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French Onion Soup

French onion soup with deeply caramelized onions and a wine-deglazed broth, finished with a broiled Gruyère and parmesan crust. The jammy onions simmer into rich beef broth, then crocks are topped with toasted baguette for bubbling, golden cheese.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

French onion soup base
  • 4 lb yellow onions
  • 4 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 cup dry white wine or sherry
  • 6 cup beef broth
  • 2 sprig fresh thyme
  • 1 bay leaf
  • 1 tsp Worcestershire sauce
  • 6 slice baguette or French bread toasted
  • 2 cup Gruyere cheese shredded
  • 0.5 cup parmesan grated
  • salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Caramelize the onions
  1. Melt the butter with the olive oil in a large heavy pot over medium heat, then add the onions and 1/2 teaspoon salt. Stir to coat so the onions start cooking evenly.
  2. Cook the onions for 60-70 minutes over medium heat, stirring every 10-15 minutes, until deeply golden, jammy, and caramelized. Scrape up any browned bits from the pot as you stir.
Build the broth
  1. Deglaze with the wine, scraping up all browned bits from the bottom of the pot. Cook for 3 minutes, letting the liquid reduce slightly.
  2. Add the beef broth, thyme, bay leaf, and Worcestershire sauce, then simmer for 20 minutes. During the simmer, maintain a gentle bubble and stir occasionally.
  3. Remove the thyme sprigs and the bay leaf, then taste and season with additional salt and pepper as needed. Keep the soup warm so the flavor settles.
Broil the cheese topping
  1. Ladle the soup into oven-safe crocks and float the toasted baguette slices on top. Make sure the bread sits above the broth so it can toast and soak lightly.
  2. Pile the Gruyère and parmesan over the bread, then broil for 3-4 minutes until melted and bubbly with golden browning. Serve immediately while the cheese is hot and bubbling.

Notes

Pro tip: caramelize until the onions are deeply golden and jammy—long, steady stirring prevents burning and creates the signature sweet-savory depth. Refrigerate covered for up to 4 days; rewarm gently on the stovetop or in the oven before topping and broiling. Freezing is not recommended for best texture of the onions and bread, but you can freeze the onion broth and broil fresh bread and cheese when reheating. Dietary swap: use gluten-free baguette (and check Worcestershire for gluten) for an easy gluten-free version.