
Add 6 cups beef stock, nutmeg, thyme, bay leaves, and black pepper, and bring to a simmer. Simmer for 10 to 15 minutes or until heated through. If desired, add more stock for a more brothy soup (will affect yield and nutrition). Carefully remove bay leaves and thyme stems.
Spoon soup into oven-safe ramekins or mini casserole dishes (see note). Top with bread and grated cheese and broil on high until cheese is melted (watch closely!). Serve immediately.
Video
Notes
If you don’t have oven-safe ramekins or mini casserole dishes, you can place bread slices on a sheet pan, sprinkle with cheese, and broil them. When ready to serve, add soup to bowls and top with cheesy bread slices.
For a non-traditional but easier to eat version of French onion soup, cut the bread into bite-sized cubes instead of slices. Homemade croutons are a good alternative, too.
Nutrition information is calculated for one cup soup, topped with one slice bread and shredded cheese.