Description
A rich, caramelized French onion soup made with yellow onions, white wine, and beef broth, topped with crusty baguette and melted Gruyere and Parmesan cheese. This recipe delivers a gourmet, restaurant-quality experience at home.
Ingredients
Scale
- 4 large yellow onions (about 3 lbs / 1.4 kg), peeled and sliced into half-moons
- 4 tablespoons unsalted butter
- 1 tablespoon granulated sugar
- Kosher salt, to taste
- 2 tablespoons all-purpose flour
- 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 6 cups beef broth (low-sodium recommended)
- 1 bay leaf
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 French baguette, sliced into ½-inch rounds
- 2 cups Gruyere cheese, grated
- ½ cup Parmesan cheese, grated
- Freshly cracked black pepper
Instructions
- Slice the onions into uniform half-moon slices.
- Melt butter in a large Dutch oven over medium heat. Add onions, salt, and sugar. Cover and cook for 15 minutes, stirring every 5 minutes.
- Remove the lid, reduce heat to medium-low, and cook onions for 45-60 minutes, stirring occasionally, until deeply caramelized and dark brown.
- Sprinkle flour over the caramelized onions and stir for 1-2 minutes. Pour in white wine and simmer for 2 minutes to deglaze the pot.
- Add beef broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer uncovered for 20-30 minutes. Remove bay leaf and season with salt and pepper.
- Preheat broiler to high. Slice baguette into rounds.
- Ladle hot soup into broiler-safe bowls. Top each with a bread slice and a generous amount of Gruyere and Parmesan cheese.
- Broil for 2-5 minutes until cheese is bubbly and golden brown. Serve immediately.
Notes
Patience is key for caramelizing onions; do not rush this step. Use fresh grated cheese for best melting results. The soup improves in flavor if made ahead and stored in the fridge for up to 5 days. Do not reheat the cheese topping; reheat the soup separately and add fresh bread and cheese before broiling.
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Category: Soup
- Cuisine: French
Nutrition
- Serving Size: 1 bowl with crouton
- Calories: 380
- Sugar: 12
- Sodium: 650
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 3
- Protein: 12
Keywords: French onion soup, restaurant style, caramelized onions, Gruyere cheese, comfort food, winter soup, easy dinner