Classic French Onion Soup
A rich, savory soup made with deeply caramelized onions, beef stock, and topped with a toasted baguette and melted Gruyère cheese.
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Ingredients
- 3 pounds Yellow onions, thinly sliced
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1/2 teaspoon Granulated sugar
- 1/2 cup Dry white wine (like Pinot Grigio)
- 6 cups Beef stock
- 3 pieces Fresh thyme sprigs
- 8 slices Baguette, sliced into 1-inch rounds
- 1 1/2 cups Gruyère cheese, shredded
- 2 tablespoons Cognac or Brandy(optional)
- 2 tablespoons All-purpose flour
- 1 to taste Salt and black pepper
Instructions
- 1
Melt the butter and olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
- 2
Add the sliced onions and cook for 15 minutes, stirring occasionally until softened.
- 3
Sprinkle in the sugar and continue cooking for 30-40 minutes, stirring frequently, until the onions are deep mahogany brown and caramelized.
- 4
Stir in the flour and cook for 2 minutes to remove the raw flour taste, then deglaze the pot with the white wine, scraping up all the brown bits from the bottom.
- 5
Add the beef stock, thyme, and cognac; bring to a simmer, then reduce heat to low and cook for 20 minutes.
- 6
While the soup simmers, toast the baguette slices in the oven until crisp and lightly golden.
- 7
Remove the thyme sprigs and season the soup with salt and pepper, then ladle into oven-safe crocks or bowls.
- 8
Top each bowl with two baguette slices and a generous layer of Gruyère, then broil for 3-5 minutes until the cheese is bubbly and browned.
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