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A bowl of rich, homemade French Onion Soup, with melted Gruyère cheese covering the top. A spoon is resting on the side, ready to dig in.

Classic French Onion Soup Recipe

This Classic French Onion Soup Recipe delivers a restaurant-quality dish with deeply caramelized onions, a rich beef broth, and a perfectly melted Gruyère cheese topping. Learn the secrets to achieving the best flavor.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Appetizer, Dinner, Soup
Cuisine: French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs yellow onions thinly sliced
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 cloves garlic minced
  • 1/2 cup dry white wine like Sauvignon Blanc or Pinot Grigio
  • 6 cups beef broth low-sodium
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 baguette sliced into 1-inch thick rounds and toasted
  • 1 1/2 cups Gruyère cheese shredded

Equipment

  • 1 Dutch Oven or Heavy-Bottomed Pot
  • 6 Oven-safe bowls
  • 1 Baking sheet

Instructions
 

  1. In a large Dutch oven or heavy-bottomed pot, melt butter and olive oil over medium-low heat. Add the sliced onions, salt, and pepper. Cook slowly for 45-60 minutes, stirring occasionally, until deeply browned and caramelized.
  2. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to reduce by about half.
  4. Add the beef broth, thyme sprigs, and bay leaf. Bring the soup to a gentle simmer and cook, partially covered, for at least 30 minutes. Remove thyme sprigs and bay leaf before serving.
  5. Preheat your broiler. Ladle the hot soup into oven-safe bowls. Place one or two toasted baguette slices on top of the soup in each bowl. Generously cover the baguette slices with shredded Gruyère cheese.
  6. Place the bowls on a baking sheet and broil for 2-3 minutes, watching carefully, until the cheese is bubbly and golden brown. Serve immediately.

Notes

For the best flavor, use a high-quality beef broth. Don't rush the onion caramelization; it is the most important step for developing the soup's deep, rich flavor.
Ensure your bowls are broiler-safe before placing them under the broiler.
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