French Onion Soup
This classic French Onion Soup recipe features deeply caramelized onions deglazed with red wine, simmered in a rich beef broth. It's finished with crispy baguette slices generously topped with bubbly, golden Gruyere cheese, creating a comforting and flavorful dish. A perfect blend of sweet, savory, and cheesy notes.
Equipment
- 1 Large stockpot or Dutch oven
- 1 Baking Sheet
- 1 Ladle
- 1 Chef's knife
- 4 Oven-safe Soup Bowls (optional, for alternative serving method)
Ingredients
Main
- 1/2 cup unsalted butter
- 4 onions sliced
- 2 garlic cloves chopped
- 2 bay leaves
- 2 fresh thyme sprigs
- Kosher salt and freshly ground black pepper
- 1 cup red wine about 1/2 bottle
- 3 heaping tablespoons all-purpose flour
- 2 quarts beef broth
- 1 baguette sliced
- 1/2 pound grated Gruyere
Instructions
- Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
- When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
- Ladle the soup in bowls and float several of the Gruyere croutons on top.
- Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
Notes
The heart of a great French Onion Soup lies in the caramelization of the onions. Cook them slowly over medium-low heat for at least 25 minutes, stirring occasionally, until deeply golden brown and sweet. Avoid rushing this step, as it builds immense flavor. Ensure the red wine fully evaporates after deglazing to concentrate its notes and prevent a bitter taste. When dusting with flour, cook it for the full 10 minutes to eliminate any raw flour taste, which is crucial for a smooth, rich broth. For the best cheesy croutons, use freshly grated Gruyere; pre-shredded cheese often contains anti-caking agents that hinder proper melting. Broil the croutons separately to maintain their crispness until just before serving. Taste and adjust seasoning with salt and pepper before serving.