How to Cook · Stocks & Soups
French Onion Soup
Caramelized onions simmered in beef stock, ladled into bowls, topped with toasted baguette and grated Gruyère, and broiled until the cheese melts and browns. The onions are cooked down slowly until deeply browned, which is where most of the flavor comes from.
- Prep
- Cook
- Total
- Yield
- 4 servings
- Category
- Soup
- Cuisine
- French
Ingredients
Directions
Caramelize the onions
Melt butter in a heavy pot and cook the onions over medium-low heat, stirring occasionally, for 40–45 minutes until deeply caramelized and jammy. This slow caramelization is the entire soul of the dish — don't try to rush it with higher heat.
Build the soup
Deglaze with wine, scraping up any browned bits, and let it mostly evaporate. Add the stock, bay leaf, and thyme, and simmer for 20–30 minutes.
Finish under the broiler
Season, then ladle into oven-safe bowls. Top each with a slice of toasted baguette and a generous layer of Gruyère, and broil until the cheese is bubbly and golden.
Stocks & Soups
