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Brave 9 Steps to Perfect Classic French Onion Soup with Gruyere

Classic French Onion Soup with Gruyere
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Make this rich, deeply flavorful Classic French Onion Soup at home. You will caramelize onions slowly until sweet, simmer them in a savory broth, and top it all with toasted bread and melted, bubbly Gruyere cheese. This soup brings cozy restaurant quality to your table.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 2 pounds yellow onions, thinly sliced
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon sugar
  • 2 cloves garlic, minced
  • 1/2 cup dry sherry or dry white wine
  • 6 cups high-quality beef broth
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 baguette, sliced into 1-inch thick rounds
  • 1 tablespoon olive oil
  • 8 ounces Gruyere cheese, grated

Instructions

  1. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Add the sliced onions, salt, and sugar. Cook, stirring occasionally, for 30 to 40 minutes until the onions are deep golden brown and intensely sweet. Stir more frequently toward the end to prevent burning.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the sherry or wine. Scrape up any browned bits stuck to the bottom of the pot. Simmer until the liquid has almost evaporated.
  5. Add the beef broth, bay leaf, and thyme sprig. Bring to a simmer, then reduce the heat to low, cover partially, and cook for 30 minutes to let the flavors meld. Remove the bay leaf and thyme sprig before serving.
  6. Preheat your broiler. Brush the baguette slices lightly with olive oil. Place them on a baking sheet and toast under the broiler until lightly golden on both sides.
  7. Ladle the hot soup into oven-safe bowls. Place one or two toasted baguette slices on top of the soup in each bowl.
  8. Generously cover the bread with grated Gruyere cheese.
  9. Place the bowls on a baking sheet and broil for 2 to 4 minutes, watching closely, until the cheese is melted, bubbly, and lightly browned. Serve immediately.

Notes

  • Slow caramelization is key; patience yields the best flavor. Do not rush the onion cooking time.
  • For a vegetarian option, substitute vegetable broth for beef broth.
  • Taste the soup before adding the bread and cheese; adjust salt if needed.

Nutrition

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