Classic French Onion Soup
Caramelized onions melt into a rich, deeply flavored broth finished with crusty bread and melted cheese. Pure comfort in a bowl.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 14g
Ingredients
- 4 medium, about 2 lbs yellow onions
- 3 tablespoons butter
- 6 cups vegetable broth
- ½ cup dry white wine
- 4 thick slices crusty bread
- 1.5 cups gruyère cheese, shredded
- 1 to taste salt and pepper
Instructions
- 1
Slice each onion in half from root to tip, then place flat-side down and slice lengthwise into 1/4-inch-thick half-moons. Discard the papery skin and woody root end.
- 2
Melt 3 tablespoons of butter in a large heavy-bottomed pot over medium heat until it foams, about 1 minute.
- 3
Add all the sliced onions to the melted butter and stir with a wooden spoon until every piece is coated.
- 4
Reduce heat to medium-low and cook uncovered, stirring once every 2 minutes, until the onions turn deep golden brown and smell sweet and caramelized, about 20–25 minutes. They should be soft, collapsed, and the color of warm honey.
- 5
Pour in 0.5 cup of dry white wine and use a wooden spoon to scrape up any brown stuck-on bits from the bottom and sides of the pot, about 1 minute.
- 6
Pour in 6 cups of vegetable broth and bring to a boil over medium-high heat, then reduce heat to low and simmer gently for 10 minutes to meld flavors.
- 7
Taste the soup and add salt and pepper until it tastes savory and well-balanced, not flat or bland.
- 8
While the soup simmers, position the oven rack 6 inches below the broiler element and preheat the broiler to high heat.
- 9
Arrange 4 thick slices of crusty bread on a baking sheet in a single layer and broil 3–4 inches from the heat until golden brown on top, about 2 minutes. Watch carefully so the bread doesn't burn.
- 10
Ladle hot soup into 4 oven-safe bowls, filling each three-quarters full.
- 11
Top each bowl with one slice of toasted bread, laying it flat on the surface of the soup.
- 12
Sprinkle 1/4 cup of shredded gruyère cheese evenly over each bread slice to cover it completely.
- 13
Place all 4 bowls on the baking sheet and broil 4–6 inches from the heat until the cheese melts, bubbles, and turns light golden brown, 3–4 minutes.
- 14
Remove the baking sheet from the broiler and let the bowls cool for 1–2 minutes so the cheese sets slightly before serving, which prevents burns.
Tools you’ll need
- chef's knife
- cutting board
- large heavy-bottomed pot (6-quart minimum)
- wooden spoon
- measuring cups
- measuring spoons
- ladle
- oven-safe bowls (4)
- baking sheet
- oven with broiler
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