Here’s a classic French onion soup recipe—simple, traditional, and deeply flavorful.
Ingredients (serves 4–6)
- 4–5 large yellow onions, thinly sliced
- 3 tbsp butter
- 1 tbsp olive oil
- 1 tsp sugar (optional, helps caramelization)
- 2 cloves garlic, minced
- ½ cup dry white wine or dry sherry
- 6 cups beef stock (or good-quality vegetable stock)
- 1–2 sprigs thyme (or ½ tsp dried)
- 1 bay leaf
- Salt & black pepper, to taste
- Baguette slices, toasted
- Gruyère cheese, grated (Emmental or Comté also work)
Instructions
- Caramelize the onions
Melt butter with olive oil in a large pot over medium-low heat. Add onions and a pinch of salt. Cook slowly, stirring often, for 35–45 minutes until deeply golden and jammy. Add sugar if using. - Build flavor
Stir in garlic and cook 30 seconds. Deglaze with wine, scraping up browned bits. Simmer until mostly reduced. - Simmer the soup
Add stock, thyme, bay leaf, and pepper. Bring to a gentle simmer and cook 20–30 minutes. Remove herbs and adjust seasoning. - Toast & melt
Ladle soup into oven-safe bowls. Top with baguette slices and a generous layer of Gruyère. Broil until cheese is melted and bubbly.
Tips for the best result
- Low and slow onions = depth of flavor (don’t rush this step).
- Use homemade or high-quality stock—it matters.
- For extra richness, add a teaspoon of cognac or brandy with the wine.
- Prefer vegetarian? Use dark, roasted vegetable stock.
If you want, I can tailor it (vegetarian, quicker weeknight version, or ultra-classic Paris bistro style).
