French Onion Soup (Printable)

Comforting soup with caramelized onions, rich broth, and melted Gruyère on crusty bread.

# Components:

→ Onions

01 - 6 large yellow onions, thinly sliced
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil

→ Broth

04 - 6 cups beef broth
05 - 1/2 cup dry white wine, optional

→ Flavorings

06 - 2 cloves garlic, minced
07 - 1 teaspoon sugar
08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 2 sprigs fresh thyme
11 - 1 bay leaf

→ Topping

12 - 4 slices crusty French bread, about 1 inch thick
13 - 2 cups grated Gruyère cheese

# Method:

01 - In a large heavy-bottomed pot, melt butter with olive oil over medium heat. Add sliced onions and cook, stirring occasionally, until softened, about 15 minutes.
02 - Sprinkle onions with sugar and salt. Continue cooking, stirring frequently, until deeply golden and caramelized, 30 to 40 minutes.
03 - Add minced garlic and cook for 1 minute more.
04 - Pour in white wine if using and scrape up browned bits from the pot bottom. Simmer for 2 to 3 minutes.
05 - Add beef broth, thyme, bay leaf, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Remove and discard thyme sprigs and bay leaf.
06 - Preheat the broiler. Arrange bread slices on a baking sheet and toast under the broiler until lightly golden on both sides.
07 - Ladle hot soup into oven-safe bowls. Top each with a slice of toasted bread and a generous handful of Gruyère cheese.
08 - Place bowls under the broiler until cheese is melted and bubbling, 2 to 3 minutes. Serve immediately.

# Expert Advice:

01 -
  • The caramelized onions turn sweet and complex in a way that feels almost like magic, transforming something simple into something unforgettable.
  • That moment when the cheese bubbles under the broiler and you pull it out golden and melted is pure kitchen satisfaction.
02 -
  • Don't rush the caramelization—this is where the soup's entire personality is built, and cutting corners turns it into regular onion soup.
  • The broiler is your finisher, not an afterthought; those final minutes of melted, bubbling cheese are what make people close their eyes and forget everything else.
03 -
  • Use a heavy-bottomed pot because it distributes heat evenly and prevents the bottom from scorching during that long caramelization.
  • If the cheese starts to brown too quickly under the broiler, move the bowls lower on the rack so they finish cooking inside the cheese rather than charring the top.
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