French Onion Soup Recipe

Instructions

Caramelize the Onions

1. Heat olive oil and butter in a large saucepan or Dutch oven over medium-high heat.

2. Add sliced onions and cook uncovered for 10 minutes, stirring occasionally.

3. Sprinkle sugar over the onions and continue cooking 30–40 minutes, stirring often, until deeply golden and caramelized.

Build the Soup

4. Stir in chopped garlic and cook for 1 minute.

5. Deglaze with sherry, vermouth, or wine, scraping up browned bits, and cook until absorbed (about 3 minutes).

6. Add beef stock, bay leaf, thyme, and 1 tsp salt. Partially cover and simmer for 30 minutes.

7. Taste and adjust with more salt and black pepper as needed. Remove from heat.

Make the Croutons

8. Preheat oven to 400°F (200°C). Slice baguette and brush lightly with olive oil.

9. Bake for 6–8 minutes until golden.

10. Top with half the Gruyere cheese and return to the oven for 2–3 minutes, until melted.

Serve

11. Ladle hot soup into bowls.

12. Top with the remaining shredded Gruyere and add warm cheese-topped croutons.

13. Garnish with thyme and serve immediately.