Classic French Onion Soup (Printer-Friendly Version)
Buttery caramelized onions and savory broth topped with toasted bread and melted cheese in a classic French dish.
# What You'll Need:
→ Fats and Oils
01 -
2 tablespoons olive oil
02 -
3 tablespoons unsalted butter
→ Vegetables
03 -
1.5 pounds yellow onions, peeled, halved, and thinly sliced
→ Seasonings
04 -
0.5 teaspoon sugar
05 -
1 teaspoon salt
→ Thickener
06 -
3 tablespoons all-purpose flour
→ Liquids
07 -
6 cups low-sodium beef broth
08 -
1 cup dry red wine (e.g., Pinot Noir, Côtes du Rhône, Merlot)
09 -
3 tablespoons cognac
→ Herbs
10 -
2 bay leaves
11 -
3 sprigs thyme
→ Breads and Cheeses
12 -
8 slices French baguette
13 -
2 cups shredded Gruyère cheese
14 -
0.5 cup grated Parmesan cheese
# Steps to Follow:
01 -
In a large heavy pot or Dutch oven, heat the olive oil and 2 tablespoons of butter over medium heat until the butter melts. Add the sliced onions and stir to coat them evenly. Cover and cook for 20 minutes, stirring occasionally until the onions become translucent.
02 -
Remove the lid, stir in sugar and salt, and continue cooking uncovered over medium heat for 40 minutes, stirring occasionally until onions are deeply golden and sweet.
03 -
Add flour and remaining 1 tablespoon of butter; stir continuously and cook for 2 to 3 minutes to eliminate raw flour taste.
04 -
Pour 1 cup of beef broth into the pot, stirring to scrape up browned bits from the bottom, and cook for approximately 1 minute until broth reduces slightly.
05 -
Add the remaining beef broth, red wine, bay leaves, and thyme sprigs to the pot. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.
06 -
Remove bay leaves and thyme sprigs. Adjust seasoning with salt and pepper to taste. Stir in cognac.
07 -
Lightly brush baguette slices with olive oil and toast under the broiler about 30 seconds to 1 minute per side until golden.
08 -
Top the soup with 1 cup Gruyère cheese, arrange toasted bread slices over the cheese, then sprinkle with remaining Gruyère and Parmesan cheese. Bake in a preheated oven at 350°F (177°C) for 20 to 25 minutes until cheese is melted and golden brown.
09 -
Ladle hot soup into bowls and serve immediately.
# Additional Tips:
01 -
Yellow onions are preferred for their sweetness and bright flavor; shallots offer a balanced sweetness and depth.
02 -
Use low-sodium or no-salt-added beef broth to control seasoning accurately.
03 -
Red wines like Pinot Noir, Merlot, or Côtes du Rhône complement the soup's flavor.
04 -
Cognac may be substituted with brandy or omitted.
05 -
Gruyère cheese is essential for its rich and smooth melting properties.
06 -
Store leftover soup covered in the refrigerator for 3 to 4 days or freeze up to 3 months.