BEST French Onion Soup Recipe

I prepared the Best French Onion Soup using thinly sliced onions, unsalted butter, olive oil, garlic and dry white wine. With beef broth, bay leaves and thyme simmering to perfection, this recipe truly stands out. Each spoonful offers a robust blend of flavors that make the dish memorable and satisfying.

I’m super excited to share my BEST French Onion Soup recipe that I perfected after many tries in the kitchen. I started with 6 large yellow onions, thinly sliced and slowly caramelized in 4 tablespoons of unsalted butter and 2 tablespoons of olive oil.

I couldn’t help but add 1 teaspoon of salt (plus a bit extra if needed) and 1/2 teaspoon of sugar to help bring out the natural sweetness of the onions. A couple of minced garlic cloves join the party, and a cup of dry white wine is the game changer that really deepens the flavor.

Pouring in 8 cups of beef broth along with bay leaves and fresh thyme really upleveled this recipe, making it as unique as it gets. Topped off with slices of baguette and a generous helping of Gruyere cheese its a dish that’s both simple and decadent.

Enjoy every sip!

Why I Like this Recipe

I like this recipe because firstly, slowly caramelizing the onions makes such a deep, rich flavor that literally fills my whole kitchen with a comforting smell. Secondly, I love how the toasted baguette and melted Gruyere combine to give that perfect balance of crunchy and gooey, which is just irresistible. Thirdly, the soup feels so hearty and easy to make at the same time, which makes it a great pick for those days when I want something simple yet delicious. And lastly, mixing in the wine, garlic, and herbs just gives it a kick of extra flavor that really makes me feel warm and cozy every time I have a bowl.

Ingredients

• Onions add natural sweetness and fiber, giving deep rich flavor when they are caramelized.
• Butter makes the soup luxuriously smooth and imparts a rich, creamy taste.
• Olive oil infuses healthy fats and a fruity touch, helping balance the butter.
• Garlic provides a punch of aroma and a slight spicy note that enhances depth.
• White wine adds tangy acidity and subtle sweetness to lift overall flavor.
• Beef broth forms a savory base, loaded with umami and nourishing protein elements.
• Gruyere cheese melts into a gooey, tangy blanket topping every delicious spoonful.
• Baguette slices get toasted crisp, adding a satisfying crunch to each serving.

Ingredient Quantities

• 6 large yellow onions, thinly sliced
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 teaspoon salt (plus extra if needed)
• 1/2 teaspoon sugar
• 2 garlic cloves, minced
• 1 cup dry white wine
• 8 cups beef broth (low sodium works good too)
• 2 bay leaves
• 4 sprigs fresh thyme
• Freshly ground black pepper to taste
• 1 baguette, sliced into rounds
• 2 cups grated Gruyere cheese

How to Make this

1. Melt the butter and olive oil in a large pot over medium heat. Add the thinly sliced onions, 1 teaspoon salt and 1/2 teaspoon sugar and cook them slowly, stirring now and then so they start turning a nice golden brown.

2. Cook the onions for about 30 to 40 minutes until they get really caramelized and soft, making sure not to let them burn.

3. Stir in the minced garlic and cook for another minute until its fragrant.

4. Pour in the cup of dry white wine and let it simmer until most of the liquid has reduced.

5. Add the 8 cups of beef broth, the 2 bay leaves and the 4 sprigs of fresh thyme. Season with freshly ground black pepper then let the soup come to a gentle simmer for about 20 minutes.

6. Taste the soup and adjust the salt if needed, then remove the bay leaves and thyme sprigs.

7. While the soup is simmering, preheat your oven’s broiler.

8. Lay the baguette rounds on a baking sheet and toast them in the oven until they’re lightly golden. This usually takes about 3 to 5 minutes.

9. Ladle the hot soup into bowls, place one or two toasted baguette rounds on top of each bowl, and generously sprinkle 2 cups of grated Gruyere cheese over the bread.

10. Put the bowls under the broiler until the cheese melts and gets bubbly. Be careful they dont overcook, then serve immediately and enjoy your comfortin bowl of amazing French Onion Soup!

Equipment Needed

1. Large pot for melting butter, olive oil and simmering the soup
2. Stove to heat the pot
3. Wooden spoon for stirring the onions and garlic
4. Measuring cups and spoons for the wine, broth, salt, and sugar
5. Knife and cutting board for slicing the onions and mincing garlic
6. Ladle for serving the soup into bowls
7. Oven with a broiler setting for toasting the baguette and melting the cheese
8. Baking sheet for arranging the baguette rounds before toasting
9. Broiler-safe bowls for the final step when you melt the cheese on top of the soup

FAQ

BEST French Onion Soup Recipe Substitutions and Variations

• If you don’t have unsalted butter, try using salted butter or even a bit of margarine; it works pretty good as a swap.
• You can replace olive oil with another neutral oil like canola oil when you’re in a pinch.
• If you are not into dry white wine, a dash of dry vermouth or even a little sherry can work as a substitute.
• Instead of beef broth, you could use chicken broth or vegetable broth, they add a different twist but still taste great.
• If Gruyere cheese isn’t available, Swiss cheese or even a mild cheddar can be used since they melt nicely.

Pro Tips

1. Slow and steady wins the race so dont rush the onions; cook them low and slow to get that rich caramelized flavour instead of burning ’em.
2. Use a heavy bottomed pot if you can, it helps keep the heat even and lets you scrape up the tasty bits stuck at the bottom without burning everything.
3. Add the garlic a bit later so it doesnt turn bitter, since if it’s in too long while stuck with the onions, it might lose its fresh kick.
4. Keep a close eye when you broil with the cheese on top; the broiler can make it go from gooey and melted to burnt in just a few seconds.