I’m sharing a classic comfort dish that’s as rich in flavor as it is in tradition—French Onion Soup. This recipe transports you to a cozy bistro in France, where the smell of caramelized onions and bubbling cheese fills the air. I first fell in love with this dish while traveling through France on a chilly, drizzly day. After hours of wandering the streets of Paris, I found myself in a small café, craving something to warm me up. The first spoonful of this rich, savory soup was like a hug from the inside out—exactly what I needed. I knew I had to recreate that feeling when I got home.
With slowly caramelized onions, a splash of white wine, and rich beef stock, every spoonful delivers layers of comfort and nostalgia. Top it off with golden, cheesy baguettes, and you’ll feel right back in that quaint French café. Let’s bring a bit of France to your home kitchen and relive the magic of those cozy moments together!
Servings: 4
Prep Time: 15 minutes
Cooking Time: Approximately 1 hour and 30 minutes
Onion caramelization: 45-50 minutes
Soup simmering: 30 minutes
Broiling: 3-5 minutes
Ingredients:
- 2.5 lbs of yellow onions, thinly sliced
- 2 tablespoons of unsalted butter
- 1 tablespoon of olive oil
- 2 cloves of garlic, minced
- 1/2 cup of dry white wine
- 6 cups of beef stock
- 2 bay leaves
- 1/2 teaspoon of dried thyme
- Salt, to taste
- Ground black pepper, to taste
- 8 slices of baguette
- 1 cup of grated Gruyère cheese
Directions
- Peel and slice the onions. Make sure they are cut evenly.
- Caramelize the Onions: In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced onions and stir to coat them with the butter mixture. Cook for about 15 minutes, stirring frequently, until the onions start to soften and turn translucent.
- Reduce the heat to medium-low and continue cooking, stirring occasionally, for about 30-40 minutes, or until the onions are deeply caramelized to a rich golden brown color. Add the garlic in the last few minutes of cooking, being careful not to let it burn.
- Deglaze and Simmer: Increase the heat to medium-high and pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine reduce by half, which will take around 5 minutes.
- Add the beef stock, bay leaves, and thyme. Season with salt and pepper. Bring the mixture to a simmer, then reduce the heat to low and let it gently simmer for about 30 minutes. This will allow the flavors to meld together. Remove the bay leaves before serving.
- Broil the Cheese: Preheat your broiler. Place the baguette slices on a baking sheet, top with grated cheese and broil them in the preheated oven until the cheese is bubbly and golden brown, about 2-3 minutes. Watch carefully to prevent burning.
- Serve: Carefully remove the baguette from the oven and place them in the bowl of soup. Serve immediately. Enjoy your delicious homemade French Onion Soup!
