Deeply caramelised onions in rich beef broth topped with crusty bread and bubbling Gruyere—classic French comfort in a bowl.
French onion soup is a lesson in patience and reward. Slowly caramelising the onions for 40 minutes transforms them into something sweet, rich, and deeply flavourful. Combined with a good beef broth and topped with cheesy croutons it becomes one of the most satisfying soups you will ever make.
French Onion Soup
Servings
4
servingsPrep time
10
minutesCooking time
55
minutesCalories
380
kcalIngredients
•t1kg white onions, thinly sliced
•t3 tbsp unsalted butter
•t1 tbsp olive oil
•t1 tsp sugar
•t3 garlic cloves, minced
•t200ml dry white wine
•t1 litre good quality beef stock
•t2 sprigs fresh thyme
•t1 bay leaf
•tSalt and pepper to taste
•t4 slices sourdough bread
•t150g Gruyere cheese, grated
Directions
- Melt butter and oil in a large heavy pot over medium-low heat. Add onions and sugar. Cook stirring occasionally for 40-45 minutes until deeply golden and caramelised.
- Add garlic and cook 2 minutes more.
- Pour in white wine and scrape the bottom of the pot. Simmer until reduced by half.
- Add stock, thyme, and bay leaf. Simmer for 15 minutes. Season well.
- Ladle soup into oven-safe bowls. Top with a slice of sourdough and a generous handful of Gruyere.
- Grill under a hot broiler for 3-4 minutes until cheese is bubbling and golden.
Notes
- Do not rush the onions — the long cook time is what gives the soup its deep flavour.
Use a good quality beef stock for the best result.
Gruyere is traditional but Emmental or Comte work well too.
Make the soup a day ahead — it tastes even better the next day.
