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French onion soup recipe in white ceramic bowl with melted Gruyère cheese, toasted bread, and fresh thyme garnish

Classic French Onion Soup

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Aliana Recipes
A richly caramelized French onion soup made with slow-cooked golden onions, deglazed with white wine, and simmered in deep beef broth. Finished with toasted baguette slices and a bubbling layer of Gruyère and Parmesan - a comforting, elegant classic.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Caramelization Time 1 hour
Total Time 1 hour 35 minutes
Servings:6 people
Course:Comfort Food, Dinner, Soup, Starter
Cuisine:Bistro, European, French
Calories:458kcal
Cost:$8.25
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 large Yellow onions Thinly sliced
  • 4 tablespoon Butter For cooking and flavor
  • 2 tablespoon Olive oil Prevents sticking during caramelization
  • 1 teaspoon Sugar Helps caramelization
  • 1 teaspoon Salt Initial seasoning
  • ½ cup Dry white wine Optional - deglaze pan
  • 6 cups Beef broth Low sodium recommended
  • 2 Bay leaves Remove before serving
  • ½ teaspoon Fresh thyme Or ¼ teaspoon dried
  • Salt & pepper To taste (adjust after simmer)
  • 6 slices French bread / baguette Toasted for topping
  • 1.5 cups Gruyère cheese Grated, for broiling
  • 0.5 cup Parmesan cheese Grated, mix with Gruyère
  • optional Cognac A splash - optional
  • optional Fresh chives For garnish
  • optional Truffle oil Drizzle sparingly

Equipment

  • 1 Large heavy-bottomed pot To caramelize onions and simmer broth
  • 1 Wooden spoon For stirring onions while caramelizing
  • 6 Oven-safe soup bowls For broiling cheese topping
  • 1 Baking sheet To toast baguette slices
  • 1 Broiler or oven To melt and brown cheese topping

Method
 

  1. Slice onions into thin, uniform half-moons. Pat dry if especially juicy.
  2. Heat butter and olive oil in a large heavy-bottomed pot over medium heat. Add onions, sugar, and salt. Cook slowly, stirring occasionally, until onions are deep golden brown and jammy (about 45–60 minutes).
  3. Add the white wine to the pot, scraping up browned bits from the bottom. Let the wine reduce and bubble for 2–3 minutes to cook off alcohol.
  4. Pour in the beef broth, add bay leaves and fresh thyme, bring to a gentle simmer, and cook for 15–20 minutes to let flavors marry. Remove bay leaves before serving.
  5. Toast the French bread or baguette slices until golden; alternatively toast briefly under the broiler.
  6. Ladle soup into oven-safe bowls. Top each bowl with a slice of toasted bread, then evenly sprinkle Gruyère and Parmesan over the bread.
  7. Broil the topped bowls 2–3 minutes until cheese is bubbly and golden brown - watch closely to avoid burning.
  8. Finish with a light sprinkle of fresh chives or thyme; optionally add a small splash of cognac or a drop of truffle oil for serving. Serve immediately.

Nutrition

Serving: 537gCalories: 458kcalCarbohydrates: 35.3gProtein: 19gFat: 25.1gSaturated Fat: 12.8gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 65mgSodium: 700mgPotassium: 360mgFiber: 4.4gSugar: 10gVitamin A: 280IUVitamin C: 9mgCalcium: 280mgIron: 2mg

Notes

Slow caramelization is the heart of true French onion soup. Let the onions cook for 45–60 minutes until deep golden and jammy - this builds unmatched sweetness and depth. Deglaze with white wine and add a splash of cognac for richness. Broil with Gruyère and Parmesan for a perfect golden crust.