Description
Classic French Onion Soup made with deeply caramelized onions, rich beef stock, and topped with toasty bread slices smothered in melted Gruyere and Parmesan cheese. This hearty, comforting soup combines traditional ingredients and techniques to replicate the restaurant-quality experience in your own kitchen.
Ingredients
Scale
Onions and Aromatics
- 6 large red or yellow onions (about 3 pounds), peeled and thinly sliced root to stem (about 10 cups sliced onions total)
- 2 cloves garlic, minced
- 1 teaspoon sugar
- Salt to taste
Cooking Fats and Liquid
- 4 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 8 cups beef stock, chicken stock, or a mix (traditionally beef stock)
- 1/2 cup dry vermouth or dry white wine
- 2 bay leaves
- 1 tablespoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons brandy (optional)
Toppings
- 8 slices French bread or baguette (1-inch thick)
- 1 1/2 cups grated Swiss Gruyere cheese
- Sprinkling of Parmesan cheese
Instructions
- Peel and slice the onions: Peel the onions and thinly slice them from root to stem to yield about 10 cups of sliced onions.
- Begin caramelizing the onions: Heat 3 tablespoons olive oil in a 5 to 6 quart thick-bottomed pot over medium heat. Add the onions and toss to coat. Cook, stirring often, until softened, about 15 to 20 minutes.
- Increase heat and brown onions: Raise heat to medium-high. Add remaining tablespoon olive oil and butter. Continue stirring, cooking until onions start to brown, about 20 to 40 minutes depending on stove and onions.
- Finish caramelizing with sugar and garlic: Sprinkle with sugar and 1 teaspoon salt. Cook until onions are richly browned, about 10 to 15 more minutes. Stir in minced garlic and cook for one more minute.
- Deglaze the pot: Pour in vermouth or dry white wine. Scrape browned bits from sides and bottom to incorporate them, adding depth to the soup.
- Add stock and herbs: Add beef or chicken stock, bay leaves, and thyme. Bring to a simmer. Cover and reduce heat to low, maintaining a gentle simmer for 30 minutes.
- Season and add brandy: Taste and adjust salt and pepper. Remove bay leaves. Stir in brandy if using for added flavor.
- Toast the bread slices: Preheat oven to 450°F. Line a sheet pan with parchment or foil. Lightly brush both sides of bread slices with about 1.5 tablespoons olive oil total. Toast until lightly browned, 5 to 7 minutes. Remove from oven.
- Add cheese to bread and finish baking: Turn toasted bread over. Sprinkle Gruyere and Parmesan cheese on top. Return to oven near serving time and bake until cheese is bubbly and lightly browned.
- Serve: Ladle soup into bowls. Top each bowl with one cheesy toast slice. Alternatively, transfer soup into oven-proof bowls or casserole dish, cover with toasts topped with cheese, and broil at 350°F for about 10 minutes until cheese bubbles and turns golden brown. Enjoy your authentic French Onion Soup!
Notes
- This recipe uses beef stock traditionally, but you can substitute chicken or a combination if preferred.
- Caramelizing onions slowly is key to achieving the rich deep flavor—don’t rush this step.
- The brandy adds complexity but is optional for a non-alcoholic version.
- Use good quality Gruyere cheese for authentic flavor and excellent melting properties.
- Serve hot immediately after broiling for best texture and taste.
Nutrition
- Serving Size: 1 serving (about 1.5 cups soup with 1 cheesy toast)
- Calories: 699 kcal
- Sugar: 14 g
- Sodium: 1727 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 84 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 43 mg
