French Onion Soup
A Parisian bistro classic: slow-caramelized onions, rich broth, a crusty crouton and melted Gruyere cheese on top.
French onion soup is one of the most deceptively simple recipes: hardly any ingredients, yet the flavor is incredibly deep. The secret is in the long caramelization of the onions. Do not rush: those 40–50 minutes at the pan, stirring patiently, are what transform pungent onions into a golden, almost sweet mass.
🧺 Ingredients
🍽 4 servings👩🍳 Method
- 1
Caramelizing
Slice the onions thinly into half-rings. Melt the butter and olive oil in a heavy-based pot, add the onions and sprinkle with sugar.
- 2
Patience is key
Cook over medium heat for 40–50 minutes, stirring regularly, until the onions turn a deep golden brown. Do not rush the process.
- 3
Deglazing
Pour in the wine, turn up the heat and reduce until nearly all the liquid evaporates — about 3–4 minutes.
- 4
The broth
Pour in the stock, add the thyme, season with salt and pepper. Simmer gently for 15 minutes.
- 5
The croutons
Toast the baguette slices until crisp. Ladle the soup into ovenproof bowls.
- 6
Gratinee
Float a crouton on top of each bowl, cover generously with grated cheese and place under the grill for 3–5 minutes until melted and golden.
💡 Tips
- 💡
Use ovenproof ceramic bowls — the soup stays hot longer and the cheese gratinees beautifully.
- 💡
Don't replace Gruyere with regular cheese: its nutty flavor and the way it melts are part of what makes this dish.
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❓ Frequently asked questions
Can I make it without wine?
Yes — replace the wine with 2 tbsp of apple cider vinegar, or simply add more stock. The flavor will be slightly less complex but still very good.
