CLASSIC FRENCH ONION SOUP

CLASSIC FRENCH ONION SOUP

A rich, soul-warming soup with perfectly caramelized onions and gooey melted Gruyère

KEY INFO

• Prep Time: 20 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 2 hours
• Servings: 4-6
• Difficulty: Moderate
• Dietary: Can be made vegetarian

EQUIPMENT NEEDED

• Large Dutch oven or heavy-bottomed pot
• Sharp knife and cutting board
• 4-6 oven-safe soup bowls
• Baking sheet
• Alternative: Regular pot + separate oven-safe dishes for broiling

INGREDIENTS

For the Soup:

• 6 large yellow onions (about 1.5kg/3.3lbs), thinly sliced
• 4 tablespoons (60g) unsalted butter [or olive oil]
• 2 cloves garlic, minced
• 1 cup (240ml) dry white wine [or dry sherry]
• 8 cups (2L) beef broth [or vegetable broth]
• 4 sprigs fresh thyme [or 1 tsp dried]
• 1 tablespoon white wine vinegar
• Salt and pepper to taste

For Topping:

• 1 baguette, sliced 1-inch thick
• 2 cups (200g) grated Gruyère cheese [or aged white cheddar]
• Fresh thyme for garnish

METHOD

1. Start with room temperature onions – slice them thinly and uniformly.
2. Melt butter in Dutch oven over medium-low heat.
3. Add onions and cook for 45-60 minutes, stirring every 5-10 minutes until deeply caramelized (color should be rich golden brown).
4. Add garlic and thyme, cook for 1 minute.
5. Pour in wine, scraping bottom of pot to release browned bits. Simmer until reduced by half (about 5 minutes).

6. Add broth and vinegar. Bring to simmer and cook uncovered for 30 minutes.
7. Meanwhile, preheat broiler to 450°F/232°C.
8. Toast bread slices until lightly golden.

9. Ladle soup into oven-safe bowls, top with bread and cheese.
10. Broil until cheese is bubbly and golden (3-5 minutes).

CRUCIAL TIPS

• Never rush the onion caramelization – it’s the foundation of flavor
• Keep onions in an even layer while caramelizing
• Don’t salt onions until they’re fully caramelized
• Use room temperature cheese for better melting

STORAGE & SCALING

• Soup keeps for 4 days refrigerated (store bread/cheese separately)
• Freezes well for up to 3 months
• Recipe doubles easily – same timing, bigger pot

COMMON MISTAKES TO AVOID

• Rushing the caramelization process
• Using too high heat (causes burning)
• Skimping on quality cheese
• Over-toasting the bread

VARIATIONS

• Vegetarian: Use mushroom or vegetable broth
• Gluten-free: Substitute GF bread
• Rich version: Add splash of cognac with wine
• Light version: Use less cheese, more herbs

The secret to exceptional French onion soup lies in patience during caramelization. Take your time, and you’ll be rewarded with restaurant-quality results at home.