Classic French Onion Soup

Elijah Grounds

Few dishes bring the comfort and elegance of French Onion Soup. With its origins in 18th-century France, this velvety, savory creation transforms humble onions into a rich tapestry of flavor balanced by herbaceous notes and crowned with perfectly gratinéed cheese. Ideal for cool nights or as an opening to a charming dinner, it’s a rustic classic with a touch of Parisian flair.

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Prep Time 20

Cook Time 1

Total Time 1 20

Course Soup

Cuisine French

Servings bowls

Calories 582 kcal

Equipment

Dutch oven or heavy-bottom pot
Wooden spoon
Broiler-safe soup crocks
Ladle

Ingredients

For the Soup Base:

4 tbsp unsalted butter high-quality European-style preferred
2 tbsp olive oil extra virgin
6 cups yellow onions, thinly sliced about 4 large onions
1 tsp kosher salt
1 tbsp all-purpose flour to thicken slightly
½ cup dry white wine Sauvignon Blanc or dry vermouth works well
6 cups beef stock preferably homemade or high-quality store-bought
2 pieces bay leaves
4 sprigs fresh thyme or 1/2 tsp dried thyme
1 tsp Worcestershire sauce optional, adds depth

For the Topping:

4 slices baguette, toasted day-old baguette works best
1 ½ cups Gruyère cheese, grated Comté or Emmental are great substitutes

Instructions

In a Dutch oven over medium heat, melt the butter with olive oil. When shimmering, add the sliced onions and salt. Cook slowly, stirring frequently, for 35–40 minutes until deep golden brown and deeply caramelized. Lower the heat if needed to avoid burning.
Sprinkle in the flour and stir well to coat the onions. Cook for 2 minutes, stirring, to eliminate raw flour taste.
Deglaze the pot with white wine, scraping up browned bits. Simmer for about 3 minutes, until slightly reduced.
Add the beef stock, bay leaves, thyme, and Worcestershire sauce. Bring to a gentle simmer, then cover partially and simmer on low heat for 20–25 minutes. Discard the herbs before serving.
Preheat broiler. Ladle soup into broiler-safe crocks placed on a baking sheet. Place toasted baguette slices on each and top generously with grated Gruyère.
Broil for 3–5 minutes, watching carefully, until cheese is melted and bubbling with golden edges. Serve immediately.

Notes

For a vegetarian version, use mushroom stock instead of beef stock and omit Worcestershire sauce.
To quicken the caramelization process, a pinch of sugar may be added.
If you don’t have broiler-safe bowls, serve with cheese toast on the side.

Nutrition

Calories: 582kcalCarbohydrates: 46gProtein: 24gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 68mgSodium: 1599mgPotassium: 1132mgFiber: 5gSugar: 14gVitamin A: 770IUVitamin C: 20mgCalcium: 495mgIron: 3mg

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