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Ultimate Easy French Onion Soup with Classic Gruyère Topping

Close-up of a piping hot bowl of french onion soup topped with toasted bread and bubbly, melted Gruyère cheese.
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Make this rich, savory French Onion Soup at home. This recipe focuses on deeply caramelized onions and a perfect, bubbly Gruyère cheese crust for a comforting, restaurant-quality meal.

Ingredients

Scale
  • 5 large yellow onions, thinly sliced
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (optional)
  • 8 cups rich beef stock
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves
  • Salt and pepper to taste
  • 1 baguette, sliced into 1-inch thick rounds
  • 1 1/2 cups grated Gruyère cheese

Instructions

  1. Melt the butter and olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions, salt, and sugar.
  2. Cook the onions slowly, stirring often, for 30 to 40 minutes until they are deeply caramelized to a rich brown color. This slow cooking develops the deep flavor.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. If using wine, pour it in and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3 minutes.
  5. Pour in the beef stock. Add the bay leaves and thyme. Bring the soup to a simmer, then reduce the heat to low, cover partially, and let it cook for 20 minutes to allow the flavors to meld. Remove the bay leaves. Taste and adjust salt and pepper.
  6. Preheat your oven broiler. Place the baguette slices on a baking sheet and toast them lightly under the broiler until golden brown on both sides.
  7. Ladle the soup into oven-safe bowls. Place one or two toasted baguette slices on top of the soup in each bowl.
  8. Generously cover the bread with grated Gruyère cheese.
  9. Place the bowls on a sturdy baking sheet and carefully place them under the broiler. Broil for 2 to 4 minutes, watching closely, until the cheese is melted, bubbly, and golden brown.
  10. Serve the soup immediately.

Notes

  • For the best flavor, do not rush the onion caramelization step; this is key to authentic French Onion Soup.
  • If you prefer not to use wine, substitute it with an equal amount of beef stock mixed with 1 teaspoon of apple cider vinegar.
  • You can prepare the soup base up to two days ahead and store it in the refrigerator. Reheat before topping with bread and cheese.

Nutrition

Find it online: https://cookingbycarla.com/french-onion-soup-ultimate-easy-gruyere-topping/