French Onion Soup

Slow-caramelized onions simmered in a rich beef broth, topped with toasted baguette and a blanket of melted Gruyère. A timeless bistro classic that turns a humble onion into pure comfort.

French Onion Soup

By Chef B. Boukim

Prep: 20 min · Cook: 1 hr 15 min · Total: 1 hr 35 min · Serves 4

Ingredients

  • 4 large Yellow onions, thinly sliced
  • 3 tbsp Unsalted butter
  • 1 tbsp Olive oil
  • 2 Garlic cloves, minced
  • 1/2 cup Dry white wine
  • 6 cups Beef broth (or vegetable for vegetarian)
  • 3 Fresh thyme sprigs
  • 1 Bay leaf
  • 4 slices French baguette, sliced
  • 1 1/2 cups Gruyère cheese, grated
  • 1 tsp Sea salt
  • 1/2 tsp Black pepper

Instructions

  1. Melt butter with olive oil in a heavy-bottomed pot over medium-low heat. Add the sliced onions and salt.
  2. Cook the onions slowly, stirring often, until deeply caramelized and jammy, 45-55 minutes. Do not rush — the color is the flavor.
  3. Add the garlic and cook until fragrant, about 1 minute. Pour in the wine and scrape up any browned bits.
  4. Add the broth, thyme, and bay leaf. Simmer gently for 15-20 minutes to let the flavors meld. Season with pepper to taste.
  5. Toast the baguette slices until golden on both sides.
  6. Ladle the soup into oven-safe bowls, float the toasted baguette on top, and cover generously with grated Gruyère.
  7. Broil until the cheese is bubbling and deeply golden in spots. Serve immediately and caution — the bowl is hot.